WAFFLE HOUSE #566

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.observe ham and cheese not time stamped. Person in charge stated that they were placed on the line since 7am and time stamped accordingly. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation.observed in reach in cooler raw bacon over raw chopped onion.Person in charge removed bacon. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. observed on cooks line raw shell eggs not time stamped. Person in charge discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.observed on cooks line raw shell eggs not time stamped. Person in charge discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.observed in back kitchen area ice machine soiled with mold like substance. Person in charge cleaned ice bin. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in front kitchen area employee engaging in food preparation with wrist watch. Employee removed watch and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area reach in cooler gaskets soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed over grill and fryers in main kitchen area soiled hood filters with grease.

Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing door on east side of building As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed: 3 door Reach-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on cooks line cut tomatoes,ham and waffle batter not time stamped. Person in charge discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler on cooks line American cheese (47F - Cold Holding); ham (49F - Cold Holding). Educated Person in charge on cold holding food. Person in charge voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler on cooks line American cheese (47F - Cold Holding); ham (49F - Cold Holding). Educated Person in charge on cold holding food. Person in charge voluntarily discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on cooks line cut tomatoes,ham and waffle batter not time stamped. Person in charge discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in main kitchen area sausage gravy (113F - Hot Holding). Person in charge placed on grill to reheat. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in front kitchen area employee engaging in food preparation with wrist watch. Employee removed watch and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Person in charge put on hat and washed hands. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed: 3 door Reach-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area reach in cooler gaskets soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed over grill and fryers in main kitchen area soiled hood filters with grease. Repeat Violation

Basic - Outer openings not protected with self-closing door on east side of building.

Basic - Plastic beverage cups not properly air-dried - wet nesting. Person in charge separated cups. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed: 3 door Reach-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet wiping cloth on handwashing sink not in sanitizing solution between uses. Person in charge placed in sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in back kitchen area reach in cooler Raw Shell eggs over rehydrated hash brown potatoes. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Shell Eggs. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on cooks line food products not time stamped. Person in charge stated they were changed at 6:30 am and time marked accordingly. Corrective Action Taken

Basic - 3 door Reach-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in front kitchen area employee engaging in food preparation with wrist watch. Employee removed watch and washed hands. Corrected On-Site

Basic - Lights in food storage area missing the proper shield, sleeve coatings or covers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area reach in cooler and reach in freezer gaskets soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed over grill and fryers in main kitchen area soiled hood filters with grease. Repeat Violation

Basic - Single-service articles improperly stored on floor in dry storage. Person in charge stated that the only food delivery was Bread. Person in charge removed from floor. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Reach in cooler in front kitchen area raw Chopped Beef over raw Bacon. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed chopped Beef Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in Reach in cooler across from office 7 raw shell eggs with cracked Shells. Educated Person in charge on Shell eggs in use or stored with cracks or broken shells. Person in charge discarded raw shell eggs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed on grill line Employee Safety with gloves on handled a raw beef steak and proceeded to butter toast for immediate service and failed to change gloves or wash hands. Stopped employee and explained glove use and Handwashing procedures. Employee discarded buttered toast,removed soiled gloves, washed hands and put on clean gloves. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on grill line Employee Safety with gloves on handled a raw beef steak and proceeded to butter toast for immediate service and failed to change gloves or wash hands. Stopped employee and explained glove use and Handwashing procedures. Employee discarded buttered toast,removed soiled gloves, washed hands and put on clean gloves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout kitchen area in Reach in cooler,Walk in cooler,Reach in freezer and Walk in freezer. Observed in back are of kitchen upright Reach in cooler soiled interior on bottom of Reach in cooler. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 3 door Reach in cooler in back area of kitchen rusted pitted shelves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed on grill line in front kitchen area wiping cloth chlorine Sanitizer solution over 200ppm. Person in charge diluted with water and retested at 100ppm. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Reach in cooler in front kitchen area raw Chopped Beef over raw Bacon. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in Reach in cooler across from office in back kitchen area 7 cracked and broken shell Eggs. Person in charge removed cracked and broken shell Eggs and discarded them.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout kitchen area in Reach in cooler,Walk in cooler,Reach in freezer and Walk in freezer. Observed in back are of kitchen upright Reach in cooler soiled interior on bottom of Reach in cooler. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 3 door Reach in cooler in back area of kitchen rusted pitted shelves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over Ham in Reach in cooler on cooks line Educated Person in charge on cold holding food and printed a copy of safe refrigerator storage. Person in charge removed Raw beef. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Person in charge a copy

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at 143°F. Person in charge setup 3 compartment sink and called for repair. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout kitchen area in Reach in cooler,Walk in cooler,Reach in freezer and Walk in freezer. Observed in back are of kitchen upright Reach in cooler soiled interior on bottom of Reach in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 3 door Reach in cooler in back area of kitchen rusted pitted shelves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cracked raw shell eggs charged Gloves no hand washing. Educated Person in charge on glove use and hand washing procedures. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense cut onions. Person in charge removed bowl.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 3 door Reach in cooler in back area of kitchen rusted pitted shelves.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets with mold like substance in Reach in cooler on cooks line, Reach in cooler in back kitchen across from office,Walk in cooler in back area of kitchen located in dry storage. Observed soiled hood vents above grill on front cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-04-28: Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on Diced tomatoes,American cheese,Shredded mozzarella. Manager stated they have been out for approximately 3. 5 hours. Manager voluntarily discarded. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer chlorine over 200 ppm. Manager diluted and retested 50 ppm

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on manager cooking food. Manager put on hair restraint. Corrected On-Site