WAFFLE HOUSE 1070

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Heat Sanitizing Dishwasher 140-150F rinse. Operator instructed to set up sanitizer station . Warning - From follow-up inspection 2022-07-15: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and ware wash area. Approximately 20 small flying insects observed in ware wash area, dry storage-area and men's restroom. Warning - From follow-up inspection 2022-07-15: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - dish machine garage reads 178° F, inspector's calibrated therma pen reads 150.3° F. Manager reset booster. Booster reset did not work. Three compartment sink set up for sanitizing. 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. - eggs above Grill no time mark. Cook states less than 1 hour. Time marked. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - some employee's training expired.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - garage reads 178° F during rinse cycle. However, inspector's calibrated thermapen reads 150.3° F. Manager has rest hot water booster but the temperatures did not change. Third compartment of three compartment sink set up for sanitizing dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cookline reach in prep cooler ham 51f less than 2 hours. Operator put in colder holding unit. Establishment busy and door opened frequently. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen and in dry storage area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed empty container with fork resting inside next to juice boxes served to public in upright cooler by manager's office. Operator removed container during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under dish washing area.

Basic - Hole in or other damage to wall. Back dry storage area right side.

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in upright cooler left side across from 3 compartment sink.