WAFFLE HOUSE #2294

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guard in the walk-in cooler is soiled with a mold-like substance. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. The operator add more chlorine. Sanitizer Bucket (Chlorine 10ppm); Sanitizer Bucket recheck (Chlorine 50ppm) Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked egg in the reach in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. Test strips are expired.

Basic - A nonfood-contact surface in the walk-in cooler is soiled with a dust and mold-like substance. The fan in the walk-in cooler.

Basic - Garbage on the ground around the dumpster.

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler at front line - diced ham (46F - Cold Holding), operator moved to freezer, all other foods at proper temp . Recheck 41F Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at front counter 10 ppm, corrected to 50 ppm Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line preparing food with watch on wrist. Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on counter -sausage gravy (127F - Hot Holding), operator moved to stove to reheat reheated to 167F Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator drinking from open cup at prep counter, operator put lid on cup and moved to designated area in back Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line, by entrance to kitchen less than 50 ppm, corrected to 50 ppm . Corrected On-Site