WAFFLE HOUSE #650

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (45F - Cold Holding at 10:40, placed at 7am, operator voluntarily discarded due to being a small amount left.) Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Chlorine 200PPM in sanitizer bucket next to back kitchen door, manager replaced with new solution of 50PPM Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line next to register used to wash out coffee filter holder of coffee machine. Discussed hand washing sinks only being used to wash hands with operator.

Basic - Cutting board has cut marks and is no longer cleanable. Observed for brown cutting board in back kitchen area on 3 compartment sink.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed in back kitchen area across from manager office. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in the reach in coolers on the cook line. Manager started wiping down the gaskets. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. Manager is in the process of replacing shelves.

Basic - Standing water in bottom of reach-in-coolers in the front cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment in poor repair. Tear in gasket of big ice machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer along top of walk in cooler fan and bottom of freezer door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris build up around hot box under 3 compartment sink.

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees on front line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. By three compartment sink

Basic - Reach-in cooler shelves with rust that has pitted the surface next to cook line and grills.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front line by coffee machines.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48 - Cold Holding); steak (46F - Cold Holding) in reachin cooler on cookline Employee placed in walk-in cooler Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine in back kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream stored in walkin freezer with sale food

Basic - Floor soiled/has accumulation of debris. Floor throughout back kitchen and cookline soiled with old food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food debris build up inside reachin coolers on cookline and along gaskets of coolers

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reachin cooler next to 3-compartment sink

Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside reachin cooler in back kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer tested at 400ppm Employee discarded, refilled, and tested at 100ppm Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server place dirty dishes in dish machine and then proceed to take food to customer Inspector requested that server wash hands and explained proper hand washing procedures to server

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along floor of walk-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin cooler on cookline

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table

Intermediate - - From initial inspection : Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Observed no backflow preventer. - From follow-up inspection 2023-10-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-10-05: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on grill Grits (128F - Hot Holding); Sausage Gravy (128F - Hot Holding); Manager voluntarily discarded items. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler shelves by office soiled.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 119F dish machine. Manager set up triple sink and will sanitize all affected dishes manually until dish machine came be repaired. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Floor drains soiled/has accumulation of debris.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles area soiled on soda machines. Interior of cooler by grill soiled. Warning - From follow-up inspection 2022-08-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Gasket of reach in cooler at right side end of cook line soiled. Hand sink soiled. Repeat Violation Warning - From follow-up inspection 2022-08-02: walk in cooler shelves cleaned. Time Extended Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In three door reach in cooler Chili 54F, cooked last night. See stop sale. Manager discarded. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili at 54F, cooked last night 02/13/2022. Manager discarded. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Manager displayed current license. Corrected On-Site

Basic - Food stored on floor. Jugs of lemonade on floor in walk in freezer. Manager moved off floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Cook cracked raw shell eggs with gloves. Cook did not discard gloves and wash hands before resuming food preparation and touching clean equipment. Discussed proper hand washing with manager.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.employee washed hands for approximately 5 seconds. Discussed proper hand washing techniques with manager.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly by front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 44°F, recheck 43°F Milk 44°F , both items sitting out at room temperature. Manager closed coolers properly to chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles. Reach in coolers throughout kitchen. Reach in cooler shelves throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone over sauces and salt and pepper packets. Manager removed phone. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris throughout kitchen and under dish machine. Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles at cooks line damaged and in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in back kitchen.

Basic - Standing water in bottom of three door reach-in-cooler at back of kitchen. .

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 50ppm. Corrected On-Site Repeat Violation