WAFFLE HOUSE 2344

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - flat of raw shell eggs over cooked chili

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine >200ppm. Employee changed. Final reading 100ppm Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler door opening at storage area

Basic - Single-service articles not stored inverted or protected from contamination. - foam cups Corrected On-Site Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - foam cups in dispenser sleeves. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - server carrying 4 plates at one time with fingers on inside of plate near food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - grits (115F - Hot Holding); - gravy (85F - Hot Holding) Manager added water to steam wells

Basic - Standing water in bottom of reach-in-cooler. - reach in cooler at storage room

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - at cooler in prep room Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing bracelet

Basic - Outer openings not protected with self-closing doors. - back door

Basic - Single-service articles not stored inverted or protected from contamination. - foam cups on dispensers. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. - cooler at prep area

High Priority - Spray hose at dish sink lower than flood rim of sink. - employee moved to hanging bracket Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket soiled on 4 door cooler

Basic - Outer openings not protected with self-closing doors. - back door Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. - soda cups on dispenser

Basic - Standing water in bottom of reach-in-cooler. - 4 door cooler

Basic - Stored food not covered. - coffee filters on counter not protected. Manager placed cover. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at hand wash sink at women's bathroom has low pressure,the cold water pressure functions properly

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on dry storage rack in back area next to reach in cooler Employee drinks stored next to utensil caddy at front line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located in back next to ice machine is soiled on the interior bottom

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty's certificate not available Amanda

Basic - Equipment in poor repair. 2 door Delfield not maintaining temperature

Basic - No handwashing sign provided at a hand sink used by food employees. At the dish area In prep

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. Provide form to operator

Basic - Equipment in poor repair. Gasket ripped Delfield cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Outer openings not protected with self-closing doors. Back door

Basic - Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. Spray hose at the dish area is attached to the faucet without a vacuum breaker

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 not time marked Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A pink mold like substance is present on the white divider

Basic - Equipment in poor repair. - ripped gasket on the Delfield line cooler

Basic - Outer openings not protected with self-closing doors.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter50° operator discarded.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher skipped rinse cycle x2 Rinse cycle temperature 149°

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf next to Juice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The white divider has a black mold like substance present

Basic - Ceiling tile missing. At the walk in cooler

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge not operating

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam cups left uncovered in the rack

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too strong over 200 ppm