WAFFLE HOUSE #2333

High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment without washing hands. Food handler on cook line grabbing raw bacon and raw sausage with gloved hands then grabbed clean plates with same gloved hands without changing gloves or washing hands between tasks. Also food handler on cook line wearing 2 pairs of gloves cracking raw shell eggs, changing outer gloves, then continued to make food orders without washing hands or changing inter layer of gloves. Repeat Violation Admin Complaint

Basic - Floor soiled/has accumulation of debris. Under large ice machine in back prep area has a build up of sauce packets and debris. Under equipment on cook line has a build up of food debris. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Build up of garbage and grease around grease receptacle in dumpster enclosure. Also exterior of dumpster and grease receptacle has a build up of grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under cook/make line has a build up of mold like substance and food debris. Around frames of reach in coolers on cook line have a build up of food debris. Exterior of ice machine in prep area has a build up of lime scale.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Head of unwashed lettuce stored on top shelf of reach in cooler neat office on make line over various ready to eat items on lower shelfs.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touching handles of pans that where previously touched by the manager who was cracking raw shell eggs, employee did not wash hands the entire time after touching pan handles while plating other ready to eat foods. Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken shell eggs in reach in cooler next to grill on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (49F - Cold Holding) in shallow pan in open top section of reach in cooler next to grill, per manager tomatoes have been in cooler for 1.5 hours sliced ham (53F - Cold Holding) in overfilled continued in top section of open reach in cooler next to grill, per manager tomatoes have been in cooler for 1.5 hours

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. Missing time mark for raw shell eggs above cook line, operator corrected during inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All sanitation buckets on cook line reading 200ppm. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Large container in hand wash sink by dish area at front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Employees filling up containers in hand wash station by dish area at front counter.

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around frames of reach in coolers on cook line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go cups in metal tubes on cook line facing upwards without a cover 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. Employee cracked raw shell eggs with gloved hands, changed gloves, then continued to handle to go trays and clean plates that would not have any raw animal products placed on them without washing hands after changing gloves. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Plate of raw bacon stored over bag of jalapeños in reach in cooler by flattop grill on cook line, jalapeños moved. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Both sanitation buckets on cook line reading over 100ppm, employees added water to buckets. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under soda machines on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Not in use coffee filters sitting out on counter on cook line. No cover for tube of exposed to go cups at both ends of cook line. Repeat Violation

High Priority - Container of medicine improperly stored. Above in box soda dispenser next to manager office, bottle of Tylenol. Manager removed medicine. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then immediately handled clean dishes. Manager coached employee on proper hand washing. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Below flip top cooler on make line, waffle batter (45F - Cold Holding). Manager stated batter was in and out of refrigeration during rush this morning. At flip top cooler on make line, diced ham (48F - Cold Holding). Manager stated flip top was open and closed during rush. Manager moved ham to walk in cooler to lower temp. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In reach in cooler next to warming unit on make line, employee bag next to customer food. Manager removed bag from cooler. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Manager closed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up around door frame.

Basic - Single-service articles not stored inverted or protected from contamination. At to go drink sleeve next to flat top was not inverted. Manager inverted. Corrected On-Site

Basic - Stored food not covered. Two tea urns not in use were not covered. Manager added covering. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In reach in cooler by cash register, milk opened yesterday at 6am was not dated. Manager added date. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair with bare hands and handled full garbage bags then handle clean utensils without washing hands between tasks.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple plates, cups, and utensils ran through dish machine that was not properly sanitizing, manager fixed machine and employees began to rerun dish through machine. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (44F - Cold Holding) in reach in cooler under waffle irons on cook line, per manager batter has been taken in and out of cooler for no more then 2 hours.

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. In use dish machine reading 149F, manager reset and ran machine multiple times, re tested at 164F. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station across from office.

Basic - Stored food not covered. Multiple tea urns on cook line with tea not covered when not in use.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored at the front counter on shelf with sugar packets. Operator relocated the chemical spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board stored hanging over the three compartment sink has build up of food residue staining. Operator stated going to replace the cutting board and that it's rarely used. Corrective Action Taken Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf in dry storage area for single service styrofoam containers. Operator removed the cardboard. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in cooler closest to the office area, employees beverages and food stored on top shelf in container over containers of hashbrowns. Discussed storing personal items on the bottom shelf. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and personal items stored on and over soda syrup containers. Operator began relocating the employee personal items. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on the main cook line by the grill has mold like substance build up on the door gaskets and where the door meets the cooler. Walk in cooler door gasket has build up of mold like substance. Hood filters over the grill with build up of grease in the corners.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Wet wiping cloth stored on prep counter by the steam table. Employee relocated the wet wiping cloth. Corrected On-Site

Basic - Single-service articles improperly stored. Container of single service drink cups stored on the floor of the dry storage area. Operator relocated the container of cups. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the egg basket over the main cook line, one cracked raw shell egg at the bottom of the basket. In the stand up reach in cooler on the main cook line, five broken eggs stored the cooler. Operator discarded all cracked raw shell eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On the storage shelf opposite the standup reach in cooler, chemical spray bottle hanging off metal shelf facing towards bottles of condiments. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Standup two door reach in cooler on the main cook line has build up of food debris in the gaskets. Walk in cooler door has mold like substance build up on the gaskets. Operator began wiping down the cooler door gaskets. Corrective Action Taken Repeat Violation

Basic - Cardboard used to line food-contact shelves. In the walk in cooler, cardboard lining middle shelf of the walk in cooler over sealed raw chicken.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the shelf over the main cook line, open employee beverage stored on shelf over flat top grill. Operator relocated the employee beverage. Corrected On-Site

Basic - Food stored on floor. In the back prep area, box of soda syrup stored on the floor. Operator relocated the soda syrup box to the correct storage location. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On the storage shelf over the three compartment sink, clean plastic container with old label attached. Operator removed the sticker from the plastic container. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler closest to flat top grill, raw ham stored over tomatoes. Operator relocated ham to proper storage shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back hallway prep area, employee apron on bread storage cart. Operator relocated the apron to proper storage. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on main cook line, closest to prep area entrance, standing water at bottom of cooler. Operator wiped out all standing water. Corrected On-Site

Basic - Stored food not covered. In reach in cooler on main cook line closest to entrance to prep area, open containers of hashbrowns in original carton, opened and stored. Operator closed all open hashbrowns lids. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. At rear exit, outside of door by mop sink, mop stored leaning against wall, not hung to dry. Operator relocated the mop to proper storage location. Corrected On-Site

Intermediate - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. Warning - From follow-up inspection 2021-11-03: At callback : No change. no proof of any employee training. Admin Complaint