C'S WAFFLES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Grits 44F, gravy 43F, batter 45F, raw burgers 47F. Cooler under steam table. Operator moved to another unit. - sliced cheese on a plate 47F above other containers, main cookline cooler. Advised to store directly in a pan or use time as a public health control Corrective Action Taken Repeat Violation

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. 2 new employees on duty with no food handler training Corrected On-Site

Basic - Ceiling tile missing. Missing outside walk in cooler, damage and hanging in the same area.

Basic - Gaskets in poor repair. Reach in cooler under steam table Repeat Violation

Basic - Grease on the ground in front of grease recycling container

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and single service storage Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Main cookline cooler 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 changed gloves but did not wash hands

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers over precooked chicken, white freezer door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 46-47F, grits 44F, batter 47F, double cooler under steam table/waffle makers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage area outside the walk in cooler Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Main cookline cooler

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of RAID flying insect killer on chemicals storage rack, operator discarded Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE test kit expired 4/2023

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -multiple ceiling tiles with apparent water damage over food contact surface storage area Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -floor tiles uneven throughout kitchen Repeat Violation

Basic - Ice buildup on walk-in cooler equipment and inside white stand-up reach-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light in dry storage room Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -the two handwash sinks in the kitchen have signs that state "Hand Wash Only", provided handwash signs to operator, operator posted Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hollandaise sauce 124-126F, per operator less than 3 hours, operator placed under Time As Public Health Control Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both women's and men's restrooms Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowl in diced ham, operator removed Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -multiple ceiling tiles with apparent water damage over food contact surface storage area Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed Corrected On-Site

Basic - Exterior door has a gap at the right side that opens to the outside. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -throughout kitchen Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light in dry storage room Repeat Violation

Basic - Plumbing system in disrepair. -handwash sink in dishwashing area loose

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Hospitality Resource Supply Certificates not original documents (copies).

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both mens and womens restrooms

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -multiple tiles in disrepair over blue dish drying racks

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on blue storage rack Corrected On-Site

Basic - Exterior door has a gap at the right side that opens to the outside.

Basic - Floor tiles in disrepair throughout kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights in food storage room lacking shield

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in dishwashing area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door gasket soiled -left side reach in cooler gaskets lightly soiled Repeat Violation

Basic - Soiled dry wiping cloth in use. -soiled wiping cloth on shelf above spatula Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -case of raw bacon over cooked peppers and onions in walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener lightly soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above food prep area -vents in dry storage area

Basic - In-use tongs stored on equipment between uses. -tongs hanging off storage rack near waste receptacle, operator removed Corrected On-Site

Basic - Light Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door and gasket soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw ground beef patties stored over commercially processed turkey in reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -no written procedures for holding raw shell eggs and hash browns under time as public health control Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. -molding in disrepair under dish machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -two drinks on prep table where onions are currently being sliced. -drink on shelf above food prep table on cookline. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -Gap along along entire right side of exit door near restrooms.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -wall under handwash sink in warewashing area

Basic - Floor soiled/has accumulation of debris. -Accumulation of food debris on floor under dish machine

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Lights in dish washing area. -Lights in dry storage room Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. -women's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under food prep table on cookline -shelves under flat top grill -walk in cooler door gasket

Basic - Single-service articles improperly stored. -cases of hinged containers stored on floor in dry storage room Corrected On-Site

Basic - Standing water on floor under waffle station/food prep table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Accumulation of food debris and grease on walls in warewashing area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar container not labeled under front counter Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 45f less than 1 hour

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. Egg,hash brown,less than 4 hours . Employee marked times Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Nuts

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By 3 compartment and Cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 compartment sink