WAFFLE HOUSE #703

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top Make bar/low boys- diced ham 48F, sliced cheese 48F/52F, waffle batter 55F, diced ham 46F/47F, sliced cheese 51F, sliced tomatoes 53F Per Manager less than 4 hours Repeat Violation Warning - From follow-up inspection 2022-07-27: Sliced cheese 52F, shredded cheese 52F, ham 51F, tomato's 50F, no waffle batter. Manager will put on ice until maintenance returns. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed open box of raw Sausage Pattie's stored over fully cooked ham in cook line upright cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top Make bar/low boys- diced ham 48F, sliced cheese 48F/52F, waffle batter 55F, diced ham 46F/47F, sliced cheese 51F, sliced tomatoes 53F Per Manager less than 4 hours Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed Trufuel 40:1 fuel/oil mix stored on floor in dry storage room adjacent to packages waffle batter mix and packaged loaf bread. No cross contamination observed at time of inspection.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Hospitality Resource Supply expired for some employees.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed make line cooler and associated low boy drawers not keeping TCS foods at or below 41F. Observed heavy debris build up on condenser coils. Instructed operator to ice products until repaired.

Basic - Cove molding at floor/wall juncture broken/missing in rear prep area.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of high bar, possibly leaking from ware wash area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Line cooler upright closest to manger office observed bottom shelf soiled with old food debris.

Basic - Single-service articles improperly stored. Observed a box of single serve cups stored on floor in dry storage room. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go lid not inverted located on bread rack in dry storage room.

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Grease coming out of equipment attached to building with out a catch. Large amount of grease piled up in water run off on back of building. Warning - From follow-up inspection 2022-04-11: Observed accumulated grease on concrete ground,no catch to discard grease. Operator will get bucket and discard grease. Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cold holding at make bar- sliced tomato 54F, sliced mushrooms 49F, diced ham 55F ( less than 1.5 hours per cook ). Double reach in cooler near 3 compartment sink ambient temperature 50F hash browns 55F, shell eggs 55F ( less than 4 hours per cook ).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding at make bar- sliced tomato 54F, sliced mushrooms 49F, diced ham 55F ( less than 1.5 hours per cook ). Double reach in cooler near 3 compartment sink ambient temperature 50F hash browns 55F, shell eggs 55F ( less than 4 hours per cook ).

Basic - Grease on the ground and/or pad around grease receptacle. Grease coming out of equipment attached to building with out a catch. Large amount of grease piled up in water run off on back of building. Warning

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in upright cooler. Employee removed drink from cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items in Make bar in which time could not be determined cold held above 41°F at 4pm-hash browns 46°, ham 48°, mushroom 47° F. ( see stop sale ). Observed employee discard food. Observed multiple items in Reach in cooler by egg station in which time couldn't be determined cold held above 41°F at 4pm- Philly steak 47°, pork chops 49°, hamburger patties 50°F. ( see stop sale ). Observed employee discard food.Corrective Action Taken Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in Make bar in which time could not be determined cold held above 41°F at 4pm-hash browns 46°, ham 48°, mushroom 47° F. ( see stop sale ). Observed employee discard food. Observed multiple items in Reach in cooler by egg station in which time couldn't be determined cold held above 41°F at 4pm- Philly steak 47°, pork chops 49°, hamburger patties 50°F. ( see stop sale ). Observed employee discard food. Observed shell eggs 58°F and bagged mushrooms 56°F stored in 3 compartment sink since 2:30pm held above 41°F. Corrective Action Taken Repeat Violation Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook staff and wait staff working at time of inspection did not have proof of training.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed employee discard food. Observed multiple items in Reach in cooler by egg station in which time couldn't be determined cold held above 41°F at 4pm- Philly steak 47°, pork chops 49°, hamburger patties 50°F. ( see stop sale ). Observed employee discard food. Observed ambient temperature at 51°F. Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed baseboard tile in back kitchen broken.

Basic - Food not stored at least 6 inches off of the floor. Observed bread in dry storage area not 6 inches off the floor.