WAFFLE HOUSE #1338

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pie scliced dated for 3-3-26..

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. 140F Warning

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/ Observed 4 or more employees engaging in some type of food engaging including the person in charge total of 5 people,no certified manager on duty. Jaycee King.

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. Left a copy.

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

Basic - Food stored on floor. Posted mix on the floor in the back area.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stand up cooler with hash browns at beginning of cook line build up of liquid and food debris on bottom of cooler. Advised manager of a drip pan that can be removed and washed. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in container with no lid for protection on server area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink stored above single use items on shelf adjacent to office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves and gaskets in upright reach in cooler beside grill with accumulation of debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket with 0ppm chlorine reading. Operator replenished during inspection to 200ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink near three-compartment sink. Food handler restocked paper towels at time of inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on all 4 screws attaching ice curtain to ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and jacket stored on top of soda syrups. Old handler removed items to a chair. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 2 unlabeled containers at server station: 1 containing a white substance, 1 containing a black and brown substance. Food handler labeled items as sugar and pepper. 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.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection observed raw sausage stored above cut mushrooms in reach in cooler left side of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- raw chicken 44/45f. Operator placed chicken in walk in freezer to bring temperature down. Corrective Action Taken

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. Upon inspection observed time marker not marked and operator placed time on marker during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed multiple areas where fly bait placed throughout establishment on or near food contact surfaces.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Upon inspection observed milk container in reach in cooler left side without date mark present. Operator stated that the milk container was opened previous morning. Waffle batter reconstituted and hash browns without date marking present. Operator stated items were prepped day prior.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed bucket in hand washing sink by dish machine area. Operator removed bucket during inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Upon inspection observed screws in back of plate guard with rust present and shelf over 3 compartment sink with rust present.

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door.

Basic - Cove molding at floor/wall juncture broken/missing. Back of kitchen near manager's office.

Basic - Drain cover(s) missing. In front of 3 compartment sink in back of kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Upon inspection observed manager handling food with rings/watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked drinking cups left side of cook line with moisture in between.

Basic - Floor area(s) covered with standing water. Dish machine area.

Basic - Floor soiled/has accumulation of debris. Upon inspection observed food debris build up under dish machine area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Upon inspection observe spoon handle in cut lemons and scoop handle resting in rehydrated potatoes.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Upon inspection observed cooler drawer on cook line, upright cooler with with insulation exposed. Walk in cooler door with door panel separating.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Grease build up on hold filters, door gasket on reach in cooler by steam table and dust build up on vent covers in walk in cooler.

Basic - Open dumpster lid.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Air filters stored above opened tea bags in dry storage area and margarine stored next to sanding block in cabinet right side of cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection observed unwashed lemons stored above bags of cut mushrooms.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go cups in shoots not covered or inverted for protection by soda machine.

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. Manager states eggs were taken from cooler at 10:30 now 12:57 still in 4 hour time window.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle hanging on back storage shelves over single use items.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pie with no date mark manager states they were prepared on 11-16.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed jug of syrup stored on floor in storage room next to bread.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters in container not covered for protection by coffee machine. Observed Togo cups in shoots without covering for protection not inverted.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pie prepared onsite with no date mark.