Waffle House Inc #1045 Improves its Sanitary Rating

Basic - - From inspection on 2017-01-03: Basic - Reach-in cooler gasket torn/in disrepair.three and two door reach in cooler not he cook line. **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-04: Upon callback observed gaskets has not been repaired. **Time Extended** - From follow-up inspection on 2017-01-05: **Time Extended**

Basic - - From inspection on 2017-01-03: Basic - Single-service articles improperly stored. Cups not protected. **Corrected On-Site** **Warning** - From follow-up inspection on 2017-01-04: Upon callback observed cups not protected. **Time Extended** - From follow-up inspection on 2017-01-05: **Time Extended**

Intermediate - - From inspection on 2017-01-03: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-04: **Time Extended** - From follow-up inspection on 2017-01-05: Upon callback email copy of applications to manager. **Time Extended**

Basic - - From inspection on 2017-01-03: Basic - Equipment and utensils not properly air-dried - wet nesting.cups. **Warning** - From follow-up inspection on 2017-01-04: **Time Extended**

Basic - - From inspection on 2017-01-03: Basic - Reach-in cooler gasket torn/in disrepair.three and two door reach in cooler not he cook line. **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-04: Upon callback observed gaskets has not been repaired. **Time Extended**

Basic - - From inspection on 2017-01-03: Basic - Single-service articles improperly stored. Cups not protected. **Corrected On-Site** **Warning** - From follow-up inspection on 2017-01-04: Upon callback observed cups not protected. **Time Extended**

Intermediate - - From inspection on 2017-01-03: 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. Not reaching 180°F,. **Warning** - From follow-up inspection on 2017-01-04: Upon callback observed dish machine only reaching 170°F, not 180°F, . **Time Extended**

Intermediate - - From inspection on 2017-01-03: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-04: **Time Extended**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Gatorade in walk in cooler over food. **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while engaging in food prep. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting.cups. **Warning**

Basic - Floor area(s) covered with standing water, in front of the ice machine. **Corrected On-Site** **Warning**

Basic - No waste receptacle installed at handwash sink provided with disposable towels, in the back next to ice machine. **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair.three and two door reach in cooler not he cook line. **Repeat Violation** **Warning**

Basic - Single-service articles improperly stored. Cups not protected. **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

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. Not reaching 180°F,. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**

Basic - Food stored on floor. Observed post mix on the stockroom floor.

Basic - Gaskets with slimy/mold-like build-up. **Corrected On-Site**

Basic - Observed standing water in bottom of reach-in cooler, In front of the office. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. **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.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair,over the ice machine.

Basic - Employee personal items stored in or above a food preparation area. Observed employees hand bags setting on top of the post mix. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris.

Basic - Floor tiles cracked, broken or in disrepair, on the front line.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair, hash brown reach in cooler next to office and next to fryer.

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

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 3 live flies in the kitchen area. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the exterior of the ice machine. **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed pies slices date for 09/16/15. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed employees purse setting on and next to post mixed. **Corrected On-Site**

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps on the front line.employee corrected all sanitizer buckets.

Basic - Reach-in cooler gasket torn/in disrepair on the front line.

Basic - Soil residue build-up on nonfood-contact surface inside reach in cooler on the front cook line.

Basic - Wall soiled with accumulated grease, food debris next to ice machine.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed pie slices date 4/2/15 inside the reach in cooler next to three compartment sink.manager discarded the items. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Reach-in cooler gasket torn/in disrepair on the cook line

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

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Basic - Ceiling in disrepair over the ice machine

Basic - Food stored on floor.liquid butter

Basic - Gaskets/seals on holding unit in poor repair next to grill

Basic - Soiled reach-in cooler gaskets next to grill

Basic - Wet wiping cloth not stored in sanitizing solution between uses next to drink machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink back area next to ice machine

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.pie slices. **Corrected On-Site**

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

Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Corrected On-Site**

Basic - Ceiling tile in disrepair above the ice machine

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Reach-in cooler gasket torn/in disrepair on the front line reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

High Priority - Employee washed hands with no soap.

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

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed slice pies discard date 9/1/2013

High Priority - Potentially hazardous (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. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45° f , **Warning**

High Priority - Pancake/waffle batter and hash browns not cooled to 41 degrees Fahrenheit within 4 hours of being reconstituted from a dry mix. **Warning**

High Priority - Potentially hazardous (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. **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in dry storage area. Case of cereal **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**

High Priority - Live flies in kitchen. **Warning**

No Violations Were Observed

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef patties over bacon **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - No conspicuously located thermometer in holding unit. Back cooler

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. **Corrected On-Site**

Observed gaskets/seals on cold holding unit in poor repair. Meat cooler

Critical - Observed missing/inaccurate/damaged gauges on dish machine.

Critical - No handwashing sign provided at a handsink used by food employees. Women's rest room **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham -44 , maketable .

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grits -119, by cookline .

Critical - Observed uncovered beef patties in walkin freezer. Corrected On Site.

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed gaskets/seals on cold holding unit in poor repair next to grill.

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.

Critical - Observed encrusted material and rust on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. egg cooler by back door

Critical - No handwashing sign provided at a handsink used by food employees. front counter

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.

32-15-1 Observed no handwashing sign provided at hand sink used by food employees front counter.

Critical - Violation: 28-14-1Observed evidence of mop/cleaning waste water dumped onto ground. Upon callback observed standing water in rock area next to mop sink and mop bucket next to the area.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees, front counter.

Critical - Violation: 41A-10-1Observed toxic item improperly stored. Kitchen cleaner and glass cleaner stored behind front counter next to food items on shelving. Corrected On Site. Upon callback observed same cleaner on shelving next to syrup.

Critical - Violation: 41B-01-1Observed sanitizing solution exceeding the maximum concentration allowed. Observed premade solution at 200ppm. Corrected On Site. Observed 200ppm sanitizer for wiping cloths at callback.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. Chris Prossick

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Waffle batter and chili in back cooler made yesterday.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chili on front line observed at 127 degrees fahrenhiet 3hours-45minutes after it was placed in hothold. Corrected On Site by stop sale issued.

Critical - Observed Kaola shortning stored on floor across from office below back up warmers. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed jalapenoes and mushrooms in handsink by ice machine. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touched sliced cheese and buns at grill.Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed raw burgers touched with bare hands and establishment has a consumers advisory on menu which now makes that meat ready to eat. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted material on can opener.

Equipment and utensils not properly air-dried. Observed plastic glasses stored wet.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground in rock area outside back door. A.C. Pending. GM said most of it was from them cleaning trash cans and dumping it out there.

Critical - No handwashing sign provided at a handsink used by food employees, front counter. A. C. Pending.

Critical - Observed toxic item stored by food. Two bottles of glass cleaners; one also surface cleaner. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification. A.C. Pending

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed at 49 degrees fahrenhiet in back reach in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chili in back reach in cooler at 51 degrees fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at back reach in cooler at 51 degrees fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hashbrowns at 51 degrees fahrenhiet in back reach in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Back reach in cooler. Repairman already called and on site before I left. Everything removed from reach in cooler until it is working properly to maintain 41 degrees fahrenhiet or below.

Critical - Observed milk stored on floor in walk in cooler. Corrected On Site.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground.

Critical - No handwashing sign provided at a handsink used by food employees, front counter.

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed one dead roach on premises by office door.

Critical - Observed toxic item improperly stored over bag in box soda and next to food. Corrected On Site.

Critical - Observed toxic item improperly stored. Kitchen cleaner and glass cleaner stored behind front counter next to food items on shelving. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed premade solution at 200ppm. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification. Chris Prossick

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed soil buildup inside ice bin.

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.

No Violations Were Observed

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(MILK).

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area.Observed tea on the counter uncovered.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair by the grill area.

Violation: 14-53-1Can opener blade not kept sharp - observed metal shavings.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 22-22-1Observed encrusted material on can opener.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6-16-2010.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles by the 3 doors refrigerator.

Observed gaskets/seals on cold holding unit needs replacing on the 3 doors refrigerator.

Observed gaskets/seals on cold holding unit needs replacing on the refrigerator next to drink machine.

Critical - Observed live flies in kitchen.

Observed open dumpster lid.

Critical - Observed uncovered food in holding unit/dry storage area.Observed white gravy not covered. Corrected On Site.

Observed unnecessary items on the premise.Observed trash on the side of the building.

Wet wiping cloth not stored in sanitizing solution between uses on the counters.

No Violations Were Observed

Critical - Observed buildup on soda machine.

Critical - Observed buildup of slime in the interior of ice machine.

Observed employee with no hair restraint cook no hat when making food.

Observed employee with no hair restraint manager no hat when making food.

Observed floor and wall junctures not coved infront of the ice machine.

Observed gaskets/seals on cold holding unit in poor repair next to the grill.

Observed gaskets/seals on cold holding unit in poor repair reachin cooler by the office.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup inside the onions.

Wet wiping cloth not stored in sanitizing solution between uses on front counter and cook line.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.

(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.

(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.

Critical - Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.

Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.

Critical - Please see inspection report for more details.