Waffle House #71

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 shell eggs, handled plate and utensils without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near office, raw shell eggs stored over ready to eat waffle batter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, ham (57F - Cold Holding); cut tomato (57F - Cold Holding); hash browns (60F - Cold Holding). Operator stated lid open, closed lid. At cook line, in bottom section of reach-in cooler, waffle batter (48F - Cold Holding). Operator stated batter out for multiple orders then returned to reach-in cooler. **Warning**

High Priority - Toxic substance/chemical improperly stored. At cart near entrance to cook line, spray bottle of window cleaner hanging on side with nozzle directed at syrup bottles. **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, interior of grits hot holding unit has build up of food debris.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees present, hired over 60 days, no employee training certification available. **Repeat Violation** **Admin Complaint**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. Multiple reach-in cooler gaskets soiled/black stains. Cabinet under soda dispenser near office soiled. **Repeat Violation**

Basic - Equipment in poor repair. In prep area, interior of grits hot holding unit, sides have finish worn off exposing insulation. Multiple reach-in cooler shelves rusting.

Basic - Open dumpster lid. One lid open on dumpster.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, employee drink in stand up reach-in cooler. Employee discarded. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler near office, bottom has standing water and food debris.

Basic - Single-service articles not stored inverted or protected from contamination. At drink station near office, sleeve dispensers with styrofoam cups not covered. At drink station by entrance to cook line, coffee filters on tray with no protection. **Repeat Violation**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of tomatoes stored on top shelf over bags of ready to eat chopped onions. **Repeat Violation**

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. At arrival for inspection, no time marked for eggs on ledge above cook line. Operator marked time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table by drink station, sausage gravy (122F - Reheating); chili (207F - Reheating). Operator stated items placed in steam table 2.25 hours earlier to reheat.

High Priority - Toxic substance/chemical improperly stored. At front counter, spray bottle of glass cleaner hanging on side of metal rack has nozzle pointed over bags of coffee.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 155)- manager stated they will use triple sink until machine is serviced. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table by drink station, sausage gravy (122F - Reheating); chili (207F - Reheating). Operator stated items placed in steam table 2.25 hours earlier to reheat.

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, handwash sink by dish area has towel in sink. Employee removed. **Corrected On-Site**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temp machine, no measuring device available.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present, hired over 60 days per manager, no certificate available.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from office, hot water shut off. **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen, deflection plate and surrounding area of ice machine interior has black and pink mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen area, ice bucket hanging not inverted/protected.

Basic - Garbage on the ground and/or pad around dumpster. Unbagfed trash on ground in dumpster enclosure. **Repeat Violation**

Basic - Grease receptacle lid open, broken, or missing. Great receptacle at dumpster enclosure, lid open.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on 4 door reach-in cooler soiled. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. At both drink stations, styrofoam cups in sleeve dispensers not covered. At drink station by entrance to front line, coffee liters in plastic container with no cover sitting on coffee cups. **Repeat Violation**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of tomatoes stored on top shelf above ready to eat cut onions and bottle juice. **Repeat Violation**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of reach-in cooler at cook line, cut lettuce (50F - Cold Holding); cheese (51F - Cold Holding); hash browns (47F - Cold Holding); ham (46/47F - Cold Holding); cut tomato (48F - Cold Holding). All items placed in service 3 hours prior. Operator moved all items to walk-in cooler. All items still above 43f after 30 minutes, moved to walk-in freezer. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-10: In top section on f flip top reach-in cooler at cook line- ham 46,47f, cut tomato 47f hash browns 45g, cheese 48f. All items out less than 4 hours, items moved to walk-in freezer and maintenance called. **Admin Complaint**

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. At cook line, time not marked for shell eggs. Operator stated egg just placed out. Employee marked time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs, changed gloves but did not wash hands before handling plates and utensils.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of reach-in cooler at cook line, cut lettuce (50F - Cold Holding); cheese (51F - Cold Holding); hash browns (47F - Cold Holding); ham (46/47F - Cold Holding); cut tomato (48F - Cold Holding). All items placed in service 3 hours prior. Operator moved all items to walk-in cooler. All items still above 43f after 30 minutes, moved to walk-in freezer. **Corrective Action Taken** **Warning**

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. In reach-in cooler close to office, milk opened yesterday not dated. Manager dated. **Corrected On-Site**

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. Three employees present hired less than 60 days, no proof of employee responsibilities.

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple certificates missing training dates. Also, one employee present with expired certificate.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from office, hot water handle not working properly.

Basic - Ceiling tile missing. Over ice machine.

Basic - Equipment in poor repair. Interior of brown warming unit in prep area cracked, insulation exposed. **Repeat Violation**

Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine and in dry storage room.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at both handwash sinks. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. Hood filters over flattop have build up.

Basic - Open dumpster lid. One lid open on dumpster. Grease receptacle lid open.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both four door reach-in coolers have standin water and food debris in bottom. Interior of ice machine has black mold-like substance above deflector plate. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. At drink station near office, coffee filters out with no protection. At drink stations, styrofoam cups in sleeve dispensers with no covers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored on top shelf above ready to eat foods.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies observed in kitchen area.

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose for dish machine in kitchen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. No time marking for shelled eggs above cook line. No time marking for waffle batter on cook line. Cook stated he does not know when items were removed from temperature. Items discarded. **Repeat Violation** **Admin Complaint**

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. See stop sale. No time marking for shelled eggs above cook line. No time marking for waffle batter on cook line. Cook stated he does not know when items were removed from temperature. Items discarded. **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dish machine has pan inside. Pan removed. **Corrective Action Taken**

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. Missing for two employees working today.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine in prep area.

Basic - Clean linens stored on floor. Clean linens on floor in dry storage area. Items moved and stored correctly. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.

Basic - Equipment in poor repair. Interior of brown warming unit in prep area is cracked.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish area in kitchen. Floor under ice machine in back prep area.

Basic - Hole in or other damage to wall. Wall in dining room near entrance to restrooms.

Basic - Light shield damaged/in disrepair. Light shield in dry storage area by walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by dish machine. At hand washing sink by office. Inspector emailed sign. **Corrective Action Taken**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers in kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line in kitchen.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 7 broken and cracked raw shell eggs in baskets with other raw shell eggs in reach in cooler next to grill on cook line. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hashbrowns (49F - Cold Holding); waffle batter (50F - Cold Holding) in bottom section of reach in cooler next to grill on cook line, per manager both items have been taken in and out of cooler for approximately 20 minutes, both items moved to walk in freezer, both retemps below 41F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (109F-115F - Hot Holding) in hot holding unit next to triple sink in back of kitchen, per manager grits where cooked approximately 2 hours prior and placed in warmer, then warmer was found unplugged, warmer plugged back in. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored on racks at front counter next to packets of sugar and jellies and over napkins. Manager moved both chemical bottles. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Raw shell eggs in basket sitting out above grill on cook line do not have any markings, employee corrected during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at front counter using hot water to sanitize only reaching a maximum of 155F after multiple cycles, employees set up triple sink with chlorine reading 100ppm, and called for maintenance of dish machine. **Corrective Action Taken**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes ran through dish machine reading 155F for sanitizer, manager set up triple sink with chlorine reading 100ppm, and began to run dish through triple sink. **Corrective Action Taken**

Intermediate - No soap provided at handwash sink. At hand wash station by office.

Basic - Employee eating in a food preparation or other restricted area. Employee standing next to inspector on cook line eating next to open reach in coolers and waffle irons.

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on cook line, employee corrected during inspection. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. One employee cooking on cook line, employee corrected during inspection. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of all cabinets at front counter.

Basic - Single-service articles not stored inverted or protected from contamination. Four metal dispenser tubes with to go cups on cook line do not have covers. One box of cups in dry storage area on floor. Multiple boxes of single service items in outside storage shed on floor. Manager covered tubes and picked up box in dry storage area. **Corrective Action Taken** **Repeat Violation**

Basic - Damaged/spoiled/recalled food not properly segregated. 7 broken and cracked raw shell eggs in baskets with other raw shell eggs in reach in cooler next to grill on cook line.

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Hot and Cold Water Available; Adequate Pressure

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained