8: No paper towels at back handsink
CA: asked PIC to replace
14: Food contact surface on pans not cleaned completely
14: Dishwasher is not reaching proper temperature range for sanitization. Temped at 152 on a third try
20: Ric prep with low boy is out of proper temp range
Items temped at 60 degrees
21: 2 open half gallons of milk were out of date, marked 11/7/22, 8 half gallons that were unopened in wic were out of date makred 11/7/22
CA: PIC discarded Milk
22: No time stamp for raw shell eggs at grill
CA:Asked PIC to label time Stamp
26: Chemicals stored by to go plate lids on back table by 3 comp sink
CA: PIC moved chemicals to proper storage
34: Prep ric with low boy missing thermometer
37: Employee drinks stored on food prep tables in improper container
39: Wet wiping cloths laying out on tables and sinks
41: Using cups with no handle as scoops for food.
46: Pic had incorrect test strips
46: No detergent on dish machine
47: Grease and dirt buildup on equipment, floors. Inside of raw meat ric has blood/meat juice pooling in bottom
50: Floor drains are backing up into restaurant on floor
Imminent health hazard, PIC was instructed to close establishment
51: Mens bathroom was dirty
53: Dust buildup on ceilings above food prep areas
55: Permit is from last year
56: Inspection not posted
57: No smoking sign missing on back door
Additional Comments
Sambyrd@wafflehouse.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips