- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / back of the make table next to cook line.
- Basic - Single-service articles not stored inverted or protected from contamination. / foam cups by coffee station.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / manager did not washed hands after cracking shell eggs then touched pan handle, spoon and tong.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chili 50F / reach in cooler overnight.
- 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. / shell eggs at cook line for 2 hours per manager / **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / chili 50F / overnight reach in cooler.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / manager stated that he is running out of labels.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Operator stated he will contact corporate about license renewal fee.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage gravy 113f for 3.5 hours.corrective action: operator discarded gravy.
- 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. Shelled eggs had no time stamp.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler cracked 2 raw shell eggs into frying pan and grabbed a slice a cheese without changing gloves in between. Corrective action: food manager told foodhandler to wash hands.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Back prep area. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Back prep area.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cracked raw eggs and then grabbed cheese with no hand wash. Corrective action: advised. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid next to chemicals in back prep area. Manager removed. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee washing waffle batter container in handwashing sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Raw shelled eggs stored at room temperature, lettuce 45f, tomatoes 45f, waffle batter 45f.
- Intermediate - Spray bottle containing toxic substance not labeled. Back prep area. **Corrected On-Site**
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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8/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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