Waffle House, 2480 E Hwy 50, Clermont, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hair, pony tail under visor
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400 ppm at cook line **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Repeat Violation**
- 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. Raw shell eggs at cook line
- 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. **Admin Complaint** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, chlorine at 400 ppm
|
10/02/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Wash temperature indicate on data plate is 150°, but the gauge indicate water temperature is 140°
- Basic - Soiled reach-in cooler gaskets. At 4 doors reach in cooler of cook line
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits temp at 120°,
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs with gloves on but did not changed gloves then process to touch cleaned dishes
- 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.
- High Priority - Toxic substance/chemical stored by or with food. Chemical spray bottle handing on the same shelf with breads at front line
- High Priority - Toxic substance/chemical stored by or with single-service items.
|
6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/1/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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