- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning**
- Basic - Broken drain plug at dumpster. **Warning**
- Basic - Dead roaches on premises. Observed 3 dead roaches under register, 1 dead roach under dish machine, 2 dead roaches on counter next to saltine crackers and waffle syrup, 1 dead roach up under waffle syrup and saltine crackers storage cabinet, 1 dead roach under tea dispensers counter on floor. 1 dead roach under three compartment sink in back kitchen. **Warning** On 10/22/14 Observed 3 dead roaches under register , one dead roach under clean utensil, and one dead roach under coffee station. CORRECTED ON SITE Observed 3 dead roaches under three compartment sink. TIME EXTENDED
- Basic - Hole in ceiling. In dry storage area. **Warning**
- Basic - Ice buildup in chest freezer. In front area. **Warning**
- Basic - Reach in cooler gasket torn/in disrepair. In front line area. **Warning**
- High Priority - Vacuum breaker missing in 2 hose bibb. In mop sink located at back door. **Warning**
|
10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning**
- Basic - Air conditioning vent covers had accumulation of mold-like substance. In ceiling on top of sandwich prep area. **Warning**
- Basic - Attached equipment soiled with accumulated dust. Vent covers inside of reach in cooler in front area. **Warning**
- Basic - Broken drain plug at dumpster. **Warning**
- Basic - Build-up of food debris, and grease on nonfood-contact surface. Underneath all equipment at cook line and on equipment located at back kitchen area under prep table. **Repeat Violation** **Warning**
- Basic - Clean utensils stored with dirty utensils in drawer at front line area. **Warning**
- Basic - Dead roaches on premises. Observed 3 dead roaches under register, 1 dead roach under dish machine, 2 dead roaches on counter next to saltine crackers and waffle syrup, 1 dead roach up under waffle syrup and saltine crackers storage cabinet, 1 dead roach under tea dispensers counter on floor. 1 dead roach under three compartment sink in back kitchen. **Warning**
- Basic - Dusty ceiling vent covers. At dry storage area. **Warning**
- Basic - Employee beverage container on a food preparation table, on hand wash sink, and on top of soda syrup box. **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in reach in cooler in front area. **Warning**
- Basic - Employee personal items stored above a food preparation area. Purse and jacket under cabinet in front counter in waffle syrup storage shelf. **Warning**
- Basic - Hole in ceiling. In dry storage area. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice buildup in chest freezer. In front area. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Inside cheese container at sandwich station area. **Warning**
- Basic - Reach in cooler gasket torn/in disrepair. In front line area. **Warning**
- Basic - Reach in cooler shelves with rust that has pitted the surface. In front line area. **Warning**
- Basic - Single-service articles not protected from contamination. Coffee filters stored uncovered at cart in back of kitchen. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front line counter area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In front counter area. **Warning**
- Debris present in water heater room. For reporting purposes only. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter 63°F, Half and half milk 50°F at cook line area. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed ground raw pork sausage stored over pork chops. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach under 3 compartment sink, 2 live roaches under toaster counter next to trash can. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw shell eggs 51°F at back prep area. **Warning**
- High Priority - Vacuum breaker missing in 2 hose bibb. In mop sink located at back door. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Ice machine located at back kitchen area by the back door. **Warning**
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Under the lid located at front coffee station area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Chemical container stored in hand wash sink located in front area. **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. For raw shell eggs. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. Inside reach in cooler located at front line area. **Warning**
|
10/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / around the right side cooler.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male cook wearing a watch while cooking / **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. / toaster oven.
- Basic - Food stored on floor. / a container of cooking oil / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler / right side cook line / **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / ham 45F, cheese 45F, mushroom 46, lettuce 44F, tomatoes 44F / all put into metal container with ice / temperature rechecked ranges 40F to 42F.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / male cook cracked eggs then touching pan handle.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef patty over raw pork chop / cook line cooler / right side / **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
|
5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. / back kitchen / **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / lunch bag inside glass cooler / **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. / kitchen near dish machine.
- Basic - Single-service articles not stored inverted or protected from contamination. / coffee cups / front counter / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 44F / glass cooler / moved to walk in cooler.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce at 47F / glass cooler less than 4 hours / moved to walk in cooler.
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. / sausage gravy at 125F / hot holding / gravy reheated on stove at 172F / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork / meat cooler next to cook line / **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. / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / **Corrected On-Site**
|
12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / at the back of the prep table / deli, snack area.
- Basic - Floor area(s) covered with standing water. / outside walk in cooler.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Single-service items stored on floor. **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. / male cook.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork chop / **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. / waffle makers on shelve / back kitchen
|
7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Employee personal items stored in or above a food preparation area. / employees food in walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. / foam cups / front counter. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. / prep cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0ppm / sanitizing bucket / front counter. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / male cook. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / milk at 44F/ glass cooler, waffle batter at 62F for 30 minutes / on prep table.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. / raw beef over raw pork chop / reach in cooler next to cook line. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Carbonator backflow device not installed and no air gap is present. / mop sink.
- Critical - Handwash sink not accessible for employee use at all times. / observed a bottle of detergent in handsink / Corrected On Site.
- Critical - Hot water not provided at mop sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / employee training expired.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / female cook touched toast with bare hands.
- Observed build-up of grease on nonfood-contact surface. / hood.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. / coffee cups / front counter.
- Observed dusty ceiling tiles and/or air conditioning vent covers. / dry storage room.
- Observed employee food in reach in cooler / Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / female cook.
- Critical - Observed employee wash hands with no soap. / female service employee.
- Observed floor area(s) covered with standing water. / kitchen floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / female cook wearing bracelet while cooking.
- Critical - Observed food stored on floor. / a bag of onions on dry storage floor / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / box of butter at 72F / above 3 bay sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / hashbrown at 44F / reach in cooler / product was moved to walk in freezer / rechecked temperature at 41F / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 46F / reach in cooler / product was iced / temperature rechecked at 43F / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / waffle mix at 51F on prep table / product was moved to walk in cooler / temperature rechecked at 42F / Corrected On Site.
- Observed single-service articles stored without protection from contamination. / foam cups and lids next to soda machine.
- Critical - Observed soiled coffee cups with food stored clean. / front counter.
- Observed water dripping from AC vent on cookline.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. / hashbrown / moved to freezer.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. / shell eggs held at room temperature with no time control. / manager discarded the shell eggs / Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / butter at 72F.
- Critical - Thermometers not calibrated according to manufacturer's specifications. / Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. / front counter.
|
8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. / handsink / kitchen.
- Observed personal care item stored with food. / observed employee's handbags stored next to single service coffee filters / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / waffle mix and hashbrown at 44F / product was iced.
- Observed single-service articles stored without protection from contamination. / coffee filters / coffee station.
- Observed single-service articles stored without protection from contamination. / tea bags / dry storage room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / sausage gravy at 128F / hot holdings / product was discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / waffle mix / walk in cooler.
|
1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed raw eggs at 62F at cookline / operator stated that the eggs were out about 30 minutes, operator will use the 4 hour time marked for the product.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / sanitizing bucket
- Critical - Observed toxic item stored by food. / observed a bottle of windex stored next to sugar / wait station
- Critical - Observed uncovered food in holding unit/dry storage area. / waffle mix at reach in cooler / next to waffle makers Corrected On Site.
|
8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw beef was stored next to ham and over sausages inside reach in cooler by cook's line. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors, back door was blocked open for extended period of time . Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door missing door sweep.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, gravy was 120f, product was discarded. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook after cracking eggs.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, less tha 50 ppm. Corrected On Site.
|
1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook's line, cook's touching handle of reach in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, back door had gap under door.
|
11/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, when changing gloves. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface, storage rack inside walk in cooler.
- Observed attached equipment soiled with accumulated mold and moisture by fRont services area.
|
7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook switched from raw eggs to waffles without changing gloves. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
|
12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced ham 47 F, cheese 50 F in reachin cooler only in unit 1 hour per employee. Corrected On Site.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reconstituted hashbrowns 79 F in prep area, manager stated that procedure is to hold out of temperature for 3 hours then put it in the cooler.
- Critical. Observed raw animal food stored over cooked food. raw eggs stored over jugs of half and half. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Hashbrowns scoop handle in product.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,mgr is wearing watch while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook put on gloves without washing hands first.
- Observed employee with no hair restraint. Cook on line not wearing hair restraint.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Corrected On Site. Repeat Violation.
- Critical. Observed toxic item stored by food. sanitizing bucket on food prep surface stored also by cups and cooking equipment.
|
8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Waffle House, 1736 Mccoy Rd, Orlando, FL »