Waffle House #1734, 901 Lew Dewitt Blvd., Waynesboro, VA 22980 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Waffle House #1734
Address: 901 Lew Dewitt Blvd., Waynesboro, VA 22980
Type: Full Service Restaurant
Phone: 540 943-6814
Total inspections: 8
Last inspection: 10/30/2015
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Inspection findings

Inspection date

Type
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		10/30/2015Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The plastic part of the left door, of the 2-door delfield refrigerator, was cracked.
    Correction: This cracked refrigerator door handle is not cleanable at the bacterial level. The cracked door handle needs to be replaced with a handle that is smooth, durable, and easily cleanable,
  • Floors, Walls, and Ceilings - Cleanability
    Observation: There are two floor tiles in the grill area that are broken. Water builds up in these rough areas. These areas of the floor are no longer cleanable.
    Correction: We require that all areas of the kitchen floor be maintained so that they are smooth and easily cleanable. These two areas of the kitchen floor need to be repaired.
04/23/2015Routine
Handwashing, and dishwashing, facilities were being maintained correctly. No food temperature problems were observed.
No violation noted during this evaluation.		11/06/2014Risk Factor
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: There was no detectable sanitizer, in pans of wet wipecloths behind the counter, as measured by the bleach-type test strips.
    Correction: We require that all wet or damp wipecloths, behind the counter, have a sanitizing solution in them, and at proper strength. Available chlorine level for bleach type test strips always needs to be 50 to 100 ppm, as measured by the bleach-type test strips. This violation was immediately corrected by the establishment management.
  • Pests - Controlling Pests*
    Observation: There were ants observed around and above the handwashing sink in the back part of the kitchen.
    Correction: The establishment maintains a pest control contract with a licensed pest control operator. The licensed pest control operator was notified by the establishment management to come and correct the problem.
06/16/2014Routine
Handwashing, and dishwashing, facilities were being maintained correctly.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: The ice scoop associated with the big ice machine (in the back part of the kitchen) was being stored directly on top of the ice machine surface.
    Correction: The ice scoop needs to be stored in a smooth, easily cleanable, storage bucket or pan, instead of being stored directly on the top of the ice machine. This violation was immediately corrected by the establishment management.
01/27/2014Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: There was an unopened case of 12 tortillas being stored below a case of raw ground beef "patties" in the walk-in refrigerator.
    Correction: Raw meats (and raw seafood) must always be stored below all ready-to-eat foods. This violation was immediately corrected by the establishment management.
09/30/2013Routine
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: There was no handsoap available at the back handwashing sink.
    Correction: A pump bottle of handwashing soap was immediately placed, at the back handwashing sink, by the establishment management. This corrected the violation.
05/28/2013Risk Factor
Handwashing, and dishwashing, facilities were being maintained properly.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods were "out of temperature" in pans on top of cold food prep bar. Precooked ham cubes were at 48 F. Mushroom slices and juices were at 47 F. Slices of tomatoes were at 50 F.
    Correction: When a potentially hazardous cold food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous cold foods need to be eaten, or discarded,within 4 hours of going out of temperature, or there is a risk of foodborne illness. No potentially hazardous foods may be placed on top of the cold food prep bar, until it is again capable of holding all foods at 41 F, or loer, at all times. A service call was immediately placed by the establishment management.
02/08/2013Risk Factor

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