Waffle House #833, 4614 Cleburne Boulevard, Dublin, VA 24084 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Waffle House #833
Address: 4614 Cleburne Boulevard, Dublin, VA 24084
Type: Full Service Restaurant
Phone: 540 674-2902
Total inspections: 9
Last inspection: 07/09/2015
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Inspection findings

Inspection date

Type
Dish machine has been repaired. Wash temperature: ~150. Rinse temperature: 193. Machine is now operational.
No violation noted during this evaluation.		07/09/2015Follow-up
Met with store maintenance person, Buster. Walk-in cooler turned down to 37 degrees. Dish machine was still being worked on at time of inspection. Initial test showed wash temperature at 110 degrees, rinse at 120 degrees. Second test showed wash temp at 120 and rinse at 148 degrees.
Dishes are to be sanitized via 3 vat sink until machine is adequately repaired.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Correction: Repair the unit so that achieving a utensil surface temperature of 180°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
07/08/2015Follow-up
Informed PIC to monitor temperature in walk-in cooler and adjust lower if need be. Foods on make station are rotated every four hours if not used. PIC is contacting service person in order to repair dish machine. Until time dish machine is repaired, sanitizer is to be hooked in to satisfy wash/rinse/sanitize requirement.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Correction: Repair the unit so that achieving a utensil surface temperature of 180°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
07/06/2015Routine
JBN spoke with PIC. PIC stated that they were not aware of any issues pertaining to proper glove usage among staff, but that she would review proper hand washing technique and glove usage with the shift managers. No violations were seen during inspection.
No violation noted during this evaluation.		02/13/2015Complaint
Make sure to maintain sanitizer levels in wiping cloth buckets at 25-100ppm. Change out buckets ever 4 hours. Have broken tile in kitchen repaired as soon as possible.
No violation noted during this evaluation.		09/17/2014Risk Factor Assessment
Provided PIC with Employee Health Policy hand-outs to be posted. Confirmed with employee that an Employee Health Policy is currently reviewed upon hire. PIC verified timing procedure in use with unused portions on sandwich make station.
Make sure that bleach test strips are used whenever whenever washing dishes and when soaking wash cloths. Have WASH cycle gauge on dish unit fixed ASAP. Find out what type of sanitizer is used in unit and make sure that the respective test strips are on hand.
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the WASH tank of the warewashing machine is not operating.
    Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the Kitchen noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
06/18/2014Routine
Provided employee health hand-out after discussion with manager
Discussed timing procedure in place for sandwich make. Ok to hold cheeses, ham, cut tomatoes for 4 hours then discard. PIC to send WRITTEN procedure via email
  • Equipment - Good Repair and Proper Adjustment
    Observation: Wash/rinse gauges not working properly
    Correction: Repair temp. gauges on dish maching so that temperatures can be monitored (according to dataplate) . Repair/replace in 30 days
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: No handwash signs on handsinks
    Correction: Provided
02/15/2013Routine
Spoke with maintenance. The dishwasher was repaired. I stopped by the facility to test the temperature. Final rinse temperature was reading 180 degrees.
No violation noted during this evaluation.		01/09/2013Follow-up
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following were not observed sanitized: dishes. The dishwasher is currently not hot water sanitizing. An alternate chemical sanitization method was in effect but not at an acceptable concentration.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes may be washed using the dishwasher but must be taken back to the 3 compartment sink to sanitize. This method must be adhered to until the dishwasher can be repaired. The maintenence man (Tim) will contact the Health Dept. once the repair has been made.
01/08/2013Complaint

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