Waffle House, 12259 Hornsby La., Newport News, VA 23602 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Waffle House
Address: 12259 Hornsby La., Newport News, VA 23602
Type: Full Service Restaurant
Phone: 757 249-9479
Total inspections: 9
Last inspection: 02/11/2016
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Inspection findings

Inspection date

Type
Permit will be issued after payment of renewal fees
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Items in sandwhich cooler were cold holding out of temperature
    Correction: keep lid on cooler closed when not in use and have maintanence adjust temperature down
  • Equipment - Good Repair and Proper Adjustment
    Observation: build up of water and condensation in reach in below sandwhich cooler
    Correction: clean up standing water in cooler and get proper maintanence
02/11/2016Routine
Returned and found that at 5:00 PM chili was temp @ 129 F. To return in about 2 hours.
No violation noted during this evaluation.		09/19/2014Follow-up
Found chili recently cooked and temp by the PIC at 174 F before placing it in an ice bath at around 3:00 PM. At about 3:30 PM, the temperature of the chili was found to range from 160 F on the outside portion to 171 F on the inside portion. The cooling method used did no appear to be bringing the temperature of the chili down fast enough. Instructions were given to the PIC to pour the chili into shallower metal containers and to stir periodically while the chili sits in the ice bath. A temperature log is to be kept of the chili which is to be reviewed in about 2 hours upon a return visit.
No violation noted during this evaluation.		09/19/2014Follow-up
Cold holding/cooling project continues and the following situations were observed: Found the internal temperature of all TCS/PHFs cold holding to be less than or equal to 41 F even though the ambient air temperatures of some of the cooler units (the ones whose doors/drawers are opened frequently). To return this afternoon when chili is made to monitor the cooling down of it.
No violation noted during this evaluation.		09/19/2014Risk Factor Intervention
Found the chili at 7:15 PM to be between 40 F and 43 F. Overall, found cold holding to be adequate and if the cooling down method is changed to incorporating shallow containers, ice bath, periodic stirring and uncovering the chili while it cools down, then the requirement of cooling down hot foods from 135 F to 70 F within 2 hours and then to 41 F within another 4 hours would be met. Based on the above, the cold holding/cooling project is completed. It was suggested that temperature logs be kept and used to indicate what intervention was taken to correct temperature abuse.
No violation noted during this evaluation.		09/19/2014Follow-up
Met with the Head Division Manager and reviewed concerns with the cold holding units and the need to monitor temperatures of the cold holding units and their food contents once the units have been fixed. Monitoring of the cooling of the chili is also to be done.Temperature logs were given and they are to be completed and faxed over to the Health Department every week for the next 4 weeks. To re-inspect before the September 19, 2014 and to arrange for the Division Manager to be present. HM
  • Cooling, Heating, and Holding Capacities (repeated violation)
    Observation: Found the Delfield cooler, Make unit and Upright reach-in coolers operating at improper temperatures and not able to cold hold foods at internal food temperatures of 41 F or lower.
    Correction: Repair the coolers so that they can cold hold foods at internal temperatures of 41 F or lower.
09/05/2014Follow-up
Teresa agreed to the following: To have all the identified cooler units that are operating at improper temperatures fixed
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Found the internal food temperatures of TCS/PHFs at temperatures ranging from 44 F - 48 F inside the Delfield cooler
    Correction: Found the internal food temperatures of TCS/PHFs ranging from 49 F - 63 F inside the Make unit
  • Cooling, Heating, and Holding Capacities
    Observation: Found the Delfield cooler, Make unit and Upright reach-in coolers operating at improper temperatures and not able to cold hold foods at internal food temperatures of 41 F or lower.
    Correction: Repair the coolers so that they can cold hold foods at internal temperatures of 41 F or lower.
09/03/2014Risk Factor Intervention Evaluation
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Ham slices and waffle batter cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: The door gasket to the low boy refrigerator is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
01/16/2014Routine
Permit Issued.
  • Light Bulbs Protective Shielding
    Observation: Light bulb inWalk-in Cooler not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
03/27/2013Routine

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