Waffle Inn, 494 Laurel Hill Rd, Verona, VA 24482 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Waffle Inn
Address: 494 Laurel Hill Rd, Verona, VA 24482
Type: Full Service Restaurant
Phone: 540 490-0395
Total inspections: 6
Last inspection: 08/13/2015
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Inspection findings

Inspection date

Type
Hand sinks well stocked and in use with warm water soap and paper towels. Facility is clean and orderly. Gloves observed being used when handling RTE foods. Discussed proper cooling methods and storage of raw eggs in the walk-in refrigeration unit with the PIC.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw eggs stored over ready-to-eat (RTE) food (cabbage) in the walk-in refrigeration unit.
    Correction: Separate raw eggs during storage, preparation, holding, and display from raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Green Beans 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.
08/13/2015Routine
Very clean and orderly facility. Sanitizing wiping cloth solution provided and is 100 ppm. Reviewed food safety information with staff and PIC. Cutting board for prep unit has been ordered. Hand washing sink provided with warm water, soap, and towels.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
11/18/2014Routine
No violations observed during site visit. Very clean and orderly facility observed during inspection. Hand washing sink available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available at 100 ppm. Ware washing machine OK at 100 ppm. Reviewed food safety information with PIC. PIC has very good food safety knowledge.
No violation noted during this evaluation.		05/28/2014Routine
Hand washing sink available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use. Testing strips available and in use. Reviewed food safety information with PIC: PIC Requirements within a food establishment
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Three (3) compartment sink was set up and used until unit is repaired.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigeration equipment doors, handles, gaskets, shelves.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
11/22/2013Routine
Very nice food facility. Cleanliness is good. Hand washing sink available with warm water, soap, and towels. Per property owner: leaking roof will be repaired immediately. Ware washing machine OK at 100 ppm. Sanitizing testing strips available and in use. Reviewed food safety information with PIC.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
  • Physical Facilities in Good Repair
    Observation: Roof of facility is not maintained in good repair (leaking in dining areas during rain event).
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality and cleanliness of the physical facilities.
06/06/2013Routine
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available and in use. Sanitizing testing strips available in use. Reviewed food safety knowledge with PIC.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all refrigeration doors, handles, and gaskets.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: In dishwashing room: all floors in room and walls under and near 3 compartment sink 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.
12/10/2012Routine

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