Waffle House #936
56 Travelers Rest Rd ~ Jasper, GA 30143



Phone
706-692-6657




Waffle House #936

Hours:
Open 24 Hours

Week of Score Noted Violations
5/4/2017 96-A

8-2B Toxic substances properly identified, stored, used


10/12/2016 96-A

Adequate handwashing facilities supplied & accessible



*This violation is a known risk factor for foodborne illness.


2/17/2016 90-A

Upon arrival, there were no times marked on eggs above grill for which time is implied for safety. Times were correctly placed on dry erase board during inspection. Times are required to be marked when time is implied instead of temperature for food items. Corrected On-Site. New Violation.



Interior of reach-in unit under prep top unit at grill, including door seals, not maintained clean. Unit must be cleaned to eliminate food debris and odor. New Violation.


8/13/2015 92-A

1. Observed chili dated to discard 8/12/15, which was the previous day. The person in charge must monitor dates and discard items when needed. The chili was discarded.



2. Wet wipe cloths not in sanitizer solution. Cloths must always be in sanitizing solution between uses. They were put in the sanitizer solution.



3. The corners and edges of the floor have dirt and debris. Ensure when the floors are cleaned that they are cleaned thoroughly.


3/16/2015 86-B

1. Observed beverage dispensing nozzles with black debris on them. The nozzles were removed to

clean at time of inspection. Ensure that the nozzles are cleaned more frequently.



2. Grits in a steam unit at 117F. Must be held at 135F or above. The grits were discarded. The 3

container unit had only one pan and the other spaces were open. Aways cover open spaces with lids to

maintain PHF at 135F or above.



3. The inside of the prep cooler had water pooling on the bottom shelf with food debris in it. Clean the

shelf and ensure drain for condensate is unclogged.


10/29/2014 95-A

1. Observed grill cook preparing food without a hair restraint. Food prep workers must wear hair restraints when preparing food.



2. Plates on shelf not covered. Cups in dispenser not covered. Plates and cups must be stored inverted or covered.



3. The floors, especially in the dry storage area and in front of the walk-in cooler are black. Clean the floors.


6/11/2014 91-A

Observed potentially hazardous food in the prep cooler at 58F. Must be 41F or below. All PHF in the unit was discarded. The unit could not be adjusted down, so ice baths will be used until a service technician can arrive.


11/26/2013 82-B

1. Observed what appeared as mold in the ice machine. Clean machine more frequently.



2. Observed chili from the previous day in a large container in the cooler at 47F. Potentially hazardous food must be cooled from 135 to 41F within 6 hours. The chili was discarded. Person in charge must ensure proper cooling with an ice bath, ice wand or shallow containers. Repeat Violation.



3. Raw eggs on shelf above grill not marked with time. When using time as a public health control, the potentially hazardous food must always be marked with time taken from cold storage. Eggs were discarded.



4. Employee preparing food wearing a watch. Only a plain band ring is allowed on hands and arms while preparing food.


8/6/2013 87-B

1. Observed chili from the previous day in a large container in the cooler at 48F. Potentially hazardous food must be cooled from 135 to 41F within 6 hours. The chili was discarded. Person in charge must ensure proper cooling with an ice bath, ice wand or shallow containers.



2. Can with significant dent on the seal. Always segregate damaged cans from cans that are to be used. Repeat violation.


3/14/2013 88-B

1. Raw eggs on shelf above grill not marked with time. When using time as a public health control, the potentially hazardous food must always be marked with time taken from cold storage. Eggs were discarded.



2. Can with a significant dent on the seal. Always segregate damaged cans from cans that are to be used.


12/3/2012 97-A

1. Employee preparing food wearing a bracelet. The only jewelry allowed on hands or arms is a plain band ring.



2. Wipe cloth at 10 ppm chlorine. Must be 50-100 ppm chlorine.


7/20/2012 85-B

1. The inside of the ice machine should be cleaned to remove build-up of what appears to be mold.



2. Potentially hazardous food in 4-door unit at 47-48F. Must be 41F or below. The PHF in the unit was moved to a unit holding at the proper temperature. Repeat violation.



3. Observed PHF held using time as a public health control with no time marking. When using time, it must always be documented.


3/30/2012 87-B

1. Observed potentially hazardous food cold held at greater than 41F. Items to include ham, cut tomato and cheese in the prep cooler at 48F. Must be 41F or below. The PHF was placed on ice until a service technician could arrive.



2. Grits and gravy in two separate steam tables at 118F and 113F respectively. Must be held at 135F or above. The grits and gravy were discarded. The person-in-charge must monitor temperatures to ensure proper hot holding.



3. Food employee wearing a watch and a bracelet while preparing food. Only a plain band ring is allowed.



4. Food scoops must have handles, and handles must extend out of the food product.


12/22/2011 87-B

1. Beverage dispensing nozzles not clean to sight and touch. Clean the nozzles more frequently. Corrected on-site.



2. Boiled eggs not date marked. Prepared potentially hazardous food held over 24 hours must be date marked.



3. Wipe cloth used by grill cook not stored in sanitizing solution between uses.



4. Spray nozzle beside dish machine below the rim of the sink. The spray nozzle must be stored 2" above the rim of the sink to prevent back flow.


8/5/2011 92-A

1. Boiled eggs found 2 days past discard date. Person-in-charge must monitor dates and insure proper disposition. The eggs were discarded. Corrected on-site.



2. Bag of onions was touching the floor. All food storage must be 6" off of floor. Corrected on-site.



3. The hood vents over the grill should be cleaned.


3/23/2011 91-A

Observed potentially hazardous food cold held at greater than 41F. Items included ham, cut tomato and cheese in the prep cooler at 52-54F. Must be 41F or below. Items were discarded at time of inspection. Use time as a public health control until unit is repaired.


9/22/2010 93-A

Chemical bottle stored over onions. All chemicals must be stored away and not over food or food service items. Corrected on-site.



Observed employee with long fingernails preparing food without gloves. Corrected on-site.


4/7/2010 91-A

Observed potentially hazardous food cold held at greater than 41 F. Items to include ham, cut tomato and cheese on the top of the prep cooler at 47-54 F. Must be 41 F or below. Items were discarded at time of inspection. Unit appeared to be frozen. Maintenance called. Potentially hazardous foods to be held on ice until unit is repaired.


12/7/2009 86-B

Potentially Hazardous food not held at proper temperature and no documentation for time as a public health control. When time instead of temperature is used documentation must be present.

Gloves used improperly. Gloves should be changed between tasks.


8/10/2009 86-B

Potentially hazardous food not stored at proper temperature. Cold holding must be at 41F or below. Repeat

Condiments such as mayonnaise, jelly, etc. can not be stored on hand wash sink to prevent contamination.


4/28/2009 90-A

Potentially hazardous food not held at proper temperature. Cold holding must be at 41 F or below.

Records for time as a public health control missing at time of inspection.

Clean or replace seals on drawer cooling unit.

Clean Shelving in walk in cooler


1/13/2009 93-A

Sanitizer for ware washing not at proper temperature. Repeat

Clean exterior of counter equipment & seals of coolers especially drawer units


9/12/2008 92-A

Cloths cannot be used to dry hands- must use single use paper towels after hand washing.

Water temperature for high temperature sanitation not at proper level. Violation corrected at time of inspection


5/20/2008 93-A

Temperature for rinse for high temperature sanitation should be 180

Do not store condiments on hand wash sink.


12/12/2007 90-A

Potentially hazardous food not held at proper temperature. Grits at 100 F must be135F or above.

Floor in walk in cooler should be cleaned.


9/12/2007 93

Potentially hazardous food not held at proper temperature-eggs @71 degrees F must be 41 degrees F or below.

Sanitizer for wipe cloths not at proper concentration-should be 50-100 ppm chlorine.


4/30/2007 86

Raw potentially hazardous food stored over ready to eat food - Raw eggs over orange juice

Potentially hazardous food not held at proper temperature Raw eggs at 71degrees F- Must be 41 degrees F or below


10/30/2006 91

Using 3-comp sink for preparation of food instead of food prep sink

Potentially hazardous food (not out of temp yet) left out of cooling during cleaning time instead of being immediately transferred to appropriate holding unit

Laminate on service bar needs replacement

Hard-to-reach areas of floor unclean


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