Waffle House #1705
239 Interstate South Drive ~ Jasper, GA 30143



Phone
678-454-4488




Waffle House #1705

Hours:
Open 24 Hours

Week of Score Noted Violations
10/26/2016 80-B

Food-contact surfaces: cleaned & sanitized



Proper cold holding temperatures



Proper date marking and disposition



Nonfood-contact surfaces clean


11/6/2015 92-A

1. Hi-temp dish machine not reaching minimum temperature for sanitation. The 3 comp sink was set up to sanitize until the machine can be repaired. REPEAT VIOLATION.



2. The shelving in the walk-in cooler has a white substance built up on it. Clean the shelving.



3. Employee food and drinks in the refrigerator interspersed with food for service. The employee items can be in the unit, but must be stored below food for service, in an area labeled "employee items". The items were discarded.


6/22/2015 81-B

1. Ware washing machine not reaching proper minimum temperature for sanitization of dishes. The breaker for the booster heater was reset and the machine reached the proper temperature. Person in charge must monitor the machine to ensure proper sanitization.





2. Observed pancake batter on the counter at 62F. Must be held at 41F or below. The batter was discarded. If the batter needs to be easily accessible during busy times, place in an ice bath to maintain at 41F or below. Repeat Violation.



3. The ice scoop was sitting on the top of the ice machine. The scoop must be in a clean container. The scoop was pulled to be washed.



4. Observed numerous flies in the facility. Person in charge must ensure that pests are controlled.


1/13/2015 90-A

1. Potentially hazardous food in the 2 door refrigerator at 45F. Must be 41F or below. A service technician was on site to repair the dish machine, and repaired unit at the time of inspection.



2. A wipe cloth was in the container of clean knives. The knives were pulled to be rewashed. Never store a wipe cloth with clean utensils.


8/21/2014 94-A

1. Current inspection report not posted. The most current inspection report must always be posted.



2. The shelves in the walk-in cooler have what appears to be white fuzzy mold on them. Clean the shelving.



3. The floor under the dish machine is black. Clean the floor.



4. Employee's drink in the 2-door refrigerator. Employee food items can be in the refrigerator, but must be in a designated area below food items to be served.



5. Observed numerous flies in the facility. Person in charge must ensure that pests are controlled.


4/21/2014 80-B

1. Observed employee butter toast with bare hands. The toast was discarded. Bare hand contact is not allowed with ready-to-eat food.



2. Potentially hazardous food in the walk-in cooler at 45F and in the 2 door unit at 47F. PHF must be held at 41F or below. The PHF in the 2-door was moved to another unit. The walk-in freezer door was cracked to allow it to bring down the temperature in the walk-in cooler until a service technician could arrive. Person in charge must monitor temperature to ensure proper cold holding. Repeat Violation.


12/11/2013 90-A

1. Potentially hazardous food in both the prep cooler and 2 door refrigerator at 49F and 48F, respectively. PHF items in the prep cooler were placed on ice and PHF from the refrigerator was moved to another cooler holding at 41F or below until a service tech could arrive.



2. The bottoms of several plates had observable food dried on them. The plates were removed to be rewashed.


8/14/2013 91-A

Observed ready to eat ham stored under raw bacon on cardboard tray. The ham was discarded. Raw potentially hazardous food must never be stored above RTE food.


3/25/2013 85-B

1. Observed employee crack eggs and then handle ready to eat toast without first washing hands. The toast was discarded and the employee washed her hands. After touching raw potentially hazardous food, you must always wash hands before proceeding to another task.



2. Gravy in the steam unit not covered. Food in storage must be covered.



3. A box of single service cups on the floor in dry storage. All items must be 6" off of the floor.



4. The hood should be cleaned to remove the build up of grease.


11/17/2012 89-B

1. Observed employee touch toast with bare hands. No bare hand contact is allowed with ready-to-eat food. Use gloves or utensils.



2. Fry pans in use stored on dirty cloth with food debris evident. Equipment in use must be stored on a clean surface.



3. Clean containers wet stacked. Air dry before stacking.


8/14/2012 97-A

1. Clean containers were wet stacked. Air dry before stacking.



2. Shelving in the walk-in cooler should be cleaned to remove what appears to be mold.



3. The floors in the back should be cleaned.


4/26/2012 91-A

Potentially hazardous food in the top of the reach-in prep cooler at 49-50F in shallow containers. PHF in deep containers at 41F or below. Food out of temperature was discarded. Always use deep containers for PHF in this reach-in cooler.


12/28/2011 96-A

1. Employees preparing food can not wear jewelry on hands or arms except for a plain band ring. Corrected on-site.



2. Repair light shield in dry storage area.


8/23/2011 90-A

1. Cooked potentially hazardous food not cooled from 135F to 41F within 8 hours. Observed chili from the previous day at 52F in the refrigerator. The chili was discarded. Person-in-charge must insure proper cooling of PHF. Corrected on-site.



2. The outside and the handles of the cooling units should be cleaned to remove buildup.


3/30/2011 93-A

1. Observed old labels stuck to food containers after cleaning. The labels must be removed so that the surface is smooth and easily sanitized.



2. The spray nozzle at the dish machine must not hang below the rim of the sink. It must be 2" above the rim. Repeat violation.


9/27/2010 87-B

Hot water sanitizing dish machine final rinse not reaching proper temperature at manifold. Rinse temperature at 148F. Must be at 180F. Breaker was reset at time of inspection and rinse temperature of 180F was obtained. Person-in-charge to monitor rinse temperature to insure proper hot water sanitation. Corrected on-site. Repeat violation.



Individual jellies stored on the hand wash sink. Store condiments away from sources of contamination. The jellies were discarded. Corrected on-site.



The vent in the walk-in cooler should be cleaned to remove significant amount of dust and debris.



The spray nozzle at the dish machine must not hang below the rim of the sink. It must be at least 2 inches above the rim to prevent cross-contamination.



The floors, especially under equipment and dish machine, should be cleaned.


4/23/2010 93-A

Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Rinse temperature at 146 F. Must be at 180F. Breaker was reset at time of inspection and rinse temperature of 181F was obtained. Person-in-charge to monitor rinse temperature to ensure proper hot water sanitation.



Observed employee with no hair restraint. Employees preparing food must wear hair restraints.


12/21/2009 91-A

Bare hand contact with ready to eat food. Person in charge is to ensure that cook is trained with proper food handling procedures to prevent bare hand contact with ready to eat foods.


8/17/2009 97-A

Wipe cloths not stored in sanitizing solution. Wipe cloths must be stored in sanitizing solution between uses


5/5/2009 94-A

Do not store any food or single service items under exposed plumbing.

Numerous flies in back storage area.


1/23/2009 89-B

Potentially hazardous food not held at proper temperature. Walk-in @ 53F must be 41 or below. Repeat Violation


9/26/2008 90-A

Potentially hazardous food not held at proper temperature.

Floors in back storage area should be cleaned.


6/13/2008 90-A

No bare hand contact allowed with ready to eat food.

The second page of the inspection report must be available for public inspection


1/9/2008 96-A

Wipe cloth sanitizer not at proper concentration should be 50-100 ppm chlorine.

Rinse temperature for dish machine should be 180 degrees as specified by manufacturer.


10/2/2007 90

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

Wipe cloths must be stored in sanitizing solution. Repeat

Employee drink must have lid and straw.


5/4/2007 93

Potentially hazardous food not held at proper temperature- eggs at 69 degrees F must be 41 degrees F or below

Wipe cloths must be stored in sanitizing solution.

Towels needed at back handwash sink.


3/1/2007 96

Food scoop handle with handle part down inside food

Employee items stored with food

Score and report not posted easily within customer view


6/15/2006 99


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