Waffle House #936 Health Inspections
|Week of||Score||Noted Violations|
No. | Description of code requirement not in compliance | Occur
|3/10/2021||91-A||4-2B Food-contact surfaces: cleaned & sanitized 1 |
11D Thermometers provided and accurate 1
|9/25/2020||85-B||2-2B Proper eating, tasting, drinking, or tobacco use 1 |
4-2B Food-contact surfaces: cleaned & sanitized 1
8-2B Toxic substances properly identified, stored, used 1
15C Nonfood-contact surfaces clean 1
*Red indicates this violation is a known risk factor for foodborne illness.
|2/13/2020||95-A||4-2B Food-contact surfaces: cleaned & sanitized 1 |
13A Posted: Permit/Inspection/Choking Poster/Handwashing 1
|4/5/2019||87-B||4-2A Food stored covered 1 |
6-1A Proper cold holding temperatures 1
6-1B Proper hot holding temperatures 1
|10/18/2018||96-A||12C Wiping cloths: properly used and stored 1|
|5/9/2018||96-A||12C Wiping cloths: properly used and stored 1 |
15C Nonfood-contact surfaces clean 1
|10/25/2017||92-A||4-2A Food stored covered|
6-2 Proper date marking and disposition
|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 117°F. Must be held at 135°F 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 135°F 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 58°F. Must be 41°F 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 47ºF. Potentially hazardous food must be cooled from 135 to 41ºF 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 48ºF. Potentially hazardous food must be cooled from 135 to 41ºF 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 47-48ºF. Must be 41ºF 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 41ºF. Items to include ham, cut tomato and cheese in the prep cooler at 48ºF. Must be 41ºF or below. The PHF was placed on ice until a service technician could arrive.|
2. Grits and gravy in two separate steam tables at 118ºF and 113ºF respectively. Must be held at 135ºF 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 41ºF. Items included ham, cut tomato and cheese in the prep cooler at 52-54ºF. Must be 41ºF 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 41º F. Items to include ham, cut tomato and cheese on the top of the prep cooler at 47-54º F. Must be 41º 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 41°F 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 be135°F 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