WAFFLE HOUSE #1659

Violations (7)

• 2-1BCriticalRepeatCorrected on site

  Hands clean and properly washed

  Violation of Code: [511-6-1.03(5)(c)] Observed employees wearing gloves grab raw bacon, sausage, and raw eggs, place on grill, remove gloves and done new gloves, then return to plating ready to eat foods at grill along front food service area. *EHS observed this action more than 2-occasions. C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and when switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employees washed hands; food was unable to be discarded before sending out to customers. Corrected On-Site. Repeat Violation.

• 2-2DCritical

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.06(2)(c)] Observed no running water at only hand sink in front food service main preparation area. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. *Per PIC, a work order has been submitted for repairs. Employees must utilize hand sink in main kitchen until necessary repairs are made. EHS will follow up for hand sink repairs by 8/4/26. New Violation. Correct By: 08/04/2026

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] 1. Observed thick, black accumulations along interior lid and walls of both ice bins in front food service area. 2. Observed thick black, mold-like accumulation along wall and deflector inside ice machine in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice discarded; ice bins and ice machine cleaned and sanitized. Corrected On-Site. New Violation.

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(6)(l)] Observed in-use high temperature sanitation dish machine final utensil surface temperature less than 160F along front food service area. *Dish machine was ran 3-times; all final temperature measurements below 160F. C/A: Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 160ºF. COS: Employees serviced dish machine, machine's final surface temperature re-tested at 160F. Dishes rewashed and sanitized. Corrected On-Site. New Violation.

• 17C

  Physical facilities installed, maintained, and clean

  Violation of Code: [511-6-1.07(5)(a),(b)] Observed heavily soiled floors throughout main kitchen primarily under 3-compartment sink, prep sink, and in dry storage area. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation. Correct By: 08/01/2026

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed several food items (margarine and tea on counter, raw chicken breast, raw pork chops, and raw beef in middle RIC, and waffle batter in lower waffle cooler) stored uncovered exposed to potential contamination in front food service area. C/A: Unless cooling, all food must be stored covered, in packages, covered containers, or wrappings to prevent contamination. COS: All food covered. Corrected On-Site. New Violation.

• 17DCorrected on site

  Adequate ventilation and lighting; designated areas used

  Violation of Code: [511-6-1.07(4)(b)] 1. Observed employee beverage stored commingled with foods for service in left RIC and counter drink cooler along front food service area. 2. Observed employee beverage stored on in-use prep counter in front food service area. C/A: 1. Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: beverages discarded. Corrected On-Site. New Violation.