WAFFLE HOUSE

Violations (11)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) SHALL HAVE ALL EMPLOYEE FOOD HANDLER CERTIFICATES AVAILABLE AT ESTABLISHMENT.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) SHALL NOT STORE WIPING CLOTHS IN HANDSINK. SHALL KEEP HANDSINK CLEAR AT ALL TIMES.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) OBSERVED CHLORINE AT 200PPM INSIDE SANITIZING BUCKET. SHALL KEEP BETWEEN 500-100PPM.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN ICE MACHINE AND SLOT THAT HOLDS ICE SCOOPER.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED MANY FOODS AT 48-50F IN PREP STATION/ RIC. SHALL MAINTAIN AT 41F OR BELOW. SHALL KEEP LID CLOSED TO HELP PREVENT TEMPERATURES FROM RISING INTO TEMPERATURE DANGER ZONE.

• 24

  Time as a public health control: procedures & records

  3-501.19(B) OBSERVED EGGS BEING HELD PAST THE FOUR HOUR LIMIT. SHALL BE SURE TO UPDATE TIMES WHEN REPLACING EGGS.

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) SHALL STORE WET WETING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

• 41

  Wiping cloths; properly used and stored

  3-304.14(D) SHALL PLACE DIRTY WIPING CLOTHS IN LAUNDRY.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) SHALL FIX HIGH TEMP SANITIZER DISH MACHINE. THERMOMETER WASN'T READING TEMPERATURES. SHALL CHECK TO SEE IF SANITIZER IS REACHING 180F ONCE THERMOMETER IS FIXED.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 SHALL HAVE CHLORINE TEST STRIPS.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17 SHALL HAVE COVERED TRASHCAN IN WOMEN'S BATHROOM.