WAFFLE HOUSE #2131 health score and inspection history

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee personal food and drinks stored on rack for soda fountain syrups and in RI cooler.

Keep dumpster doors and lids closed.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean interior of all RI units to remove spilled food.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Heavy fly presence throughout establishment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors in back storage area, inside of WI freezer, and around 3 compartment sink.

Wash hands at station for at least 15 seconds when returning from outside the work area.//Employee observed leaving the kitchen and not washing hands upon return. 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Employee observed donning gloves to make waffles without washing hands. Employee observed handling soiled utensils and plates and not washing hands before handling cleaned and sanitized plates.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee drinks in RI coolers not in designated areas. Employee drinks stored on top of syrup boxes for soda fountain. 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Cook on line without hair restraints.

Allow utensils to air dry before stacking.//Wet stacking of pans and containers above 3-compartment sink. 4-901.11 Ensure that utensils have been air dried before polishing with a clean, dry cloth.

Clean hand sinks as often as necessary to keep them clean.//Overflow of dirty dishes from mechanical ware washing machine stored in hand sink.

Keep dumpster doors and lids closed.

5-103.11(A) Provide water source and system capacity sufficient to meet peak water demands of the food establishment.//Lack of hot water at hand sinks and 3-compartment sink. Plumber arrived on site immediately and restored hot water to sinks.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Provide effective insect control to eliminate presence of flies and gnats throughout with special attention to area near 3-compartment sink.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean interior of all RI units to remove food debris and spills. Clean exterior of all equipment to remove grease build up.