Waffle House

Basic – Clean glasses, cups, bowls, plates, pots, pans, ice bucket not stored inverted or in a protected manner

Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.

Basic – Equipment and utensils not properly air-dried – wet nesting

Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Observed ice build up around outside of door to walk-in-freezer. Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Observed employee water bottle in reach in cooler

Basic – Standing water in floor drain/floor drain draining very slowly

Observed standing water in front of reach in cooler before entering the back area of restaurant.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Observed dishmachine at 0ppm CL and temperature of 154F.

High Priority – Spray hose at dish sink lower than flood rim of sink

Observed spray hose at dishwash sink is lower than the flood rim of the sink.

High Priority – Stop Sale issued due to adulteration of food product

Observed one cracked egg in reach in cooler. Manager discarded Corrective Action Taken

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale

Observed raw shelled eggs on cook line on a five hour control. Eggs had been on the line for one hour.Manager correct time to four hours Corrected On-Site