WAFFLE HOUSE #734
1495 S 6 ST
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line, waitstation table, operator had employee relocate to dining room. Employee drinks on coffee prep station. Operator had employee relocated the drinks. **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in cracked tiles around front counter dish area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up in reach in cooler door gaskets. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on waitstation prep table by silverware.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler opposite the office, chili (57F - Cold Holding); gravy (58F - Cold Holding); raw shell eggs ambient air (47F - Cold Holding). Reach in cooler, ambient air of 47F, per operator time/temperature control food for safety stored overnight. Operator discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler opposite the office, chili (57F - Cold Holding); gravy (58F - Cold Holding); raw shell eggs ambient air (47F - Cold Holding). Reach in cooler, ambient air of 47F, per operator time/temperature control food for safety stored overnight. Operator discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Basket of raw shell eggs on cook line not discarded at the end of the 10am time hold.
Food safety inspection conducted on 12/16/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/14/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at front counter by the clean silverware container. Employee beverage on back table by wrapped single service utensils. Operator relocated the employee beverages. **Corrected On-Site**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles by dish machine at front counter. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser has syrup residue build up behind the nozzles on the plate of the dispenser. Grease build forming between hood filters gaps over cook line. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Prep area standup reach in cooler has standing water at the base of the cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom drawer of the standup reach in cooler, chicken (47F - Cold Holding); pork chop (48F - Cold Holding) stored in cooler in ice bath with melted ice. Operator replaced the ice for ice bath, at conclusion of inspection chicken second temperature 15 minutes (45F - Cooling); pork chop second temperature 15 minutes (46F - Cold Holding). Instructed operator to add ice bags to top of the products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection high temperature dishwasher machine at 126F. Operator has replacement water heater booster scheduled to repair that day. Inspector instructed to set up three compartment sink for sanitizing until repair is complete. **Corrective Action Taken** **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area reach in cooler, gravy from 2 days prior missing date marking. **Repeat Violation**
Food safety inspection conducted on 8/7/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).