WAFFLE HOUSE #590
219 SANDY CREEK PARKWAY
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Frontline units.
- 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile above front prep. Per Person In Charge. Work in progress for repairs.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling above prep line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over box of foods. Moved by manager. Employee cell phone on frontline table Moved by manager. **Corrected On-Site**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tray of shell eggs : ambient eggs at prep line with no time mark. Placed about 30 mins before. Marked by manger. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 3/5/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 9/6/2024
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 9/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/30/2024
High Priority
6
Intermediate
2
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under ice machine and bag in box soda rack by office. Under large plastic pallet in dry food storage area.
- 08B-38-4:Basic - Food stored on floor. Bag of buns and bottle of margarine in dry food storage area, manager corrected during inspection. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go cups in metal tubes at soda machines on make line missing covers.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Two employees cracked raw shell eggs with gloved hands then handles clean plates and utensils without changing gloves or washing hands first. **Warning**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At least two employees rubbed hands together for less than 10 seconds while washing hands. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Boxes of raw bacon and raw sausage stored over rehydrated hashbrowns in reach in cooler in prep area by office
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rehydrated hashbrowns (51F - Cold Holding) in standing reach in cooler in prep area, per manager door has been consistently open for a couple of hours.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs over grill on cook line, employees marked. **Corrected On-Site**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Both sanitation buckets on front counter missing any water, wet cloths tested over 200ppm, manager filled with water and retest both at 100ppm. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Manager getting water and dumping drink inside hand wash sinks.
- 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. Dish machine at front counter, in use, ran multiple times, only reaching 134F, operator called for service of machine. **Warning**
Food safety inspection conducted on 8/30/2024 revealed 11 total violations (6 high priority, 2 intermediate, 3 basic).