WAFFLE STOP INC
660 S WASHINGTON BLVD
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/7/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed fruit dish without handle in cooked potato bucket used as scoop.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor under cooking equipment and the legs of cooking equipment soiled with grease and debris.
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket chlorine at 0ppm. Cook corrected to 50ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site
- 22-41-4: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 chlorine at 0 ppm. Operator called and service performed during inspection. Corrected to 50ppm. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored on counter without time mark or plan. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
- 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.Eggs and butter out for 2 hours not time stamped.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.No plan observed.Explained using time to operator. Printed plan and assisted operator with filling out.
- 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. Observed no date marking on tuna salad, chicken salad sliced ham in glass door reach in cooler.
Food safety inspection conducted on 11/7/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 6/13/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles.Observed soiled refrigerator handle next to double glass door. - From follow-up inspection 2024-06-13: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair.Observed reachin cooler on cook line not working. - From follow-up inspection 2024-06-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters. - From follow-up inspection 2024-06-13: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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. Observed no time mark on eggs out for 1.5 hours. Operator added time mark. Corrected On-Site - From follow-up inspection 2024-06-13: Educated operator and cook on time as public health control. **Time Extended**
Food safety inspection conducted on 6/13/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 6/11/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.Observed soiled refrigerator handle next to double glass door.
- 14-11-5:Basic - Equipment in poor repair.Observed reachin cooler on cook line not working.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket at 0 ppm.Employee corrected to 50ppm. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed ambient eggs at 50F, Ham 51F, Tuna Salad 51F in double door glass cooler. Operator rearranged food items to prevent time temperature abuse. Operator called for service. **Corrective Action Taken** Warning
- 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. Observed no time mark on eggs out for 1.5 hours. Operator added time mark. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee mugs in hand wash sink by wait station. Operator removed. Corrected On-Site
Food safety inspection conducted on 6/11/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 2/15/2024
High Priority
3
Intermediate
4
Basic
0
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.Observed sanitation bucket at 0 ppm. Cook corrected to 100 ppm. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.Observed cook washing hands less than 10 seconds. Educated cook and rewashed hands. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed oatmeal at 84F on top of steam table. Operator discarded. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Gave operator printed copy during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Observed cook draining potato water into hand wash sink. Educated cook on protocol. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Operator properly filled out plan during inspection. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
- 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.Observed tuna salad not date marked made previous day.
Food safety inspection conducted on 2/15/2024 revealed 7 total violations (3 high priority, 4 intermediate, 0 basic).
Inspection on 8/14/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-08-14: **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings in the cook line area have peeling paint. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-08-14: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-08-14: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Walls next to the cook line have peeling paint. Warning - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-06-16: **Time Extended** - From follow-up inspection 2023-08-14: **Time Extended**
Food safety inspection conducted on 8/14/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/14/2023
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings on cook line have peeling paint. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under equipment in kitchen area. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Walls next to cook line have peeling paint. Repeat Violation
- 22-41-4: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 dish machine chlorine sanitizer at 10ppm. Service tech came and corrected to 100ppm. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed ground coffee exposed and not covered.
- 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. Observed employee crack raw shell eggs then handling clean utensils without washing hands. Educated operator and employee on proper hand washing techniques.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad at 64 degrees and chicken salad at 67 degrees in slide door cooler, overnight per operator. Operator discarded products.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad at 64 degrees and chicken salad at 67 degrees in slide door cooler, overnight per operator. Operator discarded products and moved all other foods to proper refrigeration. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter packets time marked at front counter but no written plan available.
Food safety inspection conducted on 8/14/2023 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).