WAFFLE HOUSE #977
1670 NW CAPITAL CIR
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 8/15/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. **Time Extended** - From follow-up inspection 2024-08-14: Observed dish machine maximum surface temperature: 146F Admin Complaint - From follow-up inspection 2024-08-15: Observed dish machine reached 160F maximum surface temperature. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. **Time Extended** - From follow-up inspection 2024-08-14: Make Table: sliced tomatoes 53F, sliced cheddar cheese 52F, lettuce 48F, diced ham 50F, sliced ham 48F at 4:30. Per manager held since 2:00. Manager iced food items during inspection. Admin Complaint - From follow-up inspection 2024-08-15: Observed diced ham 43F, cut lettuce 43F, sliced ham 41F, in make table at cook line. Admin Complaint
Food safety inspection conducted on 8/15/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. **Time Extended** - From follow-up inspection 2024-08-14: Observed dish machine maximum surface temperature: 146F Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. **Time Extended** - From follow-up inspection 2024-08-14: Make Table: sliced tomatoes 53F, sliced cheddar cheese 52F, lettuce 48°F, diced ham 50F, sliced ham 48F at 4:30. Per manager held since 2:00. Manager iced food items during inspection. Admin Complaint
Food safety inspection conducted on 8/14/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. **Time Extended**
Food safety inspection conducted on 7/31/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/23/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened milk and whipped cream in cooler at kitchen area not date marked. Manager date marked items 07-22-24. Corrected On-Site
Food safety inspection conducted on 7/23/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 1/29/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham 47F and diced ham 45F in make table at cook line at 11:15. Per manager make table has been held open for service since 11:00. Manager put food items over ice and kept make table shut when possible. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 1/29/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/20/2023
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 10/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/16/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-10-06: Per manager dish machine needs maintenance to reach proper surface temperature. **Time Extended** - From follow-up inspection 2023-10-16: Per manager maintenance has been done on dish machine. Final rinse temperature is 150.8F. Manager contacted maintenance for repair during inspection. **Time Extended**
Food safety inspection conducted on 10/16/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/6/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-10-06: Per manager dish machine needs maintenance to reach proper surface temperature. **Time Extended**
Food safety inspection conducted on 10/6/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine. Manager stored bucket inverted during inspection. Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. Observed six dead roaches under hand wash sink next to three compartment sink. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's backpack stored on cook line. Employee moved backpack during inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on dry storage rack. Operator stored cloth in sanitizing solution during inspection. Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach under hand wash sink next to three compartment sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham 44F and sliced tomatoes at 54F in reach in cooler on cook line per manager less than four hours prior. Manager discarded tomatoes and cooled ham to 43F within four hours. **Corrective Action Taken** Repeat Violation
- 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 chili 109F and sausage gravy 113F on cook line within three hours. Manager brought chili to 137F and sausage gravy to 138F within four hours. 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. Manager printed during inspection. Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed one employee hired less than 60 days with no proof of illness form. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing blue toxic substance not labeled. Manager discarded spray bottle during inspection. Corrected On-Site
Food safety inspection conducted on 10/5/2023 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).