Waffle House #703, I-10 & Hwy 331, Defuniak Spgs, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: WAFFLE HOUSE #703
Address: I-10 & Hwy 331, Defuniak Spgs, FL 32433
Type: Permanent Food Service
License #: 7600997
Total inspections: 12
Last inspection: 12/03/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reachin cooler next to swinging door at 52 degrees fahrenheit..
  • Critical. No conspicuously located thermometer in reachin cooler leftside of grill.
  • Critical. No conspicuously located thermometer in reachin cooler rightside of grill.
  • Critical. Observed uncovered food in walkin cooler, bacon.
  • Observed ice scoop with handle in contact with ice, rightside ice bin..
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon to cooked eggs, raw shell eggs to bread.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee used cell phone then food preparation.
  • Critical. Observed employee improperly washing hands, not washing hands for required 20 seconds.
  • Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on shelves on frontline.
  • Observed water draining onto floor surface, overflowing dishwasher drain.
  • Critical. Observed an uncovered electrical box on dishwasher. For reporting purposes only.
  • Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
12/03/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
  • Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
  • Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
  • Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
  • During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
  • Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
  • Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
  • Critical. Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12. (B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical. Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
  • APPROVED System and Cleanable Fixtures. (A) A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EASILY CLEANABLE.
  • Critical. Covers Required. Suitable covers shall be installed on all boxes to prevent accidental contact with energized parts or physical damage to parts or insulation. FOR REPORTING PURPOSES ONLY.
  • Critical. (c) Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
12/03/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...milk cartons Repeat Violation.
  • Critical. Observed raw animal food stored over ready-to-eat food...raw steaks over juice in walk in freezer
  • Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
  • Critical. Observed soiled reach-in cooler shelves...where hashbrowns are drained
  • Critical. Observed soiled ice bin on wait stations
  • Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
  • Observed water draining onto floor surface...in walk in freezer
  • Observed leaking under dishwasher
4/29/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...milk carton after opening Corrected On Site.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...chili in back reach in cooler Corrected On Site.
  • Critical. Observed raw animal food stored over ready-to-eat food...raw shell eggs over prepared waffle batter Corrected On Site.
  • Critical. Observed soiled deflector in the interior of ice machine. Repeat Violation.
  • Observed open dumpster lid. Corrected On Site.
  • Observed soiled floors under dishwasher area
1/25/2010Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit...raw beef over raw pork in walk in cooler Corrected On Site.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair...cooler near soda machine
  • Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold...temperature gauge does not reach correct temperature; doesn't go down when finished washing
  • Critical. Observed soiled deflector in the interior of ice machine.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees...provided signs Corrected On Site.
8/20/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/16/2009Routine - FoodCall Back - Complied
No report available. 2/2/2009Routine - FoodCall Back - Complied
No report available. 12/17/2008Complaint FullInspection Completed - No Further Action
No report available. 12/17/2008Routine - FoodCall Back - Admin. complaint recommended
No report available. 12/1/2008Routine - FoodWarning Issued
No report available. 9/9/2008Routine - FoodCall Back - Admin. complaint recommended
No report available. 7/7/2008Routine - FoodWarning Issued

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