Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Food-contact surfaces were dirty.	Standard Inspection	Nov 3, 2010	94
No violation noted during this evaluation.	Critical Control Point	Nov 3, 2010	100
No violation noted during this evaluation.	-	Nov 16, 2010	100
A handwashing sign was not posted at all handwashing sinks. Equipment components were not intact, tight or properly adjusted. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Jan 31, 2011	96
No violation noted during this evaluation.	Critical Control Point	Jan 31, 2011	100
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Food is stored unwrapped or in uncovered containers. Food-contact surfaces not cleaned when they were contaminated. Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Jun 30, 2011	76
No violation noted during this evaluation.	Critical Control Point	Jun 30, 2011	100
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Equipment and/or components were not maintained in good working order. Food-contact surfaces were dirty. Non-food contact surfaces are dirty. Table mounted equipment was not properly installed. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Dec 14, 2011	79
No violation noted during this evaluation.	Critical Control Point	Dec 14, 2011	100
No violation noted during this evaluation.	Followup Inspection	Dec 28, 2011	100
Containers of chemical santizing solution which wet wiping cloths are held in were stored on the floor or used in a manner that contaminates food, equipment, utensils, linens, single-service articles, or single use articles. Non-food contact surfaces are dirty. Nonfood-contact surfaces are not cleaned frequently enough. Outdoor waste receptacles and handling units are not covered with tight fitting lids or doors. Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.	Standard Inspection	Jul 11, 2012	91
No violation noted during this evaluation.	Critical Control Point	Jul 11, 2012	100

Violation descriptions and comments

Person in Charge: Brandy
Updated Green Sign
Note: Observed several flies in facility. Pest control receipts available. Please continue regular Pest control and targeting flies. Keep all surfaces clean and sanitized to deter flies.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Observed employee properly washing hands and at required times.
IV. Person in Charge/Demonstration of Knowledge (+) PIC knowledgeable of food safety.
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures adequate.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) Posted on menu.
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Raw animal products stored properly in storage.
XII. Chemical (+) tabooed and stared separately from food.
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Available, calibrated

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+) OBSERVED HANDWASHING
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking

Discussed
Provided information
I. Employee Health (+) Person in charge is aware of the importance of employee health and has a policy regarding employee health situations.
II. Personnel Cleanliness (+) Personal cleanliness of the employees was acceptable. Designated areas have been correctly assigned.
III. Hand washing, Prevention of Contamination from Hands (+) Observed no paper towels at hand washing sink.
IV. Person in Charge/Demonstration of Knowledge (+) Person in charge demonstrates knowledge in food protection.
V. Thawing (+) Foods are thawed in accordance with the Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperatures are not in compliance. Cold food must hold 41 degrees or below.
VIII. Date Marking/Time as a Public Health Control (-) Ready to eat food was not properly dated.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Raw meat was not properly covered while being stored.
XII. Chemical (+) No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible. They are properly designed and

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

Equipment has been restored in good repair.
All time/ temperature controlled for safety foods are maintaining a internal temperature at or below 41, and at or above 135.
All food contact surfaces are clean to sight and touch.
No repeat critical violations at time of follow up inspection.

PIC: PAT
* Handwash sinks is located in convenient locations
* Personal cleanliness is good
* Cooking, reheating, cooling hot and cold food items are all within the range of required temperatures
* All the food are from approved sources
* Person in charge is familiar with food safety code
* All the temperature measuring devices are available

The following food temperature was observed:-

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Overall Rating:		2.3
Ratings in categories:
Food:		4.0
Service:		1.0
Price:		4.0
Ambience:		3.0
Cleanliness:		1.0

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WAFFLE HOUSE #390, 3385 E Dublin Granville Rd, Westerville, OH 43081 - Restaurant inspection findings and violations

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Based on 1 vote

Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

Violation descriptions and comments

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