WAFFLE HOUSE #1327, 1455 E SANTA FE, OLATHE, KS - Restaurant inspection findings and violations



Business Info

Name: WAFFLE HOUSE #1327
Type: Restaurant
Address: 1455 E SANTA FE, OLATHE, KS 66061
Total inspections: 2
Last inspection: Jul 02, 2008

Restaurant representatives - add corrected or new information about WAFFLE HOUSE #1327, 1455 E SANTA FE, OLATHE, KS »


Violation code

Inspection Date

Violations

  • 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
  • 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
  • 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site)
  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills. (Corrected on site)
  • 3-304.15 - Gloves, Use Limitation (Corrected on site)
  • 4-302.14 - Sanitizing solution, testing devices required
  • 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold
  • 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
  • 4-703.11B - Critical - Method of sanitizing equipment food-contact surfaces and utensils, hot water mechanical (Corrected on site)
Jul 02, 20089
  • 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
  • 2-301.14F - Critical - When to wash hands, during food preparation (Corrected on site)
  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions (Corrected on site)
  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills.
  • 3-304.15 - Gloves, Use Limitation (Corrected on site)
  • 4-302.12 - Food temperature measuring devices, availability
  • 4-302.14 - Sanitizing solution, testing devices required
  • 4-501.11A - Equipment shall be maintained in good repair and proper adjustment
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch
  • 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold
  • 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
  • 4-703.11B - Critical - Method of sanitizing equipment food-contact surfaces and utensils, hot water mechanical
  • 5-203.14A - Critical - A plumbing system shall be installed to preclude backflow into the water supply at each point of use in the food establishment. (Corrected on site)
  • 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)
Jun 25, 200814

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