Waffle House #1190, 5102 Williamsburg Road, Richmond, VA 23231 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Waffle House #1190
Address: 5102 Williamsburg Road, Richmond, VA 23231
Type: Full Service Restaurant
Phone: 804 222-8959
Total inspections: 15
Last inspection: 03/04/2016

Ratings Summary

Based on 1 vote

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*****
5.0
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about Waffle House #1190, 5102 Williamsburg Road, Richmond, VA 23231 »


Inspection findings

Inspection date

Type

This is a reinspection for the proper operability/temperature requirement of the dishmachine. This violation has been abated.
  • Handwashing Signage/Handwashing Facilities (repeated violation)
    Observation: Observed the lack of a handwashing sign at the service area handsink/male restroom sink.
    Correction: Supply the signs at the sinks.
03/04/2016Follow-up
17 foot candles of lighting in walk-in freezer. 15 foot candles of lighting in walk-in.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Observed the final wash/final rinse temperatures are not reaching 160/180 degrees in the dishmachine.
    Correction: Refrain from using the dishmachine until repaired. Set up and use the 3 compartment sink in the interim. Wash, rinse, sanitize, air dry. Per service tech, a part needs to be ordered overnight from GA. The part will be installed by Thursday 3/3/16.
  • Handwashing Signage/Handwashing Facilities
    Observation: Observed the lack of a handwashing sign at the service area handsink/male restroom sink.
    Correction: Supply the signs at the sinks.
03/01/2016Routine
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed a spray bottle of NB Degreaser/cleaner on storage shelving with foods (near kitchen entrance).
    Correction: Store toxic items separate from foods/food equipment.
01/12/2016Risk Factor
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Observed the times noted for the shelled eggs on the line were 7:15-11:15 am.
    Correction: Ensure that you are writing the correct times down if you are using time as a means of control.
07/16/2015Routine
  • Critical: Hands - When to Wash* (repeated violation)
    Observation: Observed a cook stirring eggs in a bowl with gloved hands, but egg solution was soiling the glove. The cook used the same gloved hands and picked up lettuce/tomatoes.
    Correction: Change gloves, but wash hands prior to donning a new pair if gloves become soiled/exposed to raw eggs.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed an open cup/evidence of beverage being consumed on top of the soft drink canisters in the rear.
    Correction: Employees may consume liquids from a cup with a lid/straw
  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Observed the basket of shelled eggs out at room temperature have no times documented.
    Correction: Document information for shelled eggs if using time as a means of control.
  • Equipment and Utensils - Good Repair and Calibration (corrected on site)
    Observation: Observed the gauges to the dishmachine are not moving/appear to be inoperable.
    Correction: Repair the gauges. Corrected - gauges were turned off.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed the steamer/Bain Marie in the rear has an accumulation of food at the bottom.
    Correction: Clean the steamer.
02/23/2015Routine
This is a reinspection for the repair of a wall/window that was compromised due to a vehicle intrusion. The wall/window have been repaired. This facility is hereby granted permission to resume operation.
No violation noted during this evaluation.
10/23/2014Other
This visit is due to a van running into and compromising a wall/glass of the building. The vehicle ran into an area that houses booths. The food preparation area was not affected, however, it is my recommendation that the facility cease operation while/when the damage is repaired. Per district manager, the facility opts to close voluntarily. District manager stated that the damaged area will be boarded up temporarily. He understands that the Health Department must be contacted prior to the facility reopening for an inspection. The facility should follow the same procedure when the permanent repairs are initiated (cease operation voluntarily and contact the Henrico Health Dept).
No violation noted during this evaluation.
10/22/2014Other
Leak under ice bin at soda machine. Repair leak. Ice scoop can be stored in ice bin if the handle remains out of the ice. Do not store on soda drip tray as this is considered a dirty area. You may also store clean and dry on counter or lid of bin.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Evidence of drinking in kitchen without straws.
    Correction: Personal drinks to have lids and straws. PIC discarded.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw eggs stored above individual milks in walk in.
    Correction: Store eggs below milk.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Interior of ice machine has slime.
    Correction: Clean and sanitize.
08/27/2014Risk Factor
Norovirus discussed
No violation noted during this evaluation.
05/19/2014Training
Remove cardboard inside cabinet. Keep tea bags covered in storeroom. Management to address above with staff. Workers to be aware of what they are handling at all times and take steps to prevent contamination to other items. Permit can be renewed. Grill area is clean.
  • Critical: Hands - When to Wash*
    Observation: Observed cook break shell eggs and handle cooked waffles and toast.
    Correction: Eggs are a source of contamination. Gloves to be removed and hands washed after cracking eggs. Manager to address this with all cooks.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers. Salt? Sugar?
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ham found at 51 F sandwich box.
    Correction: Do not use insulated pans if you are not going to rotate so gel inside is cold. PIC discarded ham.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Eggs in basket did not have time tracked.
    Correction: Worker placed proper time on whole shell eggs.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Ice bucket has been duct taped.
    Correction: Repair/replace.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Compressor area inside sandwich unit and copper pipes under dishmachine found dirty.
    Correction: Clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service cup dispensers are missing lid. Unprotected coffee filters.
    Correction: Protect all single service.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash stationin the back is being used for purposes other than washing hands. Fry pans found inside sink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor behind ice machine is dirty.
    Correction: Clean.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Container of chemical (Glade) was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of Glade must be located in an area that is not above food, equipment, utensils, linens or single service items. Glade was moved.
02/24/2014Routine
Other observations: Replace cracked ice receptacle. Label sugar. Wash temperature was low (130 F). Maintenance came on premises and turned on wash tank. Walk in was locked up. Unable to gain access.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chili 126 F, sausage gravy 130 F. Food temps dropped. It appears fresh water was added to bain marie.
    Correction: Add boiling water so as not to drop food temperatures. PIC discarded both.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese 49 F, sliced tomatoes 48 F on sandwich unit.
    Correction: Maintain 41 F or below. Food was removed.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: No dates found on cream pies.
    Correction: Corrected.
11/04/2013Risk Factor
Other observations: Some bugs in light shields. Clean inside corner of ice machine panel. Server did not use ice scoop. Cup was run through ice to fill. Recommend keeping a time on container of waffle batter since it is in and out of refrigeration. 150 degrees wash/198 degrees rinse.
  • Handwashing - Using a Handwashing Lavatory
    Observation: Dirty dishes found in handsink.
    Correction: Handsink is to be used for handwashing only.
08/05/2013Risk Factor
No critical violations. permit issued. Check wash temperature gauge, it may not be accurate. 136 degrees wash/193 degrees rinse. Wiping cloths 100 ppm.
No violation noted during this evaluation.
04/23/2013Risk Factor
Drainboard is not leaking - a temporary fix has been done until it can be welded. PIC anticipates it to be completed in 2 weeks. 143 degrees wash/194 degrees rinse - unit is being serviced. I'll follow up.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Ham on sandwich line at 45 degrees. Insulated crock was not frozen.
    Correction: Freeze before putting in food. You will need more than one in order to rotate. Until that time use time control for tomatoes and ham. 6 hour maximum time if food does not exceed 70 degrees. Use 4 hour time frame to be more conservative.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Interior of sandwich table where condenser is has food debris.
    Correction: Clean thoroughly.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Corners of floor beside ice machine is dirty.
    Correction: Clean.
03/05/2013Follow-up
Note: washing returned condiment packs does not make them clean. Do not place in direct contact with food. Permit expires 4/30/13. Call for reinspection. 120 degrees wash/193 degrees rinse.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Ground beef stored above steaks, chops. Ground sausage stored above steaks, chops.
    Correction: Store according to cooking temperatures. PIC arranged food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ham on sandwich unit at 44.8 degrees. Canned mushrooms at 47 degrees. Waffle batter at 63 degrees.
    Correction: I recommend prechilling mushrooms prior to placing on sandwich unit. Change ham container more often to maintain 41 degrees or below. I recommend placing waffle batter on time control - write policy and track the time.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Whole shell eggs in basket at room temperature. Time not tracked.
    Correction: PIC placed appropriate time on eggs.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Drainboard has crack causing dirty water to drip onto floor and build up under dish table.
    Correction: Repair/replace, clean.
  • Good Repair and Calibration of Thermometers
    Observation: Wash temperature gauge not operating on dishmachine.
    Correction: Repair.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Walk-in shelves are dirty. Side of flat tops have build up. Interior of sandwich table unit has build up around fan.
    Correction: Clean thoroughly.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor in corner by ice machine is dirty.
    Correction: Clean.
02/12/2013Routine

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1 User Review:

T

Added on Aug 11, 2016 4:46 AM
Food:
*****
Service:
*****
Price:
*****
Ambience:
*****
Cleanliness:
*****
Would you recommend Waffle House #1190 to others? Yes
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