Waffle House #350, 7109 West Broad Street, Richmond, VA 23294 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Waffle House #350
Address: 7109 West Broad Street, Richmond, VA 23294
Type: Full Service Restaurant
Phone: 804 672-9397
Total inspections: 11
Last inspection: 11/20/2015

Ratings Summary

Based on 1 vote

Overall Rating:
**•
2.3
Ratings in categories:
Food:
**
2.0
Service:
***
3.0
Price:
**
2.0
Ambience:
**
2.0
Cleanliness:
n/a
n/a

Restaurant representatives - add corrected or new information about Waffle House #350, 7109 West Broad Street, Richmond, VA 23294 »


Inspection findings

Inspection date

Type

Ok for permit.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed some foods at elevated temperatures: ham 44, cheese 44, waffle batter 52F.
    Correction: Keep lid to prep unit closed when not in use, do not overfill wells, return waffle batter to refrigeration as soon as possible.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No time marking on shell eggs held out of refrigeration.
    Correction: Mark hold times on shell eggs when removed from refrigeration.
  • Physical Facilities in Good Repair
    Observation: Observed water starting to pool on the floor between tiles and in some areas.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Pests - Controlling Pests*
    Observation: Some flies (house and fruit/sewer) noted.
    Correction: Eliminate harborage and entry points.
11/20/2015Routine
Good handwashing and glove changing observed. Dish machine wash temperature gauge is not working.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed grits in the back steam table below 135F (115, 120F).
    Correction: Reheated to 165F. Maintain hot food at >135F.
  • Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
    Observation: Inside ice machine in need of cleaning.
    Correction: Clean and sanitize regularly.
04/22/2015Risk Factor
Note: Be sure water level is higher in back steam table or that empty pans are placed in unit to keep heat in (grits are cooler at top 131 and warm at the bottom 136).
Facility is very clean and well organized. Good glove changing and time marking at cook line. Permit issued.

  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed torn/damaged door gasket of lower portion of line left side dessert cooler.
    Correction: Repair and maintain equipment.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed in need of cleaning: inside (bottom) of back reach in cooler, in line low boy cooler.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Inside ice machine in need of cleaning.
    Correction: Clean and sanitize regularly.
  • Handwashing Signage/Handwashing Facilities
    Observation: No handwash signs posted in restrooms.
    Correction: Post handwash signs at all hand sinks.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in walk in cooler and freezer in need of cleaning.
    Correction: Clean and maintain facilities.
01/06/2015Routine
Good facility sanitation.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Observed sausage gravy holding at 122F. (The third pan in the steam table had been removed).
    Correction: Keep table full with pans or keep lid on empty spot to help maintain food temperature at >135F. (reheated)
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed elevated temperatures in the prep unit next to the grill (ham 45F, waffle batter 53F).
    Correction: Unit was heavily iced over this morning and was just defrosted. Check product to make sure it is maintaining at <41F or have unit serviced. Keep lid down when not in peak service hours.
09/16/2014Risk Factor
Clean edges inside sandwich unit.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed worker crack raw eggs and proceed to make toast.
    Correction: Hands are to be washed after handling raw foods. This was discussed with worker. Worker removed gloves.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chili found at 119 F on steam table.
    Correction: PIC removed and reheated on stove.
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Insecticide stored beside cleaners.
    Correction: Separate. PIC corrected.
06/02/2014Risk Factor
Discussed Norovirus: contamination, prevention, and clean up. Discussed employee health. Policy is present/training (CD modules used). Please share info with staff.
No violation noted during this evaluation.
03/05/2014Training
Previous items have been corrected except for the above. Sandwich unit was serviced. Multiple coffee cups found soiled. Clean.
Ok for permit.

  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Dirty wet cloths not in sanitizer.
    Correction: Keep in sanitizer.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Following areas were dirty: floor drain under 3-c.
    Correction: Clean.
11/12/2013Follow-up
Permit expires 1/31/14
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Personal drink had no straw.
    Correction: Personal drinks to have lids and straws. PIC discarded.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Dirty wet cloths not in sanitizer.
    Correction: Keep in sanitizer.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sandwich unit had elevated temperatures. Sliced tomatoes 49 F, cheese 51 F, ham 52 F, mushrooms 53.4 F, waffle batter in lower unit 50.9 F.
    Correction: PIC placed food on time control until unit can be serviced.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Whole shell eggs on shelf without time tracking.
    Correction: PIC discarded.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Detergent line to dishmachine is leaking.
    Correction: Repair.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Following were found dirty : pipes to dishmachine, cabinet under tea prep area, drawers on cookline, interior of sandwich unit(mold), bain marie.
    Correction: Clean.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Interior of ice machine has mildew.
    Correction: Clean and sanitize.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Unprotected cups in dispenser.
    Correction: Provide lid.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Following areas were dirty: floor under dishmachine, fan in ladies room, lower wall behind cookline, floor drain under 3-c. Water pooling on floor.
    Correction: Clean.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Cleaners on drainboard while potatoes being rehydrated.
    Correction: Store cleaners properly.
11/06/2013Routine
  • Gloves - Use Limitation (corrected on site)
    Observation: Observed cook crack raw eggs and proceed to put toast in toaster without washing hands or removing gloves.
    Correction: Worker washed hands.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: 1. Waffle batter 54 degrees.
    Correction: I recommend placing on time control. Track the time the "in use" batter is available. You have 6 hours total if it remains below 70 degrees. 2. I recommend keeping minimum amount of food in make table.
08/07/2013Risk Factor
Discussed not placing jellies/jams/margarine packs on to food plates that have been previously served to a customer. You may reuse them but they must not touch other's food. 153 degrees wash/194 degrees rinse.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Elevated food temperatures due to cleaning of refrigerators. Food was removed and allowed to increase in temperature.
    Correction: PIC decided to change procedures by relocating foods to walk-in during cleaning process.
05/01/2013Risk Factor
Discussed jams/jellies and food prep. Food is no longer placed on top of previous served condiments. Storage hierarchy is dependent on cooking temperatures. Instruct all staff on correct storage of raw meats. Provide a convenient trash can near back handsink. Manager to verify that waffle mix cools to 41 degrees within 4 hours. Permit issued. Post permit in public view. 165 degrees wash/188 degrees rinse.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Cleaners placed beside single service items.
    Correction: Corrected.
01/28/2013Risk Factor

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1 User Review:

bj rojas

Added on Apr 20, 2014 2:54 PM
Visited on Apr 20, 2014 3:52 PM
Food:Service:Price:Ambience:
**
***
**
**
The server was very friendly but the food was so awful , it was only cooked on one side and it was bland, no taste
Would you recommend Waffle House #350 to others? No
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