Waffle House #602, 1302 Richmond Road, Staunton, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Waffle House #602
Address: 1302 Richmond Road, Staunton, Virginia
Phone: (540) 885-5546
Total inspections: 2
Last inspection: Aug 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Corrected During Inspection Critical After cracking eggs the cook failed to remove her gloves and wash her hands before she handled a biscuit (a ready-to-eat food) and portions of jelly.
  • 0800 - Corrected During Inspection Critical Tomatoes sliced 3.75 hours earlier (on top of the make table) are 52F: the potentially hazardous food (PHF) is not cooled quickly and effectively.
  • 0820 A 2 - Corrected During Inspection Critical Raw hamburgers (45F), pork chops (46F), and raw chicken (43F) in the second and third drawers at the unit to the right of the grill are at improper cold holding temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Diced ham (43F) on top of the make table is at an improper cold holding temperature.
August 18, 2009Risk Factor Assessment--Details / Comments
No violation noted during this evaluation. February 23, 2009Critical Procedures00Details / Comments

August 18, 2009 (Risk Factor Assessment)

Violations: Comments:
Good practices and conditions observed include: Employee Health Policy is posted; generally good handwashing observed; dish machine sanitizes properly; use of a daily temperature and safety checklist; food contact surfaces are clean; and no problems observed with cooking or hot holding. We discussed: repair of dish machine pressure gauge; and cleaning of in-use utensils/containers (at least once every 4 hours).

February 23, 2009 (Critical Procedures)

These good conditions and practices are observed: employees have been trained about employee health, and a policy is posted; the hand sink properly maintained; food is procured from inspected sources; hot and cold holding temperatures are acceptable; food contact surfaces are clean; they have a daily checklist for food safety; the dish machine is operating properly; and the manager and staff are knowledgeable about food safety issues. We discussed: preparation of hot potentially hazardous foods (PHF); "wet stacking" pans; date marking of ready-to-eat PHFs; dish machine operation and maintenance; wet wipe storage; pest control; needed repairs of wall-floor joints; and calibration of thermometers.

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