Waffle House #129, 185 Oxmoor Road, Homewood, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Waffle House #129
Address: 185 Oxmoor Road, Homewood, AL 35209
Total inspections: 3
Last inspection: Jun 26, 2012
Score
(the higher the better)

82

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Thermometers provided, accurate, conspicuous.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
  • Wiping cloths; clean, use limitations, stored.
Aug 25, 2011 90
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Jan 30, 2012 94
  • Cleaning, maintenance tools properly stored.
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Jun 26, 2012 82

Violation descriptions and comments

Aug 25, 2011

3-501.16 Maintain potentially hazardous food at 41 F or below. / Sliced and chopped ham 48 -55 F.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Clean between the grill and prep cooler to remove grease and food debris.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. or in quaternary ammonia solution at concentration specified by manufacturer. / Storing dirty cloths on the prep surfaces.
5-205.15 Repair condensate leak in WI cooler. / Ice building around the fan and dripping from the pan and pipes.
4-301.14 Provide ventilation hoods sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling. / Heavy grease accumulation on the surfaces of the filters and hood.

Jan 30, 2012

3-304.12 Store utensils in a clean, protected location. / Storing the butcher knive in the gap above the make table.
4-601.11 Clean shelves and bottoms of the reach in coolers to remove food debris.
5-205.15 Repair condensate leak in the reach in cooler (back room)
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean the the floors under the cooking equipment to remove debris.
6-501.14 Clean ventilation hood filters to remove excessive grease.

Jun 26, 2012

2-301.14 Wash hands for at least 15 seconds after any potential contamination. / Employee handling raw eggs, wiping on apron, then handling ready to eat foods without washing hands and changing gloves.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. / Rear reach in cooler 50 F. Voluntarily discarded 2 dozen eggs and 1 case half and half cream.
4-601.11 Clean the shelf under the reach in cooler and around the make cooler.
4-202.16 Replace damaged gasket on walk in freezer door. Replace damaged gasket on the rear reach in cooler door.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil. / Missing electrical wire covers under the dish machine. Switch cover broken on the toaster oven exposing wires.
4-501.14 Clean dish machine and attached equipment to remove built up food residue.
6-301.12 Provide paper towels or drying device at all hand sinks.
6-301.11 Provide soap at all hand sinks. / Dispenser empty at the front handsink.
6-501.12 Clean ceiling and/or wall vent covers to remove buildup of dust.
6-501.12 Clean the walk in cooler and freezer floor.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean the floors around the coved base and under equipment.
6-501.11 Replace missing coved base in the back room.
6-501.113 Store maintenance tools, so that they do not contaminate food, equipment, utensils, or linens. Cleaning and maintenance tools on the storage shelf with packaged foods.

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