Waffle House 1443, 1334 Walker Chapel Road, Fultondale, AL 35068 - Restaurant inspection findings and violations



Business Info

Restaurant: Waffle House 1443
Address: 1334 Walker Chapel Road, Fultondale, AL 35068
Total inspections: 3
Last inspection: May 30, 2012
Score
(the higher the better)

86

Restaurant representatives - add corrected or new information about Waffle House 1443, 1334 Walker Chapel Road, Fultondale, AL 35068 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contact surfaces characteristics. Single service/use used when required.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Oct 10, 2011 89
  • Demonstration of knowledge: Approved course, other requirements met.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • 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.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Mar 28, 2012 79
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cross connection; Back siphonage; Backflow.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
May 30, 2012 86

Violation descriptions and comments

Oct 10, 2011

3-501.16 Maintain potentially hazardous food at 41 F or below- Ham in drawer cooler at 46-48 F// Discard ham and provide maintenance to drawer cooler.
4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances- Replace ice bucket with a food grade container.
6-501.12 Clean WI cooler and freezer floors// 6-501.11 Repair or replace damaged floor tiles// 6-501.11 Repair or replace damaged base tiles// 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean under dish machine.

Discussed the new online food safety training with manger. Also discussed complaint about handwashing and glove use.

Mar 28, 2012

JCDH 2.2 Provide food safety training for all food handlers as required. / Could only provide food safety training for one of the nine employees on the schedule for tomorrow
3-501.19 Label all food on time control with discard time (no more than 4 hours without temperature control; no more than 6 hours at less than 70 F) and discard by time marked. / Eggs stored over grill not labeled with time-COS- Voluntarily discarded
4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. Cease washing food equipment in hand sink. / Employee rinsed ice scoop and container in front hand sink-COS
3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures./ Raw chicken stored over beef-COS
6-301.12 Provide paper towels at all hand sinks. / No paper towels at back hand sink
5-205.11 Cease using handsinks for any purpose other than handwashing. / Wet wiping cloth stored in hand sink
5-501.113 Keep dumpster closed.
5-501.113 Keep waste grease receptacle closed.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.5-501.116 Clean grease receptacle.
6-501.12 Clean WI cooler and WI freezer floors.

Investigated complaint 33343 at time of inspection

May 30, 2012

4-703.11 Provide hot water for sanitization in the dish machine with water temperature of at least 180 F. 4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH. / Dish machine not reaching 180F
5-203.14 Provide backflow prevention device or provide a two inch air gap at all faucets where hose is used. / No backflow prevention for hose at dish machine line / Nozzle stored with soiled dishes
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean draws under grill line. Clean gaskets on coolers. Clean under and around grills.
4-301.13 Provide drainboard, utensil racks, or tables large enough to accommodate all soiled and clean utensils. Cease storing soiled equipment with clean equipment on sanitized end of 3 compartment sink
5-205.11 Provide access to handsinks at all times. / Waffle maker stored on back hand sink and blocked by boxes in the floor
6-501.18 Clean handsinks as often as necessary to keep them clean. / Hand sink next 3 compartment sink very soiled
5-501.113 Keep waste grease receptacle closed.

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