Waffle House, 980 J. Clyde Morris Blvd, Newport News, VA 23601 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Waffle House
Address: 980 J. Clyde Morris Blvd, Newport News, VA 23601
Type: Full Service Restaurant
Phone: 757 326-7022
Total inspections: 8
Last inspection: 08/24/2015
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
**
2.0
Ratings in categories:
Food:
****
4.0
Service:
*
1.0
Price:
***
3.0
Ambience:
*
1.0
Cleanliness:
**
2.0

Restaurant representatives - add corrected or new information about Waffle House, 980 J. Clyde Morris Blvd, Newport News, VA 23601 »


Inspection findings

Inspection date

Type
Discussed employee health, dish storage, food temperatures, time as a public health control (TPHC), and dish washing. Food handler's cards due for employees without certification in food management in 90 days. TPHC will be used for tomatoes, eggs, cheese, and ham. Permit issued.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Tomatoes, eggs, cheese, amd ham were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Kitchenware and Tableware
    Observation: Plates were found displayed with the food or lip-contact surface facing upward.
    Correction: Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors were noted in need of cleaning.
    Correction: All floors must be cleaned as often as necessary to keep them clean.
08/24/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Make unit cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the make unit and thethermometer in the brown delfield is broken.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
10/28/2014Risk Factor Intervention Evaluation
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced tomatoes, cheese, and waffle batter cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Backflow Prevention, Air Gap*
    Observation: An air gap between the spray gun and the flood rim level of the prep sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Plumbing System Maintained in Good Repair (corrected on site)
    Observation: Plumbing connection under the rear hand sink is leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities in Good Repair
    Observation: Coping tiles beneath the air return are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
06/24/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Potentially hazardous food in the walk in refrigerator are cold holding at improper temperatures
    Correction: Repair the unit so that it is capable of maintaining PHF's at temperature of 41 F or less.
03/11/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced tomatoes, cheese and ham cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Raw shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand sink in the kitchen
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
11/26/2013Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Waffle batter, sliced tomatoes, and ham cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration)
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Raw shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided in the bathroom used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
08/26/2013Routine
No violation noted during this evaluation.03/07/2013Routine
Standardization t
raining with environmental health specialist and district standardization officer( CCP & KA)
No violation noted during this evaluation.		02/12/2013Training

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1 User Review:

Amanda

Added on Oct 19, 2014 10:27 AM
Visited on Oct 19, 2014 11:26 AM
Food:
****
Service:
*
Price:
***
Ambience:
*
Cleanliness:
**
My husband called to place an order over the phone. He was refused because they had a "full house".
I called right after to place an order. I was refused. I asked to speak with a manager. She also refused to allow me to place an order. I called corporate and was informed there is no policy regarding placing an order over the phone due to a "full house". Awaiting a returned phone call from corporate. Wr have never had an issue with this location. I will never order from this location again.
Would you recommend Waffle House to others? No
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