WAFFLE HOUSE #1659

7 findings recorded on Jul 29, 2026. 5 marked corrected on site.

1. Repeat violationItem 2-1B ↗

   Handwashing

   Observed employees wearing gloves grab raw bacon, sausage, and raw eggs, place on grill, remove gloves and done new gloves, then return to plating ready to eat foods at grill along front food service area. *EHS observed this action more than 2-occasions. C/A: 1.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   Observed employees wearing gloves grab raw bacon, sausage, and raw eggs, place on grill, remove gloves and done new gloves, then return to plating ready to eat foods at grill along front food service area. *EHS observed this action more than 2-occasions. C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and when switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employees washed hands; food was unable to be discarded before sending out to customers. Corrected On-Site. Repeat Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed no running water at only hand sink in front food service main preparation area. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(c)

   Observed no running water at only hand sink in front food service main preparation area. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. *Per PIC, a work order has been submitted for repairs. Employees must utilize hand sink in main kitchen until necessary repairs are made. EHS will follow up for hand sink repairs by 8/4/26. New Violation. Correct By: 08/04/2026

   Official report · Item 2-2D ↗

   Correction status not recorded

   Correct by Aug 4, 2026

3. Violation recordedItem 4-2A ↗

   Food protection

   Observed several food items (margarine and tea on counter, raw chicken breast, raw pork chops, and raw beef in middle RIC, and waffle batter in lower waffle cooler) stored uncovered exposed to potential contamination in front food service area. C/A: Unless cooling, all food must be stored covered, in packages, covered containers, or wrappings to prevent contamination.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed several food items (margarine and tea on counter, raw chicken breast, raw pork chops, and raw beef in middle RIC, and waffle batter in lower waffle cooler) stored uncovered exposed to potential contamination in front food service area. C/A: Unless cooling, all food must be stored covered, in packages, covered containers, or wrappings to prevent contamination. COS: All food covered. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.