WAFFLE HOUSE #778

3 findings recorded on Aug 7, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black build up on the inside dispensing portion for all the soda nozzles for the drink machine located in the front food service area. C/A:In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   Observed black build up on the inside dispensing portion for all the soda nozzles for the drink machine located in the front food service area. C/A:In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: soda nozzles removed and replaced with brand new soda nozzles that were cleaned to sight and touch Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   1) Observed sliced tomatoes and diced ham holding above 41F in the prep top cooler located in the front food service area (FFS). 2) Observed 2 containers of rehydrated hashbrowns held above 41F in the 4-door Reach-in cooler (RIC) located in the FFS area.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   1) Observed sliced tomatoes and diced ham holding above 41F in the prep top cooler located in the front food service area (FFS). 2) Observed 2 containers of rehydrated hashbrowns held above 41F in the 4-door Reach-in cooler (RIC) located in the FFS area. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed food employee extend the written 4hour time hold for eggs on time as a public health control (TPHC) in the FFS area. Eggs had a discard time of 8:25am; time was rewritten for a discard time of 1:05pm.

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed food employee extend the written 4hour time hold for eggs on time as a public health control (TPHC) in the FFS area. Eggs had a discard time of 8:25am; time was rewritten for a discard time of 1:05pm. EHS observed the eggs at 8:10am at 54F. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control; food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS: eggs discarded; replaced with eggs observed at 40F at 8:10am with a new discard time of 12:10pm Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

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