WAFFLE HOUSE #1500 scores 91; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed no soap available at handwashing sink in back of kitchen.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was supplied during inspection.//

   Inspector’s full note +

   Code .07(3)(a)

   Observed no soap available at handwashing sink in back of kitchen.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was supplied during inspection.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed mold-like accumulation on interior surfaces of ice machine. Observed black residue in soda machine where nozzles attach to machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine and soda machine were cleaned and sanitized during inspection.//

   Inspector’s full note +

   Code .05(7)(a)1

   Observed mold-like accumulation on interior surfaces of ice machine. Observed black residue in soda machine where nozzles attach to machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine and soda machine were cleaned and sanitized during inspection.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Warewashing facilities and test strips

   Item 15B ↗

   Observed warewashing machine that sanitizes with hot water not achieving a maximum utensil surface temperature of 160F or above. Maximum utensil surface temperature observed was 151F.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

   Inspector’s full note +

   Code .05(6)(d),(e)

   Observed warewashing machine that sanitizes with hot water not achieving a maximum utensil surface temperature of 160F or above. Maximum utensil surface temperature observed was 151F.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.