Waffle House 1309

2 findings recorded on Oct 25, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   Observed employee crack raw unpasteurized shell eggs with gloved hands and fail to change gloves prior to switching tasks. Employee went on to contaminate other surfaces and plate food without changing gloves.

   Inspector’s full note

   Inspection item: Food separated and protected

   Code 511-6-1.04(4)(n)1

   Observed employee crack raw unpasteurized shell eggs with gloved hands and fail to change gloves prior to switching tasks. Employee went on to contaminate other surfaces and plate food without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS by discarding food on contaminated plates and instructing employee to remove gloves, wash hands, and don a new pair of gloves. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

2. Repeat violationItem 6-1D ↗

   Time as a public health control

   Observed eggs utilizing time as a public health control (TPHC) in use after 4 hours. PIC stated that new eggs were brought out but time was not updated.

   Inspector’s full note

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

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

   Observed eggs utilizing time as a public health control (TPHC) in use after 4 hours. PIC stated that new eggs were brought out but time was not updated. If time without temperature control is used as the public health control up to a maximum of 4 hours: (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The 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 as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

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