Waffle House 1269

4 findings recorded on Nov 5, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   Observed cook cracking raw unpasteurized shell eggs with gloved hands and failing to change gloves prior to switching tasks. Cooked wiped hands on a rag then grabbed toast from the toaster and placed on customer plate.

   Inspector’s full note

   Inspection item: Food separated and protected

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

   Observed cook cracking raw unpasteurized shell eggs with gloved hands and failing to change gloves prior to switching tasks. Cooked wiped hands on a rag then grabbed toast from the toaster and placed on customer plate. 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. COS by discarding toast and changing gloves. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed coffee mugs and drink glasses stored face down on dirty surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed coffee mugs and drink glasses stored face down on dirty surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed time/temperature control for safety (TCS) foods in prep top unit being cold held above 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed time/temperature control for safety (TCS) foods in prep top unit being cold held above 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

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