WAFFLE HOUSE #2070

2 findings recorded on Nov 5, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several TCS food items throughout the Front Food Service cold holding above 41F (see asterisked items in temperature log for specifics). CA: TCS food items that are cold holding shall be 41F or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed several TCS food items throughout the Front Food Service cold holding above 41F (see asterisked items in temperature log for specifics). CA: TCS food items that are cold holding shall be 41F or below. COS: Eggs and hashbrowns were placed in the walk in cooler to cool to 41F. Creamer and milk was placed on ice and held below 41F. Ham in prep top was discarded and replaced with ham below 41F. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed gravy and chili hot holding in the steam well below 135F on the countertop in the front food service area (See asterisked items in temperature log for specifics). CA: TCS food items that are hot holding shall be 135F and above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed gravy and chili hot holding in the steam well below 135F on the countertop in the front food service area (See asterisked items in temperature log for specifics). CA: TCS food items that are hot holding shall be 135F and above. COS: Gravy and Chili were reheated to above 165F and the steam wells were replenished with water to allow food to hold temperature. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

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