Waffle House #1147

4 findings recorded on Oct 22, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed raw chicken, bacon, sausage, hamburgers, and pork chops uncovered in the reach in cooler at the front food service area. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Advised pic to cover all food items in the reach in cooler.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed raw chicken, bacon, sausage, hamburgers, and pork chops uncovered in the reach in cooler at the front food service area. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Advised pic to cover all food items in the reach in cooler. New Violation. Correct By: 10/25/2026

   Official report · Item 4-2A ↗

   Correction status not recorded

   Correct by Oct 25, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed bacon, eggs, ham, and cheese out of temp in cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed bacon, eggs, ham, and cheese out of temp in cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Advised pic to rapidly lower the temp of food items. New Violation. Correct By: 10/25/2026

   Official report · Item 6-1A ↗

   Correction status not recorded

   Correct by Oct 25, 2026

3. Violation recordedItem 8-2B ↗

   Toxic substance storage and use

   Observed glass cleaner next to syrup in main kitchen area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation.

   Inspector’s full note

   Inspection item: Toxic substances properly identified, stored, used

   Code 511-6-1.07(6)(c)

   Observed glass cleaner next to syrup in main kitchen area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS pic removed glass cleaner. Corrected On-Site. New Violation.

   Official report · Item 8-2B ↗

   Marked corrected on site

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