WAFFLE HOUSE #1500

3 findings recorded on Oct 29, 2026.

1. Inspector observationItem 2-2D ↗

   Handwashing

   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

   Inspection item: Inspection item 2-2D

   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 ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   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

   Inspection item: Inspection item 4-2B

   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 ↗

   Correction status not recorded

3. Inspector observationItem 15B ↗

   Warewashing facilities and test strips

   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

   Inspection item: Inspection item 15B

   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 ↗

   Correction status not recorded

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