WAFFLE HOUSE #981

Nonfood-contact surfaces clean — Inspector Note: Observed the hood and the fire nozzles with grease accumulation ready to drip unto the food below. C/A The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: EHS educated the manager to wipe down the fire suppression nozzles more frequently to prevent grease accumulation

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only handwashing sink at the front service area being blocked by a trashcan. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Trashcan removed

Response procedures for vomiting & diarrheal events — Inspector Note: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomit or fecal matter onto surfaces in the food establishment. Facility had bleach and salt on hand though. CA: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomit or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. COS: Health Inspector passed out another copy of clean up procedures.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed two frying skillets stored as clean in a drawer below the griddle in the main kitchen with visible food residue on them. Observed several coffee pots stored in the cabinet as clean with visible coffer residue inside of them. C/A Ensure that all equipment food-contact surfaces and utensils are clean to sight and touch COS Frying pots and coffe pots were placed at the dishwasher for re-washing

Proper cold holding temperatures — Inspector Note: Observed a covered plastic container containing chili and gravy that was cooked on 11/02/2025 that was stored in the RIC in the main kitchen holding above 41*F C/A 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 COS: Items Discarded C/A