Restaurant name: WAFFLE HOUSE # 1669
Address: 68071 Hwy 59, Mandeville, LA
Parish: St. Tammany
Restaurant type: Restaurant
Total inspections: 2
Last inspection: 02/05/2009
Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
A current state food safety certificate is not conspicuously posted.
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
Walls/ceilings or attached equipment are not clean.
02/05/2009
Reinspection
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
A current state food safety certificate is not conspicuously posted.
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Cloths used for wiping spills are used for other purposes.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Maintenance cleaning tools are not stored properly.
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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