Waffle House, 4688 Centerpoint Road, Pinson, AL 35126 - Restaurant inspection findings and violations



Business Info

Restaurant: Waffle House
Address: 4688 Centerpoint Road, Pinson, AL 35126
Total inspections: 3
Last inspection: Mar 5, 2012
Score
(the higher the better)

97

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Clean clothes; Hair restraints; Nails. Authorized personnel. Other.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
Aug 2, 2011 87
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Premises, Free of litter, harborage.
  • Presence of insects, rodents, other pests. Animals prohibited.
  • Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Feb 1, 2012 79
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Mar 5, 2012 97

Violation descriptions and comments

Aug 2, 2011

3-301.11 Use gloves or utensils to handle ready to eat food./ Employee brushed hair from face and began cutting tomatoes with bare hands. COS. Upon reminding by manager, employee washed hands and donned gloves.
2-301.14 Wash hands for at least 15 seconds after any potential contamination./Employee brushed hair from face and began cutting tomatoes with bare hands. COS. Upon reminder from manager, employee washed hands and donned gloves.
JCDH 2.2 Provide food safety training for all food handlers as required and for new employees within 21 days of hire. Many food handlers without proper food safety training documentation.
JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSM certification provided, no JCDH registration card available/accessible.
2-302.11 Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair./ Employee with acrylic nails and without gloves, plating a waffle.
6-501.12 Clean spillage under shelving of WI cooler floor and cook line floors under equipment.
6-501.12 Clean dust from ceiling and/or ceiling vent covers.

Feb 1, 2012

2-301.14 Wash hands for at least 15 seconds when returning from outside the work area, after handling soiled utensils, before donning gloves and each time gloves are changed and after any potential contamination./ Employee finished wiping down table, went back into kitchen, pulled fork, spoon and napkin from dispenser to set table. Employee returned to kitchen from outside, reached into the RI cooler, went to front handsink and wiped hands with a dry paper towel. COS. Employee was instructed on proper personal hygiene and proceeded to properly washed hands.
JCDH 2.2 Provide food safety training for all food handlers as required and for new employees within 21 days of hire.
6-501.111 Provide effective insect control./ Many live and dead roaches observed throughout facility.
4-601.11 Clean bottom of shell egg and waffle batter RI cooler.
4-202.16 Replace damaged gasket on RI cooler doors.
4-204.115 Repair stuck temperature gauge for sanitizing rinse on dish machine.
4-903.11 Store single service articles at least 6 inches above the floor./ Box of styrofoam cups on dry storage room floor.
6-301.12 Provide paper towels or drying device at all hand sinks./ Upon entrance, no paper towels at rear handsink.
6-501.114 Maintain premises free of litter and harborage./ Cracked egg shells and other debris in mop basin and soiled waffle maker outside, next to rear outer door.

Mar 5, 2012

4-202.16 Replace damaged gasket on RI cooler doors.
4-204.115 Repair stuck temperature gauge for sanitizing rinse on high heat dish machine.
5-205.15 Repair crack around screw of dish machine, on same side as temperature gauges. Water leaking from crack around screw.

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