Waffle House #1398

Inspection history

1. March 18, 2026

   Followup

   A · 100

2. March 12, 2026

   Regular

   C · 76
   • Critical: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESPerson-in-charge doesn’t demonstrate food safety knowledge.
   • Certified food protection managerNo certified food manager present.
   • Critical: TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDSNot following written procedures for using time as a public health control. Time not documented for eggs held at room temperature.
   • Critical: PROPER EATING, TASTING, DRINKING, OR TOBACCO USEEmployee personal drinks stored next to customer straws and bread. (corrected)
   • Adequate hand washing facilities supplied and accessibleDIshware observed stored in hand sink basin.
   • Critical: PROPER COLD HOLDING TEMPERATURESTCS food not maintained at 5°C (41°F) or below. Sandwiche station cooler holding ham, cut tomatoes, mushrooms and various at 55-60 degrees F. (discarded)
   • Utensil, equipment and linens: properly stored, dried, handledPan stored on absorbent towel.
   • Critical: FOOD-CONTACT SURFACES: CLEANED AND SANITIZEDHigh temperature dishwasher not reaching 160 degrees F. Dishwasher thermometer reached a max temperature reading of 137 degrees F.
   • Physical facilities installed, maintained and cleanMop sink not accessible.
   • Nonfood-contact surfaces cleanMop sink soiled.
   • Single use/single service articles: properly stored, usedSingle service items not stored at least 6 inches off of the floor.
   • Contamination prevented during food preparation, storage and displayFood not stored at least 6 inches off of the floor.
   • Food and nonfood-contact surfaces cleanable, properly designed, constructed, and usedFreezer not keeping food product in a frozen state. Condensation building up inside of reach-in cooler.
   • Critical: PROPER HOT HOLDING TEMPERATURESTCS food not maintained at 57°C (135°F) or above. Gravy holding internally on steam unit at 113 degrees F. (Discarded)