Premises Information


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Name

WAFFLE HOUSE #1157

Address

8220 PINEVILLE-MATTHEWS RD

City/State/ZIP

CHARLOTTE

28134

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/29/2025

Final Score @ Grade

General Comments

EHS advised PIC about proper cooling methods. EHS advised that PIC may consider cooling products (cut lettuce, cut tomatoes, diced ham and sliced cheese) before putting them on the line. Prep units are not meant to cool products. PIC stated that they would begin implementing this in the facility to help with the violations surrounding cold holding. Staff are currently prepping items and placing them directly into the prep units.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	No	4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed that the high temperature dish machine reached a maximum temperature of 137F. CDI- Facility was able to call a vendor to come and repair the unit while EHS was onsite. EHS verified that unit has been corrected and is reaching 160F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean lids stored with visible debris on a rack with dust and food debris. Observed containers with stickers stored as clean. CDI- Items were removed to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of grits in the hot holding well below 135F. CDI- PIC voluntarily discarded one of the pans and reheated the other pan to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cut tomatoes, diced ham, and sliced American cheese in the grill prep unit holding temperatures above 41F. See temperature chart. CDI- PIC voluntarily discarded the cut lettuce, cut tomatoes, and diced ham. The sliced cheese was placed in the walk in freezer to rapidly cool. REPEAT Full points For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce, cut tomato, and diced ham cooling in the walk-ion cooler tightly wrapped with plastic wrap. EHS observed that the items did not drop in temperature after being in the cooler for 1 hour. CDI- PIC voluntarily discarded the products, stated they want to start fresh. EHS advised on approved cooling methods such as leaving food uncovered while cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
40	0.50	Personal cleanliness	No	Yes	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets while preparing food. REPEAT
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Gasket is torn on sandwich cooler door beside the grill. Replace torn gasket. REPEAT 4-501.11 Maintain equipment in good repair. Observed date plate for wash and rinse cycle on dish machine to be in disrepair. Dish plates were showing inaccurate temperatures of 120F for wash and 190F for rinse. High temperature dish plate showed that the unit reached 137F on the final rise. CDI- VEndor was able to come and repair the dish plates during the inspection.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed the facilities high temperature dish plate to not have working batteries. 10-day VR Required.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in gaskets of prep units. More frequent cleaning is recommended.