A96

WAFFLE HOUSE

8512 STEELE CREEK RD, Charlotte, NC 28273

Restaurant · NC permit/State ID 2060019366

Latest gradeA (96)

Last inspectedOct 26, 2026

Inspections on record19

On record sinceJan 28, 2019

Score history

Jan 28, 2019Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 96 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a stack of napkins and a clipboard inside of the prep area handwashing sink at the beginning of the inspection. CDI- PIC removed items from the sink.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a metal container of sliced tomatoes at 45F in the flip top. CDI- PIC placed the tomatoes in the WIC to rapidly cool. Repeat- points not escalated due to improvement from last inspection. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed a basket of raw shelled eggs stored above the cookline with a time stamp indicating previous shift time. PIC stated that the basket of eggs observed at the time of the inspection was not the same one from the previous time stamp and that the one observed was only placed out prior to the beginning of the inspection (10:30 am). -CDI- PIC updated TPHC label to reflect proper time.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple (approximately five (5)) flies in kitchen and prep area during inspection. Repeat.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer concentration in all wiping cloth buckets below 50 ppm. CDI- PIC refilled the buckets.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed one stack of wet nested metal containers stored as clean.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips during time of inspection. Both the dish machine and sanitizing buckets utilize chlorine sanitizer. PIC stated that the last strip was used a few days prior and a new box is coming on the next delivery truck. VR required.

#49 · Non-food contact surfaces clean −1

Repeat violation

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 buildup of food residue and debris under the shelving on the cookline. Observed dried waffle mix surrounding the waffle makers. Observed food debris under cookline equipment. Repeat.

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May 6, 2026 A 95.5 · 10 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed one (1) food employee crack raw shell eggs bare handed before proceeding with remainder of food preparation task (plating cooked food, etc.) CDI - PIC directed employee to wash hand between food preparation tasks (I.E. cracking raw shell eggs and work with clean equipment.)

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

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 high temp dish machine with a final temperature of 138.4F. CDI- PIC contacted maintenance to service machine; final temperature of high temperature dish machine was observed at 161.9F. 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 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS foods (sliced cheese in make table and chicken breasts in raw animal food RIC) above 41F. PIC confirmed that items had been opened and/or held in cold holding for greater than 4 hours. CDI - PIC voluntarily disposed of out of temperature TCS food. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed two (2) portions of TCS, non date mark exempt food (milk and chocolate milk in RIC 1) with no date marks. Per conversation with PIC, items had been opened the day prior. CDI - PIC attached date marks to recently opened TCS foods that had been held for greater than 24 hours. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed approximately three (3) flies at rear of kitchen.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed two (2) employees engaged in food tasks (plating and cooking food, etc.) with bracelets on wrists.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) knives stored at points of storage (between two cardboard packages at soda syrup shelf, on top of unopened country ham packages in WIC.) Place used utensils at ware washing area for cleaning once used and retain clean, unused utensils in clean dish storage. CDI - EHS rotated knives to ware washing area for corrective cleaning.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 buildup of food residue and debris under the shelving on the cookline. Observed approximately four (4) dishes (bins and bin lids) with stickers and labels on non food contact surfaces. Keep non-food contact surfaces clean and free of debris and buildup. Clean non food contact surfaces of utensils and containers prior to storing as clean. REPEAT.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster sliding doors left open. Keep the dumpster doors closed as required. CDI - EHS closed doors prior to returning to interior premises.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed one (1) bottle of water stored on a shelf in the RIC, directly above RTE food products. CDI - PIC rotated bottle to lower point in RIC to prevent potential contamination.

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Nov 18, 2025 A 93 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed employee soil gloves while cracking eggs, take gloves off, and put on a new fresh pair of gloves with no hand wash before returning to the cook line. -CDI- Food employee was coached by EHS and PIC on when to wash. Food employee washed hands and put on new pair of gloves. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee wash hands and turn faucet of sink off with no barrier. -CDI- EHS and PIC coached food employee on proper how to wash methods. Food employee washed hands correctly and returned to work.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a coffee urn in the hand wash sink in back of facility by 3-comp sink, and a coffee urn in the hand sink at front of facility close to dish machine. -CDI- Coffee urns removed and EHS coached PIC that hand sinks are for hand washing only.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee soil gloves by cracking raw eggs, food employee then began to work with RTE cheese slices with soiled gloves. -CDI- PIC coached food employee, food employee discarded gloves, washed hands, and put on fresh gloves before going to work with RTE food. RTE cheese slices were voluntarily discarded by PIC.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P- Observed RIC 3 with multiple containers of cooked chili, cooked sausage gravy, and an open container of milk with no date marking labels. PIC was unable to provide knowledge of when food was prepared or opened. -CDI- PIC voluntarily discarded all food with no date marking. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed a basket of raw shelled eggs stored above the cookline with a time stamp indicating 6:30am-10:30am. PIC stated that the basket of eggs observed at the time of the inspection was not the same one from the original 6:30am-10:30am time stamp and that the one observed was only placed out prior to the beginning of the inspection (11:48am). -REPEAT- -CDI- PIC updated TPHC label to reflect proper time.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine sanitizer test strips present in the facility at the time of inspection. -10-DAY VR- Facility must provide chlorine sanitizer test strips. EHS will return to confirm compliance.

#49 · Non-food contact surfaces clean

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Feb 4, 2025 A 96.5 · details not yet loaded