THE PANCAKERY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty glasses observed on shelves behind bar. Manager had glasses cleaned at time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired certificate for Kodi.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust over prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Repeat Violation

Basic - Worn flooring on cook line. Bare patches exposing concrete underneath. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over clean containers in dish pit. Employee discarded drink at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on bar walk-in cooler shelves.

Basic - Standing water in mop sink. Worn/broken spot in bottom of mop sink that is holding water.

Basic - Worn, torn and/or soiled floors. Worn spots on cook line, under dish pit sink, and in walk-in cooler. Unclean building components, attachments or fixtures. Dusty shelves over prep area. Food splash on wall by mixer.

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish surface tested at 147F with operator's thermometer and 138F on inspector's thermometer. No three compartment sink available. Manager had dish sink set up for sanitizing. Admin Complaint - From follow-up inspection 2025-05-10: Machine tested at 100ppm chlorine. Admin Complaint - From follow-up inspection 2025-07-10: Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Kitchen employee states 1 hour on eggs and two hours on hash browns. He marked time during inspection. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles over hand wash sink and dry storage area with build up of dust and insulation hanging out. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with build up of grease.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several vents in kitchen with food debris and dust build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in back of house not in sanitizer. Employee added to bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed soufle cup in container of black pepper. Manager removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen with no hair restraint while preparing food. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over ribeyes in walk in cooler and shelled eggs over raw bacon on line under grill. Manager switched locations on shelf and in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside ice machine. Manager cleaned. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used on ice machine door.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees in kitchen with no hair restraints.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over strawberries in sandwich station reach in. Eggs moved to bottom at time of inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. Behind soda machine and ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/debris build up under flat top. Shelf over back prep table.

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class by ice machine in recharge zone.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Repeat Violation

Basic - Food stored on floor. Observed cases of sausage links on freezer floor.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot temp dish machine temps out at 165°F not reaching 180°F .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.