ORIGINAL PANCAKE HOUSE

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cracks raw shell eggs and then touch clean plate before changing gloves and wash hands. After brief education, employees then change gloves and wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bacon and ham cold held at 45F in refrigerator drawer. Per operator, both items transferred to unit less than 2 hours. Operator placed ice packs on items for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages hot held at 116F at cook line. Per operator, sausages reheat and remained at cook line 30 minutes prior to the inspection. Operator reheat to 169F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food container stored inside a hand wash sink in kitchen area. Operator removed both Corrected On-Site Repeat Violation

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

Basic - Floor area(s) covered with standing water in walk in cooler.

Basic - Food stored on floor. Observed various cases with food items stored on storage floor.

Basic - Single-service articles improperly stored. Observed cases with takeout containers stored on dry storage floor.

Basic - Stored food not covered. -Observed an uncovered container wi pancake batter stored in walk in cooler. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher handling dirty dishes and then using their personal phone. Immediately after using phone operator resumed work by touching clean equipment at clean ware washing rack.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen cook line (far left side) blocked by small flip top

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator in dish washing area using hand wash sink to fill food grade container

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon arrival employee stated food manager is not currently present in establishment.

Basic - Stored food not covered. In 3 door reach in freezer, hamburger patty in container left uncovered

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw vacuum sealed steaks in a container, thawing in standing water inside food prep sink.

High Priority - Presence of insects, rodents, or other pests. Observed small crawling ant like insects on prep table and in bulk container of sugar

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched ready to eat food and clean plates with gloves after cleaning kitchen counter with used rag

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, rodents, or other pests. Observed small crawling ant like insects on prep table and in bulk container of sugar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold table; liquid eggs (41-53F - Cold Holding). As per operator, foods not portioned or prepared today. In unit less than 4hrs. Observed not properly seated in ice bath.

Intermediate - Handwash sink not accessible for employee use at all times. Old cooler blocking hand wash sink in kitchen

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written document. Explained and provided written plan Corrective Action Taken

Basic - Light shield damaged/in disrepair. In kitchen above cook line, light shield broken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen cook has multiple used rags in cook line, not stored in sanitizer bucket(s)

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwashing sink by dish washing area blocked by car. Operator moved Corrected On-Site Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. By handwashing sink on wait station. Operator restocked Corrected On-Site Priority: Intermediate

Basic - Observed: Insect control device installed over food preparation area. By back exit and above food prep table. Meat slicer directly under bug zapper. Priority: Basic

Basic - Observed: Stored food not covered. Food underneath flip top cooler for omelettes, not covered Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Bulk food container by office door and storage room not labeled Priority: Basic

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 3 door reach in freezer in prep area, open cases of raw burgers and individual steaks above containers non- commercially portioned wrapped cheese, frozen blueberries, and open case of commercial ready to eat turkey bacon. Manager rearranged dll,items for proper separation. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open case of raw sausage patties on shelf above container of portioned ham steaks. Man rearranged for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on main kitchen FLATTOP - cooked sausage links (110-112F - Hot Holding); cooked sausage patties (124F - Hot Holding), Per employee both cooked approximately 30-45 minutes. Observed pan not in contact with flattop to maintain heat. Employee placed sausages back to oven to reheat above 165F for proper hot holding. Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. By base of exit door beside mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table to right of cookline cold well.

Basic - Exterior door has a gap at the threshold that opens to the outside. Visible gap bottom right corner of exposed emergency door. Repeat Violation

Basic - Hole in or other damage to wall. Wall covering panels loose near fire exit door and main back door in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with corn meal in bulk container in prep area.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth at cook line. Employee removed cloth and replaced with folded glean cloth. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth stored inside hand wash sink. Operator removed 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.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side emergency exit door, gap in bottom right corner.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in back hand wash sink area. Operator stored properly Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen, right side, blocked by not in use floor mounted frying machine. Warning - From follow-up inspection 2024-08-28: Observed same Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then removed clean pots from dishwasher without washing hands. Employee washed hands and put gloves on. Utensils re washed and sanitized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee rest room Manager replaced paper towel. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager placed wiping cloth in Sanitizing solution Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at cook line washed hands for approximately 5 seconds before putting on new gloves. Reviewed proper procedures and employee rewashed hands correctly.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line and sanitizer spray bottle at expo station greater than 500ppm quaternary.

Intermediate - Handwash sink not accessible for employee use at all times. Empty sanitizer bucket in handsink beside stacked ovens. Employee removed bucket. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on cart by server station. Manager labeled for sanitizer. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding tiles missing in dry storage room off server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on prep table by stove. 2) Employee cell phone and keys above clean pans on shelf opposite dish machine.

Basic - Soiled dry wiping cloth in use. Three soiled wiping cloths on cook line.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed container of spectracide bug stop home barrier on shelf in rear of kitchen. Operator discarded. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink located in ware washing area. Operator removed Observed in hand washing sink on cook being used to dump ice. Corrected On-Site

Intermediate - No soap provided at handwash sink at wait station. Operator provided. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside located by mop sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tong handle in contact with peanut butter pieces in flip top on cook line. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler below toaster oven.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon not separated from ready to eat Canadian bacon. Chef separated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter chips (61°F - Cold Holding) In reach-in cooler at wait station, operator states that butter chips were left out during lunch rush for less than 3 hours and were just put in cooler. Operator moved to reach-in freezer for rapid cooling and will start using TPHC for butters. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links and patties (118°F - Hot Holding) Observed on flat top stove. Operator reheated items to 165°F and moved to stove top for proper hot holding. 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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near stove top, utensils in metal pan with 100°F water. Chef moved metal pan to stove top for proper hot holding. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cracked eggs stored above cut potatoes in walk-in cooler. Operator removed eggs and stored on bottom shelves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coffee lowboy cooler 1/2 gallon of milk (45°F - Cold Holding);. Per operator statement 1/2 gallon of milk was moved to unit 2 days ago and left in unit. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coffee lowboy cooler - butter tabs (46°F - Cold Holding); 1/2 gallon of milk (45°F - Cold Holding); half and half ultrapasteurized (stored on top of unit cold plate in container) (72°F - Cold Holding). Per operator statement 1/2 gallon of milk was moved to unit 2 days ago and left in unit. See Stop Sale. Per operator statement items were moved to cooler as of 7 am and not moved. Operator opted to discard butter tabs. Operator removed half and half ultrapasteurized to reach in freezer to cool rechecked after 30 minutes at 43°F. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink on cook line used to store container of water. Operator removed container and restored access. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed plastic guard in ice machine soiled with mold like growth.

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup single service used to scoop yeast product. Operator removed and discarded cup. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters above coffee maker in container uncovered. Operator covered. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler below toaster oven.

Basic - Stored food not covered. Observed double acting baking powder in dry storage area opened. Operator removed and stored in container to protect. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed omlette cooler - feta cheese crumbles (51°F - Cold Holding); American cheese (53°F - Cold Holding), per operator and chef items moved to unit at 9am this morning. Operator removed and stored items in freezer to rapidly cool. Rechecked items at 41°F and 43°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook line stove - sausage (106°F - Hot Holding), per operator cooked at 10 am. Operator reheated to 168°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on prep table on cook line. Operator removed and stored in rear chemical storage space. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket at Quaternary >400ppm. Operator diluted and remade to 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris build up. Operator cleaned at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth on warewashing station stored in handwash sink. Operator removed and stored cloth appropriately. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowls used to scoop dried oatmeal and grits at rear prep station. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos stored next to soda fountain dispenser at apparition station. Operator removed and stored below food contact surface. Observed employee water bottle on prep table above dry storage powders near slicer. Observed removed and discarded. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both traditional ovens (not cabinets) with heavy black substance and grease build up in interior.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed shields in kitchen and ware wash area missing shield or sleeve coatings.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths on wait station not stored in solution between uses. Operator removed and stored in solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of oatmeal in rear prep, container of brown sugar on cook line unlabeled. Operator labeled products with common names. Corrected On-Site