THE ORIGINAL PANCAKE HOUSE

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on expo line. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door gaskets.

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

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to triple sink Manager replaced paper towels Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at handwash sink next to Flip top cooler Operator adjusted dispensing mechanism Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's room

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs at cook line 50F at 10 am Operator added ice to container cooling eggs. At 10:45 am Eggs were at 41F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to Dish machine Operator replaced paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains a clear liquid identified as bleach and located on top of Dish rack. Operator labeled spray bottle Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water in cooler at cook line Operator removed item Corrected On-Site

Basic - Wall soiled with accumulated grease and food debris. Wall behind stove and grill

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set 3 Compartment sink t wash, rinse and sanitize utensils

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up 3 compartment sink for wash, rinse and sanitizing utensils Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk In Cooler floor

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Detergent used for sanitize step

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Spray bottle containing toxic substance identified as multi quat sanitizer not labeled. Spray bottle located on serving cart Manager labeled bottle Corrected On-Site

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

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - No handwashing sign provided at a hand sink used by food employees. ens room

Basic - Water leaking from pipe and/or faucet/handle. Next to Reach In Cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced American cheese (50F - Cold Holding); sliced Swiss cheese (47F - Cold Holding) in over stacked plastic containers. Not portioned or prep today.Per operator less than 2 hours. Operator split cheeses in to two containers and moved to walk-in cooler . Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Pooled eggs 50F @9:30 cooling since 9:00 rechecked 49@ 10:00 held in covered plastic 5 gallon containers. Operator move to freezer to expedite cooling. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the employee bathroom. Operator supplied. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe hand washing sink on cook line soap dispenser inoperable.

Intermediate - Spray bottle containing sanitizer toxic substance not labeled. Operator labeled. Corrected On-Site

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

Basic - Exterior door in rear or kitchen has a gap at the threshold that opens to the outside.

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in a container that the bottom surface was rusted. Operator removed scoop clean and sanitized placed in clean container. Corrected On-Site

Basic - Working containers of flour, powered non fat and buttermilk, and removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - Swiss cheese (42F-44F - Cold Holding) held under 4 hours in over filled container- operator split and moved to cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - pooled eggs (54F - Cooling) 9:30 1.50 hours remaining recheck 30 mins 52F held in covered 5 gallon containers - operator moved to freezer to facilitate the cooling process. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At all dispensers.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from prep area - operator posted. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered - operator covered. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over Ground beef. Manager removed eggs and placed on bottom shelf of Walk In Cooler. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mens Room

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pancake Batter in Walk In Cooler

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed extreme ice buildup in walk-in freezer. Warning - From follow-up inspection 2022-05-26: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fermented potatoes (56). Operator ferments potatoes for pancake batter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fermented potatoes (56). Operator ferments potatoes for pancake batter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen. Operator placed new roll Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup on top of flip top cooler on cook line and on top of prep table in kitchen

Basic - Food stored in undrained ice. Eggs at cook line. Operator switched eggs into drainable container Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Standing water in bottom of walk in freezer

Basic - Working containers of food removed from original container not identified by common name. Butter in spray bottle on cook line. Butter labeled Corrected On-Site