THE ORIGINAL PANCAKE HOUSE

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. -Observed employee touch dirty plates and utensils and then handle clean plates without first wash his hands. After brief education, employee then wash his hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hash brown cold held at 46F in refrigerator drawer's. Per operator, item transfer to unit 2.5 hours prior to the inspection. Operator placed ice pack on item for quick chill. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager -Observed Hatit Ahmed food manager certification with ServSafe expired on 2/17/2020.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink at cookline block with garbage container.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash knife in hand wash sink with no sanitizing method. Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer in kitchen area.

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. Repeat Violation Admin Complaint

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed accumulation of old food residue buildup in box containing plastic wrap.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open beverage container stored on food preparation table next to food items.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen area. Advise employee to eat in a designated location.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored on top shelf in walk in cooler not identify or segregated from establishment foods.

Basic - Floor area(s) covered with standing water at wait station.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup in walk in freezer. Repeat Violation Admin Complaint

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 scoop with handle stored in flour container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on can opener holster.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored on food preparation table next to clean equipment.

Basic - Wiping cloth sanitizing solution stored on the floor at cookline.

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 handled clean plate Employee washed hands and changed gloves Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to dish machine used to store sanitizer bucket. Employee removed bucket. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to ice machine

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Ice buildup in walk-in freezer.

Basic - Plumbing system in disrepair.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cracked raw shell eggs and then touched interior of serving plate without changing gloves and wash hands. After brief education, employee changed his gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked sausage cold held at 44F in walk in cooler. Per operator, sausage transfer from walk in freezer to walk in cooler 1.5 hours prior to the inspection. Advice operator to transfer item to freezer for quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food residue buildup in box containing plastic wrap.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on ceiling tiles and AC vents throughout cookline.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed female employee with long ineffective hair restraint engaging in food preparation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed case with unwashed lemons stored over cot apples in walk in cooler.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using pH kit. Showed the correct kits to the manager.

Intermediate - No soap provided at handwash sink. At the employee restroom hand sink. Soap was changed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the front line, a small ramekin was stored in the powdered sugar. The item was removed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed slice ham, chicken patties and raw salmon cold held at 47F in walk in cooler. Per operator, all items placed in walk in cooler from overnight. Items did not remove from unit since.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice ham, chicken patties and raw salmon cold held at 47F in walk in cooler. Per operator, all items placed in walk in cooler from overnight. Items did not remove from unit since. See stop sale.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Operator replenished towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on in-use food preparation table.

Basic - Food stored on floor. Observed cases with various food items stored on dry storage floor. Operator removed and stored on shelves. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing pink liquid located at front counter Manager labeled bottle Corrected On-Site

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

Basic - Employee eating while preparing food.

Basic - Ice scoop handle in contact with ice. Manager removed ice scoop Corrected On-Site

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed trash can with no lid inside unisex employee bathroom and ladies restroom in dining area. - From follow-up inspection 2023-06-20: Observed same Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall at kitchen entrance - From follow-up inspection 2023-06-20: Observed same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked diced potatoes covered in a bowl with small amounts of condensation on film 47F-51F. Per operator item cooked and placed in cooler previous day .See stop sale.

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. Observed chlorine sanitizer at 0 PPM . Had operator set up three compartment sink chlorine 100PPM Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty dishes then proceeded to pick up food order and served food. And did not wash hands. Reviewed correct hand washing instructions with operator Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked diced potatoes covered in a bowl with small amounts of condensation on film 47F-51F. Per operator item cooked and placed in cooler previous day

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 scoops in flour,corn flour. Operator removed and washed and sanitized. Corrected On-Site

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. Dish washer Employee washed his hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sourdough Mix, turkey, ham, tomatoes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sourdough mix: 46f

Intermediate - No soap provided at handwash sink. Manager replaced new soap Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at wait station- Whipped butter cups at 55 F. Per Operator, whipped butter was placed on the counter at about 10:00 am. Temperature taken at about 12:15 am. Operator placed some of the whipped butter on ice, second temperature check on butter was 43 and the rest to cool down in the walk in freezer. Observed in walk in cooler items stored on shelves next to door that opens to cook line- sausage, cooked ham, variety pancake mix, pre cooked chicken breast, cold smoke salmon 43- 45. Per Operator, employees are in and out of that door and sometimes does not pay attention to the door being tightly shut. Corrective Action Taken

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. Per Operator, items were held under time since 10:00 am, items will be removed from time at 2:00 pm or sold entirely. Operator placed time stickers on the unit. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed front area hand wash sink used as a dump sink as evidenced by coffee bean residue in the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Employee provided paper towels. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed apron and personal beverage containers stored on counter by Coca Cola machine and bags on a shelf with condiments and single service items. Operator stored personal items properly. Corrected On-Site

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. Observed 0 ppm. Operator advised to set up three compartment sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dust buildup on condenser above walk in cooler.

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

Basic - Floors not maintained smooth and durable. Ware washing area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer in spray bottles. Observed spray bottles labeled Surface Cleaner Sanitizer RTU in use. - From follow-up inspection 2021-10-06: Observed spray bottles labeled Surface Cleaner Sanitizer RTU in use. Operator did not have test kit. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. At dish machine area. Repeat Violation - From follow-up inspection 2021-10-06: Floors not maintained smooth and durable. At dish machine area. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed water draining on the floor at hand wash sink at cook line. - From follow-up inspection 2021-10-06: Observed water draining on the floor at hand wash sink at cook line. Time Extended