THE ORIGINAL PANCAKE HOUSE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled cleaned plate without washing hands. Employee washed hands. Corrected On-Site

High Priority - Live, small flying insects found Observed 1 flying insect in storage room. Operator killed with electric swatter.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over boxes of oranges in walk-in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located by dishwasher areas

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 122F. Operator discarded water. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Multiple On prep table operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawer in kitchen - salmon (51F - Cold Holding); ham (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 2 hours, operator stored item in walk in cooler. Corrective Action Taken Repeat Violation 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. Observed container of raw shell eggs without proper time mark, as per operator item held for approximately 2 hours, operator provided time mark. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at expo bay - butter scooper in standing water (131F) operator removed water and stored correctly. Corrected On-Site

Basic - Open dumpster lid. Employee close lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prepping area, operator stored correctly. Corrected On-Site

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. Observed at walk in cooler - butter milk batter (45F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for unknown time. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - butter milk batter (45F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for unknown time. See stop sale Observed on counter at expo bay - container of half and half (50F - Cold Holding) in ice bath, as per operator item held out of temperature for approximately 30 minutes. Operator replaced ice. Corrective Action Taken Repeat Violation 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. See stop sale. Observed at cook line - all items on time control (tomatoes, ham,cheeses,eggs cracked eggs, sausage, bacon, butter, butter milk batter, hollandaise, sliced ham , sliced Turkey) without time mark. Items portioned today. Items held for 1 hour. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer in prepping room.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at expo bay. Operator provided item. Corrected On-Site

Basic - Stored food not covered. Observed at expo counter- Ice tea container not covered. Operator covered properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - cooked potatoes (48F - Cold Holding); waffle batter (egg) (48F - Cold Holding); flat jack batter (egg and milk)(46F - Cold Holding); German batter (egg)(48F - Cold Holding); sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding); corn beef (48F - Cold Holding); burger patties (48F - Cold Holding); salmon (47F - Cold Holding); chorizo (47F - Cold Holding). As per operator items not portioned or prepared today. Items held out of temperature over night. See stop sale Warning - From follow-up inspection 2024-11-21: Observed: cooked potatoes (45F - Cold Holding); waffle batter (egg) (46F - Cold Holding); chorizo (46F - Cold Holding); German batter (egg)(48F - Cold Holding); salmon (48F - Cold holding) Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized eggs, used clean tongs to grab ready to eat pork sausages using same gloves, after manager instructed employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs on same shell of non dairy whipped milk. Employee moved eggs below milk. Corrected On-Site

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Liquified butter (74F-Hot Holding). Observed butter on ambient temperature, not on time, employed placed on stove to reheated. 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. Hollandaise sauce, butter, per manager on time at 8:00 am, time wrote on labels. Corrected On-Site

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. Poster emailed to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in rear kitchen.

Basic - Plumbing system in disrepair. Hand wash sink in cook line, hot water faucet completely shut off.

Basic - Coffee scoop handle in contact with coffee beans. Observed at front coffee machine.

Basic - Employee eating in a food preparation or other restricted area. Front counter expo line- observed employees water bottles, and beverage cups on expo line- Operator removed employees water bottles and beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter expo line- observed employee cellphone on expo food service line. Employee removed cellphone. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line under flat top grill- observed spatulas being stored inside standing water

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook line- observed cook cracking raw shell eggs and handing ready to eat foods without washing hands and changing gloves.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler- observed sliced ham, sliced turkey containers with date labels 02/24/2023. Containers was washed, sanitized, without old labels removed. Operator labeled containers. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line- observed no paper towels at hand washing sink. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Main kitchen dish room and front counter at orange juice machine- observed Zep chemical spray bottles of sanitizer with no labeling. Operator labeled spray bottles. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Cook line- observed employee water bottle on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter expo-line -observed employee cellphone on prep table. Operator removed employee cellphone. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line flat top grill- observed service utensils inside container of water 110 degrees F.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter at coffee machine- observed soiled wiping cloth on prep table at coffee machine.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Front counter at toaster oven. Observed wiping cloth underneath cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit cutting board, front counter coffee machine prep table and main kitchen prep table at walk-in cooler. Observed dry and wet wiping cloths Ian areas. Operator removed all wiping cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen dry storage room- observed 3.5 gallon of powder sugar with no labeling. Operator labeled container of powder sugar. Corrected On-Site

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. Wait station- Whip cream, salsa 47-52. Items have been in the reach in cooler since 2/21/22 and not disturbed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station- Whip cream, salsa 47-52. Items have been in the reach in cooler since 2/21/22 and not disturbed.

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. Stop sale was not issued because operator stated all foods held under time were placed in the units at about 8:00 am. Observed operator discarding food at 12:00 that were held under TPHC. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed bottle of milk opened two days ago per Operator, without date marking.

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed stacks of clean saucers stored next to hand wash sink at wait station and waffle maker station and open batter container next to hand wash sink at cook line.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, throughout dry storage area. Operator stored scoops in the upright position inside containers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage racks soiled with food debris.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Observed food containers and plates stored un-inverted on a table at the cook line and will not be used until the weekend. Operator stored correctly. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler with pooled eggs at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed container with power sugar not having a label. Operator put label on container. 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 dish machine at 0 ppm. Operator changed sanitizing solution and rerun machine. Now showing 100 ppm. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked eggs stored with eggs in use in true flip top cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator took cooking equipment off floor, placed to be washed and continued cooking with changing gloves and washing hands. Operator was told to wash hands. Corrected On-Site

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. See stop sale. Observed ham, cheese and tomatoes in cook drawer with no time mark. Per operator, food items were placed in drawer at 8:00 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash brown (94°F - Hot Holding) stored below flat grill on cookline. Per cook, hash brown was placed below grill for no more than 10 minutes. Operator reheated to 171°F. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. 1) Observed manager on duty has no knowledge of 6 major Foodborne illnesses. Poster was emailed to operator. 2) Manager on duty lacks knowledge of employee illness and symptoms to look for.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed cutting board on Go flip top cooler soiled on cookline. 2) Observed mold like substance in ice machine. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 1) Observed container used for coffee stored in front of handwash sink expo ares. 2) Observed plates stored next to handwash sink exposed to splash in expo area

Basic - Floor area(s) covered with standing water. Observed standing water at the entrance of walkin cooler by cookline.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in true flip top cooler on cookline. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board attached to Go flip top cooler on cookline. Operator removed and stored properly. Corrected On-Site