VILLAGE 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 at front line cook crack raw eggs then changed gloves without first washing hands. Discussed proper hand washing procedures after touching raw eggs. Employee removed gloves, washed hands and wore new gloves at time with inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of raw tilapia thawed inside vacuum packaging in walk-in cooler. One dented can of blueberry pie filling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw eggs 68°F at 9:35 AM left out in room temperature at front line cook at 8 AM cooled down to 45°F at 10:18 AM. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

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/ Expired for Terese Castagan and Olides Vasquez.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled inside establishment. Interior of ice machine soiled with dirt, located adjacent to dish pit area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Five raw frozen pieces of tilapia thawing inside vacuum packaging. Employee remove frozen fish from packaging at time of inspection and placed inside walk-in cooler. Three pieces of raw tilapia thawed inside vacuum packaging in walk-in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on prep table located next kitchen entrance by pie display. Employee remove personal drink at time of inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Vacuum packaged tilapia and raw steak thawing inside two hotel pans with water. Discussed proper thawing method with employee. Employee place raw meat into walk-in cooler for proper thawing at time of inspection. Corrected On-Site

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.observed employee touch face with gloves.employee washed hands.

High Priority - Raw animal food stored over/not properly separated from frozen fries and onion rings in front line reach in freezer under steam tables.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced ham (47 - Cold Holding) in front cook line closest to hand sink near service line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (47 - Cold Holding) in front cook line closest to hand sink near service line. sausage raw (47F - Cold Holding); ground beef raw (46F - Cold Holding); raw chicken breast (47F - Cold Holding) on cooks front line reach in cooler close to hand sink. Dairy (45 - Cold Holding) in reach in cooler on service line employee placed in walk in cooler. Corrective Action Taken

Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Not installed at mop sink.

Intermediate - Packaged food not labeled as specified by law. Observed powdered sugar and brown sugar in unlabeled containers. Stored above hand sink on service line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damaged and soiled throughout kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.on front cooler adjacent to Nu Vu oven on the front line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed drink on front counter Repeat Violation

Basic - Equipment in poor repair.Observed torn gaskets and damaged inside cooler door in reach in cooler adjacent to Nu-Vu oven on the cook line.

Basic - Ice buildup in reach-in freezer on front line below steam table. Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves in walk in cooler soled and covered with mold like substance. Observed food debris in bottom of front line cooler adjacent to Nu-Vu oven. Observed gasket under reach in freezer soiled on cooks line below steam tables.

Basic - Observed food in boxes stored over ready to eat items in the walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwasher area.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles surfaces cracking and peeling off at back kitchen area. 1 cracked ceiling tile in office. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with mold like substance above ice machine at back kitchen area. Repeat Violation Warning - From follow-up inspection 2024-08-29: Cracked ceiling tile has been replaced in office. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-08-29: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbed hands with soap for less than 10 seconds then rinsed with water in hand wash sink by cook line. Discussed proper handwashing technique with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a pan of raw bacon 67 F and raw shell eggs 68 F Ambient stored in unused reach-in cooler on cook line. Operator moved items to walk-in cooler, re temp: raw bacon 56 F, raw shell eggs 61 F Ambient 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 a container of tomato soup 112 F and chicken noodle soup 101 F stored in steam well at wait station. Operator reheated items at time of inspection: tomato soup 167 F, chicken noodle soup 174 F. Corrected On-Site

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. A opened gallon of milk in walk-in cooler. Operator date marked at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in hand wash sink at wait station. Discussed hand wash sink for hand wash only.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at three compartments sink area. Provided. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 1 damaged ceiling tiles in office. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license has been expired in office.

Basic - Interior of microwave has accumulation of food stains and debris at wait station.

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 handled soiled food debris basket under the dish machine, then returned to handle cleaned food containers from dish machine without washing hands. Discussed with operator, employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chopped steaks stored over sliced turkey and roast beef in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

Basic - Ceiling tile shows damage or is in disrepair. 1 damaged ceiling tile In office. Multiple ceiling tiles showed water damage at dining area.

Basic - Condensation or other drainage not disposed of according to law. Observed water drained on the ground outside at back buildings parking lot from building drainage.

Basic - Duct tape used to repair nonfood-contact surface. On walk-in cooler door and wall at wait station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of raw bacon 49-51F stored in reach-in cooler on cook line. Employee stated that it was stored in room temperature about 30 minutes, and moved to reach-in freezer for rapid cooling, re temped: raw bacon 39-42F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 small toasters soiled with old food debris around the toaster slots at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled on cook line. Repeat Violation

Basic - Standing water or very slow draining water in mop sink. Operator cleared debris and drained standing water at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line next to prep area: pooled egg 45 F, diced ham 45 F, cut melon 46 F. Operator keep lid closed. Re temped: pooled egg 44 F, diced ham 43 F, cut melon 44 F. Corrective Action Taken

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. Provided by email. Operator printed and posted at time of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Keri Jupin, expired 11-16-2022. Other CFM valid and onsite.

Intermediate - Handwash sink used for purposes other than handwashing. Observed 3 syrup dispensers stored in handwash sink at wait station. Operator removed. Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100 F at handwash sink at kitchen entrance.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled on cook line.

Basic - Time/temperature control for safety food thawed under hot running water. Reduced oxygen packaged cooked beef thawing in standing hot water at 96 F. Operator discarded hot water and running cold water to thaw in prep sink. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut avocado stored with unwashed avocados on reach-in cooler at cook line. Operator washed avocados at time of inspection. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 25 ppm. Operator remade solution to 100ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food containers and equipments not sanitized properly in three compartment sink with chlorine tested 25ppm. Operator reset solution to 100ppm and re-sanitized food containers and equipments. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with manager, manager discussed with employee.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw chicken 44 F stored in reach-in cooler on cook line. Operator placed on ice. Corrective Action Taken

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line.

Basic - Water leaking from faucet. Handwash sink at service line. Repeat Violation

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0 ppm retested to 200 ppm operator added more Quaternary ammonia to the sink. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in dump sink. Discussed with operator the importance of using hand washing sink. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna in reach in cooler.

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

Basic - Equipment in poor repair. Walk in freezer gaskets.

Basic - Food stored on floor. In walk in freezer. Operator moved food box from floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cooks line observed operator re heat water to 135 f Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food. Reach in cooler gaskets soiled on cooks line. Walk in cooler Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink draining

Basic - Water leaking from pipe and/or faucet/handle. Observed under three compartment sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0 ppm operator re tested to 200 ppm. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server handled dirty dishes and then washed her hands. Observed server put soap on hands and almost immediately rinse it off. Discussed with manager that employees need to rub hands together for longer. Manager spoke with employee. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw pooled shell eggs over grapes and avocados in walk in cooler. Items re arranged to prevent cross contamination. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching clothes and adjusting them and then grabbing cooked food (French toast, bacon) to put into to go container. Manager spoke with employee. Employee washed hands properly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47 °F (re temped at 42 °F). Pooled raw shell eggs 47 °F (re temped at 44 °F). Cooked sausage 48 °F (re temped at 41 °F). Shredded cheese 47 °F (same second temp recorded). Diced ham 48 °F (re temped at 39 °F). Cooler door was left open during breakfast rush. Items placed into iced containers. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By large mixer. Replaced. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen. Ceiling tiles show damage throughout kitchen. Cracked tiles throughout.

Basic - Duct tape used to repair nonfood-contact surface. On walk in cooler doors and shelves/walls in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup over breakfast prep cooler. Manager voluntarily discarded. COS. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Styrofoam cup with no lid. Manager voluntarily discarded. Corrective Action Taken

Basic - Equipment or utensils not designed or constructed in a durable manner. Torn gasket on reach in cooler.

Basic - No Heimlich maneuver/choking sign posted. Emailed to manager. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler and walk in coolers.

Basic - Old labels stuck to food containers after cleaning.

Basic - Plumbing system improperly installed or repaired. Hot and cold installed backwards on handwash sink next to three compartment sink.

Basic - Single-service articles improperly stored. Stored on floor in storage room. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers in server area. Labeled. Corrected On-Site