The Original Pancake House

The inspector came back and found the problems fixed.

Problems were found that had to be fixed. The inspector will come back to check.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At cook line, pooled eggs (50°F - Cold Holding)stored on ice, not prepared or portioned today. Operator stated item held for approximately 2 hours. Advised operator of cold holding parameters. Operator submerged product into ice bath to quick chill.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. At cook line, in use utensils in standing water 93°F. Operator removed.
• Food-contact surfaces clean and sanitized
  • 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. Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to wash, rinse, and sanitize all dishes until dishmachine is repaired. Operator set up three compartment sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. At ware wash area, hand sink used for other purposes as evident by utensils inside sink. Operator removed.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. At front counter, bottle of ibuprofen stored over tray of syrup cups. Operator removed.
• Manager certification and employee training
  • Intermediate: Records/documents for required employee training do not contain all of the required information. Employee training records does not have all required information.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At cook line, cooked sausage (77°F - Hot Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator to reheat item to 165°F. Operator placed onto to grill to reheat.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. At cook line, in use utensils in standing water 102°F. Operator removed.
• Handwashing and hygienic practices
  • High priority: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter, Employee touch hair, handled soiled dishes then proceeded to touch clean plates and utensils without washing hands. Advised operator of proper handwashing. Employee washed hands.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. At cook line, cutting board with deep groove marks, no longer easily cleanable
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. No hand soap at designated hand sink. Operator provided soap.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At cook line/grill area, approximately 20+ dead roaches on floor behind equipment.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Multiple rodent droppings throughout establishment. 30+ at cook line/grill area on floor behind equipment 40+ in dry storage on floors 20+ at ware washing area on floor