The Original Pancake House

*18 Toxic items labeling-non original container

OBSERVED CHEMICAL SPRAY BOTTLE NOT LABELED WITH COMMON NAME-COS

*21 RFSM - Not On Site

RFSM/ CFM CERTIFICATION NOT CURRENT

*32 Equipment & Utensils smooth easily cleanable

CARDBOARD IS NOT AN APPROVED MATERIAL/ MUST BE SMOOTH AND EASY TO CLEAN

*34 Pest Control

OBSERVED FLIES THROUGHOUT THE WAIT LINE - KEEP FOOD COVERED GNATS SEEN THROUGHOUT DRY STORAGE AREA / COOK LINE

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

IN SERVICE UTENSILS SEEN INSIDE OF BULK INGREDIENT BINS (FLOUR/ SUGAR)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAIN (UNDERNEATH/HAND SINK - COOK LINE) WALLS OBSERVED NOT LEAN IN COOKS AREA (SHELVES)

*45 Premises shall be maintained in good repair

FLOOR AT COOK LINE NOT IN GOOD REPAIR

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED PERSONAL DRINKS IN A DESIGNATED AREA

*10 Chlorine sanitizer concentration, minimum temp.

*42 Floors/walls/ceiling/nonfood dirty

Clean light shield covers

*39 Store equipment & utensils in a clean, dry place

Knives stored between crevices

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher chlorine sanitizer at 10 ppm

*07 Food safe, good condition, unadulterated, and honestly presented

Soiled towel placed on cooked food

*14 When to wash hands

Employee observed changing gloves without washing hands

*15 Bare hands contact with ready-to-eat foods

Employee observed touching food with bare hands

*42 Dirty nonfood contact surfaces

Soiled cooler gaskets

*34 Pest Control

Flies observed in rear of kitchen

*36 Cloths in-use for wiping between uses stored

Several wiping cloths left on prep surfaces

*35 Outer Clothing, Clean Condition

Employees observed with long finger nails

*37 Storing the food at least 15 cm (6 inches) above the floor

Potatoes stored on floor in kitchen

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed employee touching raw eggs and RTE food with same gloves

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed employee drink on drink dispenser

*42 Dirty nonfood contact surfaces

Must clean cooler gaskets

*43 Ventilation hood-prevent grease dripping

Vent hood system dripping grease

*45 Premises shall be maintained in good repair

Hole in wall next to cook surface

*37 Storing the food at least 15 cm (6 inches) above the floor

Food on floor in kitchen and walk in cooler

*07 Food safe, good condition, unadulterated, and honestly presented

Remove ice machine equipment in contact with consumed ice

*32 Maintain in Good Repair

RIC display cover must be repaired

*36 Cloths in-use for wiping between uses stored

*39 Store equipment & utensils in a clean, dry place

Store clean knives in a contaminant free area

*21 RFSM - Not On Site

Obtain an updated RFSM certificate

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, clean coolers inside, gaskets around cooler doors, dish washer

* 21 RFSM notify 10 days & replacement in 45 days

renew rfsm certificate within 45 days

*34 Pest control-routine inspections for

observed fruit flies around dish washer and mop sink

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the floor

*47 Other Violations

check cooler door, provide chocking poster

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*19 Water & Plumbing in good repair- per code

hand sink floor control leaking- no hot water

*07 Food safe, good condition, unadulterated, and honestly presented

bottom of the bacon container sitting directly on bacon (stacked) whole avocado sitting directly on sliced tomatoes cracked eggs- when cracked remove the clean un cracked

*32 Equipment & Utensils smooth easily cleanable

you can not store utensils on cloth remove plastic bags from the bulk goods containers- clean when empty before adding new

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

water in the bottom of the make line- check evaporation pan

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. All temperature items are marked with * Need more ice in the ice bath tomatoes 57.2* cheese 54.1* pickles 52.5*

*02 Cold Hold (41øF/45øF or below)

temps above 41-45F.

*10 Clean Sight and Touch

Clean dirty interior of ice bin.

*27 Cooling, heating, and holding capacities. Equipment

Cooler not holding temps, condensation observed.

*34 Pest Control

Observed fruit flies. Clean floor drains to eliminate harboring area for flies.

*42 Dirty nonfood contact surfaces

Dirty reach in coolers.

*43 Clean vent syst:Intake/exhaust air ducts

Clean venthood vents very dirty.

*45Physical Facilities Floors,Walls,Ceilings

Clean walls very dirty and filthy in the dish/prep area. Clean intake vents in the dining area.

*03 Food products not maintained at 135øF or above

SAUSAGE 81

*06 Time as PHC: 4 hours provide written procedures methods of compliance

BUTTER 60

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW SHELL EGGS STORED ABOVE BUTTERMILK

*36 Cloths in-use for wiping between uses stored

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

DO NOT STORE FOOD ON TOWELS

*42 Floors/walls/ceiling/nonfood dirty

*39 Store all equipment & utensil covered or inverted

the coffee filters need and lid over the filter to protect them from contamination.

*36 Cloths in-use for wiping between uses stored

mOist wiping clothes should be in sanitizer when not in use.

*47 RFSM Certificate - Not Display

*45 Walls easily cleanable and light in color

the wall inthe corner by the dish washer has heavy mold.

*21 RFSM - Not On Site

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

sugar 50lb bag sitting on the floor and new glass ware sitting on the floor in the dry storage

*44 Waste receptacles outdoors/tight fitting lids

dumpster doors should be closed when not in use.

*21 RFSM - Not On Site

Provide the city registered food service manager must be on site during the operation.

*39 Store all equipment & utensil covered or inverted

Protect the coffee filters while in storage. ( place a lid over container. ) invert all equipment while in storage.

*09 Food on display shall be protected from contamination

food in the walk in cooler must have a lid or cover.

*39 Keep utensils handles upright or protected

all food scooped from bulk must have a handle ( using a plate. )

*32 Equipment clearance of cleaning space

milk crates used as shelves ( unable to clean under the crates.)

*24 Food Labeling- with common name of the food

label spray bottle water/ vitamin c

*02 Cold Hold (41øF/45øF or below)

Ham 52.8 degrees Fahrenheit, liquid eggs 60.8 degrees Fahrenheit, egg whites 63.1 degrees Fahrenheit, raw egg liquid 66.7 degrees Fahrenheit

*03 Food products not maintained at 135øF or above

sausage 119.5 degrees Fahrenheit

*14 When to wash hands as often as necessary during prep

*31 Handwashing lavatory - used for other purpose

to rinse syrup containers

*32 Maintain in Good Repair

cutting boards

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

syrup containers