The Original Pancake House

Inspector notes: Observed raw eggs to be stored over ready-to-eat chopped peppers in main kitchen omelet reach-in cooler. COS: PIC placed eggs below and chopped peppers above to prevent any potential overhead contamination. CA: Ready-to-eat food shall be placed above any raw food items at all times.

Inspector notes: Observed inspection report posted to be from 7/30/2025. RCA: PIC shall have current inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Inspector notes: Observed egg wash in reach-in cooler on main grill line to be stored over uncovered RTE strawberries and apple crepe filling. COS: PIC re-arranged reach-in to ensure raw eggs were separated from RTE food items. CA: All raw food items shall be stored separate from RTE food items and organized by respective cooking temperatures.

Inspector notes: Observed gaskets in prep top reach-in coolers on main grill line to have build-up of debris. RCA: PIC shall have gaskets replaced or clean at a frequency to avoid accumulation of debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed employee drink stored on top of prep-top adjacent to meat slicer. COS: Employee moved drink to designated area. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed if placed under prep-top away from any food-items.

Inspector notes: Observed food in multiple areas stored uncovered. Walk-in cooler: Sausage under condenser fan left uncovered and cut potatoes. Freezer: Box of sausage left open. Main kitchen reach-in: Strawberries, apple crepe mix, hamburger patties, raw chicken, raw bacon. COS: PIC placed lids on all items currently not in use and encouraged staff to placed lids on items not in use. CA: All food-items not in active use shall have protection from overhead contamination.

Inspector notes: Observed a pot of raw potatoes soaking in water to be stored directly on floor in walk-in cooler. COS: PIC moved potatoes off the floor and stored them accordingly. CA: All food-items shall be stored at least 6 inches off the floor at all times.

Inspector notes: Observed reach-in cooler holding temperature at 50 degrees F. Cooler held items such as butter, buttermilk waffle batter, and heavy creaming (see temperature log). Items placed in cooler at 8:00am, PIC to use time as a public health control and discard remaining items at 12:00pm. Educated PIC on maintaining food product 41 degrees F or below. RA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this...

Inspector notes: Observed multiple personal drinks and bottles of water stored through the kitchen, service line, walk-in refrigerator, ware-washing area, and dish storage area. PIC removed all employee drinks and food items. Educated PIC on proper storage of employee beverages. Employee beverage cannot be stored over or on prep areas. Also, cannot be stored under or next to food product, single service items, or clean dishes. CA: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens...

Inspector notes: Observed employee cell phones in multiple areas of the kitchen near the food prep/cooking prep. PIC removed identified cell phones. Educated PIC on proper storage of employee items. Items cannot be stored over or on prep areas. Items cannot be stored over or next to single service items, clean dishes or food product. CA: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Inspector notes: Observed PIC ServSafe out of date. Exp on 6/24. RCA: PIC shall enroll in next available ServSafe course and post certificate.

Inspector notes: Observed microwave, can opener, drink dispensers, and ice dispensers with buildup of debris. RCA: Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with re...

Inspector notes: Observed multiple personal drinks and bottles of water stored through the kitchen, service line, walk-in refrigerator, warewashing area, and dish storage area. Observed personal food stored with food destined for public consumption. PIC removed all employee drinks and food items. RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw.

Inspector notes: Observed food in multiple areas stored uncovered. Countertop: cut tomatoes; prep cooler: mushrooms and German batter; and reach-in cooler: all uncooked meats from ham to chicken. PIC covered all identified items. RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Inspector notes: Observed PIC with watch on while prepping food. Observed employees with hair not effectively restrained. RCA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Inspector notes: Observed employees with hair not effectively restrained (loose ponytails). RCA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Inspector notes: Observed wet wiping cloths on food prep area and front service line. RCA: Wet wiping cloths shall be stored in a sanitizing solution between use.

Inspector notes: Observed knives on front line stored in standing water at room temperature. PIC removed identified items. Educated PIC on proper storage of "in-use" utensils. - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact...

Inspector notes: -Observed wet-stacking of clean dishes in storage rack. Had PIC restack dishes to allow for air-drying before stacking. 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: Observed all shelving units for dishware and cookware, interior of all reach-in coolers and walk-in cooler, and stove burners found with a buildup of dirt and food debris. RCA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed walls, ceilings and floors with a build-up of debris. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Inspector notes: Observed lighting in reach-in cooler dim and difficult to read food labels or identify food. RCA: The light intensity shall be: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

Inspector notes: Observed vent hood with a buildup of grease and debris. RCA: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.