THE ORIGINAL PANCAKE HOUSE

Observed ants at the espresso bar near the hand washing sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed multiuse wiping cloths stored at the preparation counter surfaces in between use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Not all heating equipment was stored below the ventilation hood with a 6 inch overhang. The following layout was observed: Under Type I Hood: Deep fryer and small preparation cooler Under Type II Hood: Three door reach in cooler with preparation table surface with waffle maker and small electric hot holding steam unit. A table top conveyor oven and two tier oven were observed under the Type II hood but extended outside of it. The FRP paneling above the unit were observed damaged/melted. Potential options for rearrangement were discussed at this time. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Rearrange the equipment so that all equipment is maintained below their appropriate ventilation hoods ( maintain the deep fryer below the Type I hood at the rightmost portion of the cook's line).

Observed the faucet to be short and not extend over all compartments of the three compartment sink. [CA] Replace the faucet so that it is capable of filling all three compartments. Note that a sprayer nozzle is not a sufficient alternative to a proper length goose neck faucet.

Observed opened and sealed boxes of single use articles stored on the outside patio area. [CA] Maintain equipment stored in an enclosed location which has approved finishes.

Observed potatoes and prepackaged flour, condiments, and other sealed non-PHF in the basement area that does not have approved finishes for the storage of food or food equipment. [CA] Relocate the food to an approved location.

The menu did not disclose which food items contain raw or uncooked foods. [CA] Provide identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.

Observed raw beef stored above cheeses in the upright freezer adjacent to the large walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed container of potatoes and pancake batter stored directly on the floor in the large walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed a heavy accumulation of grime at the following locations: - On the top surfaces of the dish machine - On the surfaces of the deep fryer including inside the cabinet and throughout the wheels and casters [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed table mounted can opener blade with heavy food stains; can opener was not in use. [CA] Wash, rinse and sanitizer can opener blade before using to prevent contamination.

1. Prep tables, reach ins and walk-in coolers have an ambient temperature of greater than 41F (see temperature log). [CA] Ensure all refrigeration units are capable of storing PHFs at 41F or below before using. Regularly check refrigeration units temperatures using thermometer and document on temperature logs. 2. Cardboard is used to line kitchen shelf. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 3. Single use food containers are being reused in facility. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 4. Observed condensate leaking under fans inside the walk-in cooler. [CA] Repair equipment and ensure proper disposal of liquid waste.

Prep table holding PHFs does not have a thermometer; thermometer inside the walk-in cooler is non operable. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed ice machine scoop stored on top of ice machine. [CA] Store scoop in a protected manner to protect from contamination: inside the ice machine with handle side up or inside a clean food grade container.

1. Lighting fixture is broken above the cook-line. [CA] Repair lighting fixture. 2. About a 3 inch gap observed between hood baffles on right side of hood. [CA] All hood ventilation filters shall be in place and in good repair. 3. Vent cover in missing above stove top in the back of facility. [CA] Provide vent cover.

1. Observed raw food stored above ready to eat food inside the walk-in cooler and in the upright reach in freezers. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Observed several food containers not in use without lids throughout kitchen. [CA] Provide lids/covers for all food containers to protect from contamination.

1. Observed live German cockroaches of multiple life cycles in kitchen at the following areas: - on the dish machine racks in ware washing area - on the floor in the ware washing area - under coffee service bar Observed dead German cockroaches in the following locations within kitchen: - on the floor against the wall in the ware washing area - on sticky trap in the bar 2. Observed 1 ant on the prep table counter top. [CA] Clean and sanitize area of dead cockroaches. [CA] Thoroughly clean and sanitize all impacted areas; seal all gaps and crevices to prevent vermin harborage. Obtain professional pest service arrived on site during inspection.

Observed unlabeled chemical bottles. [CA] Chemicals once removed from original container shall be labeled with common name.

Several potentially hazardous foods (see food item list) are held above 41F inside different prep tables, reach in units and walk-in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. All food in refrigeration units over 4 hours was voluntarily discarded by owner (see VCD list). [SA] Foods inside units above 41F were relocated to another refrigeration unit due to PIC stating food was recently delivered. Note: Specialist discussed creating ice bath for food item to help cool down.

Floor is deteriorating in front of the walk-in cooler - located in the back of facility. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

1. Personal phone and medicine bottles observed stored on food prep counter tops in kitchen. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Observed accumulation of multiple non operable food equipment. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 3. Febreeze spray and other chemical supplies are stored on food counter tops. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Food debris and food reside observed on multiple non food contact surfaces throughout facility: kitchen shelves, counter tops, exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed unclean dry wiping cloths on food prep counter tops in kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).