The Original Pancake House

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-LIQUID EGGS 49F, CHEESE 47.7/46F, EGGS 58.6F, HASHBROWN 48.5F,SLICED TOMATOES 45.1F, SLICED VEGGIES 49.6F, SLICED APPLES 46F, CHORIZO 44F, HAM 48F, SAUSAGE 49.6F POTAOES 47F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Code 22

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED SERVICE PREP COOLER AT THE KITCHEN TO BE MAINTAINING IMPROPER TEMPERATURE OF 51F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING THE TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Code 33

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Code 43

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED SPRAYER AT THE DISH WASHING SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE SINK. NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Code 51

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH EQUIPMENT AND FLOOR MATS AT THE PREP AREA AND DISH WASHING AREA.

Code 55