THE ORIGINAL PANCAKE HOUSE

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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up threee compartment sink to properly wash, rinse, and sanitize all dishes until Dishmachine is repaired.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, gravy (115F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed onto stove to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored on floor. At dry storage, bags of sugar and flour stored on floor. Advised operator of proper storage. Operator moved items to shelf. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline flip line, in use utensils in standing water 87F. Operator placed onto stove to heat to 135F. Corrected On-Site Warning

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. Employees touched their face then proceed to put on gloves and prepare food without washing their hands- educated operator - employee washed hands properly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline area next to oven- diced ham , 53F- cold holding , shredded cheddar 46-49F- cold holding, diced tomatoes 50F- cold holding, shredded white cheese 48-51F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline area next to oven- diced ham , 53F- cold holding , shredded cheddar 46-49F- cold holding, diced tomatoes 50F- cold holding, shredded white cheese 48-51F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at cook line near walk in cooler- diced tomatoes 42F, cut tomatoes 52F cold holding, chopped lettuce 52F- cold holding , crepe batter 51F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At front counter - Hollandaise sauce 78F-cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time- At front counter each in cooler- cream cheese 47F- cold holding, milk 46F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in walk in cooler to quick chill Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat top -butter 98F- hot holding, #2 cooked sausage links 101F- hot holding- food out of temperature for 1.5 hours- operator placed to be reheated. At cookline - cooked sausage links 101F- hot holding, food out of temperature for 1 hour- operator placed to be reheated. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled. Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw ground beef not commercially packaged stored over cooked potatoes - operator removed iced and stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw ground beef stored over cooked potatoes - operator removed and stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by serve station- Milk 48F- cold holding, chocolate milk 48F- cold holding , sour cream45F- cold holding - food not prepared or portioned today- food out of tempestuous for 2 hours- operator placed under time as a Publix health control for remaining time. At cookline counter- Butter 71F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- food left out on counter- operator placed under time as a Publix health control for remaining time. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flats top in pan on cookline- cooked sausage links104F, cooked sausage patty 110F- food out of temperature for 30 minutes - operator placed on stove to be reheated to 165F. Corrective Action Taken Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm- corrected to 100ppm) Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. At dishmachine handwash sink- metal parts in sink- operator removed. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Hollindaise sauce on time as a Public health control. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline - in use avocados with stickers still attached - operator removed and washed properly. At front counter - in use bananas with stickers still attached - operator removed and washed properly. Corrected On-Site Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line melted butter used in chemical spray bottle. Instructed operator to either change bottle or label as containing melted butter Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler Raw shell egg over pre-cooked breaded chicken., Raw smoked salmon over pre-cooked breaded chicken, raw steak over pre-cooked breaded chicken, Operator removed shell eggs, raw salmon and raw steak to proper storage shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked potatoes and cooked hash browns being held in oven at 98F at 9:30am, operator stated both items were prepared at 7am. Operator instructed to reheat potatoes to 165F. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Benedict on menu with no asterisk/ indicator that the smoked salmon is raw. Warning

Basic - Covered waste receptacle not provided in women's bathroom. At employee restroom no covered trash receptacle, instructed operator to provide trash receptacle for feminine hygiene products. Corrective Action Taken Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At flip top cooler on prep line in use avocados still have produce sticker.Operator removed avacado Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at draw refrigerator ; ham, sliced cheese,ham ,beef (45F - Cold Holding). Operator lower temperature. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observe with butter packets. Operator labled time as 9:30-1:30 Corrected On-Site Warning

High Priority - Time/temperature control for safety food re-served to customers. Observe butter packets being place back in container for new customers from previous customers. Operator discarded butter. Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes measured at 65 degrees F at 10:43am cooling since 6:30am. Potatoes were rechecked at 11:04am measuring at the same temperature. Potatoes found covered in large pot in walk in cooler At the current cooling rate product will not cooled to 41°F within 6 hours. . Operator instructed to uncover potatoes, split into smaller portions and place them in walk in freezer to meet proper temperature requirements. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef observed handling raw shell eggs to ready to eat chocolate chips without properly hand washing. Operator educated staff on proper hand washing procedures. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored directly over ready to eat cooked potatoes in the walk in cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. All items on TPHC form on cook line not time marked. Per operator products stored for approximately 3 hours.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored with food items and cups at front waitress area. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Box of gloves stored directly in hand wash sink at dish washing area. Operator removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees half eaten sand which stored on the food prep table of the cook line. Employee discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cook line. Operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat uncovered sliced cheese on the walk in cooler. Operator stored properly Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator transferred to bucket Corrected On-Site