Inter'l Hse Os Pancakes #36-37 Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Basic - Light shield damaged/in disrepair. Light shield missing in storage room at ice machine.

Basic - Single-service articles improperly stored.Napkin stored on the floor at upstairs storage room. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on front line at 47°F, operator place more ice onto product. **Corrective Action Taken**

High Priority - Potentially hazardous (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. Eggs place on cook line during inspection process. **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cigarettes and cellphone on food preparation table. **Corrected On-Site**

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette in food prep area. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pasta and chicken. **Corrected On-Site**

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Employee personal items stored in or above a food preparation area. Keys and cellar phone. **Corrected On-Site**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. In service area. **Corrected On-Site**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 45° on cook line. Corrective action taken.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Washing wiping cloth. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Employee cellar phone

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter found at 47° on cook line. Corrective action taken.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Clean knives/utensils stored in crevices between equipment.

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Standing freezer in kitchen next to mixer.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On counter next to straw and condiment.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Found in strawberry sauce. **Corrected On-Site**

Basic - Standing water in floor drain/floor drain draining very slowly. In kitchen next to electrical breaker panel.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter found at 76°F, see stop sale.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**

Basic - Single-service items stored on floor. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Pancake mixture

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.

High Priority - Roach activity present as evidenced by 2 live palmetto roaches found in stock room. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. BATTER. FOOD DISCARDED IN MY PRESENCE.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. EGG PRODUCT, SAUSAGE; BATTER.

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. CHICKEN AND. HAM, RAW EGGS PASTEURIZED EGG PRODUCT.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. DISH PERSONNEL TOUCHED DIRTY DISHES THEN READY TO EAT FOOD WITHOUT CHANGING GLOVES AND WASHING HANDS.

Basic - Equipment in poor repair. COOK LINE COOLER INCAPABLE OF MAINTAINING TCS FOODS AT 41? OR BELOW.

Basic - Clean equipment stored on floor. DISH RACKS.

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. WAIT STATION.

High Priority - Rodent droppings found. FIVE DRIED ON TOP OF WATER HEATER. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Certified food manager fails to exhibit active managerial control. MANAGER FAILED TO INSURE TEMPERATURE CONTROL OF TCS FOODS AND FOOD STORAGE PRACTICES.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. PASTEURIZED EGG PRODUCT.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO SAUSAGE GRAVY..

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed unlabeled spray bottle. PINK LIQUID. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Observed food stored on floor.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed soiled reach-in cooler gaskets.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOP STOVE

Critical - Vacuum breaker mising at hose bibb.

Observed hole in wall.

Observed attached equipment soiled with accumulated dust.

Lights missing the proper shield, sleeve coatings or covers.

Carbon dioxide/helium tanks not adequately secured.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BACON.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MILK AT WAIT STATION

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BACON IN WALKIN COOLER

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW SHELL EGGS ABOVE READY TO EAT PRODUCTS

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. PASTORIZED EGG PRODUCT STORED NEXT TO AND IN CONTACT WITH RAW SHELL EGGS

Observed equipment in poor repair. METAL SURFACE IN ICE MACHINE RUSTED AND PITTED

Wiping cloth chlorine sanitizing solution not at proper minimum strength. O EPM

Observed clean utensils/equipment stored . PANS NOT INVERTED

Observed attached equipment soiled with accumulated food debris. FAN GUARDS IN WALK IN COOLER

Critical - Emergency lighting BROKEN

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PANCAKE BATTER MADE WITH PASTEURIZED EGG PRODUCT. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE GRAVY. Corrected On Site.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. SAUSAGES ABOVE FRYER. Corrected On Site.

Critical - Observed food stored on floor. EGGS IN WALK IN COOLER.

Critical - Observed food stored on floor. PHILLLY STEAKS IN WALK IN FREEZER.

Critical - Observed food stored on floor. "FRITTERS" IN WALK IN FREEZER

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DRY STORAGE.

Observed employee with no hair restraint.

Food-contact surface not smooth and easily cleanable. INSIDE ICE MACHINE.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. CHEF'S CARD EXPIRED.

Observed employee with no beard guard/restraint.

Observed employee with no hair restraint.

Critical - Observed handwash sink used for purposes other than handwashing. FOOD STORAGE. Corrected On Site.

Critical - Observed toxic item stored by utensils. "WD-40" STORED ON SHELF WITH LATEX GLOVES.

Critical - Vacuum breaker mising at hose bibb. DISH AREA. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE REACH-COOLER. Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.Repeat Violation.

Critical - Observed container of medicine improperly stored. OVER DISHRING.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM, CHEESE, SAUSAGE PATTIES. less than 4 HRS., FOOD MOVED TO FUNCTIONAL UNIT. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. RAE EGGS ABOVE RTE SAUSAGE,Repeat Violation.

Observed residue build-up on nonfood-contact surface. COUNTE CABINETS.

Critical - Observed toxic item improperly stored. IN DISHRING.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. HAM STEAKS

Critical - Vacuum breaker mising at hose bibb. DISHRING.