THE ORIGINAL PANCAKE HOUSE

Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler portioned smoked salmon stored over butter and pickles. Operator moved items -

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler portioned smoked salmon stored over butter and pickles. Operator moved items **Corrected On-Site** **Warning** - From follow-up inspection 2026-10-01: Pancake batter with raw shell eggs stored over cooked potatoes. Operator corrected **Admin Complaint** **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line shredded cheese (46F - Cold Holding); sliced cheese (47F - Cold Holding) pooled raw shell eggs (87F - Cold Holding). Operator stated items were not prepared or portioned today; held for less than 4 hours. Applied time mark/move to walk in cooler -

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line shredded cheese (46F - Cold Holding); sliced cheese (47F - Cold Holding) pooled raw shell eggs (87F - Cold Holding). Operator stated items were not prepared or portioned today; held for less than 4 hours. Applied time mark/move to walk in cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2026-10-01: At cook line cheese (46F - Cold Holding); Operator stated not prepared or portioned today; held for less than 1 hour. Operator change cheese to a deeper pan **Admin Complaint** **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line; hash browns (109F - Hot Holding); butter (91F - Hot Holding). Operator stated items reheated prior to being held 2.5 hours; moved to be reheated to 165F+ to be held at 135F+ -

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line; hash browns (109F - Hot Holding); butter (91F - Hot Holding). Operator stated items reheated prior to being held 2.5 hours; moved to be reheated to 165F+ to be held at 135F+ **Corrective Action Taken** **Warning** - From follow-up inspection 2026-10-01: Cook line; hash browns (122F - Hot Holding). Operator stated item reheated prior to being held 1 hour; moved to be reheated to 165F+ to be held at 135F+ **Admin Complaint** **Corrective Action Taken**

High Priority