photo/ cm guerrero… Chocolate Chip waffles are a must at The
Original Pancake House…
cm guerrero
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A Kendall pancake place dished up stacks of violations, including workers “washing” hands without soap, when a state inspector dropped by last week.
The Original Pancake House, 11510 SW 72nd St., recovered in time to pass re-inspection on Thursday, limiting its timeout time to a single day. But, Wednesday’s routine inspection found 46 total violations, 19 of which were High Priority.
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The inspector saw “approximately 60-plus ants crawling on a wall and rack where clean whisks are stored; on top of two pots of pancake syrup; on a prep table where a tea dispenser is stored; and, behind the oven in back prep areas.”
Stop Sales came down on the pots of pancake syrup.
As for roaches, three dead ones were spotted, two under a prep table in the back prep area. Four living roaches were “crawling on the floor between the dish area and doorway leading to the dining room.”
Also in that back prep area, there was a “bug zapper stored on a shelf above a prep table.”
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Now, to the handwashing problems.
The inspector saw someone “crack raw shell eggs, then grab clean plates and utensils without changing gloves and washing hands.”
Another employee “handled dirty dishes, then continued to handle clean plates and food without washing hands.”
Someone else “washed their hands without soap,” then the inspector saw a “second employee rinse hands without soap at the cookline hand sink.”
To be fair to the latter person, the inspector also noted the malfunctioning soap dispenser on that handwash sink.
A washed and sanitzed pot sat on the floor in dry storage.
Cooked beef was “thawing at room temperature on a table near the walk-in cooler,” instead of in a refrigerator or cooler.
The cookline reach-in cooler drawers would’ve been suitable for thawing if they could keep food at or under 41 degrees. Failing at that one job got shredded cheddar cheese (46 degrees) and raw beef burger patties (48 degrees) hit with Stop Sales after their sleepover in the drawers.
Hollandaise sauce sat at the wait station, out of temperature control, for more than four hours. Stop Sale. Basura.
Standing water covered the area under the three-compartment sink and the dishwasher, creating a bad mix under the dishwasher. Along with the floor under the cookline, the dishwasher floor was “soiled with old food debris.”
Carboard was used to line a food contact surface, specifically “used as liner on top of the stove at the cookline.”
A food delivery came during the inspection and the inspector noticed there “no probe thermometer was used to check the temperatures of the food received.”
The manager was “unaware of how to calibrate the thermometer and the proper calibration temperature.”
A dishwasher didn’t know how to test the dish machine’s sanitizer.”
A cook didn’t know the “minimum cooking temperature for raw shell eggs.”
Miami Herald
Since 1989, David J. Neal’s domain at the Miami Herald has expanded to include writing about Panthers (NHL and FIU), Dolphins, old school animation, food safety, fraud, naughty lawyers, bad doctors and all manner of breaking news. He drinks coladas whole. He does not work Indianapolis 500 Race Day.