Village Inn Pancake House

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable. Cooks line Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in prep room manager moved employee drink during inspection Corrected On-Site

Basic – Hole in or other damage to wall. Observed missing tiles and wall damage in kitchen in servers isle

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nA. Table under flat tops heavily soiled with debris and grease

B. Heard water buildup on exterior of coffee machine.

Basic – Old labels stuck to food containers after cleaning. Old labels stuck to pans on shelves

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wash cloths not in sanitizer on prep room table

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. Employee dropped card on floor, picked up card, didn't wash hands before returning to cooks line. Discussed with manager proper hand washing procedures when cross contamination accrues. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slaw and cut Mellon both temp at 46f. Final temp at 43 Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing. Cook used hand wash sink as a dump sink