The Original Pancake House, 1931 South 11th Avenue, Birmingham, AL 35205 - Restaurant inspection findings and violations



Business Info

Restaurant: The Original Pancake House
Address: 1931 South 11th Avenue, Birmingham, AL 35205
Total inspections: 2
Last inspection: May 24, 2012
Score
(the higher the better)

89

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
Dec 15, 2011 93
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Wiping cloths; clean, use limitations, stored.
May 24, 2012 89

Violation descriptions and comments

Dec 15, 2011

4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Grill area.

May 24, 2012

3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.4-602.11 Wash, rinse, and sanitize can opener blade after each period of continuous use, or at least every 4 hours.4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use.4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH. / Dishes not properly sanitized. Cutting board in rear prep kitchen not clean. Underside of shelf above grits, oatmeal and warmed fruits heavily soiled.
3-307.11 Store raw shell eggs below and away from ready to eat food.3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. / Opened container of brioche stored on floor on prep line. Shell eggs over spinach in reach in on cook line.
4-202.16 Replace damaged gasket on cooler door.4-202.16 Provide smooth, easily cleanable non food contact surfaces./ Repair door of reach in cooler on cook line.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Many cloths lying out on prep line.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Water damaged ceiling in rear storage. Walls on cooking line soiled and in disrepair.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / some lights out in rear kitchen over dish area.

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