Maxfields Pancake House

Year by year

Inspections

1. Apr 24, 2026 Re-inspection · 2 priority, 1 core, 2 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided for the ice bin on the server line.

     Correction: Provide an air gap on water supply side to protect water supply. PLUMBER HAS BEEN HIRED AND WORK WILL BE DONE IN TWO WEEKS.

     Code 5-202.13

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     There is a new espresso machine (not in use yet) and it could not be verified that it was installed with backflow prevention at the water side.

     Correction: Provide a backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment. The facility may send a picture of compliance. PLUMBER HAS BEEN HIRED TO MAKE CORRECTION AND WILL BE DONE IN 2 WEEKS.

     Code 5-203.14

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall near the prep sink where oranges are washed requires repair.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. TILES ARE THERE BUT NEED TO BE PUT UP.

     Code 6-201.11

2. Apr 13, 2026 Routine · 3 priority, 1 priority foundation, 5 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Watermelon in fruit prep cooler is cold held at [48]°F. Beaten eggs in ice bath cold held at 48 F. Whipped butter stored on each table.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Whipped butter must remain cold. Butter that is not whipped may be out at room temperature.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided for the ice bin on the server line.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     There is a new espresso machine (not in use yet) and it could not be verified that it was installed with backflow prevention at the water side.

     Correction: Provide a backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment. The facility may send a picture of compliance.

     Code 5-203.14

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking not being done in the facility.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Discussed with owner and stated that foods will be dated going forward.

     Code 3-501.17 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Bins of sausage and chorizo were stored on the floor in the walk in cooler.

     Correction: Store all food items 6 inches above the floor. These foods were moved to a proper location at the time of inspection.

     Code 3-305.11 (A) (3)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Sour cream containers were observed being reused.

     Correction: Discard single-use and single service articles after initial use. Discussed with owner. Owner said they would stop reusing them.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall near the prep sink where oranges are washed requires repair.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in the warewashing area are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks including the bathrooms.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Oct 3, 2024 Re-inspection · 1 priority foundation, 5 core, 5 repeat
   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water not available at handsink near food prep sink..

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. THE PIC REQUESTED MORE TIME BECAUSE WHEN THE HOT WATER IS TURNED ON IT LEAKS ON THE FLOOR. WAITING FOR PLUMBER TO MAKE REPAIR.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated near the cookline. One of the handles was replaced with the wrong handle.

     Correction: Replace handle for handsink to be non-hand operated. Wrist blade is acceptable.

     Code 5-202.12 (C)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The tile floor under the cook table is missing and difficult to clean. The tile on the wall near the food prep sink is missing. The wall on the dirty side of the dishmachine is covered with cardboard and duct tape.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. The facility is not making necessary repairs to maintain the kitchen.

     Code 6-201.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in the kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     The back door is left open by extending the dead bolt to provide easy entry of employees. This is allowing a 1 inch gap which could allow the entry of pests.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

4. Sep 26, 2024 Routine · 1 priority, 2 priority foundation, 7 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food in prep cooler across from gyro machine is cold held at [45-47 ]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. This cooler is opened frequently, however sauces and other dense food items which remained inside over night were at 45 F. The person in charge of the kitchen also stated the temperature is around 45 F when first coming to work for the day. The unit requires repair to maintain proper temperature.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Food throughout are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water not available at handsink near food prep sink..

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Can opener not cleaned at a frequency to preclude accumulation of soil residue. There is build up on the blade of the opener.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment is not cleaned on a frequent basis. There is food debris and grease build up through the cookline.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated near the cookline. One of the handles was replaced with the wrong handle.

     Correction: Replace handle for handsink to be non-hand operated. Wrist blade is acceptable.

     Code 5-202.12 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The tile floor under the cook table is missing and difficult to clean. The tile on the wall near the food prep sink is missing. The wall on the dirty side of the dishmachine is covered with cardboard and duct tape.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. The facility is not making necessary repairs to maintain the kitchen.

     Code 6-201.11

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in the kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     The back door is left open by extending the dead bolt to provide easy entry of employees. This is allowing a 1 inch gap which could allow the entry of pests.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)