Martha's Pancake House Cafe

Year by year

Inspections

1. Mar 23, 2026 Re-inspection · 2 priority foundation, 1 core, 3 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     WHERE TO WASH

     3/23/2026 - Employee observed washing hands in the 3 compartment sink. 3/5/2026 -Employee observed washing hands in the food prep sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Action Taken: Employee was instructed to wash hands in the handwash sink only. Education provided during inspection. Operator instructed to educate all employees on where to wash hands.

     Code 2-301.15

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     03/23/2026 - Improper cooling methods observed for sausage gravy that was in the cooling process and was in a deep, plastic container. 03/05/2026 -Improper cooling methods were observed for gravy, hot salsa, and shaved gyro meat in the walk-in cooler, which were cooling in covered in large, deep plastic containers.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Sausage gravy was moved to a shallow, metal pan and left uncovered in the walk-in cooler. Education provided on proper cooling methods.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

2. Mar 5, 2026 Routine · 3 priority, 5 priority foundation, 4 core, 2 repeat
   • Serious Priority

     RAW ANIMAL FOODS-COMMINUTED MEAT ON CHILDRENS MENU

     Hamburgers and cheeseburgers are being offered in an undercooked condition on the children's menu.

     Correction: Remove the option for undercooking comminuted meats on the chidlren's menu. Adjust procedures to prevent and prohibit this activity.

     Code 3-401.11 (D)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sliced ham, turkey and salsa observed to be cold held at 45°F in the prep cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: TCS foods were put on ice in the prep cooler and internal temperatures were actively dropping during inspection.

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

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in a sanitizer bucket is not being used according to EPA registered label use instructions and is at 10 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The chlorine sanitizer was replenished in the sanitizer bucket and was observed to be a concentration of 100 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in the food prep sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods were observed for gravy, hot salsa, and shaved gyro meat in the walk-in cooler, which were cooling in covered in large, deep plastic containers.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Sliced turkey and ham in the prep cooler observed to have no date marks.

     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 Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for cooked mushrooms in the walk-in cooler observed to have a date mark of > 7 days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life. Action Taken: Cooked mushrooms that had surpassed it's 7 day shelf-life were discarded during inspection.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer observed to be visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping clothes used for wiping surfaces stored on prep surfaces and counters throughout the kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     1. Prep cooler bottom is not maintaining a temperature of 41 degrees F or below. 2. Food storage containers are cracked and broken.

     Correction: Repair equipment to good condition or remove from premise. Do not store time/temperature control for safety (TCS) foods in prep cooler lower unit until it has been repaired/replaced.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Ceiling tiles over prep cooler are missing and/or damaged. Ceiling tiles in Women's bathroom are displaced and some are stained and damaged.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

3. Apr 1, 2025 Routine · 1 priority, 6 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Sliced ham in the walk-in cooler is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Action Taken: Employee had recently prepped the sliced ham that was missing a date mark and added the date marking sticker to the food item.

     Code 3-501.18 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Employee coffee cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Gyro meat, cheese, and multiple other foods in the single door cooler, as well as prepped potatoes in the walk in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of tomatoes are stored on the floor in the walk-in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single service plastic containers observed being reused as food containers in various places in the restaurant such as the steam table, prep coolers, freezers, and walk-in cooler.

     Correction: Discard single-use and single service articles after initial use. Use food grade containers for food storage.

     Code 4-502.13 (A)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     -Ceiling tile above the hand sink in the kitchen is missing. -Cracked and missing floor tiles observed next to the hand sink and dish machine. -Void space and damaged base coving tiles observed on the wall below the dish machine.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Replace ceiling tiles that are missing. Seal the areas of the floor where tiles are missing and concrete is exposed.

     Code 6-101.11

4. Mar 16, 2024 Routine · 3 priority foundation, 3 core
   • Not serious Priority Foundation

     WHERE TO WASH

     Cook observed washing hands in food prep sink

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Large pot of beans in cooler at 85*F, cooked earlier in day.

     Correction: Properly cool foods in uncovered shallow containers. Adjust methods or procedures to facilitate cooling as described in 3-501.15. Sent operator cooling methods fact sheet.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottles of chemicals not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed produce stored over ready to eat foods in walk in cooler.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods. Do not store raw meats over unwashed vegetables.

     Code 3-302.11 (A) (8)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Paper towel dispenser for handwashing stored over food preparation sink.

     Correction: Food preparation to be done in areas not exposed to splash, dust, or other contamination. Relocate paper towel dispenser to not be over food preparation sink.

     Code 3-305.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Cloth towel used under cutting board.

     Correction: Discontinue using cloth towels under cutting boards as they may contact food and are absorbent. Rubber or plastic mats may be used. Equipment and utensils are to be: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

5. Jun 9, 2023 Re-inspection 2 · No items found

   No violations cited.

6. May 5, 2023 Re-inspection · 3 priority foundation, 2 core, 5 repeat
   • Not serious Priority Foundation Repeat

     THAWING

     Observed containers of foods on prep table being thawed.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple foods in coolers on the cook line and walk-in cooler are missing a way to identify when food has exceeded 7 days.

     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 Repeat

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Salad dressings and other foods from a food processing plant was not date marked once the container was opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Mulitple foods in the prep cooler on the line, in the upright coolers and freezers, in the walk-in cooler and freezer were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     A) Floors underneath equipment on cook line are soiled with grease residue, food debris and food residue. B) Floors in back prep area are soiled with food residue and food debris.

     Correction: A) Clean floors underneath equipment on cook line to remove the grease residue, food debris and food residue. Clean at a frequency necessary to keep them clean. B) Clean floors in back prep area to remove the food debris and food residue. Clean at a frequency necessary to keep them clean.

     Code 6-501.12