INTERNATIONAL HOUSE OF PANCAKES - 36-196

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer on cook line, opened container of raw Philly steak meat over opened container of breaded raw fish. Operator switched storage levels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on cookline equipment. Hash brown former attached to flat top grill. Microwave interior with old food debris. Not in use flat top grill with accumulation of spilled food debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over warewashing area, clean plastic containers stacked while wet.

Basic - Floor soiled/has accumulation of debris. Build up of food debris on floor around dish machine. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Waitstation line ice cream spoon in standing water of 128F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of pass through window ledge over flat top grill with food debris build up.

Basic - Standing water in bottom of reach-in-cooler. Standing water at base of wait station reach in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored on the floor by mop sink. Operator hung mops to dry. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer solution on waitstation line, sink and surface at 0ppm. Operator provided new solution at proper ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pass through window, hash browns (97F - Hot Holding) operator placed back on to grill; hash browns second temperature (167F - Hot Holding) Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hung on bulk ice bin not inverted or covered.

Basic - Floor, walls, ceiling soiled/has accumulation of debris. Floor along wall by mop sink with build up leaked chemical. Employee cleaned spilled substance. Ceiling tile in dining room over silverware rolling station with water damage and mold like substance observed. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with debris build up on top plate. Operator cleaned. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle soiled utensils and then coffee for customers with no hand wash between. Operator had conversation with employee. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up around ceiling light fixtures in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water at 129F on waitstation line. Operator emptied and replaced water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with debris build up. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the waitstation reach in cooler, operator has placed repair calls and is having waitstaff wipe out base at intervals. Corrective Action Taken Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler and walk in freezer light not functioning, per operator has placed service call and provided standing light. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, hashbrowns (52/50/53F - Cold Holding) stored in sealed plastic containers cooling over night. Operator separated to discard. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, hashbrowns (52/50/53F - Cold Holding) stored in sealed plastic containers cooling over night. Operator separated to discard. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One expired food manager certificate expired on 5/23/2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks store on server station to roll silverware.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf of the cook line with build up of food debris on the top of the microwave. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build,dump of hood filters over fryers. Operator has employee actively in the process of cleaning the hood filters. Two door reach in freezer bottom door gasket with mold like substance build up. Juice dispenser and soda dispenser on the waitstation line have build up of mold like substance on the underside of the dispensers behind the nozzles. Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Waitstation reach in cooler with standing water at the base. Operator has reached out for maintenance. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach-in cooler at wait station, milk opened sometime yesterday not dated. Employee stated they use date marked on container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, dicer has food debris.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees present, hired less than 60 days, no proof available.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave on small reach-in freezer, top plate in interior has build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flattop has build up. Gasket on reach-in cooler at wait station soiled. Operator stated new gasket has been ordered. Corrective Action Taken Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with gloved hands, then handle clean plate and pancakes without hand wash and change of gloves. Spoke to employee during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach with observed cut pieces at 72F above fill line in fliptop. Person in charge discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hash browns precooked held on time with no time mark. Person in charge added during inspection. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lid to seasoning shaker with cracked edge, missing pieces. Person in charge replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer with debris buildup. Soda plates and juice plate at dispensers in front counter with debris buildup. Stovetop with debris buildup.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on line touch hat, clothes, hand,e personal cell phone, then return to cooking pancakes on cookline. Person in charge spoke to employee who washed hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. French toast batter held on time to be discarded at 10:41am is after 12pm during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped cream contains milk at 70F. Person in charge discarded. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. French toast batter held on time to be discarded at 10:41am is after 12pm during inspection. Also, hashbrowns missing time mark.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at 125F, person in charge will hold on time for remaining time. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at back hand wash sink not dispensing. Also, hand wash signs missing from restrooms. Repeat Violation

Basic - Equipment in poor repair. Door panel missing from microwave on cookline. No longer smooth and easily cleanable.

Basic - Hole in or other damage to wall. Wall behind dishmachine with paint peeling. By hand wash sink at cookline and and hand wash sink by dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooktop by oven with debris buildup , exterior of ice machine with green debris buildup, grease buildup above cookline. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak under hand wash sink closest to dishmachine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not dispensing at dry storage area. Person in charge replaced batteries. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Melon cut Sunday per person in charge with no date mark. Person in charge marked appropriately. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with debris buildup. Also paint peeling at wall by dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris buildup on soda plates in server area. Also debris buildup on exterior/ interior of ice machine.

Basic - Old food stuck to clean dishware/utensils. Old food debris on ladle in clean dish area. Person in charge washed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut melon in walk in cooler cut 6/1. Person in charge states is waste, not separated in walk in cooler discarded during inspection.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one shell egg in reach in cooler cracked, one shell egg in walk in cooler cracked. Person in charge discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter and waffle batters at cookline with no time mark. Person in charge marked appropriately. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. 2oz container with no handle used as scoop for sprinkles. Person in charge replaced with spoon. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cookline with buildup of debris.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Cycled dish machine twice, Dishwasher (Chlorine 10ppm). Manager primed sanitizer, retested- Dishwasher (Chlorine 50ppm) Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door does not close completely on it's own.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling on wall by handwash sink in dish area.