INTERNATIONAL HOUSE OF PANCAKES 36-72

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Traulsen reach in freezer by ice machine, container of portioned raw breaded steak above container of portioned cooked turkey. Manager rearranged to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline FLATTOP - cooked sausage links (128-136F - Hot Holding); mini ham steaks (119F - Hot Holding). Observed not held on hottest section of flattop. Per employee prepared approximately 30 minutes. Employee moved back onto griddle to reheat and increased temper of holding section. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water 108F mini heater at front counter by drink machine. Employee dumped water. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter expo station, under no time or temperature control, portioned sour cream (60F - Cold Holding); individual butters (58F - Cold Holding). Per manager neither portioned today and in unit approximately 1-1.5 hrs. Observed both over stacked above chill line in containers. Employee removed overstacked portions and replaced in reach in cooler to rechill. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands at triple sink before assisted prep person to put up order. Reviewed with employee to use hand wash sink only. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Syed Kazi Person in Charge Kenneth Dostellio

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By front counter ice cream freezer, scoops in standing water 112F in mini heater unit. Manager increased temperature to unit to raise above 135F. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom right cabinet of Traulsen 4 door reach in, container of raw mini burgers on top of container of raw bacon. Employee inverted for proper separation. Corrected On-Site

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 and the time removed from temperature control cannot be determined. Clarified butter at cookline indicate as being under time control missing time mark. Employee added time mark from 9:00am. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area immediately around orange juice dispenser nozzle at service station has mold like buildup.

Intermediate - No soap provided at handwash sink. At hand sink at front counter exposed line. Manager replaced soap bottle. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries dead in paper towel dispenser closest to dish machine. Manager replaced batteries and dispenser operating. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf under dirty dishwater table by dish machine. Manager labeled as glass cleaner. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at expo counter ice cream freezer. Manager removed scoop and turned on heating unit for water holder. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under cook line prep tops have heavy grease buildup and some food 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. Dishwasher (Chlorine 0 ppm); observed chlorine hose not connect to machine. Operator re-connected hose to machine. Corrected to 200 PPM Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee walked out from kitchen with soiled gloves and grab cup of coffee from wait station and walked back to kitchen with gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: shredded cheese (56F - Cold Holding); cut tomatoes (52F - Cold Holding); roast beef (52F - Cold Holding); cooked chicken (52F) held less than 4 hours ago in unit per manager. Operator iced down to quick chill. Foods not prepared today. Unit next to fryer and lids kept open. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter at coffee station not properly protected.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 pesto bags not properly thawing in container under no running water. Operator removed water and moved product to walk-in cooler. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then touched cleaned plates when it came out the dish machine. Operator washed hands and changed gloves. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touch forehead and then made order. Told operator to wash hands and changed gloves. Educate cook on proper hand washing procedures. Operator complied Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line; portioned cups of diced tomatoes (44))and portioned cups of diced ham (45F) pulled from walk in cooler less than 4 hours ago. Observed container filled above line mark, operator moved excess to walk in cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet outside exit door of establishment. Operator installed during inspection. Corrected On-Site

Basic - Employee beverage containers in walk in cooler above food to be served to customers ( crepe). Operator removed drinks and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line soiled. Repeat Violation

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water when stepped on tiles in cook line next to flip top cooler. Repeat Violation Warning - From follow-up inspection 2023-04-14: Time Extended

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor area(s) with standing water when stepped on tiles in cook line. Odor in cook line area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in wait station inside dipper well. Dipper well has leak( water turned off). Operator moved to hot well on timer to be changed every 30 minutes by front counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line.

Basic - Working containers of food removed from original container not identified by common name in kitchen. Operator labeled sugar. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hash browns in walk in cooler covered by plastic cambro full of broccoli. Cambro removed by manager. Corrected On-Site

Basic - Food stored on floor. Observed two cases of frozen egg whites on floor of freezer. Egg whites moved to shelf by employee. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored next to raw chicken on shelf in walk in cooler. Raw beef moved to higher shelf by manager. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Small case of limes stored on floor in walk in cooler. Limes moved to shelf by manager. Corrected On-Site