INTERNATIONAL HOUSE OF PANCAKES - 36-107

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. Observed dish machine using chlorine solution testing at 0ppm. Three compartment sink set up for ware washing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed time/temperature control for safety butter packets at temperatures of 72F on front server line. Person in charge stated butter packets were removed from cold holding 45 minutes prior and returned to reach in cooler. Butter packets (72F - Cold Holding) Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee beverage cup with no lid stored on cook line away from food items.

Basic - Equipment in poor repair. Observed left microwave with door in disrepair on cook line. Microwave door shakes on hinges and the front plate of door is falling off. Microwave door handle has a rope-like mechanism to open it due to missing handle. Repeat Violation

Basic - Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; food debris build up on floor throughout kitchen cook line. Mold like substance build up on wall next to hand wash sink on cook line. Grease stains on ceiling tiles throughout kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on walk-in cooler door gasket. Food debris build up on reach in cooler door gaskets on cook line. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed heavily soiled rope-like mechanism used to open microwave door on cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed cut avocado with sticker still attached to skin in reach in cooler on cook line.

Basic - Utensils in poor condition. Observed spatula with frayed rubber end stored on cook line.

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 10ppm), ran multiple times. Operator called for service. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw beef stored over container of ready to eat liquid egg. Operator moved beef. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At cook line, 2 broken raw shell eggs in pan with other shell eggs. Employee discarded broken eggs. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shell eggs (ambient 49F - Cold Holding). Employee stated egg just used for order, returned to reach-in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, 12 containers of hash browns (47-50F - Cold Holding). Hash browns prepared yesterday, in large plastic containers with kids stacked close together 2 high.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dining room wait station, no paper towels. Employee stocked. Corrected On-Site

Intermediate - No soap provided at handwash sink. At dish area, no soap.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At wait station drink station, ice bucket on top of dispenser not inverted. Manager inverted. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. At cook line, 2 broken raw shell eggs in pan with other shell eggs. Employee discarded broken eggs. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, containers stacked before air drying.

Basic - Floor tiles missing and/or in disrepair. At frying station, multiple floor tiles cracked

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has build up. Walk-in freezer floor soiled. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station pass thru area, scoops in standing water at 123f. Manager replaced water, above 135f. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, top of heat lamps have build up. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door missing door closer.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then continued to handle clean plates and utensils without changing gloves and washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over rehydrated hash browns in reach in cooler on cook line, steak moved. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F,50F,48F - Cold Holding); raw chicken (48F - Cold Holding); cut tomatoes (45F,47F - Cold Holding); cut lettuce (51F - Cold Holding); cream cheese topping (46F - Cold Holding); cheesecake topping (46F - Cold Holding) in flip top reach in cooler on make line. Per employees cooler was left open while stocking for 1 hour, all items moved to walk in freezer, all items retemped at or below 41F. hashbrowns (50F,51F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (50F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef (46F - Cold Holding); sliced ham (46F - Cold Holding) all items in walk in cooler, per employees door has been consistently open for approximately 3.5 hours, internal door to walk in freezer propped open. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whipped butter at server station and liquid butter on cook line missing from written procedures, manager corrected during inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Last year's license posted host stand

Basic - Damaged/spoiled/recalled food not properly segregated. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.

Basic - Dead roaches on premises. 1 dead roach under large ice machine in back of kitchen. Also 3 dead flies in employee break area. Employees began to clean up all dead insects during inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Under all racks and large ice machine in back of kitchen. Also half walls on cook line have a build up of debris. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 121F water at server area in kitchen, water discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On table between flat top grill on cook line. Exterior of fryers on cook line. Interior of all cabinets at server area in kitchen. Interior of all cabinets at server station in dining area.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-14: 1 live flying insect around server area under service window. Approximately 2 live flying insects under dish machine in kitchen. 1 live flying insect around back door to kitchen. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-07-14: sliced ham (50F - Cold Holding); shredded cheddar cheese (51F - Cold Holding); raw salmon (50F - Cold Holding); raw chicken (52F - Cold Holding); raw hamburger patties (55F - Cold Holding); cooked chicken (51F - Cold Holding); sausage links (52F - Cold Holding) all items in 4 door reach in cooler on cook line, per manager doors have been consistently opened for approximately 1 hour, items placed on ice baths and maintenance is scheduled to look at cooler later today. Admin Complaint Corrective Action Taken

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. Dish machine reading 10ppm, dish machine ran multiple times retest at 50ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath. Corrective Action Taken 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. Hashbrowns, pancake batter in dispenser, raw shell eggs, and liquid eggs on cook line. Sour cream and whipped cream in can in server area under service window. Employees marked all items. Corrected On-Site

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/ Christine Puchalski, expired 3/21/2023

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with clear liquid in dish area. Chemical spray bottle at server station in dining area.

Basic - Bathroom facility in disrepair. Main sink in men's bathroom is coming apart from the wall and the faucet fixture is not secured to the sink.

Basic - Dead roaches on premises. 1 dead roach under table in dish area. 1 dead roach in women's bathroom behind toilet.

Basic - Floor soiled/has accumulation of debris. Under grills at far end of cook line. Under reach in coolers and reach in freezer on cook line. Under cabinets in server area. Under dish machine in dish area. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 live flying insects around back door to kitchen. 1 live flying insect in server area in kitchen. 1 live flying insect in women's bathroom. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs stored on open container of liquid eggs in reach in cooler on cook line, manager moved shell eggs. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (55F - Cold Holding) in bottom of reach in cooler on cook line, per manager batter has been taken in and out of cooler for approximately 2 hours, batter placed in walk in freezer. whipped cream (48F - Cold Holding); individual butters (47F - Cold Holding); individual sour creams (47F - Cold Holding); butter (47F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for approximately 2 hours, all items moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment does not have any documentation for any temperatures of their non continuously cooked bacon.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by back door to kitchen.

Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line and server area.

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles throughout kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of all cabinets in server area in kitchen. Interior of cabinets in server station in dining room. Exterior of grill on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler make table on cook line next to standing reach in cooler.

High Priority - Dented/rusted cans present. See stop sale. In dry storage observed three cans of Blueberry compote with creased dents. Operator removed and segregated cans.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On server line observed scoop stored in water 107F. Operator turned on warmer and removed water to replace. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. On cook line near handwash sink observed one fly. In dry storage area observed two flies near soda box stand. Repeat Violation Admin Complaint

High Priority - Quaternary ammonium sanitizer in bucket not at proper minimum strength. Observed sanitizer bucket on cook line at 0ppm. Operator remade bucket and tested 250ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed raw ground beef stored over ready to eat precooked sausage links. Operator moved sausage links. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler on cook line observed raw ground beef stored over ready to eat eggs. Operator moved the beef.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line in reach-in cooler next to grill observed eggshell ambient temperature of 54F. Operator stated eggs had been placed on line 15 minutes prior and placed pan of eggs into walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line observed in flip top reach-in cooler, cut tomatoes (45F - Cold Holding); ham (48F - Cold Holding); choc batter (58F - Cold Holding); buttermilk batter (59F - Cold Holding); waffle batter (88F - Cold Holding). Operator placed items in walk-in freezer to cool. Temped one hour later and observed cut tomatoes (45F - Cold Holding); ham (39F - Cold Holding); choc batter (38F - Cold Holding); buttermilk batter (38F - Cold Holding); waffle batter (54F - Cold Holding). Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At end of cook line observed handwash sink with no soap. Operator refilled soap. Corrected On-Site

Basic - Dead roaches on premises. In dining room front corner server area observed one dead roach in third cabinet from the left. Operator cleaned area and discarded roach. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. On server line observed broken/missing tiles. On cook line and throughout kitchen observed broken/missing tiles.

Basic - Floor walls and/or ceilings soiled/has accumulation of debris. On cook line observed walls and ceiling tiles with extreme dust and food buildup. Repeat Violation

Basic - Food stored on floor. In walk-in freezer observed case of fries on floor. Operator placed fries on shelf. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over grill on cook line observed uncovered light bulbs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line under equipment observed heavy grease and food debris buildup. On cook line observed sides of equipment with heavy grease buildup. On reach-in coolers on cook line observed gaskets with extreme food debris build up. Repeat Violation

Basic - Open dumpster lid. Observed lid open. Operator closed lid. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed mushrooms, peppers being stored over prepped strawberries, melon and prepped grapes. Operator moved ready to eat foods to top shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. non continuously cooked bacon (46F-60F - Cooling over 6 hours) in walk in cooler, per manager bacon was cooked the night before and placed in walk in cooler I stacked, covered pans.

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. non continuously cooked bacon (46F-60F - Cooling over 6 hours) in walk in cooler, per manager bacon was cooked the night before and placed in walk in cooler I stacked, covered pans. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in dish area. 1 live flying insect in dry food storage area. 1 live flying insect in mop sink closest. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (55F - Cold Holding); sliced cheese (54F - Cold Holding); cut lettuce (55F - Cold Holding) on top section of reach in cooler on cook line, per manager items have been in cooler for approximately 3.5 hours, items moved to walk in freezer, all items retemp below 41F. diced tomatoes (45F - Cold Holding); liquid eggs (45F - Cold Holding) sitting out on counter next to grill, per manager both items have been pulled in and out of reach in cooler for no more then 1 hour, both items placed back in reach in cooler. waffle batter (46F - Cold Holding); french toast batter (50F - Cold Holding) in reach in cooler on cook line, per manager both items have been pulled in and out of cooler for no more then one hour. whipped cream (46F - Cold Holding); milk (45F - Cold Holding); whipped butter (46F - Cold Holding) in standing reach in cooler in server area, per employees door has been consistently open and closed for approximately two hours. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. waffle batter (45F-51F - Cooling over 4 hours) in walk in cooler, per manager batter was reconstituted the previous day and placed in walk in cooler in covered, stacked, plastic containers.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. waffle batter (45F-51F - Cooling over 4 hours) in walk in cooler, per manager batter was reconstituted the previous day and placed in walk in cooler in covered, stacked, plastic containers. Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment partially cooks raw bacon, but manager is not able to find any temperature logs for bacon. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Waffle batter and non continuously cooked bacon stored in walk in cooler in covered containers, stacked on top of each other. Warning

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked bacon stored over cooked turkey in walk in cooler, manager moved turkey. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at server area. Interior of cabinets at server area in dining area. In between grill and drawers on cook line. Around heating lamps at pass through window on cook line. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to stacks of clean plates on cook line, manager moved sanitation bucket. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around pass though window on cook line. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect on cook line. Two live flying insects in mop sink room. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (47°F - Cold Holding) in standing reach in cooler at wait station per employees cooler has been opened and closed for approximately two and a half hours, butter placed in walk in freezer, retemp below 41°F. pooled eggs (48°F - Cold Holding); cheesecake bites (61°F - Cold Holding); waffle batter (45°F - Cold Holding); liquid egg whites (45°F - Cold Holding) in reach in coolers on cook line, per manager doors have been opened for approximately two and a half hours, liquid eggs moved to different reach in cooler, retemped at 45°F, manager discarded all other items Corrective Action Taken 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. Establishment holding cut tomatoes, cut lettuce, waffle batter, raw shell eggs, and pooled eggs on time at cook line but none are marked, employee marked with the correct times during inspection. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment conducting non-continuous cooking of raw bacon but is not tracking/logging any temperatures.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducting non-continuous cooking of raw bacon but does not have any written procedures.

Intermediate - No soap provided at handwash sink. Hand wash station by standing reach in coolers on cook line.

Basic - Dead insect on premises. Three dead insects in dining area, employee cleaned up and discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Entire floors in kitchen area have a build up of soil. Also walls by cooking equipment have a build up of debris. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at wait station in 125°F water, manager corrected during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from flat top grill has a build up of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line. Exterior of reach in cooler on cook line. Interior of cabinets at wait station. Interior of cabinets in dining room.