INTERNATIONAL HOUSE OF PANCAKES - 36-194

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. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in pan on top of grill: sausage (125F - Hot Holding). Manager stated sausage placed in pan twenty minutes prior to temperature being taken. Manager reheated sausage, 174F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves and interior of reach-in cooler beneath front counter. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on side of reach-in cooler next to egg grill. Manager removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats and backpack on shelf above wait station condiments shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves underneath front counter in front of passenger through window. Repeat Violation

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 eggs, changed gloves and proceeded to handle clean plate without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from cook line grill: sausage (95F - Hot Holding). Manager stated sausage placed in warmer thirty minutes prior to temperature being taken. Manager stated sausage would be reheated and served within the next hour.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head of wait station mixer.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine in dish area, 113F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in cooler at end of cook line. Manager removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles in wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above clean dishes in dishwash area. Manager discarded drink Corrected On-Site

Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager inverted ice bucket. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops sitting in standing water at 128F and 120F in front server area

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves on cook line cracked two raw shelled eggs, then handled cooking equipment. Same cook adjusted hat by handling visor twice, wiped nose with back of glove and stretched their back by pushing their hands into their back, then handled cooking equipment without removing gloves, washing hands and putting on clean gloves. Discussed with Manager, and Manager spoke to employee Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On left side of front door entrance

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above clean dishes coming out of dishmachine. Manager removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron on back of door hangs above soft drink syrup boxes. Employee lunch bag stored on top of apple sauce box in walk-in-cooler. Manager removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at 126F at front server station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in freezer on cook line has accumulation of dust and grease between it and reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up behind screen monitor above where ready orders are placed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in floor.

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 with no gloves place hand in pant pocket then put on clean gloves without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior walls of microwave soiled with food particles.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove tile cracked in the corner under hand wash sink entering dishwash area

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe spraying water mist into dishwash area

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed plate fall and break into pieces on cooking grill. Cook discarded plate and orders of hashbrowns that were on the grill.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb outside front entrance of establishment with no vacuum breaker

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at the end of the cook line blocked by equipment and trash can

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys hanging from the front pocket of cook and keys resting on prep table when cook leans on prep table. Observed employee jackets and purses hanging on back of door to dry goods storage area. When the dry goods storage area door is open all of the employee personal items rest on top of the soda syrup dispenser unit.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed cooks on cook line with no hair restraint or beard guard

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda and orange juice dispensing machines at server station.

Basic - Old labels stuck to food containers after cleaning. Observed original manufacturer container labels not removed from food containers after cleaning and in use with flour and cocoa, located in dry goods storage area

Basic - Raw fruits/vegetables not washed prior to preparation. Observed produce ( avocado ) located in flip-top make table with produce stickers still on produce.

Basic - Single-service articles improperly stored. Observed exposed and not inverted coffee filters on top of containers where coffee filters are stored at front server station

Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( gluten free flour, cocoa ) from original container not identified by common name.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone over the egg cold hold station. This was pocketed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the ice cream scoop is in water at 126F on the front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the egg cook station with an accumulation of dried food at the leading edge of the unit.

Basic - Single-service articles not stored inverted or protected from contamination. Observed 2 plates on the cook line for service, with food debris prior to being plated. These were moved to dish. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed under cooking equipment and in dry storage along the wall, debris.

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed broken floor tiles in the dish pit, retaining water. - From follow-up inspection 2023-01-11: No change Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomato and diced tomatoes at 46F on the cook line. Ice bags were added. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on the lower shelf on the cook line, plates for service with dried crumbs.(5) These were moved to dish. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the posted license is expired.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the ice cream scoop dipper well with scoops, 129F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelves across from the end of the cook line have an accumulation of crumbs(the to go container shelf) *Repeat Violation ALSO, the mental pipes on the gas/fry line have an accumulation of grease.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near back door, umbrellas stored on top of ice machine, Manager moved. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Containers stored next to cooler soiled, employee moved back to dish machine and cleaned. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Container stored at the dry storage shelves next to walk-in cooler entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, gaskets heavily soiled with mold like substance, also exterior of equipment soiled (microwave).

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk-in freezer above customers food, Manager discarded. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (double doors), shelves soiled, also interior of the reach-in cooler located at the end of the cook line. Repeat Violation

Basic - Single-service articles improperly stored. At the server station, togo container box on floor, Manager moved off the floor. Corrected On-Site