INTERNATIONAL HOUSE OF PANCAKES

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, handled clean plate and changed gloves without washing hands. Manager had employee change gloves and wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in wait station reach-in cooler: butter (51F - Cold Holding). Manager stated butter placed in cooler one hour prior to temperature being taken. Manager had employee place butter in reach-in freezer to reduce temperature to 41F. 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 on cook line grill and items stored tabletop warmer no time marking. Manager stated items placed out at 7:00 am. Manager added proper time marking to items. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in wait station beneath pass through window.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wait station prep counter. Employee removed drink during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean pan shelf in kitchen.

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line reach-in coolers. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored on wait station coffee machine. Manager placed coffee filters in container. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above cook line.

Basic - Food storage container/container lid cracked or broken. Lid for container of pancake batter on cook line. Manager discarded lid during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in wait station in front of pass through window, water temperature 131F. Manager changed water and utensils, 167F. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from cook line grill.

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 crack raw shelled eggs then handled cooking equipment, cook changed gloves but did not wash hands before putting on gloves. Cook also wipes hands on apron and did not removed gloves or wash hands before handling serving plates and cooking equipment. 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. Hot holding items at the cook line (gravy, grits and hollandaise sauce) no time mark, Manager marked. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex bathroom next to men's room

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side of exterior exit door

Basic - Floor tiles missing and/or in disrepair. Cracked and missing tiles by back exit door.

Basic - Hole in or other damage to wall. Hole in wall behind water heater

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around door of walk-in-freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in reach in cooler, stove burner has accumulation of food and grease. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service tray lid not inverted or protected

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries and whole Tomato ) stored over ready-to-eat food ( cheese and liquid eggs ) in walk in cooler. Manager moved items. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the cook line, employee touched her arms and adjusted gloves and continued working with food, inspector instructed to removed gloves, washed hands and continued working with food. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line, moved personal drinks, cellphone and touched soiled surfaces and continued working with food and single service.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line portion cups of ham 51F, manager place ice pack on top. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee at the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, employee discarded. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and other personal items on top of single service and prep tables, manager moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.

Basic - Food storage container/container lid cracked or broken. Green lids cracked Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fan and door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment. Repeat Violation

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter not discarded at the end of four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table on cookline: ham 53-54F. Cheese 50-53F. Manager moved to freezer to cool then ham 36-41F. Cheese 32-36F. Corrected On-Site Repeat Violation Admin Complaint

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. Butter under pass thru window placed out at 5:57 AM not discarded at 9:57 AM, time now 11 AM.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline: ham 110F, manager voluntarily discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Fragrance spray on shelf over clean dishes in ware wash area. Employee moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in make tables on cookline soiled with food debris.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in make table on cookline: salmon in ROP package bearing label to open package prior to thawing. Manager instructed employee to open packages. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. On shelf over clean dishes several bags of employee food. Manager moved all during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Separated to be rewashed by manager during this inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers and freezers on cookline soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter on top of machine in pan with no lid. Manager covered filters. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: Ham (50F - Cold Holding); Tomato (49F - Cold Holding). Both items are kept in portion cups in flip-top make table cooler and may contribute to not being at proper temperature. Manger advised that both items had not been in the flip-top make table cooler for more than one hour. Items were placed in Walk-in Cooler

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in kitchen

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on Reach in Cooler door

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacked containers on the clean ware rack that were not properly air dried - wet nesting.

Basic - Floor tiles missing and/or in disrepair. Observed multiple areas in kitchen with tile missing and in disrepair.

Basic - Food stored on floor. Observed box of fries stored on floor in Walk-in Freezer

Basic - Hole in or other damage to wall. Observed hole in wall under hand wash sink by dish wash area

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed outside light coming in under the back door.

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used to wipe frying pan on cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed water in the bottom of the Walk-in Cooler on cook line.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under three compartment sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food batter mix) removed from original container with no identification of food product stored in container. Manager placed label on container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of liquid egg whites stored in reach in cooler above cooked sausage and ham. Manager removed during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with clear liquid located on top of dish machine. Employee labeled bleach during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women's restroom has no self closing mechanism for door.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed no vent covering over while in ceiling located just above cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from ventilation system above cook line. Corrected On-Site

Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed dirty water and debris in dipper-well located in server station area. Employee changed water during inspection. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food and debris on shelves of reach in coolers and freezer. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloths throughout kitchen area. Employees removed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line ham 50°, Manager moved to freezer. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drink on prep table, employee moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food above customers food, Manager moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line, shelves heavily soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line