INTERNATIONAL HOUSE OF PANCAKES 36-77

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White bucket hanging on shelving by ice machine. Operator rotated. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on clean dish racks by ice machine.

Basic - Hole in or other damage to wall. Walls in dry storage area have water damage, paint chipping off. Side of wall by wall-in cooler damaged along the bottom at doorway.

Basic - Light not functioning. One light burned out on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers, metal sides of wall by stove greasy. Gaskets in reach-in cooler by handwashing sink on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and interior of reach-in cooler of maketable on cook line and reach-in cooler by handwashing sink at warewashing area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer on counter below service window next to lids for to-go containers. Operator moved. Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters at coffee station not covered. Operator placed in a container. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over masked potatoes in walk-in cooler, operator moved. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on faucet outside by emergency exit door of dining room.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rachel expired February 2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer not in use, has dried up debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's employee bathroom upstairs.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal spoons at waitstaff area not inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water stored on small prep table next to stove top where eggs are cooked. Water bottle in reach in cooler by cookline. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket at low reach-in cooler on cookline next to handwashing sink, and right side door falling off hinges.

Basic - Floor area(s) covered with standing water. At corner underneath shelving next to ice machine I dry storage area. Upstairs bag in box coke storage and hose for one bib box touching debris at bottom.

Basic - Grease receptacle lid open, broken, or missing. Lid open.

Basic - Hole in or other damage to wall. Walls have water damage throughout facility, mostly in dry storage area.

Basic - Insect control device installed over food preparation area. Device placed over small prep table across from walk-in freezer.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. handwashing sink next to triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in coolers throughout cookline. Grease trap outside by dumpsters has accumulated grease and dirt.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low reach-in cooler on cookline by handwashing sink soiled at backsplash area. Bottom Reach-in cooler by stove.

Basic - Silverware/utensils stored upright with the food-contact surface up. Metal spoons at waitstaff area not inverted.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.

Basic - Wet mop not stored in a manner to allow the mop to dry. At dry storage area.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. At server pick up table, wet towel on table.

Exit door locked. For reporting purposes only. Exit door by walk-in freezer blocked by boxes. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pepsi soda nozzle at wait station. Operator immediately cleaned Corrected On-Site

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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Women's bathroom door -both employees bathroom doors upstairs

Basic - Floor soiled/has accumulation of debris. Underneath dishwasher

Basic - Food not stored at least 6 inches off of the floor. Boxed Liquid butter on floor in storage area Corrected On-Site

Basic - Hole in or other damage to wall. Hole in woodenwall/ceiling on way to upstairs storage

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease and heavy food debris on shelfs directly under all flat tops -Floor pan under bag in box soda heavy syrup buildup

Basic - Single-service articles improperly stored. -case of straws on floor in upstairs storage. Operater immediately removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Initials EB, - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter at server station Warning - From follow-up inspection 2024-06-11: Time Extended

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. Tested 0ppm through 3 cycles. Operator changed container tested at 50 ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling near ware wash area.

Basic - Floor soiled/has accumulation of debris. Back area near mixing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up under large grill on cook line.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Coffee filters,

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of avocado over cups of cooked potatoes. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server station.

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. Operator coached employee on proper hand washing Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. sausage (90-120F - Hot Holding) on cookline flat top. Less then four hours, operator will reheat to 165F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed server rinse coffee basket and wiping cloth in handsink at server station. Operator coached employee on proper hand sink usage Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area Corrected On-Site

Intermediate - No soap provided at handwash sink. At server station

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Server station

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters installed 8-25-10 behind ice machine

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. Salmon in bottom of reach in on cookline

Basic - Cove molding at floor/wall juncture broken/missing. Under three compartment sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on dining room server area with clean equipment

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater hanging from utensil rack

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

Basic - Employee with no hair restraint while engaging in food preparation. Female cook

Basic - Floor not cleaned when the least amount of food is exposed. Walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of two door reach in freezer at cookline

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under waffle station

Basic - Water leaking from pipe and/or faucet/handle. Handsink at dish does not turn off

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm

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. Oppm

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. Whipped butter in waiters started using 6:30 am now 9:20am can use until 10:30am Corrected On-Site** Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Waiters station hand wash sink used to dumped ice and clean coffee pots and others.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. They have quat but need chlorine for dishwasher machine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.next to 3 bay sink, batteries was changed 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. Nothing have date, no label machine available, recommended to use another way to marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Cove molding at floor/wall juncture broken/missing. Front of walk-in cooler

Basic - Current Hotel and Restaurant license not displayed. 4/22

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo employee wearing bracelet.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler under shelves

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hole in or other damage to wall. Next to dry storage shelves

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waiters station behind juice machine table have accumulation of debris and soiled, and shelves under coffee machine. Stove

Basic - Open dumpster lid.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of sanitizer in expo table area. Corrected On-Site

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Expo employee

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of black mold around the edges of wall next to Handwash sink waiters station.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In waiters station 0 ppm Corrected On-Site

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed deterioration of grout throughout the kitchen with old food particles stuck on. Warning - From follow-up inspection 2021-12-08: Operator is working on re-grouting the kitchen floors. Violation will be verified during the next unannounced inspection. Time Extended

Intermediate - Food-contact surface soiled with food debris. Observed with the mixer head on the mixer.

Basic - Cove molding at floor/wall juncture broken/missing. Observed near the dishwashing station broken piece of cove molding tile.

Basic - Floor and drains soiled/has accumulation of debris throughout the kitchen.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed with in use egg spatula stored on the edge of the stove. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Observed with multiple hand wash sinks in the kitchen. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in multiple locations in the kitchen to include dry storage and prep areas.