INTERNATIONAL HOUSE OF PANCAKES - 36-135

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line . Operator provided. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under rack with soda bags.

High Priority - Live, small flying insects found 1 flying insect buzzing around near dry storage rack in dish area. Operator killed and removed flying insect. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish patties over fully cooked sausage links at stainless reach in freezer on cook line. Operator stored products properly. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant spray not labeled by triple sink. Operator labeled properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At ice cream reach in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over home fry potatoes, both products not in commercial packaging at tall reach in freezer. Raw shell eggs over liquid eggs at reach in cooler across from cook line. Operator stored all products properly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board on cook line.

High Priority - Cook switched from breaking raw shell-eggs to ready-to-eat, plating touching bacon and pancakes without washing hands and changing gloves. Cook washed hands and changed gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food , after breaking raw shell eggs, cook changed gloves without washing his hands first. Cook washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (127°F - Hot Holding) on cook line, reheated less than 2 hours ago, water level in steam table low. Cook reheated gravy to 195°F and filled steam table with water. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Crepe 9:00 (110°F-130°F - Cooling); crepe 9:25 (110°F-128°F - Cooling) crepes were left out at room temperature and stacked very high. Crepes were cooked 1.5 hours ago. Operator portioned crepes and placed into freezer, to cool below 70°F in the next 30 minutes. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers under grill, not being used, soiled with grease and food debris.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Milk shakes scooped in dirty water at servers area: Operator changed water Corrected On-Site

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 no longer frozen still in ROP package in reach in cooler at cook line Educated operator; Operator removed package. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. egg crepes (98-86F - Cooling) at 10:40 in walk-in cooler As per operator food cooked around 7:15 am; food never reached 70° F within 2 hours; food covered while in cooling process. Operator placed food on the flat top to reheat it back to 165° to restart the cooling process; Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg crepe (89F - Cold Holding) at the cook line; as per operator food on TPHC for 4 hours; Food out of temperature for less than 4 hours; Food was not on the form ; food added on the form and time marked; 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 - Accumulation of debris on exterior of warewashing machine. Loose metal screws on top of dishmachine/corrective action taken/operator removed metal screws. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in strawberry topping/prep cooler/cookline/corrective action taken/operator stored utensil properly. 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. Whipped butter/prepared over 24 hours before/reach in cooler.corrective action taken/operator date labeled food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Frontline/by reach in cooler