INTERNATIONAL HOUSE OF PANCAKES -36#178

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or -Hinges on waffle makers soiled with encrusted food debris. -sides and under fryers soiled with grease. -stove soiled with food debris. Oven handle soiled with food debris . Warning - From follow-up inspection 2026-04-28: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table unit butter (46-50 Cold Holding); placed more than 4 hours. Operator instructed to discard . Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracket, while preparing food, operator had them remove it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled with grime at kitchen make table unit, - waffle maker soiled by hinge. -stove stop soiled with food debris

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. 10 ppm chlorine . Operator corrected to 100 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop,Sale .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter sour cream (47F - Cold Holding)/ more than 4 hours ; instructed operator to discard . Corrective Action Taken

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. Sausage gravy 117F in steam table , more than 4 hours, operator discarded. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker soiled with food debris .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by three compartment sink. Corrected On-Site

Intermediate - No soap provided at women's bathroom handwash sink. Corrected On-Site

Basic - Cookline ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs at front counter stored in soiled container. Ooerator Removed l Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.

Basic - Open dumpster lid.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit diced ham (43-50F - Cold Holding)3 hours . Operator filled pass ,fill line. Operator reduced amount . Corrective Action Taken

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. Patricia B 8-11-2024.

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. Vacuum packaged Turkey breast , thawed.

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

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

Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed prior to slicing, , Educated operator. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker at cookline cracked eggs, with gloved hands and continued to handle food without washing hands after changing gloves. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table. Bags of cream cheese (43-50F - Cold Holding)//10 minutes. Operator reduced amount and placed inside cold holding unit. Cookline cold holding unit, shredded hash browns (48F-Cold Holding)10 minutes ; Operator recently returned to unit. Corrective Action Taken

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. Blanched bacon.

Basic - Cookline reach in cooler -in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Floor area(s) covered with standing water, by ice machine, Corrected On-Site

Basic - Standing water in bottom of kitchen reach-in-cooler. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean utensils or equipment stored in dirty container tongs at front counter Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - FOD Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Front counter Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease, grime and food debris,

Basic - Reach-in cooler shelves with rust that has pitted the surface.p, at front counter dessert station.. Repeat Violation

Basic - Standing water in bottom of kitchen lowboy reach-in-cooler. Corrected On-Site

High Priority - Employee at cookline cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator educated employee. Corrective Action Taken

High Priority - Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3100 Sink and surface . Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink.

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

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table Butter pats 43-52F - Cold Holding)/3 hours. Operator reduced amount and placed ice. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at front counter make table opened 24 hours ago not date marked. Corrected On-Site

Basic - Kitchen hand sink faucet /handle missing at plumbing fixture.

Basic - Standing water in bottom of kitchen reach-in-cooler.

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened 24 hours ago not date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -waffle maker is soiled with food debris and grease. - fryers soiled with grease and food debris.

Basic - Employee beverage stored in reach in freezer. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Lights in warewashing and food preparation areas missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood soiled with grease.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler. hash browns (45-48°F - Cooling)/overnight ; operator discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter Makeline unit Chocolate milk opened yesterday not date marked, Operator updated, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda dispenser soiled with food debris.

Basic - Cookline Reach-in cooler shelves with rust that has pitted the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with food debris and grease -doors to front counter soiled.