INTERNATIONAL HOUSE OF PANCAKES

Inspector observed several ceiling vents (Location: throughout the main kitchen), vent covers (Location: walk-in cooler & walk-in freezer), air curtain (Location: rear, exterior door adjacent to ice machine), ceiling tiles (server station) with buildup of dust. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector observed a dark colored residue on a soda nozzle; accumulation of soil. Corrective action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Water in crock for in-use scoops located in servers station measured 123 degrees F. COS pulled scoops and container for wash and sanitize. Advised PIC to keep in-use scoops stored in running water or water held at 135 degrees F or higher.