INTERNATIONAL HOUSE OF PANCAKES #4409

Observed the following foods cold holding above 41°F; raw chicken, whipping cream, and raw eggs,see temperature log for temperatures of food products.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: Manager discarded the raw chicken and eggs immediately due to incorrect cold holding temperatures.

Observed accumulated mold debris inside the ice machine.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

The manager will dump out ice and clean out the ice machine at the end of the day. Follow-up will be conducted 10 days from today.

Observed large, covered containers of waffle batter, which contains egg, to be cooling in the walk-in.

Food shall be cooled by: being placed in shallow containers.

Food cooling in a cold holding unit should be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC immediately placed the batter in smaller containers and placed the batter on ice to cool the food.