INTERNATIONAL HOUSE OF PANCAKES

Observed raw chicken breast stored next to raw beef in in main kitchen reach-in-cooler next to grill station. Observed raw beef stored next to ready-to-eat pre-cooked turkey sausage in reach-in-cooler left of grill station in main kitchen area.

Rule:

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P

Corrective Action: PIC must assign employee to rearrange the storage of TCS food items based on cooking temperatures in reach-in-cooler where violations were found.

Observed sliced tomatoes in the prep top cooler in the main kitchen reaching temperatures greater than 41F. Observed TCS food items in the reach-in cooler in the main kitchen reaching temperatures greater than 41F (See Temperature Log). 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. Person in charge voluntarily discarded food items.

Observed mechanical warewashing chemical sanitizer reading 0 ppm when tested. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) COS PIC will have employees sanitize using their three compartment sink only until the mechanical warewashing machine sanitizer is fixed.

Obsereved ice bin chute having a black/brown residue. 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. COS PIC was able to clean and remove any black or brown residue located on the ice bin chute.

Observed white sticker remnants on clear plastic containers drying on rack after being washed. Rule

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrective Action PIC will have food service employees remove remnants and wash-rinse-sanitize items.

Observed wet stacking of clear plastic containers.
Rule After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. Corrective Action PIC arranged containers to facilitate air drying.