INTERNATIONAL HOUSE OF PANCAKES 36-84

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee grabbed a raw shell egg with gloved hand inside cooler, then cracked the egg over the pan to make scrambled eggs. Employee continued to grab a clean plate with the same glove hand to plate another food item with no prior handwash or change of gloves.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server wipe their face with there hands before immediately touching a clean plate containing food and delivering it to customer. No handwash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs inside walk in cooler over ready to eat foods (pickle container). Operator moved and reorganized Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 shell egg cracked and left exposed inside 4 door reach in cooler. Operator discarded. Observed 1 shell egg cracked and exposed inside walk in cooler. Operator discarded. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (small); diced ham (46F - Cold Holding); diced tomatoes (44F - Cold Holding); pot roast (51F - Cold Holding). As per operator, foods in unit not portioned or prepared today. In unit less than 4hrs. Observed food items overfilled. Operator moved items to reach in freezer. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hashbrown not cooled as per instructions on container. Hashbrowns not spaced at least an inch apart.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator corrected, now operating at 100ppm Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on line cook preparing food behind grill.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed empty plastic drinking containers in sanitizer bucket next to triple sink area. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on front prep counter next to food bags. Operator removed drink Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris on floor in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen contains food debris. Operator cleaned microwave Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade solution. Quat tested 200 ppm Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Intermediate - No soap provided at handwash sink. No soap at men's rest room hand sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. mold like substance in back ice machine. Operator cleaned Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen mini flip top cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at back dish wrack. Operator stored clean dishes properly Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Operator began cleaning Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed at back dish wrack. Operator removed old labels Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)operator replaced solution. Quaternary solution tested 200ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed no vacuum breaker at hose Bibb parallel to ice machine.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at storage area.

Basic - Food stored on floor. -Observed container with creamy shortening stored on floor in storage area. Operator removed and stored properly. Corrected On-Site

Basic - Single-service articles improperly stored. -Observed case with napkins stored on dry storage floor. Operator removed and stored properly. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed container with unwashed bananas stored over hotdogs in walk in cooler. Operator removed and stored properly. Corrected On-Site

Basic - Utensils in poor condition. -Observed a spatula with deep chipped. Operator discarded at will. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.** Raw tenderized beef over unpackaged fish patty. Operator properly stored Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen flip top soiled with mold like substance .

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

Basic - Current Hotel and Restaurant license not displayed. Operator displaying 2023 license. Operator displayed 2024 license Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on kitchen flip top cooler heavily grooved.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket in kitchen- solution dirty. Operator changed solution Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station uncovered. Operator covered Corrected On-Site

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. Dish machine tested at 0ppm. Operated attempted to prime to sanitizer, sanitizer would not prime. Operator called for service. Tech arrived at time of inspection. Dish machine retested at 100ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloved hands, then proceed to handle utensils/oil bottle without changing gloves. Operator instructed to employee to wash hands and change gloves, replace utensils Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes prepared at 8:30 (9:15) (50F); diced tomatoes (10:45) (50F - Cooling) being cooled inside of portion cups inside of a pan in a flip top cooler that is consistently being opened. Operator moved diced tomatoes to walk in freezer to quick chill Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with clean equipment in prep area. Operator instructed employee to remove Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in service station 100 ppm. Operator remade solution to 200 ppm Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Fliptop unit cutting board has grooves and discoloration. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf to side of cook line with clean plates. Employee removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Areas of floor around booth legs in dining room have food debris / trash buildup along wall sides.

Basic - Open dumpster lid.

Basic - Cutting board has cut marks and is no longer cleanable. Fliptop unit cutting board has heavy grooves and slight discoloration. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Juice dispenser drain has water and juice buildup. Employee dumped and cleaned. Corrected On-Site

Basic - Wiping cloth sanitizing solution not at proper minimum strength. All sanitizer buckets reading below minimum 272ppm strength for Ecolab Sink and Surface solution. Manager remade all buckets to corrected strength between 272-700ppm. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs, handled knife, and cut raw peppers without washing hands and changing gloves. Reviewed with manager and employees correct procedure for hand washing and employee washed hands and put on new gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cook line reach in freezer, container of individually portioned and unwrapped raw philly steak above container of portioned cooked potatoes. Manager moved steak to bottom shelf of freezer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In upstairs employee restroom. Manager replaced. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature form available for one new employee. Form provided to be completed.

Basic - Covered waste receptacle not provided in women's bathroom. In upstairs employee restroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line fliptop has grooves and discoloration.

Basic - Food stored on floor. Cases of plastic bottled water on floor in upstairs storage. Manager moved cases onto rack. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in cook line fliptop still have stickers on.

Basic - Wiping cloth Sink and Sanitizer compound sanitizing solution not at proper minimum strength. All sanitizer buckets reading 170ppm Sink and Sanitizer which is below required level on test kit. Manager remade all buckets using chlorine at correct 100ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and then touch bread without changing gloves and wash hands. Advice operator to change gloves and wash his hands. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed no vacuum breaker on a hose bibb parallel to ice machine.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed establishment not following the proper manufacture cooling procedure started on instructions labeled on hash brown carton. Container did not stored 1 inch apart to maximize the cooling temperature. Operator removed and stored properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing. Operator replace paper towels. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave at cookline.

Basic - Single-service articles improperly stored. -Observed coffee filters not stored properly. Operator placed items in a closed bag Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on wall in dishwashing area. Operator killed and sanitizer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham cold held in flip top cooler at 48 degrees Fahrenheit. Item placed in unit from yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed ham cold held in flip top cooler at 48 degrees Fahrenheit. Item placed in unit from yesterday. See stop sale.

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. -Observed no date mark on cooked sliced beef and turkey stored in walk-in cooler. Per operator, both items were sliced yesterday. Operator correctly date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on mixer head.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy buildup in walk-in freezer.

Basic - Single-service articles improperly stored. -Observed takeout cups stored on dry storage floor. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food containers stored inside handwash sink at prep area. Operator removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks and food stored on food preparation table next food items. Operator removed and stored properly. Corrected On-Site

Basic - Food stored on floor. -Observed cases with various food items stored on walk-in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Observed sanitizer solution less than 200 ppm or the required ppm. Operator correct solution. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelves with surface rust with build up mold like substance. Warning - From follow-up inspection 2022-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed reach in cooler located in kitchen area with door breaking off hinges . Warning - From follow-up inspection 2022-04-21: Still observed Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. -Observed a hand wash sink block with containers with food items. -Observed utensils stored in handwash at cookline. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed black mold like substance buildup inside ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open cup with water stored on food preparation table next to food items. Operator discarded at will Corrected On-Site Repeat Violation

Basic - Food stored on floor. -Observed containers with various meats stored on floor in prep area. Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed various parcels of meat thawing in standing water at prep sink. Operator place packages under running water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed precooked hash browns cold held at 67°F and ham at 68°F in double door refrigerator on cook line. As per operator, items has been out of temperature from over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked hash browns cold held at 67°F and ham at 68°F in double door refrigerator on cook line. As per operator, items has been out of temperature from over night. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink in kitchen area. Corrected On-Site

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed box containing plastic wrap has old food residue inside.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Observed Traulsen refrigerator at cook line in disrepairs. Unit temps at 68°F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open cup with drinking water stored on food preparation table next to food items. Operator discarded at will. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table next to food items. Operator removed and stored properly. Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Observed chicken tenders stored in Asber Freezer at 39°F. Per operator, unit has been malfunctioning since overnight.