International House of Pancakes

Observed multiple items in the main kitchen's RIC #1 cold holding in the temperature danger zone above 41 degrees F. Raw and ready to eat TCS foods shall cold hold at 41 degrees F or below. COS: PIC relocated TCS foods to the WIC to properly cool.

Observed at the front food service steam well, a container of grits hot holding in the temperature danger zone below 135 degrees F. TCS foods shall properly hot hold at 135 or above. COS: PIC voluntarily discarded the container of grits.

Observed food contact surface of interior of multiple microwaves (ceilings) in the main kitchen stored as clean with excessive food splatter and debris. Equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occur. Stated to PIC to increase the cleaning frequency of the interior of microwaves.

Observed the main kitchen's RIC #1 with an ambient temperature of 51.4 degrees F> Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Stated to the PIC to have unit repaired.

Observed excessive grease accumulation located near the 3-compartment sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Stated to the PIC to replace pans or to thoroughly clean pans.

Observed facility without an allergy awareness training for employees Advised PIC that employees are properly trained in food safety including food allergy awareness as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Advised PIC to obtain food allergy awareness training and produce to the Health Authority.

Observed food contact surfaces of multiple microwaves in the service area and main kitchen stored as clean with food debris and residue. Observed food contact surface of interior of 1 microwave with severe rusting. Also observed food contact surfaces of interior of 1 ice bin lid stored as clean with black residue. Advised PIC that equipment food contact surfaces and utensils shal be cleaned at any time during the operation when contamination may have occur. Advised PIC to increase the cleaning frequency of microwaves and ice bin lid and to replace 1 microwave with severe rusting.

Observed ambient air temperature of reach in cooler (with no TCS food items) measuring at 52 degrees F. Advised PIC ambient air temperature shall be maintained in good repair and be accurate within the intended range of use. Advised to have unit serviced.

Observed aluminum foil stored on shelving unit storing multiple bags of fried grits. Advised PIC nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Advised PIC to remove aluminum foil from shelving unit.

Observed food employee drink from disposable coffee cup near food prep area without a lid or straw. Advised PIC employees shall consume food only in approved designated areas separate from food preparation and service area, equipment, or utensils. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employees' hands, exposed food, clean equipment, utensils, linens. and unwrapped single use/single-service articles will be allowed. COS- Food employee discarded disposable coffee cup and ceased drinking in the food prep area.

Observed multiple food contact surfaces of microwaves throughout the kitchen area stored as clean with debris and food splatter. Advised PIC that equipment food contact surfaces and utensils shall be cleaned at a frequency/at any time during the operation when contamination may have occured. Advised PIC to increase the cleaning frequency of microwaves.

Observed multiple TCS items cooling tightly covered in prep top cooler #3(sour cream and marinara sauce). Also observed in prep top cooler #1 TCS foods items cooling tightly covered (sliced turkey). Advised PIC on proper cooling methods. Advised PIC to loosely cover/uncover items in prep top cooler units for proper cooling.

Observed multiple clean plates near the frill prep area stored un-inverted. Advised PIC that tableware that is preset shall be protected from contamination by being wrapped, covered, or stored inverted. Advised PIC to invert multiple clean plates near the frill-prep area.

Observed shelf lined with aluminum foil at the grill prep area. Advised PIC nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Advised PIC to remove aluminum foil from shelf at the grill prep area.

Observed nonfood contact surfaces of shelving near prep sink stored as clean with debris and rusting. Advised PIC that non-food contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soiled residue. Advised PIC to thoroughly clean shelving unit.

Observed food employee fill pot with water at handsink. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had food employee cease filling pot with water at handsink.

Observed multiple containers of crepes cooling on counter at room temperature. Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Using rapid cooling equipment, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC relocate crepes to Walk-In-Cooler and leave loosely covered for proper cooling procedures.

Observed shelf lined with aluminum at grill prep area. Advised PIC Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed food employee handle raw shell eggs and proceeded to handle ready-to eat hashbrowns to place on heat lamp. Advised PIC single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: PIC discarded plated hashbrown and proceeded to the designated handwash sink to properly wash hands.

Observed food contact surfaces of multiple metal containers and plastic lids stored as clean with old food debris. Also observed food contact surfaces of multiple plates stored as clean with food debris near the cook line. Advised PIC that all food contact surfaces shall be cleaned to sight and touch. CA: Advised PIC to place all food contact surfaces listed near the warewash are to be thoroughly washed, rinsed, and sanitized.

Observed multiple food contact surfaces of the interior portion of the microwave stored as clean with old food debris and residue near the front service area. Advised PIC equipment food contact surface and utensils shall be cleaned at a frequency at any time during the operation when contamination may have occurred. CA: Advised PIC to increase cleaning frequency for microwaves throughout the facility.

Observed multiple TCS foods (mashed potatoes, marinara sauce, and country gravy) hot holding in the temperature danger zone in steam well. Advised PIC that when hot holding raw or RTE foods, temperatures shall be at 135 degrees F or above. Advised PIC to reheat items to at least 165 degrees F. COS: PIC reheated items to at least 165 degrees F.

Observed food contact surfaces of waffle maker and multiple pans stored as clean with old food debris. Advised PIC that all food contact surfaces shall be clean to sight and touch.

Observed 3 microwaves with old food debris/residue stored as clean. Advised PIC to increase cleaning frequency of microwaves.