International House of Pancakes - 36-107

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F,50F,48F - Cold Holding); raw chicken (48F - Cold Holding); cut tomatoes (45F,47F - Cold Holding); cut lettuce (51F - Cold Holding); cream cheese topping (46F - Cold Holding); cheesecake topping (46F - Cold Holding) in flip top reach in cooler on make line. Per employees cooler was left open while stocking for 1 hour, all items moved to walk in freezer, all items retemped at or below 41F. hashbrowns (50F,51F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (50F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef (46F - Cold Holding); sliced ham (46F - Cold Holding) all items in walk in cooler, per employees door has been consistently open for approximately 3.5 hours, internal door to walk in freezer propped open. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-14: Cut tomatoes 46F, cheesecake frosting in top section of reach in cooler in middle of make line, per manager lid has been consistently open approximately 2 hours. Liquid eggs 46F, shredded cheese 46 around door to walk in cooler, door was open when inspector arrived, per manager door has been open less than 30 minutes, door closed. **Admin Complaint** **Corrective Action Taken**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then continued to handle clean plates and utensils without changing gloves and washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over rehydrated hash browns in reach in cooler on cook line, steak moved. **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F,50F,48F - Cold Holding); raw chicken (48F - Cold Holding); cut tomatoes (45F,47F - Cold Holding); cut lettuce (51F - Cold Holding); cream cheese topping (46F - Cold Holding); cheesecake topping (46F - Cold Holding) in flip top reach in cooler on make line. Per employees cooler was left open while stocking for 1 hour, all items moved to walk in freezer, all items retemped at or below 41F. hashbrowns (50F,51F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (50F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef (46F - Cold Holding); sliced ham (46F - Cold Holding) all items in walk in cooler, per employees door has been consistently open for approximately 3.5 hours, internal door to walk in freezer propped open. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whipped butter at server station and liquid butter on cook line missing from written procedures, manager corrected during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Damaged/spoiled/recalled food not properly segregated. 4 broken raw shell eggs in pan with other raw shell eggs on cook line.

Basic - Dead roaches on premises. 1 dead roach under large ice machine in back of kitchen. Also 3 dead flies in employee break area. Employees began to clean up all dead insects during inspection. **Corrective Action Taken**

Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Under all racks and large ice machine in back of kitchen. Also half walls on cook line have a build up of debris. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 121F water at server area in kitchen, water discarded. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On table between flat top grill on cook line. Exterior of fryers on cook line. Interior of all cabinets at server area in kitchen. Interior of all cabinets at server station in dining area.

Basic - Current Hotel and Restaurant license not displayed. Last year's license posted host stand

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 shell egg then handled to container without washing hands and changing gloves. Manager spoke to employee. **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at back door area.. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at waffle station, French toast batter (50F - Cold Holding); operator stated batter has been out for orders. At top section of flip top reach-in cooler at cook line, ham cups (49F - Cold Holding); operator stated ham placed in cooler 1 hour prior, moved to walk-in cooler, retemp 41f. At server station below pass thru window, sour cream (45F - Cold Holding). Operator stated item placed in cooler 3 hours earlier. Sour cream moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, sausage and hash browns held on time with no time marked. Operator had employee mark time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Chemicals stored in dish area handwash sink. Operator removed chemicals. At wait station, employee used handwash sink to ring out towel

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on cook line has no certification available. One employee on cook line has certification but date is not legible.

Basic - Outer openings not protected with self-closing doors. Back door missing self closer.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, container labeled employee food stored on shelf with produce.

Basic - Floor area(s) covered with standing water. Standing water on floor in front of walk-in cooler.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and wall under and behind flattop Wall above waffle makers. Floor and wall at fry station. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer on cook line. Door of walk-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. At wait station coffee maker, coffee filters not protected. Operator placed filters in covered container. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At wait station in dining room, Sanitizer Bucket (Quaternary 0ppm); Operator made new bucket, Sanitizer Bucket (Quaternary 100ppm) **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-14: 1 live flying insect around server area under service window. Approximately 2 live flying insects under dish machine in kitchen. 1 live flying insect around back door to kitchen. **Time Extended** - From follow-up inspection 2023-07-17: Approximately 2 live flying insect around large ice machine by back door to kitchen. 1 live flying insects under dish machine in kitchen. Approximately 2 live flying insects in mop sink area. Per operator they have pest control spraying on a regular basis **Time Extended** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-14: 1 live flying insect around server area under service window. Approximately 2 live flying insects under dish machine in kitchen. 1 live flying insect around back door to kitchen. **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-14: sliced ham (50F - Cold Holding); shredded cheddar cheese (51F - Cold Holding); raw salmon (50F - Cold Holding); raw chicken (52F - Cold Holding); raw hamburger patties (55F - Cold Holding); cooked chicken (51F - Cold Holding); sausage links (52F - Cold Holding) all items in 4 door reach in cooler on cook line, per manager doors have been consistently opened for approximately 1 hour, items placed on ice baths and maintenance is scheduled to look at cooler later today. **Admin Complaint** **Corrective Action Taken**

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 reading 10ppm, dish machine ran multiple times retest at 50ppm. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects under dish machine. Approximately 4 live flying insects around back door to kitchen. Approximately 12 live flying insects in mop sink room in back of kitchen. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding); raw salmon (49F - Cold Holding); cooked peppers and onions (49F - Cold Holding) all items in 4 door reach in cooler on cook line, per employee door has been consistently opened for less then 2 hours. individual butters (50F - Cold Holding); milk (50F - Cold Holding); whipped cream (51F - Cold Holding); butter (50F - Cold Holding) in standing reach in cooler in server area, per employee door has been consistently opened for less then 2 hours, manager placed items in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hashbrowns, pancake batter in dispenser, raw shell eggs, and liquid eggs on cook line. Sour cream and whipped cream in can in server area under service window. Employees marked all items. **Corrected On-Site**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Christine Puchalski, expired 3/21/2023

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with clear liquid in dish area. Chemical spray bottle at server station in dining area.

Basic - Bathroom facility in disrepair. Main sink in men's bathroom is coming apart from the wall and the faucet fixture is not secured to the sink.

Basic - Dead roaches on premises. 1 dead roach under table in dish area. 1 dead roach in women's bathroom behind toilet.

Basic - Floor soiled/has accumulation of debris. Under grills at far end of cook line. Under reach in coolers and reach in freezer on cook line. Under cabinets in server area. Under dish machine in dish area. **Repeat Violation**

Employee Health Policies Present

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - Dented/rusted cans present. See stop sale. In dry storage observed three cans of Blueberry compote with creased dents. Operator removed and segregated cans.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On server line observed scoop stored in water 107F. Operator turned on warmer and removed water to replace. **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. On cook line near handwash sink observed one fly. In dry storage area observed two flies near soda box stand. **Repeat Violation** **Admin Complaint**

High Priority - Quaternary ammonium sanitizer in bucket not at proper minimum strength. Observed sanitizer bucket on cook line at 0ppm. Operator remade bucket and tested 250ppm. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed raw ground beef stored over ready to eat precooked sausage links. Operator moved sausage links. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler on cook line observed raw ground beef stored over ready to eat eggs. Operator moved the beef.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line in reach-in cooler next to grill observed eggshell ambient temperature of 54F. Operator stated eggs had been placed on line 15 minutes prior and placed pan of eggs into walk-in cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line observed in flip top reach-in cooler, cut tomatoes (45F - Cold Holding); ham (48F - Cold Holding); choc batter (58F - Cold Holding); buttermilk batter (59F - Cold Holding); waffle batter (88F - Cold Holding). Operator placed items in walk-in freezer to cool. Temped one hour later and observed cut tomatoes (45F - Cold Holding); ham (39F - Cold Holding); choc batter (38F - Cold Holding); buttermilk batter (38F - Cold Holding); waffle batter (54F - Cold Holding). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No soap provided at handwash sink. At end of cook line observed handwash sink with no soap. Operator refilled soap. **Corrected On-Site**

Basic - Open dumpster lid. Observed lid open. Operator closed lid. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed mushrooms, peppers being stored over prepped strawberries, melon and prepped grapes. Operator moved ready to eat foods to top shelf. **Corrected On-Site**

Basic - Dead roaches on premises. In dining room front corner server area observed one dead roach in third cabinet from the left. Operator cleaned area and discarded roach. **Corrected On-Site**

Basic - Floor tiles missing and/or in disrepair. On server line observed broken/missing tiles. On cook line and throughout kitchen observed broken/missing tiles.

Basic - Floor walls and/or ceilings soiled/has accumulation of debris. On cook line observed walls and ceiling tiles with extreme dust and food buildup. **Repeat Violation**

Basic - Food stored on floor. In walk-in freezer observed case of fries on floor. Operator placed fries on shelf. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over grill on cook line observed uncovered light bulbs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line under equipment observed heavy grease and food debris buildup. On cook line observed sides of equipment with heavy grease buildup. On reach-in coolers on cook line observed gaskets with extreme food debris build up. **Repeat Violation**