INTERNATIONAL HOUSE OF PANCAKES 36-67

Violations (9)

• 22-41-4CriticalCorrected on site

  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 chlorine. Hose line pinched under sanitizer bucket. Operator primed and retested at 100ppm chlorine

  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 chlorine. Hose line pinched under sanitizer bucket. Operator primed and retested at 100ppm chlorine **Corrected On-Site**

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak with gloved hands then proceed to handle utensils without changing gloves and washing hands. Instructed employee to remove gloves, wash hands, replace utensils **Corrected On-Site**

  High Priority

• 03F-02-5CriticalCorrected on site

  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. Butter pats at wait station held on time as a public health control has no time marking. Operator states butter has been out for 2 hours. Operator time marked

  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. Butter pats at wait station held on time as a public health control has no time marking. Operator states butter has been out for 2 hours. Operator time marked **Corrected On-Site**

  High Priority

• 03B-01-6CriticalRepeatCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (104F-129F - Hot Holding). Per operator sausage was reheated approximately 1 hour ago. Sausage stored on wire rack on top of flat top stacked high. Employee moved sausage to flat top and reheated to 165F and placed sausage in single layer on wire rack

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (104F-129F - Hot Holding). Per operator sausage was reheated approximately 1 hour ago. Sausage stored on wire rack on top of flat top stacked high. Employee moved sausage to flat top and reheated to 165F and placed sausage in single layer on wire rack **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Portion cup used dispense chocolate chips at wait station, instructed employee to replace with handled utensil

  Basic - Bowl or other container with no handle used to dispense food. Portion cup used dispense chocolate chips at wait station, instructed employee to replace with handled utensil **Corrected On-Site**

  Basic

• 21-10-4Corrected on site

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use. Observed on cook line. Operator moved to sanitizer bucket **Corrected On-Site**

  Basic

• 14-69-4

  Ice buildup in reach-in freezer.

  Basic - Ice buildup in reach-in freezer. Observed at cook line reach in freezer

  Basic

• 29-08-4

  Plumbing system in disrepair. Cook line cold rail partially frozen and water not draining. Operator states service call is in

  Basic - Plumbing system in disrepair. Cook line cold rail partially frozen and water not draining. Operator states service call is in **Corrective Action Taken**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 door stainless reach in cooler

  Basic