INTERNATIONAL HOUSE OF PANCAKES 36-63

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hotdogs and precooked chicken cold held at 44F in 4 door refrigerator. Per operator, both items transfer to unit less than 3 hours prior to the inspection. Operator placed ice packs on items for quick chill. **Corrective Action Taken**

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 and the time removed from temperature control cannot be determined. -

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 and the time removed from temperature control cannot be determined. -Observed at9:45 a.m., no time marked on butter held using time as a public health control. Per operator, butter transfer to frontline at 7:00 a.m. Operator correctly time marked butter. **Corrected On-Site** **Repeat Violation**

High Priority

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cantaloupe with bare hand. After brief education, employee put second glove on. **Corrected On-Site**

High Priority

Time/temperature control for safety food thawed in an improper manner. -

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed food item thawing in standing water at 3 compartment sink. Operator placed underneath running water.

Basic

Wall soiled with accumulated grease, food debris, and/or dust. -

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on walls at dishwashing area.

Basic

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed solution at 00 ppm. Operator charged solution to 200 ppm. **Corrected On-Site**

Basic

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substances buildup on cutting boards at cook line.

Intermediate

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stock pile before properly air deied.

Basic

Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter next to clean plates.

Basic