International House Of Pancakes – 36-111

Basic – Cutting board has cut marks and is no longer cleanable

Cut marks in long white cutting board on cooks line

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee keys stored on prep table, employee properly stored keys Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

No hair restraint on employee preparing pancakes Repeat Violation

Basic – Equipment in poor repair

Torn gasket on stainless cooler on cooks line, torn gasket on white reach in freezer Repeat Violation

Basic – Food storage container/container lid cracked or broken

Several cracked or broken food storage containers

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop stored in stainless container with floating debris in water, manager cleaned container and ice scoop during inspection Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on the handle of fryer baskets, employee removed tongs Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Food debris on interior of multiple microwaves Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Grease build up on top of stovenGaskets soiled on reach in cooler in front of flat top grill

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

ndiced tomatoes (49-60F – Cold Holding); prepped the previous day. Prepped tomatoes stored over chill line are 49-60°F prepped tomatoes below chill line are 41F or below. nSpoke with manager about cooling and cold holding products

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

npackaged butter (50F – Cold Holding) butter over the fill line of pan is 50F below fill line is 41°F or below. Manager removed butter packets from above the chill line during inspection. nndiced tomatoes (49-60F – Cold Holding); prepped the previous day. Prepped tomatoes stored over chill line are 49-60°F prepped tomatoes below chill line are 41F or below. nSpoke with manager about cooling and cold holding products

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chemical test kit for chlorine at dish machine. Repeat Violation

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

A few employee training cards are expired for active employees. Per manager he will have them update their training as soon as possible.