International House Of Pancakes 36-189

Basic – Cove molding at floor/wall juncture broken/missing. Along wall near Hobart mixer in kitchennEnd of cooks line

Basic – Dead roaches on premises

14 dead roaches under bag in box soda station in dry storage area of kitchenn10 dead roaches under electrical boxes in rear of kitchenn15 dead roaches along wall near Hobart mixer in kitchenn10 dead roaches under cooks linen8 dead roaches along wall at far end of cooks linen5 dead roaches under 3 compartment sinkn12 dead roaches under dish machine in kitchen

2 dead roaches under dish machine carrying egg sacsn5 dead roaches along front server area n1 dead roach near bathrooms with egg sac attached

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line

Basic – Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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

Basic – Food stored on floor. Case of fryer oil on floor in kitchen

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

Under side of cooks line and in between equipment on cooks line heavily soiled

Basic – Old food stuck to clean dishware/utensils

Large lexans placed back on clean dish rack soiled

Basic – Old labels stuck to food containers after cleaning.

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

0ppm chlorine. Employee set up 3 compartment sink with 300ppm quat Corrective Action Taken Repeat Violation

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then went back to cooks line and put gloves on to begin cooking. Inspector educated Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

12 live flies landing on flavored syrup dispensers under front server station Repeat Violation

High Priority – Roach activity present as evidenced by live roaches found

4 live roaches in dry storage area under racks in kitchenn28 live roaches in, on, and under electrical boxes in rear of kitchenn12 live roaches on and in broken tile along wall near Hobart mixer in kitchenn6 live roaches on and in far wall of cooks line. 1 live roach under rear wall of cooks linen1 live roach under left corner of cooks line carrying an egg sacn8 live roaches in floor drain of front server area n5 live roaches in cabinet under sink in front server arean1 live roach under dish machine carrying egg sac

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F – Cold Holding); sliced American cheese (47F – Cold Holding); shredded cheddar (47F – Cold Holding) manager put these item in an ice bath Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on clean dish rack soiled with old debris