- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. Hand sink by cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line, mgr paced them in bucket **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. On shelf at prep area, grits mgr wrote down **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked ham 99° on cook line container, corrective action: mgr discarded it
- 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. 0 ppm, mgr stated they have been having problems with it
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Raw shelled eggs then opened a carton of liquid egg touching spout, explained to him, discarded liquid eggs then washing hands and changed gloves **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not properly working
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° boiled eggs, prep unit, corrective action: mgr discarded them, **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak on shelf above cooked pot roast in walk in cooler, mgr rearranged **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Chlorine by clean dishes on drainboard sanitizer side, removed by dish washer **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm quat in bucket, cook line, mgr added water **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
|
10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in crouton container and styrofoam cup used in bulk sugar container
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.plates and bowls in hopper in expo area not inverted
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups sitting on make tables in kitchen
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers have some dust and rust debris on them
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 52°, lettuce 54°, tomatoes 55°, Ham 50°, turkey 50°, cheeses 52° all in small reach in cooler on cooks line. Corrective aciton-employee closed lid and will move other items to other reach on cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 50°-80° on cooks line. Suggested to manager she add items to program TPHC and discard after 4 hours
- High Priority - Potentially hazardous (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. Food items held under TPHC not time marked for today. Chart states 4/21 on it
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken fingers stored over raw hamburger patties in stand up freezer on cooks line **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Several cracked eggs in same container of whole shell eggs. Corrective action-manager voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has some black build up on it
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small cooler on cooks line ambient temperature 53° at time of inspection
|
4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On sugar, front counter **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee
- Basic - Equipment in poor repair. Door cracked in reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over fries in freezer, cook line **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Faucet by water heater closet
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
|
11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Make table at the far end of cook line unable to maintain proper temperatures. Ambient air temp 61°F. Also the lids on this unit is broken.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Make table at the far end of cook line. Temps range from 47°F to 56°F.Foods weren't out of temp for more than 4 hours so mgr relocated products to another cooler to get products to proper temps asap.
- High Priority - Potentially hazardous (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. Multiple foods. Mgr placed a time mark on products. **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Mgr discarded product. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Next to upright reach in coolers. **Corrected On-Site**
|
6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Across from cooking equipment.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Corrective Action, mgr coached employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg in ice bath on cook line temp 49?F.
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
- High Priority - Potentially hazardous (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. See stop sale. Raw eggs and liquid egg on cookline. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Liquid egg on cookline.
|
1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Gaskets on reach in cooler door torn and in disrepair. 6-door cooler.
- Grease build-up under cooking equipment. Fryer.
- Personal item (cellphone) stored next to microwave with other equipment.
- Critical - Sanitizer solution rexceeds maximum requierements. Toxic. 3 compartment sink. 400+ ppm.
- Critical - Slight build up of black spots on interior walls of ice machine by rear exit door. COS.
- Critical - Slimy build up on soda machine nozzles. Server area.
|
7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two door unit on cookline. Mngr called repair man during inspection, he's en route. *Do not use this cooler for potentially hazardous foods (batter, dairy products) until it's maintaining 41'F or below.*
- Critical - Food-contact surfaces and utensils not sanitized properly. dunked in sani bucket and wiped with towel Corrected On Site.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. batter cooler
- Observed food debris accumulated on kitchen floor. under equipment
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter 51'F, batter 46'F in batter cooler on cookline. Corrective Action-moved to upright reach-in (cooler thermometer reading 58'F)
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed slime in the interior of ice machine. light, top Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with grease. behind cookiing equipment
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
|
5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior
- Critical - Observed buildup of slime in the interior of ice machine. white panel on the interior top
- Critical - Observed employee use food thermometer to take food temperatures without first sanitize the thermometer. sanitizer not a minimum strength 100ppm quaternary
- Critical - Observed interior of microwave soiled. interior top
- Critical - Observed raw animal food stored over cooked food. raw fish and pork over pre-cooked bacon in upright cooler by cook line Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw hamburger over bread and potatoes in upright freezer by cook line Corrected On Site.
- Critical - Observed soil buildup inside ice bin. interior top
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pooled and shelled eggs at cook line Corrected On Site. Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm Corrected On Site.
|
12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient air 50 degrees F. on end prep top cooler, cold bar 1.
- Observed attached equipment soiled with accumulated dust and rust- fan guards in walk in.
- Observed bulk milk dispenser with dispensing tube improperly cut. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, various items- see temperatures. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, french toast batter with no time marked. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper temperature, water too hot at 130 degrees, room temperature required. Repeat Violation. Mgr. says eco lab says hot water is ok??
|
6/1/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, batter. Corrected On Site, was out of cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken soup. Re-heated on stove. Corrected On Site.
- Observed employees with no hair restraint.
- Observed employee with no beard guard/restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date. Corrected On Site.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical. Observed accumulation of scale in warewashing machine and associated equipment.
- Critical. Quaternary ammonium sanitizer not at proper temperature, water too hot at 98 degrees.
- Critical. Observed bathroom facility not clean, trash dumped all over floor- no can. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, gap under exit door.
- Critical. Observed 3 expired Food Manager Certifications.
|
1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, milk cooler. Corrected On Site. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with food residue, mixer. Repeat Violation.
- Observed dusty air conditioning vent covers in dining room. Repeat Violation.
- Critical. Observed toxic item stored by utensils at dish wash area. Corrected On Site.
|
2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name, shaker. Corrected On Site. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit, reach-in.
- Critical. Observed an open beverage container on a food preparation table.
- Critical. Observed soiled reach-in cooler gaskets, cook station.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, pot and pan rack across from dishmachine.
- Critical. Observed food-contact surfaces encrusted with soil deposits, mixer.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical. Observed handwash sink used for purposes other than handwashing, rinsing sanitizing cloth.
- Critical. Observed bathroom facility not clean, employee restroom.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions, employee restroom. Corrected On Site.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed food debris accumulated on base of kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris, kitchen. Repeat Violation.
- Observed dusty ceiling tiles and air conditioning vent covers throughout kitchen. Repeat Violation.
|
7/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about International House Of Pancakes - 36-105, 7940 103 St, Jacksonville, FL »