International House Of Pancake, #496, 980 Edwards Ferry Rd, Leesburg, VA 20175 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: International House of Pancake, #496
Address: 980 Edwards Ferry Rd, Leesburg, VA 20175
Type: Full Service Restaurant
Phone: 703 779-7501
Total inspections: 5
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type
chlorine concentration at dish machine 50 ppm, 3-comp sink quat sanitizer at 350 ppm, very well maintained facility
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: items in the low boy cooler at the salad station are cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
12/02/2015Routine
We received a complaint on 6/22/2015 that a customer found a roach in her blueberry pancake Saturday morning (6/22/2015).
The manager said the server told him that it was a drainfly on her plate. I walked through the kitchen and did not find any evidence of an insect problem. I did observe a couple of houseflies, but none on any food. The only uncovered foods I observed were on the grills. There was no evidence of insects in the pancake batter.
The pest control company invoice indicated an inspection was conducted on 6/24/2015 and they found no pest activity.
No violation noted during this evaluation.		07/01/2015Complaint
Received a complaint that a customer came in Saturday morning between 3-4 am and the ranch dressing she ordered with her wings was stringy. The buttermilk ranch dressing is commercially processed by Marzetti. Dressings are delivered in bags and placed into containers/pitchers to serve it from. I did not see anything unusual or stringy about the ranch dressing. Can not confirm the complaint.
No violation noted during this evaluation.		04/22/2015Complaint
Chlorine concentration is dish machine measured at 50 ppm.
Quat sanitizer in 3-vat sink measured at 200 ppm.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. I gave the manager handouts and told him to make sure all of the employees are aware of these requirements as well.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his hands before handling cleaned and sanitized dishes and utensils, after handling soiled dishes and touching the leftovers on those dishes.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors throughout the kitchen have accumulations of grease, food and debris.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Clean today.
02/18/2015Routine
Quat sanitizer in 3-vat sink measured at 300 ppm.
Chlorine concentration in dishwasher measured at 75 ppm.
All burgers are cooked to 155 F, they do not prepare them medium-rare or less.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed with the person-in-charge and gave her handouts to make sure employees are also aware of these requirements.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed: observed employee handling dirty dishes then rinse his hands in dirty rinse bin water at 3-vat sink and wipe his hands on his apron prior to handling cleaned and sanitized dishes.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed employee handling raw fish with gloves and not wash hands prior to donning new gloves and handling ready-to-eat foods.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
10/02/2013Risk Factor

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