International House Of Pancakes

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Observed sausages hot holding on the grill at 127 F. Potentially hazardous foods must be hot held at 135 F or above. Instructed chef to increase grill temperature.
  Nota del inspector (en inglés): Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.

No se registraron infracciones en esta inspección.

• Crítica Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Observed a grease trap overflow. Sewage and wastewater must be properly disposed. Facility has called for repair and cleanup. Facility must clean and repair grease trap before contacting Environmental Health Services to be reopened.
  Nota del inspector (en inglés): Red Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Observed pancake batter on an inadequate ice bath at the cook line at 49 F. Observed cooked sausages on grill in pan at 114 F. Observed cooked sausages behind grill on plate at 79 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees stated pancake batter has been on ice for about 30 minutes, sausages on grill for about 20 minutes. Pancake batter relocated to refrigerator. Sausages on grill reheated by employee. 4 cooked sausages on plate behind grill discarded. Traulsen 2-door refrigerator measured ambient temperature of 44 F. Repair/adjust to cold hold at 41 F or below. Discussed with person in charge (PIC).
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A green placard was issued.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): No sanitizer dispensing from dishwasher at time of inspection. Ensure all food contact surfaces are kept clean and sanitized. Repair dishwasher to provide 50 ppm chlorine. Manually wash, rinse, sanitize (100 ppm chlorine or 200 ppm quaternary ammonia), air dry dishes until repaired. 50 ppm chlorine provided in dishwasher by end of inspection. Corrected on site.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A green placard was issued.
• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Observed one live cockroach adjacent to hand wash sink near 2-compartment sink. Observed one live cockroach in back underneath 3-door True refrigerator. Ensure facility is kept free of vermin at all times. The facility shall close due to live cockroaches observed at time of inspection. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, thoroughly clean to remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest control treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. Provide inspector with pest control report.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A green placard was issued.

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Observed pancake batter on an inadequate ice bath at the cook line at 49 F. Observed cooked sausages on grill in pan at 114 F. Observed cooked sausages behind grill on plate at 79 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees stated pancake batter has been on ice for about 30 minutes, sausages on grill for about 20 minutes. Pancake batter relocated to refrigerator. Sausages on grill reheated by employee. 4 cooked sausages on plate behind grill discarded. Traulsen 2-door refrigerator measured ambient temperature of 44 F. Repair/adjust to cold hold at 41 F or below. Discussed with person in charge (PIC).
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A red placard was issued.
• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): No sanitizer dispensing from dishwasher at time of inspection. Ensure all food contact surfaces are kept clean and sanitized. Repair dishwasher to provide 50 ppm chlorine. Manually wash, rinse, sanitize (100 ppm chlorine or 200 ppm quaternary ammonia), air dry dishes until repaired. 50 ppm chlorine provided in dishwasher by end of inspection. Corrected on site.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A red placard was issued.
• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Observed one live cockroach adjacent to hand wash sink near 2-compartment sink. Observed one live cockroach in back underneath 3-door True refrigerator. Ensure facility is kept free of vermin at all times. The facility shall close due to live cockroaches observed at time of inspection. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, thoroughly clean to remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest control treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. Provide inspector with pest control report.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report Or ask the food facility for the inspection report. A red placard was issued.

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Observed pancake batter on an inadequate ice bath at the cook line at 49 F. Observed cooked sausages on grill in pan at 114 F. Observed cooked sausages behind grill on plate at 79 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees stated pancake batter has been on ice for about 30 minutes, sausages on grill for about 20 minutes. Pancake batter relocated to refrigerator. Sausages on grill reheated by employee. 4 cooked sausages on plate behind grill discarded. Traulsen 2-door refrigerator measured ambient temperature of 44 F. Repair/adjust to cold hold at 41 F or below. Discussed with person in charge (PIC).
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Red placard was issued.
• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): No sanitizer dispensing from dishwasher at time of inspection. Ensure all food contact surfaces are kept clean and sanitized. Repair dishwasher to provide 50 ppm chlorine. Manually wash, rinse, sanitize (100 ppm chlorine or 200 ppm quaternary ammonia), air dry dishes until repaired. 50 ppm chlorine provided in dishwasher by end of inspection. Corrected on site.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Red placard was issued.
• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Observed one live cockroach adjacent to hand wash sink near 2-compartment sink. Observed one live cockroach in back underneath 3-door True refrigerator. Ensure facility is kept free of vermin at all times. The facility shall close due to live cockroaches observed at time of inspection. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, thoroughly clean to remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest control treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. Provide inspector with pest control report.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Red placard was issued.