Restaurant · Wake County, NC

International House Of Pancakes

Name: International House Of Pancakes
Address: 1450 Us 70 Hwy, Wake County, NC

1450 Us 70 Hwy

Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Mar 25, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- At the waitstaff stationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- At the waitstaff station; observed a cup stored in the handwash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- item removed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Several Noted overstacked cups of diced tomato and sour cream were measuring between 44-50 F. According to PIC; TCS items were prepped the day prior to inspection. Maintain TCS foods in cold holding at 41F or less. CDI- Items discarded

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

majorCode 6-501.111 Controlling Pests (Pf)- Observed roaches hiding behind the chemical dish machine. According to facility recordsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf)- Observed roaches hiding behind the chemical dish machine. According to facility records; noted facility treated by Ecolab on 3/18. Keep the premises free of insects; rodents; and other pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched and scored cutting boards on the make line. Ensure all cutting boards are smooth and easily cleanable. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- In the walk-in freezerCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched and scored cutting boards on the make line. Ensure all cutting boards are smooth and easily cleanable. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- In the walk-in freezer; observed some ice build up along the condenser line. Place a work order for condenser line. Ensure all equipment maintained in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Noted personal coffee cup stored on prep tables surfaces near cook line. Employee beverages and personal items shall be stored away and below any food; utensils and food service preparation equipment; to prevent contamination of food; utensils and clean equipment.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 25, 2026 · Original Source

1 - Inspection

Aug 4, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Upon arrival; no paper towels available at the handwashing sink located at the service station area. Ensure all handwashing sinks are equipped with paper towels and soap. CDI- Instructed PIC to replace. 6-301.11; Priority Foundation; No soap available at the service station handwashing sink. Noted sanitizer container placed where soap should have been. Ensure all handwashing sinks are equipped with soap and paper towels. CDI- Soap replaced

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Several TCS items were temping above 41 F in the walk-in cooler (see temp log). On average; TCS items were measuring between 44-50 F in the walk-in cooler. Noted ambient air for walk-in cooler was 48 F. Maintain TCS foods in cold holding at 41F or less. PIC promptly contacted technician. Verification visit will be made by August 6th to ensure repairs completed. Items temping above 45 F were voluntarily discarded. Items reading below 45 F were iced down to rapidly cool.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Equipment and containers are not being air dried and were observed stacked wet. 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

Observation: Equipment and containers are not being air dried and were observed stacked wet. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; The walk-in cooler is not able to maintain 41F or below. Noted ambient air for walk-in cooler was 48 F. EHS instructed PIC to relocate TCS items into alternate coolers until repairs on walk-in cooler completed. Continue to monitor refrigerator and ensure no temperature control safety food products are stored within. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Ensure all TCS food items are maintained at 41 F for cold holding. Noted technician working on repairs during inspection. EHS will conduct a verification visit to confirm repairs by August 6th.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Noted sliding doors were left opened on Outside dumpster unit. Keep outside dumpster and recyclable unit sliding doors and top lids closed in between use.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 4, 2025 · Original Source

1 - Inspection

Mar 3, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: Missing a thermometer in the front prep refrigeration unit. Provide a thermometer that is readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Mar 3, 2025 · Original Source

1 - Inspection

Sep 20, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 Core: Ice scoop is lying flat in the ice bin. Keep the handle up on the ice scoop or keep it in a clean and dry location. The handle was placed up in the ice bin once REHS spoke to the PIC.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Priority: Mixed shredded cheese is 41-43F and macaroni and cheese is 41-48F in the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The top layer of the mixed shredded and macaroni and cheese were moved to the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 20, 2024 · Original Source

1 - Inspection

Feb 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

criticalCode Observation: Cut pork sausage was placed double panned in the steamtable and was not able to hold 135F and observed at 122F. 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Cut pork sausage was placed double panned in the steamtable and was not able to hold 135F and observed at 122F. 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above; except that roasts cooked to a temperature and for a time specified in par. 3 401.11(B) CDI: Operator discarded product during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Refrigeration thermometers were stored in the back of the refrigerator and not in the warmest part of the unit which is at the top and front. 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Refrigeration thermometers were stored in the back of the refrigerator and not in the warmest part of the unit which is at the top and front. 4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. General Comment: It was also noted that some units were missing an accurate thermometer which were replaced during inspection.;

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode Observation: Grill scrapers with accumulated food products are stored between grills. In use knives are sored under equipment. Ensure all utensils that are in use in contact with food are stored on a clean surface. 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Grill scrapers with accumulated food products are stored between grills. In use knives are sored under equipment. Ensure all utensils that are in use in contact with food are stored on a clean surface. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section; in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11; CDI: Operator moved utensils

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode Observation: Equipment and containers are not being air dried and were observed stacked wet. 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode Observation: The wait station prep refrigerator i snot able to maintain 41F or belowCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The wait station prep refrigerator i snot able to maintain 41F or below; Continue to monitor refrigerator and ensure no temperature control safety food products are stored within. Observed cut fruit at 49F that was discarded. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Wall area under dish machine has accumulation of debris. 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Wall area under dish machine has accumulation of debris. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 9, 2024 · Original Source