International House of Pancakes, 4764 Valley View Blvd NW, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: International House of Pancakes
Address: 4764 Valley View Blvd NW, Roanoke, Virginia
Phone: (540) 265-4289
Total inspections: 9
Last inspection: Mar 6, 2009

Restaurant representatives - add corrected or new information about International House of Pancakes, 4764 Valley View Blvd NW, Roanoke, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0820 A 2 - Critical Repeat FOOD cold holding at improper temperatures. The refrigerators had just been restocked and temperatures and temperatures had gone down in the coolers by the end of the inspections when temps were rechecked.
March 06, 2009Routine11Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0820 A 1 - Corrected During Inspection Critical Link sausages hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Food in salad cooler cold holding at improper temperatures
October 27, 2008Routine21Details / Comments
  • 0820 A 2 - Critical FOOD in back top prep, salad prep and second reach in cooler cold holding at improper temperatures
  • 1570 - The inside of the lid of the salad prep unit was observed in a condition that prevents necessary maintenance and easy cleaning.
June 05, 2008Routine11Details / Comments
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0820 1 - Corrected During Inspection Critical White gravy hot holding at improper temperatures.
  • 0820 2 - Critical FOOD in the salad prep cold holding at improper temperatures
January 03, 2008Routine21Details / Comments
  • 0820 - Critical Repeat FOOD in walk in refrigerator and under salad prep cold holding at improper temperatures. The prep unit at the far end is not in use and thermometers in the unit read 40 on the top portion and 49 under. This unit appears to be unable to maintain proper temperature.
  • 3170 - Repeat Walls and floors are not maintained in good repair
August 31, 2007Follow-up11Details / Comments
  • 0550 - In-use utensils improperly stored between use. Knives are stored between equipment and all dipper wells were turned off.
  • 0820 - Critical Sausage hot holding at improper temperatures.
  • 0820 - Critical Repeat FOOD in both line end sandwich units, walk in refrigerator, salad prep unit, walk in refrigerator, and tropicana prep unit cold holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives
  • 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  • 3170 - Walls and floors are not maintained in good repair
August 29, 2007Routine32Details / Comments
No violation noted during this evaluation. April 23, 2007Follow-up00Details / Comments
  • 0820 - Critical Repeat Far end prep unit in kitchen cold holding at improper temperatures.
  • 2830 - Floor and wall juncture in walk in and mop sink area not sealed.
April 20, 2007Pre-Opening11Details / Comments
  • 0820 - Critical FOOD in salad prep on the bottom cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the bottom of the far end prep unit.
  • 3170 - Cove molding in the walk in refrigerator and floor at the back door is not maintained in good repair
April 13, 2007Routine12Details / Comments

March 06, 2009 (Routine)



Violations:
  • 0550 - Repeat In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0820 A 2 - Critical Repeat FOOD cold holding at improper temperatures. The refrigerators had just been restocked and temperatures and temperatures had gone down in the coolers by the end of the inspections when temps were rechecked.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Temperature logs are done each day. The logs for today done at 6 am showed teh walk in as 35, reach in was 34 and equipment was recovering from being restocked by the end of inspection.

October 27, 2008 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0820 A 1 - Corrected During Inspection Critical Link sausages hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Repeat Food in salad cooler cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

June 05, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical FOOD in back top prep, salad prep and second reach in cooler cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - The inside of the lid of the salad prep unit was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the inside of the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
check the dish machine this afternoon and tomorrow to be sure that the sanitizer level is within limits

January 03, 2008 (Routine)



Violations:
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0820 1 - Corrected During Inspection Critical White gravy hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 2 - Critical FOOD in the salad prep cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

August 31, 2007 (Follow-up)



Violations:
  • 0820 - Critical Repeat FOOD in walk in refrigerator and under salad prep cold holding at improper temperatures. The prep unit at the far end is not in use and thermometers in the unit read 40 on the top portion and 49 under. This unit appears to be unable to maintain proper temperature.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Time is being used as a control on prep units. Owner plans to replace the far end prep unit per manager.
  • 3170 - Repeat Walls and floors are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 29, 2007 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use. Knives are stored between equipment and all dipper wells were turned off.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0820 - Critical Sausage hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat FOOD in both line end sandwich units, walk in refrigerator, salad prep unit, walk in refrigerator, and tropicana prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives
    Clean and sanitize these surfaces for food contact.
  • 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 3170 - Walls and floors are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 23, 2007 (Follow-up)

Comments:
Issue permit

April 20, 2007 (Pre-Opening)



Violations:
  • 0820 - Critical Repeat Far end prep unit in kitchen cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 2830 - Floor and wall juncture in walk in and mop sink area not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
Comments:
Repair prep unit to maintain food at 41 degrees F or below.

April 13, 2007 (Routine)



Violations:
  • 0820 - Critical FOOD in salad prep on the bottom cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the bottom of the far end prep unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3170 - Cove molding in the walk in refrigerator and floor at the back door is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Good job with dating and time marking
Call for reinspection when floor repairs and salad prep unit is repaired to maintain food at or below 41 degrees. Permit will be issued when these violations are resolved and inspected.

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