At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about International House Of Pancakes?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- 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. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For International House Of Pancakes' team
Is this your place?
Welcome, International House Of Pancakes. We'll walk through this together, one item at a time. To log the fixes, claim International House Of Pancakes first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim International House Of PancakesWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: 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.The county found: “Observed sausages hot holding on the grill at 127 F. Potentially hazardous foods must be hot held at 135 F or above.…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim International House Of PancakesWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
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.
The department's words
CHSC 113996 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.
EarlierJan 22, 2026Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 21, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
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.
The department's words
CHSC 114197 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 9, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
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).
The department's words
CHSC 113996 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).
Corrected during the inspection
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.
The department's words
CHSC 114099.7 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.
Corrected during the inspection
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.
The department's words
CHSC 114259.1 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.
Corrected during the inspection
EarlierAug 7, 2024Follow-up inspectionRed placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
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).
The department's words
CHSC 113996 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).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
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.
The department's words
CHSC 114099.7 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
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.
The department's words
CHSC 114259.1 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 6, 2024Routine inspectionRed placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
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).
The department's words
CHSC 113996 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).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
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.
The department's words
CHSC 114099.7 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
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.
The department's words
CHSC 114259.1 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 9, 2023Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 7, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
EarlierJun 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 10, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pancake batter at 54F stored in bowl, stacked above prep top. Observed sausage at 129F on shelf above grill. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed pancake batter at 54F stored in bowl, stacked above prep top. Observed sausage at 129F on shelf above grill. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 15, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Action items: * under ice well to the right of prep fridge: add a catchpan with a lip to catch condensation, clean debris in floor sink * under wait station hand sink: seal back wall with plywood and place FRP over it to make it smooth and cleanable (dry rot observed) * put a plate on outlet behind dishwasher (this outlet is exposed to back splash) * minimize hose washing of floor and mop instead to reduce moisture in the kitchen * remove/clean equipment and bed mattress observed on the side of the building Correct the items within 30 days. * At this time, a hand sink will not be required to be added to the cook line. Ensure training and standard operating procedures are provided to employees regarding proper handwashing * You will not be required to submit plans regarding the changes that were made to the grills several months ago (these were placed on wheels and no longer built in). If there are any changes in operation/equipment, contact our department prior for approval to avoid cost recover fees and potential suspension of permit
The department's words
CHSC 114259.1 Action items: * under ice well to the right of prep fridge: add a catchpan with a lip to catch condensation, clean debris in floor sink * under wait station hand sink: seal back wall with plywood and place FRP over it to make it smooth and cleanable (dry rot observed) * put a plate on outlet behind dishwasher (this outlet is exposed to back splash) * minimize hose washing of floor and mop instead to reduce moisture in the kitchen * remove/clean equipment and bed mattress observed on the side of the building Correct the items within 30 days. * At this time, a hand sink will not be required to be added to the cook line. Ensure training and standard operating procedures are provided to employees regarding proper handwashing * You will not be required to submit plans regarding the changes that were made to the grills several months ago (these were placed on wheels and no longer built in). If there are any changes in operation/equipment, contact our department prior for approval to avoid cost recover fees and potential suspension of permit
EarlierFeb 28, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation not corrected. Observed one dead and one dying cockroach near the ice well at the front counter (one cockroach was inside the cabinet underneath the ice well, the other cockroach was outside this cabinet). This area has conditions conducive to the propagation of cockroaches. Pest control noted cockroaches along cookline in wall during treatment 2/27/18 and the ice wells are draining into this cabinetry where surfaces are not durable or easily cleanable (e.g. bare wood and plastic lining). The finishes in the cabinets will have to be replaced and/or plans will have to be submitted as noted in previous inspections.
The department's words
CHSC 114259.1 Major violation not corrected. Observed one dead and one dying cockroach near the ice well at the front counter (one cockroach was inside the cabinet underneath the ice well, the other cockroach was outside this cabinet). This area has conditions conducive to the propagation of cockroaches. Pest control noted cockroaches along cookline in wall during treatment 2/27/18 and the ice wells are draining into this cabinetry where surfaces are not durable or easily cleanable (e.g. bare wood and plastic lining). The finishes in the cabinets will have to be replaced and/or plans will have to be submitted as noted in previous inspections.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 22, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one live cockroach under floor mat by True freezer near the cook line. Take all legal and effective means to prevent vermin. Facility was last serviced for vermin 2/6/18. Take all actions recommended by pest control company (including sealing panels and cleaning). Have pest control treat facility again for vermin.
The department's words
CHSC 114259.1 Observed one live cockroach under floor mat by True freezer near the cook line. Take all legal and effective means to prevent vermin. Facility was last serviced for vermin 2/6/18. Take all actions recommended by pest control company (including sealing panels and cleaning). Have pest control treat facility again for vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
* Clean drying racks used for dishwasher. Built-up dirt observed on them. * Replace cutting board at griddle as this is scratched.
The department's words
CHSC 114115 * Clean drying racks used for dishwasher. Built-up dirt observed on them. * Replace cutting board at griddle as this is scratched.
Thoroughly clean kitchen. Food debris observed under griddles and grease residue observed under griddles near cutting boards.
The department's words
CHSC 114115.c Thoroughly clean kitchen. Food debris observed under griddles and grease residue observed under griddles near cutting boards.
Add more lighting to upstairs storage area where soda syrup boxes are stored. 10 foot candles of light required.
The department's words
CHSC 114252 Add more lighting to upstairs storage area where soda syrup boxes are stored. 10 foot candles of light required.
Remove all equipment unnecessary to the maintenance or operation of the facility from the premises. Old equipment noted in upstairs storage areas.
The department's words
CHSC 114257.1 Remove all equipment unnecessary to the maintenance or operation of the facility from the premises. Old equipment noted in upstairs storage areas.
Seal all cracks and holes in floors, walls, and ceiling to prevent vermin. Note that expanding foam is not an approved sealant.
The department's words
CHSC 114268 Seal all cracks and holes in floors, walls, and ceiling to prevent vermin. Note that expanding foam is not an approved sealant.
EarlierJan 23, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Did not observed employees at the cook line wash their hands after handling dirty utensils, after changing gloves, after touching dirty surfaces. Wash hands at all required times with soap and water. Dry with clean paper towels.
The department's words
CHSC 113953.3 Did not observed employees at the cook line wash their hands after handling dirty utensils, after changing gloves, after touching dirty surfaces. Wash hands at all required times with soap and water. Dry with clean paper towels.
Time as a public health control is employed for several foods on ice at the cook line, however, pooled eggs measured 43-48 F at the time marked as their start. Ensure food is 41 F or below or 135 F or greater at the beginning of the 4 hour period.
The department's words
CHSC 114000 Time as a public health control is employed for several foods on ice at the cook line, however, pooled eggs measured 43-48 F at the time marked as their start. Ensure food is 41 F or below or 135 F or greater at the beginning of the 4 hour period.
Today all wiping cloths are in sanitizing solution.
The department's words
CHSC 114099.6 Today all wiping cloths are in sanitizing solution.
Corrected during the inspection
No evidence of vermin present today, however conditions to attract and harbor vermin still exist. Continue deep cleaning throughout the kitchen to remove food debris and standing water (repair leaking plumbing). Seal all gaps and cracks as discussed. Continue with routine monitoring by a licensed pest control technician. Submit an invoice from your next service to EHS.
The department's words
CHSC 114259.1 No evidence of vermin present today, however conditions to attract and harbor vermin still exist. Continue deep cleaning throughout the kitchen to remove food debris and standing water (repair leaking plumbing). Seal all gaps and cracks as discussed. Continue with routine monitoring by a licensed pest control technician. Submit an invoice from your next service to EHS.
Lots of food in the fridge is uncovered. Cover food to prevent contamination. Do not store dry food in open bags. Once open, store in a sealable container.
The department's words
CHSC 113986 Lots of food in the fridge is uncovered. Cover food to prevent contamination. Do not store dry food in open bags. Once open, store in a sealable container.
Show 4 more
Accumulated grease and food debris observed on, inside, and under equipment. Clean thoroughly to prevent contamination and to prevent attracting vermin. Submit plans within 90 days to repair or replace counter/ cook area. Cooking equipment must be movable and easily cleanable. All refrigeration, including prep-refrigeration must work - hold food at 41 F or below. A hand sink is required in all food prep areas, including at the cook line.
The department's words
CHSC 114175 Accumulated grease and food debris observed on, inside, and under equipment. Clean thoroughly to prevent contamination and to prevent attracting vermin. Submit plans within 90 days to repair or replace counter/ cook area. Cooking equipment must be movable and easily cleanable. All refrigeration, including prep-refrigeration must work - hold food at 41 F or below. A hand sink is required in all food prep areas, including at the cook line.
Repair leaks in plumbing under the dishwasher and in hose nozzle by the ice machine to prevent standing water.
The department's words
CHSC 114190 Repair leaks in plumbing under the dishwasher and in hose nozzle by the ice machine to prevent standing water.
Clean the facility thoroughly to remove all accumulated grease, food debris, and standing water.
The department's words
CHSC 114257 Clean the facility thoroughly to remove all accumulated grease, food debris, and standing water.
Seal all holes in walls, gaps between tiles and the wall, replace grout where missing between tiles, etc. to prevent harborage of roaches. The manager states that the front cabinetry is going to be repaired .
The department's words
CHSC 114259 Seal all holes in walls, gaps between tiles and the wall, replace grout where missing between tiles, etc. to prevent harborage of roaches. The manager states that the front cabinetry is going to be repaired .
EarlierJan 19, 2017Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Very soiled (black) wiping cloth used to wipe down cutting board without sanitizer. Always place in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. Launder wiping cloths at the cook line and sanitize cutting boards.
The department's words
CHSC 114099.6 Very soiled (black) wiping cloth used to wipe down cutting board without sanitizer. Always place in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. Launder wiping cloths at the cook line and sanitize cutting boards.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dead roaches observed under the dishwasher, under deep fryer, and under the wait station (under unused drinking water tap). Also observed dry rodent droppings under the rear wait station. The facility was treated for roaches on 1/10/17, however, conditions to attract and harbor roaches still exist. Remove dead roaches and monitor for new activity. Wash, rinse, and sanitize all food contact surfaces.
The department's words
CHSC 114259.1 Dead roaches observed under the dishwasher, under deep fryer, and under the wait station (under unused drinking water tap). Also observed dry rodent droppings under the rear wait station. The facility was treated for roaches on 1/10/17, however, conditions to attract and harbor roaches still exist. Remove dead roaches and monitor for new activity. Wash, rinse, and sanitize all food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Did not observed employees at the cook line wash their hands after handling dirty utensils, after changing gloves, after touching dirty surfaces. Wash hands at all required times with soap and water. Dry with clean paper towels.
The department's words
CHSC 113953.3 Did not observed employees at the cook line wash their hands after handling dirty utensils, after changing gloves, after touching dirty surfaces. Wash hands at all required times with soap and water. Dry with clean paper towels.
Time as a public health control is employed for several foods on ice at the cook line, however, pooled eggs measured 43-48 F at the time marked as their start. Ensure food is 41 F or below or 135 F or greater at the beginning of the 4 hour period.
The department's words
CHSC 114000 Time as a public health control is employed for several foods on ice at the cook line, however, pooled eggs measured 43-48 F at the time marked as their start. Ensure food is 41 F or below or 135 F or greater at the beginning of the 4 hour period.
Lots of food in the fridge is uncovered. Cover food to prevent contamination. Do not store dry food in open bags. Once open, store in a sealable container.
The department's words
CHSC 113986 Lots of food in the fridge is uncovered. Cover food to prevent contamination. Do not store dry food in open bags. Once open, store in a sealable container.
Accumulated grease and food debris observed on, inside, and under equipment. Clean thoroughly to prevent contamination and to prevent attracting vermin.
The department's words
CHSC 114175 Accumulated grease and food debris observed on, inside, and under equipment. Clean thoroughly to prevent contamination and to prevent attracting vermin.
Repair leaks in plumbing under the dishwasher and in hose nozzle by the ice machine to prevent standing water.
The department's words
CHSC 114190 Repair leaks in plumbing under the dishwasher and in hose nozzle by the ice machine to prevent standing water.
Show 2 more
Clean the facility thoroughly to remove all accumulated grease, food debris, and standing water.
The department's words
CHSC 114257 Clean the facility thoroughly to remove all accumulated grease, food debris, and standing water.
Seal all holes in walls, gaps between tiles and the wall, replace grout where missing between tiles, etc. to prevent harborage of roaches. The manager states that the front cabinetry is going to be repaired .
The department's words
CHSC 114259 Seal all holes in walls, gaps between tiles and the wall, replace grout where missing between tiles, etc. to prevent harborage of roaches. The manager states that the front cabinetry is going to be repaired .
EarlierOct 23, 2015Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113953
The department's words
Code CHSC 113953
Corrected during the inspection
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Batter and eggs at the cookline not marked, but were just placed out (on the counter). Mark all food with the time it was removed from refrigeration.
The department's words
CHSC 114000 Batter and eggs at the cookline not marked, but were just placed out (on the counter). Mark all food with the time it was removed from refrigeration.
Code CHSC 114097
The department's words
Code CHSC 114097
Corrected during the inspection
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
Show 6 more
Code CHSC 113986
The department's words
Code CHSC 113986
Corrected during the inspection
Code CHSC 114175
The department's words
Code CHSC 114175
Corrected during the inspection
Code CHSC 114252
The department's words
Code CHSC 114252
Corrected during the inspection
Code CHSC 114190
The department's words
Code CHSC 114190
Corrected during the inspection
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Corrected during the inspection
Seal gaps around back doors upstairs and downstairs.
The department's words
CHSC 114257 Seal gaps around back doors upstairs and downstairs.
EarlierSep 28, 2015Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
The paper towel dispenser in the ladies bathroom is not working. Repair immediately to provide paper towels for proper hand washing.
The department's words
CHSC 113953 The paper towel dispenser in the ladies bathroom is not working. Repair immediately to provide paper towels for proper hand washing.
Food in the 2-door Traulsen fridge at the cook line measured 45-49 F. Immediately lower the temperature. Maintain cold temps at 41 F or below. Ensure that refrigerator doors are kept closed. Mashed potatoes on the counter measured 92 F and were prepared approx. 20 minutes prior. Hold hot at 135 F or above, cold at 41 F or below, or use time as a public health control. Pooled eggs measured 53 F in a melted ice bath (see instructions above).
The department's words
CHSC 113996 Food in the 2-door Traulsen fridge at the cook line measured 45-49 F. Immediately lower the temperature. Maintain cold temps at 41 F or below. Ensure that refrigerator doors are kept closed. Mashed potatoes on the counter measured 92 F and were prepared approx. 20 minutes prior. Hold hot at 135 F or above, cold at 41 F or below, or use time as a public health control. Pooled eggs measured 53 F in a melted ice bath (see instructions above).
Sliced tomatoes and batter at the pancake station measured 60 F and 61 F and were not labeled. To use TPHC, complete the standard operating procedures form and use logs or mark containers with the time food is removed from refrigeration. Discard all food 4 hour after that time.
The department's words
CHSC 114000 Sliced tomatoes and batter at the pancake station measured 60 F and 61 F and were not labeled. To use TPHC, complete the standard operating procedures form and use logs or mark containers with the time food is removed from refrigeration. Discard all food 4 hour after that time.
Clean mold observed inside the ice machine. Clean or replace grease-encrusted pans.
The department's words
CHSC 114097 Clean mold observed inside the ice machine. Clean or replace grease-encrusted pans.
Some flies observed in the kitchen. Sanitize all surfaces touched by flies. Dead cockroaches observed under the salad bar. Remove all dead roaches. Repair/replace damaged cabinet bottom and monitor for new activity. Pest report shows no signs of activity.
The department's words
CHSC 114259.1 Some flies observed in the kitchen. Sanitize all surfaces touched by flies. Dead cockroaches observed under the salad bar. Remove all dead roaches. Repair/replace damaged cabinet bottom and monitor for new activity. Pest report shows no signs of activity.
Show 6 more
Some food observed uncovered in the 2-door Traulsen by the cook line. Cover food to prevent contamination.
The department's words
CHSC 113986 Some food observed uncovered in the 2-door Traulsen by the cook line. Cover food to prevent contamination.
Repair broken tray inside the ice machine. Repair the 3-door Traulsen freezer that is leaking. Walk-in walls/ceiling have chipping paint. Repair to prevent contamination of food.
The department's words
CHSC 114175 Repair broken tray inside the ice machine. Repair the 3-door Traulsen freezer that is leaking. Walk-in walls/ceiling have chipping paint. Repair to prevent contamination of food.
Replace burned out light bulbs.
The department's words
CHSC 114252 Replace burned out light bulbs.
Repair leak in plumbing under the wait station hand sink to prevent standing water, which can attract vermin.
The department's words
CHSC 114190 Repair leak in plumbing under the wait station hand sink to prevent standing water, which can attract vermin.
Clean garbage bin and area to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean garbage bin and area to prevent attracting vermin.
Replace grout between tiles as necessary to prevent pooling water/food. Seal gaps around back doors upstairs and downstairs. Clean all floor sinks.
The department's words
CHSC 114257 Replace grout between tiles as necessary to prevent pooling water/food. Seal gaps around back doors upstairs and downstairs. Clean all floor sinks.
EarlierMay 21, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed soiled utensils in the dipper well filled with water, but the water was not running. Water to dipper well must run continuously while in use to wash debris off utensils.
The department's words
CHSC 114119 Observed soiled utensils in the dipper well filled with water, but the water was not running. Water to dipper well must run continuously while in use to wash debris off utensils.
Provide display thermometers to the warmest part of all refrigeration units. Two Beverage Air fridges in the front do not have display thermometers.
The department's words
CHSC 114157 Provide display thermometers to the warmest part of all refrigeration units. Two Beverage Air fridges in the front do not have display thermometers.
Clean accumulated food debris and grime observed under the 3-compartment sink.
The department's words
CHSC 114257 Clean accumulated food debris and grime observed under the 3-compartment sink.
Repair/replace missing grout between tiles in kitchen to prevent accumulation of food debris and water which can attract vermin (complete work within 6 months).
The department's words
CHSC 114268 Repair/replace missing grout between tiles in kitchen to prevent accumulation of food debris and water which can attract vermin (complete work within 6 months).
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of International House Of Pancakes, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let International House Of Pancakes know
Ask for the manager. International House Of Pancakes can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run International House Of Pancakes?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10234.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.