IHOP 36-249

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Grits (98F - Hot Holding) in crockpot that had been unplugged. Operator removed and started to reheat on stove. Plugged crockpot back in. Reheated to 172F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Operator placed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sausage links (111F - Hot Holding) and bacon not yet crisped (109F - Hot Holding) stored on metal pan at grill in kitchen. Foods prepared less than one hour per operator. Operator discarded. Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, or dust. Warning

Basic - Light not functioning. Observed three lights not functioning at the hood above cookline and fryers in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed beneath cook line equipment in kitchen. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw eggs changed his gloves did not wash hands. Spoke with cook about the importance of washing hands and cook washed hands. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg on cook line, manager threw away.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53F squeeze tube of vanilla cream in wait staff cold holding with label that states must be held at 41F. employee moved to reach in on wait staff line 9:52 am, 2nd temperature 42F at 11:00 a.m. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Buttermilk pancake mix not date or time marked. Operator placed correct time labels on pancake mix. .*Corrected On-Site Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Full sanitizer bucket stored on cook line . Employee moved bucket to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One customer plate on cook line soiled with unknown debris. Manager moved to dish area. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Brillo sponges in hand wash sink in wait staff area. Employee removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on cook line soiled. Stove top in egg station has heavy build up of debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled shelves last reach in cooler on cook line.

Basic - Cooks line Reach-in coolers interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Ice buildup in reach-in freezer on cooks line. Repeat Violation

Basic - Interior of microwave on cooks line has accumulation of grease/food debris. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw egg based French toast batter and cracked eggs stored above cut fruit in reach in cooler on cooks line. Egg whites over produce in walk in cooler. Operator removed Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink in dish area not working/unable to dispense paper towels.

Basic - Buildup of food debris/soil residue on equipment door handles. On reach in cooler door handle located at end of cooks line Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cooks line engaging in food preparation without hair restraint

Basic - Floor under dish machine soiled/has accumulation of debris.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave above cooks line prep cooler interior soiled Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan guards soiled -yellow floor fan/blower on cooks line soiled Repeat Violation

Basic - Reach-in cooler and freezer on cooks line interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Stored food not covered. Frozen chicken tenders removed from original packaging and stored in plastic cambro container uncovered.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, ran 2 more cycles, still 0 ppm, operator will call technician.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs with gloves on, put bun on grill without changing gloves, see stop sale Cooked took off gloves and washed hands Corrective Action Taken

High Priority - Food-contact surfaces not sanitized properly after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife on cook line was wiped with sanitized towel, used to cut banana while still wet, discussed proper wash, rinse, sanitize with manager on duty

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Banana cut on wet cutting board, cook had just wiped board and knife with sanitizer and did not let it dry before use. Cook cracked eggs with gloves on, put bun on grill without changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lift top cooler on cook line, pans over filled approximately 39 minutes ago -shredded cheese (60F - Cold Holding); portioned diced ham, operator moved food back to walk in cooler Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium kit for towel buckets

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in vertical cooler on cooked line

Basic - Employee with no hair restraint while engaging in food preparation. 1 cook Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cook line still have stickers on them, not properly washed. Discussed with manager on duty, took avocados back to prep area. will re-wash avocados. Corrective Action Taken

Basic - Ceiling vents soiled with accumulated dust. In dish machine area over dry dish rack.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cook line Interior of reach in cooler next to vertical cooler on cook line soiled. Operator cleaned microwaves during inspection- corrected on site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach in coolers in cook line area Gasket on walk in cooler Operator had employee clean gaskets during inspection. Corrected On-Site

Basic - Open dumpster lid. Drain plug missing. Garbage on ground in dumpster area.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in cook line area. Operator inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat soups and sauces in walk in cooler. Operator corrected storage shelves. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink. Operator hung mop to dry. Corrected On-Site

Basic - Interior of microwave has accumulation of food debris. Operator cleaned at the microwave at time of inspection. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues. Operator had interior of reach in cooler at time of inspection. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Sanitizer bucket is half full. Operator called Ecolab. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has ordered test strips for the SMARTPOWER Sink and Surface cleaner. Corrective Action Taken