IHOP RESTAURANT #36-219

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on waitstaff area butter pats (63F - Cold Holding). Person in charge stated they had Ben out for approximately 3 hours and placed back in reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled in dishwasher area . Person in charge stated it was sanitizer and labeled accordingly. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.observed on reach in coolers in main kitchen area door handles soiled with grease.

Basic - Floor area covered with standing water by walk-in cooler.Person in charge mopped. Corrected On-Site

Basic - Single-service articles improperly stored.observed coffee filters not covered in food container. Person in charge covered. Corrected On-Site

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.observed in dish washing machine area Dishwasher (Chlorine 000ppm); ; Dishwasher Person in charge primed sanitizer and (Chlorine recheck 100ppm) Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. observed on cooks line pancake batter not time stamped . person in charge voluntarily discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on front line in wait staff area butter pats (58F - Cold Holding). Person in charge stated they were placed there at 6am. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front line in wait staff area butter pats (58F - Cold Holding). Person in charge stated they were placed there at 6am. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint

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 and the time removed from temperature control cannot be determined. See stop sale.observed on cooks line pancake batter not time stamped . person in charge voluntarily discarded.

Intermediate - No paper towels or mechanical hand drying device provided at 2 handwashing sink in main kitchen area Person in charge filled towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. James and rashadd

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed on 2 employees cooking food multiple wrist bands on wrist. Employees removed and washed hands. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.employee put on guard and washed hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood soiled with grease.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in reach in cooler on cooks line 2 cracked shell eggs. Person in charge voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on waitstaff line butter pats (70F - Cold Holding)educated Person in charge on cold holding foods. Person in charge stated the butter was out for approximately 1 hour and placed them in the walk-in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler on cooks line mold like substance on gaskets. Person in charge cleaned gaskets. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in main kitchen area on cooks line cell phone on cutting board. Person in charge removed cell phone and washed and sanitized cutting board. Corrected On-Site

Basic - Single-service articles improperly stored. Observed in front kitchen area coffee on top of coffee machine not protected. Person in charge placed in plastic bag. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler in back kitchen area Potatoes (48F - Cooling) Person in charge stated they were placed in the Walk in cooler at 1:00am on 3/13/24. Educated Person in charge on cooling procedures cooked foods and emailed a copy of the handout to Person in charge. Person in charge voluntarily discarded food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area Reach in cooler raw Shell Eggs over Pasteurized Egg whites. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Shell Eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler in back kitchen area Potatoes (48F - Cooling) Person in charge stated they were placed in the Walk in cooler at 1:00am on 3/13/24. Educated Person in charge on cooling procedures cooked foods and emailed a copy of the handout to Person in charge. Person in charge voluntarily discarded food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill hood filters soiled with grease.

Basic - Wet mop not stored in a manner to allow the mop to dry in back kitchen area by mop sink. Person in charge inverted. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in dish area employees washing dishes went from soiled dishes to clean dishes and touched cleaned dishes and failed to wash hands. Educated Person in charge on Handwashing procedures. Employee washed hands and put on clean gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area across from grill Butter (79F - Cold Holding) Person in charge stated he forgot to time mark the butter and was out at room temperature since 5:00am. Educated Person in charge on time marking TCS foods. Person in charge voluntarily discarded butter.

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 and the time removed from temperature control cannot be determined. See stop sale. Observed in main kitchen area across from grill Butter (79F - Cold Holding) Person in charge stated he forgot to time mark the butter and was out at room temperature since 5:00am. Educated Person in charge on time marking TCS foods. Person in charge voluntarily discarded butter.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changed garbage,removed soiled gloves and put on clean gloves no Handwashing. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed watches on employee preparing food in main kitchen area.

Basic - Food stored on floor in Walk in freezer. Bread. Person in charge removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed. Over grill area and fryers hood soiled with grease.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook grabbed clean gloves and did not wash hands. Manager had employee discard soiled gloves,wash hands and put on clean gloves. Manager also explained proper protocol for Handwashing and glove use. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on food preparation table above food items. Manager moved sanitizer bucket. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile behind Reach in cooler on cooks line. Observed loose ceiling tile around Dishwashing machine area with an approximately 1"opening in multiple areas.

Basic - Cove molding at floor/wall juncture broken/missing. Observed between Walkin cooler and mixer (1) tile broken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed green board on drying rack with buildup of cut marks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed Walkin freezer floor in disrepair, loose connections in center of floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice beginning to buildup around compressor on ceiling.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters opened and not inverted. Employee corrected by placing lid over filters. Corrected On-Site