IHOP 36-214

High Priority - Employee switched from working with raw food to ready-to-eat food without washing. Cook touched undercooked poached eggs and then plated ready to eat bacon. Cook went to wash his hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Communicated beef was stored over raw bacon. Corrected On-Site

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 0ppm sink and surface in triple sink.Operator will use chlorine

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed Raw bacon on grill and then plated ready to eat waffle, without changing gloves. Cook went to wash his hands and changed his gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler at the farthest end of the cook line.Crepes (53F - Cold Holding.Not prepared or portioned today.In the cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at the farthest end of the cook line.Crepes (53F - Cold Holding.Not prepared or portioned today.In the cooler overnight.Operator was instructed to throw out. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager did not know symptoms of illness.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. PIC has no knowledge of cooking temperatures for pork and ground beef.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at expo lines handwashing sink. Corrected On-Site

Basic - Raw avocados not washed on cook line prior to preparation.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. 0ppm sink and surface bucket at wait station.Operator set up first solution at 75 ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ground beef in reach in cooler across stove. Operator placed shell eggs in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 479F-51F, in wait station for less than 4 hours. Operator added ice. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed 200+ chlorine in triple sink. Operator set up sink and surface cleaner at 700ppm. Corrected On-Site

High Priority - Cook cracked raw shell eggs and then handled ready-to-eat plated pancakes without washing hands. Cook went to wash his hands. Corrected On-Site Warning

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 0ppm. Warning

Intermediate - No soap provided at handwash sink next to entrance to kitchen and cook line. Operator provided. Corrected On-Site Warning

Intermediate - Spray bottle containing bleach not labeled in chemical storage. Operator labeled. Corrected On-Site Warning

Basic - Interior of microwave has accumulation of food debris, on cook line. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside next to back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 107F in wait area. Operator turned on water heater. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham (114F - Hot Holding); cook line. Out less than 4 hours. Reheated to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juice dispensers

Intermediate - Handwash sink used for purposes other than handwashing. Utensils and blue wiping cloths in hand sink next to register

Intermediate - Non-pitting surface rust on food-contact equipment. In use Salt shakers on tables in dining room/ salt shakers not in use contain rust around rims and lids

Basic - Floor soiled/has accumulation of debris. Around mixer in prep area At dish wash area

Basic - Old labels stuck to food containers after cleaning. Plastic container on drying rack Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados with stickers on cook line

Basic - Stored food not covered. Icecream in freezer chest next to milk shake machine

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 0ppm. Operator set up triple sink with 700ppm sink and surface cleaner.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey bacon over ham in walk in cooler. Manager reversed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Next to grill. Manager removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak stored above raw salmon in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator showed class scheduled for next weekRepeat Violation Corrective Action Taken Repeat Violation

Basic - Reach-in cooler shelves have accumulation of soil residues. Observed at 4 door reach in on cook line

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed at 1 door stainless on cook line. Foods temped 41°F or below. Operator states defrost cycle is extended and has service call in Corrective Action Taken

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 container containing chlorine too old no chlorine 0ppm. Manager switched to a fresh container 75ppm. Corrected On-Site

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

Basic - Standing water in bottom of last reach-in-cooler on the right at cook line.

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strenght listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Dodecylbenzenesulfonic Acid used to sanitize dishes in triple sink. Label reads : for non-food contact surface. Spoke with Enders. Operator set up triple sink with 75ppm chlorine and contacted chemical sanitizer purveyor for advice and to switch to a food contact surface sanitizer. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid butter 93°F, for less than 2 hours. Operator reheated butter to 167°F, for hot holding above 135°F. Corrected On-Site

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

Intermediate - No soap provided at handwash sink, in kitchen. Operator provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.