IHOP 36-210

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed Shift Manager Sarah (1.5 yrs as) no Certification of Food Manager training.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on expo/ server station. Operator refilled. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink at cook line.

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. Repeat Violation

Basic - Buildup of food debris/soil residue on kitchen equipment door handles.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Raw fruits/vegetables not washed prior to preparation. Observed line cook take avocados directly from walk-in cooler to cook line and slice and serve. No washing of produce in between. Repeat Violation

Basic - Stored food not covered. Observed at walk-in freezer, beef not covered. Operator closed box. 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. Employee handled dirty dishes then proceeded to handle clean dishes- educated operator employee washed hands properly.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dirty dishes then proceeded to wash their hands for 8 seconds before plating food and handling clean utensils- educated operator,- employees washed hands properly. Corrective Action Taken

High Priority - Food with mold-like growth. See stop sale. At walk-in cooler three plastic cartons of strawberries and one honey dew melon with mold -like growth - see stop sale.

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. At cookline- pancake batter not time marked- operators time marked for remaining time. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reaching in cooler by front counter- gallon of milk opened 07:00 on 07/31/24 not date marked - operator date marked.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by front counter.

Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on in use waffle iron at cookline.

Intermediate - Non-service animals permitted in the premises of the establishment. Dog inside establishment

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. Jessica Farley 02/14/23- expired.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- Open bottle of water in reach in cooler- operator removed.

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with sticker still attached- educated operator- employee removed. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells.. Cook discarded. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.... shell eggs in water at 58F at kitchen. Cook not aware how long eggs being held out of temperature. Stop sale issue . Cook discarded eggs. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.... shell eggs in water at 58F at kitchen. Cook not aware how long eggs being held out of temperature. Stop sale issue . Cook discarded eggs. ...Taken** Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... portion cheese 51 F , portion cut tomatoes 47F in flip top reach in cooler at kitchen , Cook covered food with ice. 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. 10ppm Manager changed sanitizer bucket with new one. 75ppm Corrected On-Site

High Priority - Single-use gloves not changed after cracking shell eggs, cook engaged in touching utensils and clean dishes without changing his gloves after changing tasks or when damaged or soiled. Cook changed his gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage on grill 125°F for less than three hours at cook line. Cook reheated sausage to 165°F for hot holding. 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. Two employees expired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line Ice bath; butter packets (74°F - Cold Holding), ice not surrounding pan. Operator stated being held less than 2 hours, added ice to surround/cover pan/butter packets. Second temperature (41°F). Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand wash sink; paper towel dispenser unable to dispense. Operator provided paper towels. Corrective Action Taken

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. At walk-in cooler; commercially processed ROP salmon labeled to remove from package when thawing no longer frozen/still packaged. Operator removed from ROP. Corrected On-Site

Basic - Food stored on floor. At walk-in freezer; box of bread stored on floor. Operator removed from floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup on ceiling around fan and on floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; shredded cheese (50°F - Cold Holding), product portioned into bags and stored above top of pan in make top. Operator stated not portioned today and previously held in walk-in cooler, being held in flip top cooler 2 hours. Operator moved over filled portions to reach in cooler. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris. Observed under flat top at cook line. Discussed with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed front counter ice bath butter (60°F - Cold Holding),operator stated less than 3 hours. Operator discarded. 2)Observed at front counter Fliptop refrigerator butter 45°F due to butter being in a double insert. Operator removed the double insert. Corrective Action Taken Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed one shelf in dry storage with one cardboard. Operator removed. Corrected On-Site