IHOP 36-207

Basic - Dead roaches on premises. 50 dead flies on floor in entire kitchen. 10 dead flies on floor in dining room Operator cleaned them all and sanitized the area Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, portioned turkey (45F - Cold Holding)moved to freezer, cooled to 37F Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of reach in cooler by expo line-pork gravy in soufflé cup (117F - Hot Holding); cheese sauce in soufflé cup (113F - Hot Holding)put on top of cooler approximately 1 hour ago, moved to walk in freezer, recheck, gravy 71F, cheese sauce 459F, operator discarded Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer on end of cook line- raw breaded chicken over fish and French fries

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In roc on cook line - portioned beef (45F - Cold Holding); sliced tomatoes (44F - Cold Holding); portioned chicken (45F - Cold Holding);recheck beef 41F, chicken 41F, sliced tomatoes 45F, pans too full, discussed with manager on duty Corrective Action Taken Repeat Violation

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. sausage kink on flat top grill 118F, heated 20 minutes ago, operator put time mark on.

Intermediate - Food-contact surface soiled with food debris, grease. Top of 4 burner stove

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then clean dishes without washing hands, manager watched as it happened and addressed it with employee

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding) in reach in cooler on cook line, food is stocked over the pan, manager removed and put in walk in cooler. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Old labels stuck to food containers after cleaning. Old labels on container as it came out of the dish machine, discussed with employee to make sure labels are removed before cleaning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold hold unit by stove- egg whites (45F - Cold Holding), manager moved to walk in cooler Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Bernice G.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove top Fry basket

Basic - Raw fruits/vegetables not washed prior to preparation. Stickers on avocados in reach in cooler, operator moved to prep area, removed stickers and washed avocados. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then touched utensils without washing hands

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on phone then put gloves on and started preparing food without washing hands

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (118F - Hot Holding) on cook line, employee voluntarily discarded

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form DBPR Form HR 5022-090 not filled out for butter being held on time

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler Cutting board on grill

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage at 112f on cook station, reheated to 177f corrected on site. Butter being held at 76f, stop sale. Plant Foods (50F - Cold Holding); cut fruit (49F - Cold Holding); Plant Foods (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (50F - Cold Holding); cut fruit (49F - Cold Holding); diced tomatoes(48F - Cold Holding); sausage Pattie's (47f - cold holding) tomatoes retempt at 39f, diced tomatoes retempt at 40f; sausage Pattie's retempt at 40f Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter being held on cook line marked for Sunday 5/21/2023.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Floors behind and between moveable or accessible equipment soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer on cook line

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple pieces of equipment soiled on outer surfaces, non food contact. Fan unit in reach in, two door cooler, soiled.

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of raw tomatoes stored above diced onions in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets in cook line at 0ppm, manager refilled buckets now at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. GFI switch tripped at 2 coolers at end of hot line near the office. turning the coolers off. operators documentation temps good at 5 am, 1st temps 8:00am cut tomato (46F - Cold Holding); pepper jack cheese (45F) ; sour cream (45F - Cold Holding); ham (47F - Cold Holding) operator moved all effected items to the walk in freezer to be cooled back down. retemp at 8:45am all items below now 43F operator will have repairs done. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By mop sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler on hot line soiled on bottom. - under cabinets on service line soiled.

Basic - Wood food-contact surface not properly sealed. Wood door in service area broken around handle with exposed wood.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then put bacon on plate without changing gloves or washing hands, discussed proper hand washing procedure with manager Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has a watch on Corrected On-Site Repeat Violation