IHOP Restaurant

Observed potentially hazardous TCS foods in several different cooler units that were improperly cold holding above 41F (see temp log). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: Food was out of temp for less than 4 hours and was moved to rapidly cool. Discussed ensuring food is at temp when stocked on the prep top cooler, keeping prep top lids down when not in use, not overfilling pans and keeping lids on pans.

Observed several ceiling vents in the kitchen area with significant dust accumulations on the vent and the surrounding ceiling. Observed fan blowing toward the kitchen that was also heavily soiled with dust build up. CA: Vents shall be cleaned and filters changed so they are not a source of contamination.

Observed potentially hazardous TCS foods in prep top and RIC improperly cold holding above 41 degrees F. CA: Discussed with PIC, liquid egg white was moved to WIC to rapidly cool. Prep top lid was closed to allow diced tomato and diced ham to rapidly cool.

Observed employee cups in kitchen not stored properly. CA: Discussed with PIC that all employee drinks in kitchen nee to be in a single service cup with lid and straw and located to prevent contamination. PIC moved drinks to office

Observed ice bin and drink nozzles in waitress station not cleaned a frequency to maintain cleanliness to sight and touch. CA: PIC will have employees clean areas each night

Observed sanitizer buckets reading 0ppm while in use. Tested sanitizer dispenser with PIC and did not get a reading. CA: PIC will contact Ecolab to adjust concentration and line. Facility will use chlorine based sanitizer from dish machine for buckets until quat dispenser is working porperly.

Observed potentially hazardous food (Sliced Ham) held past it's discard date of 11/28/23. CA: Notified PIC. PIC discarded ham.

Observed employee place diced ham and tomatoes that were just prepped inside of prep-top cooler without allowing food to properly cool to 41 degrees before being served. CA: Discussed proper cooling parameters with PIC. PIC placed TCS foods inside of walk-in cooler to rapidly cool.

Observed multiple food items stored above 41 degrees Fahrenheit in prep top and reach-in coolers (see temperature log). CA: Items held above 41F for longer than 4 hours (cut cherry tomatoes- 45F; shredded cheese- 45F; cut spinach- 45F) were discarded. Items held above 41F for less than 4 hours (hamburger beef- 44F; diced tomatoes- 45F; cubed ham- 44F) were moved to walk-in cooler to rapidly cool.