Impala International inc DBA IHOP

EHS observed a CFSM not being posted. EHS questioned PIC about the certificate. PIC stated that another manager has one but they do not have the paperwork.

CA-PIC needs to make sure at least one employee obtains a CFSM and that it is posted for public viewing and that it is in good standing.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

EHS observed items in the reach in freezer uncovered such as the sausage patties and chicken tenders.

CA-PIC needs to make sure that employees are covering all food items in the cold holding units

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed a bag of onions on the floor by the storage room.

CA-PIC needs to make sure that employees are not directly storing food on the floor. Items should be atleast 6 inches off the floor.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

EHS observed several items in the Reach in cooler not covered such as the waffle batter, bacon, and chicken tenders.

CA-PIC needs to make sure that employees are covering all food items in the cold holding units

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed the the microwave by the grill needed to be cleaned. There was stains on the window of the microwave.

CA-PIC needs to make sure that the microwave is being cleaned routinely to reduce stains and food debris from appearing.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed a jacket laying next to where the container of jam is stored. In the kitchen by the walk in cooler there was a rack of bread and a employee jacket was laying on top of the bread.

CA-PIC needs to create a designated area for employees and make sure that personal items are separated from items that is used for the restaurant.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed waffle batter, frozen chicken tenders & garlic bread, sliced ham and raw turkey bacon stored uncovered in REF and reach in freezers across from grills in main kitchen area.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

PIC placed covers on all food. This was COS.

EHS observed a male employee washing dish with facial hair longer than half an inch. EHS also observed servers prepping/making milk shakes in servers station.

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Informed PIC to ensure that any hair longer than half an inch must be restrained when doing any task that involves any thing being served to the customers/public. This must be corrected by 05/22/24

EHS observed plates stored cleaned near dish pit area with food contact surface facing upwards. Some top plates were wrapped with plastic wrap but the others weren't

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(ii) Covered or inverted.

Informed PIC to wrap or invert plates. This must be corrected by 05/23/24

EHS observed several broken containers in lids being used to store or cover food (food in prep top cooler, pancake batter in REF, raw bacon in REF under prep top cooler, and containers stored clean on wire shelving for drying) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Informed PIC to toss all lids, and containers with broken off pieces and cracks. PIC replaced all containers and lids that were broken with food. This was COS.

EHS observed food debris on bottom of low boy and one-door reach in freezer across from grill in main kitchen.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have bottoms of REF cleaned and ensure they are kept cleaned at a frequency to avoid buildup. This was corrected by 05/24/24

EHS observed broken floor tile in dish pit area near dish washer.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Informed PIC to have floor tile repaired or replaced. This must be corrected by 05/27/24.

EHS observed ice buildup and food debris on floor in WIF.

(5) Maintenance and Operation

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have floors cleaned. This must be corrected by 05/24/24

EHS observed ice in hand wash sink in server's station.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Informed PIC to ensure that hand sink is only used for hand washing purposes. This needs to be corrected by 09/18/23

EHS observed pancake batter stored in REF under prep top unit, and diced ham & turkey bacon in REF uncovered. PIC informed EHS that items were just placed in units.

iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC had employee place lids on all uncovered foods. This was COS.

EHS observed metal cups, and lids/utensils stored as clean near 3C sink with visible food debris on the food contact surface.

7. Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC placed dishes in sink to be re-washed. This was COS.

EHS observed broken and cracked lids covering tomatoes and pancake batter in prep top/ref unit. EHS also observed plastic containers stored as clean near 3C sink chipped and cracked. EHS also observed handles of whisks burned and frayed. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened

PIC began to toss out all chipped and broken containers. This was COS.

EHS observed broken floor tile in near WIF door and also observed broken floor tile in Server's station.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to either have floor tiles repaired or replaced. This must be corrected by 09/20/23

EHS observed an employee jacket on dry storage shelf in dry storage area.

b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC removed jacket this was COS.