IHOP RESTUARANT

OBSERVATION: Paper towel dispenser on the cook's line is unable to dispense paper towels due to battery. COS- roll of paper towles placed on a bucket at the handsink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf

OBSERVATAION: Server line handsink observed with lettuce in the basin. COS- removed. Handsink with chair, bucket and fan partially obstructing the handsink on the server line. COS- chair removed

OBSERVATION: Some dead insects observed in the rear storage area on the floor , however, no live activity observed. CA: (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Discussused with PIC to clean floors more routinely.

OBSERVATION: Sprayer arm at the dish pit hangs below the floor rim. CA: (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

REPAIR NO LATER THAN 1-27-26, email a photo of the correction

OBSERVATION: Linen in plastic bags stored on the floor of the side storage room. CA: (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: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

OBSERVATION: Metal food pans observed stacked wet in the storage area. CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Discussed with PIC to ensure that the clean equipment/dishes are air dried prior to stacking.

OBSERVATION: dishmachine sink with leak. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed several un-used pieces of equipment (old microwaves, upright cooler, well warmer on the server line) unclean to sight and touch. Unclean to sight and touch cooler gaskets, doors of coolers, interior bottom of the line prep top cooler with standing water. Shelves on the cook line unclean with food particles.

CA: (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. OBSERVATION: Floor and wall in the dish pit area are unclean with debris and black build-up. Floor underneath and behind the fryers/prep cooler, in the rear storage area, are unclean with debris and grease build-up. Broken floor tiles with standing water in various locations in the kitchen.

OBSERVATION: Equipment (unclean microwaves, upright cooler etc) that is no longer in use (broken) is stored on the premises. Some equipment has been removed but a continuation of removal is needed. (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. OBSERVATION: Metal food pans stored as clean in the dish pit area had food particles. COS- pans pulled to be rewashed properly.

CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. OBSERVATION: observed several flying insects in the rear storage area. Some flying insects observed in the dish pit area.

CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. OBSERVED: leak at the produce sink and a small leak at the front kitchen handsink faucet.

CA:3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: Some gaskets and interior of some coolers are unclean with food debris and accumulation. Old equipment that is not in-use is unclean with debris.

CA: (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. OBSERVATION: Floor and wall in the dish pit area are unclean with debris. Floor underneath and behind the fryers/prep cooler are unclean with debris and grease build-up.

CA: (a) Good Repair. All physical facilities shall be maintained in good repair. OBSERVATION: several floor tiles are broken in dish pit area and holding stagnant water.

CA: (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. OBSERVATION: Cooler/freezers that are no longer in use equipment are stored in the facility and are unclean.
Discussed with the PIC that these units must be removed from the facility by 5-19-25.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. OBSERVATION: raw salmon in the walk-in cooler in the sealed packaging thawing.
   COS- removed from the packaging.

(m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. OBSERVATION: wiping cloth buckets (2) observed with 0ppm Quat/0ppm Chlorine. COS- bleach water set-up and now readings are 100ppm chlorine.

Food/non food contact surfaces shall be clean to sight and touch. OBSERVATION: Prep cooler gaskets, Atosa gasket, shelves in the Traulsen cooler unclean with food debris. Old un-used unclean refrigeration stored in the rear of the facility.

The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. OBSERVATION: equipment that is not in use stored in the rear of the facility. PIC informed to clean the equipment or remove from the premises.

(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 OBERVATION: floor on the line/under equipment unclean with grease build up. Floor in the walk in cooler under shelving unclean.

Pest presence shall be eliminated from the facility.
Flying insects observed in the rear primarily and other areas.

Current inspection report shall be posted within 15 feet of the main entrance, between 5-7 feet from the floor and within 1 foot of readable distance. Observed inspection report not conspicuously posted, covered by a plant and not within readable distance.

Linens shall be stored 6" off the floor in a clean, dry location. Observed bags of linen stored on the floor of the storage room

Equipment shall be in good repair. Observed torn gaskets on the Atosa unit.

Time/temperature control for safety (TCS) cold holding food shall hold at 41F or below.
Observed TCS foods holding above 41F in the WIC and the front prep cooler. COS-products placed on ice to cool. Discussed with PIC to have the WIC serviced

Verifiable method that employees are aware of the reporting agreement for 6 diseases and 5 symptoms of foodborne illness shall be provided. Observed no proof of employees knowledge of 6 diseases and 5 symptoms. PIC provided with reporting agreement that must be discussed with ALL team members and signed (or have a roster for signatures) by 6-15-24

Procedure & chemical for Norovirus clean-up shall be provided and kept (chemical) onsite at all times. Clean-up procedure & chemical for vomit/fecal incidents not presented. PIC must have chemical and procedure in place by 6-8-24. Email photo by nakia.robinson@dph.ga.gov

Food shall be protected from contamination during preparation. Observed box of spinach sitting on top of the trash can. COS- relocated box and PIC educated staff Observed tomatoes previously washed being placed back in the original box. COS practice discontinued and PIC educated staff.

Pests shall be controlled to minimize their presence.
Observed various areas w/flying insects in the kitchen. Pest control and cleaning required by 6-15-24

Current inspection report shall be posted within 15 ft of the door.
Observed no inspection report posted.

Equipment shall be in good repair. Observed torn gaskets on the cook line 2 dr cooler.

Equipment shall be maintained clean to sight and touch. Observed rear coolers unclean (interior) & gasket of the Atosa cooler also unclean to sight and touch.

Floors/Walls/Ceiling shall be maintained clean and in good repair. Floor tiles w/standing water in broken/missing tiles.
Coving at the dish pit unclean with debris.

Server eating/chewing gum while on the server line. COS- employee went to the dining room and was instructed to not eat/chew gum while on the line.

Front left handsink is blocked with a tray of condiments. COS-tray moved

Handsink soap dispenser is not working. COS- individual handsoap placed at the handsink.

Papertowel dispenser is not working at the front left handsink. COS- paper towel roll placed at the handsink.

Gnat activity observed at the dishpit area and the servers line.

Permit has expired. PIC provided documentation to renew the permit.

Lights in the walk in cooler are not shielded/shatterproof.