IHOP #36-228

Basic - Food stored on floor. Box of lemonade syrup on floor near mop sink. Manager removed item from floor during inspection. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Around separated areas on cook line. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Floor covering separating and coming up throughout kitchen, debris build up in between separated sections. Soft spots in floor around drain on expo and drain on cook line. Mold like substance and dust around vents in dining room. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around vents in dining area. Repeat Violation

Basic - Ice buildup in low reach-in freezer on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On upright cook line reach in freezer gaskets.

Basic - Objectionable odor around drain on cook line.

Basic - Worn, torn and/or soiled floors. Floor cover sections separating and coming up on cook line. Food debris built up in separated sections. 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. Pancake batter in dispenser on flat top station unmarked. Per manager batter dispenser recently filled and placed on time. Manager voluntarily discarded product and placed new batter on time with time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris around edge of make table pans.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Bulging ceiling tile over table 30. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on ceiling tiles around vents in dining area and on tile above table 30.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on top of stove and on plate shelves below cook line. Interior and exterior of unused reach in coolers soiled. Repeat Violation

Basic - Worn, torn and/or soiled floors. Floor covering in kitchen area separating and coming up from floor. Bulging flooring creating tripping hazard in front of flat top. Floor soiled between separated sections of flooring. Floor soiled in employee break area and under cook line equipment

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 and then began handling clean silverware without washing hands. Manager discussed with employee. Employee washed hands and rehashed silverware. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler: milk 45F, sausage gravy 46F, per manager items in cooler over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler: milk 45F, sausage gravy 46F, per manager items in cooler over 4 hours. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on water hose connected to splitter.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage and mold like areas on ceiling tiles in dining area.

Basic - Current Hotel and Restaurant license not displayed. Manager printed license at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Debris and grease on floor under fryer. Mold like substance on wall in dry storage.

Basic - Ice buildup on floor in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in water on expo side, 120F. Manger replaced with pan of water at 168F, Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer and walk-in cooler gaskets soiled. Debris on clean dish shelf under flat top.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris built up in cook line reach in coolers and around make table.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee make personal sandwich in employee break area then return to work restocking condiments and touching equipment without washing hands.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new line cook with no employee training or employee illness form.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with clear liquid stored next to other cleaners on rack in storage room.

Basic - Floor area(s) covered with standing water. Observed walk in cooler with standing water in floor due to dripping condensation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed forks and spoons stored in water that is 110F. Employee took both containers to empty water. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons for coffee stored with food contact side up. Employee took to correct. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak tips stored over RTE mac and cheese. Manager put steak tips on bottom shelf. Corrected On-Site

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/. Manager on duty Michael Best has expired CFM 09/26/2022.

Intermediate - No handwash sink located in or immediately adjacent to bathroom. Observed main hand wash sink in men's room not working. Plumber has been here and part has been ordered. Secondary sink available in men's room. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed soufle cup with no handle in strawberries. Employee removed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Duct tape used to repair nonfood-contact surface. Observed black tape on handle of microwave in kitchen behind grill.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one cook with no hair restraint.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on fryer basket handle. Manager removed and put in dish area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shelled eggs stored in reach in refrigerator over raw hamburger and salmon.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine with mold like substance.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic ramekin without handle in chocolate mix. Manager removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils being stored with food-contact surface up. Manager retrained dishwashers about correct process. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in back of kitchen used as a dump sink. Manager corrected with sign. Corrected On-Site

Basic - Stored food not covered. Observed container of sugar in dry storage with no lid. Employee covered. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a drink without lid in kitchen area.