IHOP #36-173

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low reach in: Raw chicken breast 44F, per manager in reach in approximately 2 hours. Moved to walk-in cooler during inspection. New temp: 43F. Reach in cooler by Grill: Egg whites 47F per manager in cooler for hour and a half, down to 43F at end of inspection.. Cold holding liquid egg 45F less than 2 hours per manager, down to 43F at end of inspection. Low one door cook line cooler: Waffle batter 60F per manager in cooler over night. See stop sale. Warning - From follow-up inspection 2025-07-15: Low 2 door cooler: Raw Chicken Breast 43F, Omelette station: liquid egg 42F, Egg Whites 43F, raw shell eggs 50F approximately 1 hours per manager. Upright cooler: waffle batter 50F, approximately 30 minutes in cooler. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Employee connected new bucket of chlorine to machine and primed machine, tested at 50ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Waffle batter 60F per manager in cooler over night. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low reach in: Raw chicken breast 44F, per manager in reach in approximately 2 hours. Moved to walk-in cooler during inspection. New temp: 43F. Reach in cooler by Grill: Egg whites 47F per manager in cooler for hour and a half, down to 43F at end of inspection.. Cold holding liquid egg 45F less than 2 hours per manager, down to 43F at end of inspection. Low one door cook line cooler: Waffle batter 60F per manager in cooler over night. See stop sale. Warning

Basic - Back of chairs surface soiled with grease, food debris, dirt, slime or dust.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles throughout dining area soiled and stained.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on make table in kitchen with deep grooves in board.

Basic - Floor soiled/has accumulation of debris. Observed debris and dirt under small make table in kitchen. Grease/residue on dining room floor.

Basic - Missing drain plug at dumpster.

Basic - Standing water in bottom of low cook line reach-in-cooler.

Basic - Water draining onto floor surface from small reach in cooler in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hanging up to dry. Employee hung up mop. Corrected On-Site

High Priority - - From initial inspection : High Priority - Hand wash sink leaking on floor on cook line. Manager placed bucket under sink to catch water. Warning - From follow-up inspection 2025-01-07: Manager states parts are on order. Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook crack raw shell egg with gloved hand and then place cooked bacon on plate with same gloves. Discussed with cook, cook washed hands and changed gloves and discarded bacon. See stop sale on bacon. Corrected On-Site

High Priority - Hand wash sink leaking on floor on cook line. Manager placed bucket under sink to catch water. Warning

High Priority - Stop sale issued on bacon. Observed employee handle cooked bacon after cracking raw shell egg.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink and in men's room stall. All restocked during inspection. Corrected On-Site

Basic - Flooring torn in kitchen area.

Basic - In-use ice scoop stored on soiled surface between uses. Interior of ice scoop holster soiled. Scoop and holster sent to dish pit for washing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice bucket soiled. Outside of prep area paperwork dispenser soiled.

Basic - Plumbing system in disrepair. Switch on dish pit hand wash sink broken, faucet permanently on, unable to control water velocity.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dish room. Admin Complaint

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. Raw chicken 47F, raw burger patties 44F, sausage patties 45F, sausage links 44F, sirloin steak 50F, cooked turkey 47F, shredded cheese 47F, in cook line make table cooler at 10:25 am, per manager items stocked in cooler at 6am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, raw burger patties 44F, sausage patties 45F, sausage links 44F, sirloin steak 50F, cooked turkey 47F, shredded cheese 47F, in cook line make table cooler at 10:25 am, per manager items stocked in cooler at 6am. See stop sale. Server expo area: pan of butter 46F, butter packs 52F, per manager less than 2 hours. Pan of butter voluntarily discarded. Butter packs sent to walk-in for chilling. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink in prep area by cook line. Manager replaced batteries during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in dining room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on vent over register, vent over cook line make table, and vent in dish pit.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make table bottom left door does not seal shut.

Basic - Condensation or other drainage not disposed of according to law. Condensation from ac vent dripping on seat in back dining room. Warning

Basic - Forks on expo line not inverted. Manager inverted forks at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in server expo area in water 68F. Manager sent scoop to dish pit and replaced with clean scoop, no water. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by register in recharge zone.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Long make table: diced tomatoes 50F, stacked high above top of pan, less than 4 hours, manager returned tomatoes to walk-in Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certification for manager on duty Kaitlyn Nichols

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed mold like substance on tiles in dining area near server station. Missing tiles throughout dining area. Towels stuffed into sides of vents. Repeat Violation Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee discard employee canned beverage, pushed can by mouth contact area into trash can, then pick up plated food and serve.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Short make table: raw shell eggs ambient temp 70F, liquid egg whites 71F, per manager less than 1 hour, voluntarily discarded at time of inspection. 2 door reach in: sliced ham 46F, raw chicken 49F, sausage 49F, Long make table: diced ham 50F, shredded cheese 46F, per manager less than 4 hours, cheese voluntarily discarded, other items iced at time of inspection. Corrective Action Taken Warning

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-22. Manager printed and posted new license at time of inspection. Corrected On-Site

Basic - Food stored in a prohibited area. Lemons stored by employee drink on table by walk-in. Lemons moved at time of inspection. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. By back door handwash sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Knife holder by flat top. Food debris on tables under flat tops.

Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped coffee filters on shelf in fry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small make table: sirloin 53F, smoked sausage 52F, sliced deli ham 51F, pork belly 52F, per manager over night, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small make table: sirloin 53F, smoked sausage 52F, sliced deli ham 51F, pork belly 52F, per manager over night, see stop sale. quartered ham 53F, pot roast 52F, raw chopped steak 51F, per manager less than 4 items, moved to freezer at time of inspection, retemps: quartered ham 36F, chopped steak 32F, pot roast 38F, . Warning

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 on flat top. Manager put label on product at time of inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe leaking under hand wash sink in server station.

Basic - Standing water in bottom of reach-in-cooler. Egg station.