IHOP

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed at mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot water dispenser on coffee makers has an accumulation of calcium

Basic - Food stored in a location that is exposed to splash/dust. Liquid eggs stored below dripping condenser unit in walk-in cooler. Only shipping box affected. Operator placed catch pan until repaired. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over prep table between dish and cook line is soiled. Shelf below flat top on cook line is soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy accumulation of old food debris under flat tops on cook line Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steamwell on cook line sausage gravy (115F - Reheating); cheese sauce (108F - Reheating).

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 and the time removed from temperature control cannot be determined. See stop sale. Whipped butter on front counter.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steamwell on cook line sausage gravy (115F - Reheating); cheese sauce (108F - Reheating). SEE STOP SALE

Basic - Food storage container/container lid cracked or broken. Lid for pancake batter is cut in corner. Operator discarded Corrected On-Site

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Presence of build up in tip

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding fryers has an accumulation of grease

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top well under serving window whipped cream (53F - Cold Holding). Recommended to place on time control or place inside reach in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to soda dispenser on service line is being used as dump sink. Ice in well

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers in dry storage room have food contact surface facing upwards. Operator inverted Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. 1100DDBSA. Operator diluted to 700ppm Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep worker

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On service line. Below window. Utensils in standing water at 127°F. Operator discarded and refilled with hot water at 188°F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on shelf over cook line in service window has an accumulation of dust Repeat Violation

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. DDBSA 700+. Operator diluted to 700 Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents over cook line have an accumulation of grease

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then grabbed clean plates.

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. Dish person.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time as a Public Health Control butter and chocolate mix not discarded after 4 hours. From Wednesday.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter pats and Chocolate pancake batter from Wednesday.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave left over macaroni debris.