IHOP RESTAURANT 36-153

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table, next to syrup pitcher, employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Under cooking equipment in coo line -Under rack storages in dry goods storage area build up of food debris and grease.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cook line utensils on dirty container, Employee removed, and placed on hot water (172F) Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee working on cook line cracked non pasteurized shell eggs, continue to prep customers orders, grabbing ready to eat pork links and hash browns , placed on clean plate, using same gloves, after instructed, employee discarded gloves, washed hands and put on new pair of gloves. Corrected On-Site 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 and the time removed from temperature control cannot be determined. Cook line- Observed pancake batter; manager added time marking. Batter on time since 7:30am. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. See stop sale. Cook line make table-cooling: Romaine lettuce: sliced lettuce (79F - ambient cooling for over four hours) Per manager, lettuce has been cooling since 6am. Employee discarded.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line make table-cooling: Romaine lettuce: sliced lettuce (79F - ambient cooling for over four hours) Per manager, lettuce has been cooling since 6am. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Expo station-Observed to wiping cloth inside sink. Employee removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Expo station- Reach in cooler: Observed an open bowl of fruit salad being stored in reach in cooler. Manager removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee from cook line, wearing a. Lack watch, after instructed, employee removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. observed clean equipment on storage rack in dish wash area- clear containers stacked wet. Manager removed to air dry. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo station, lower cooler; soiled gasket.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lower cooler, middle of cook lines, food spills on shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine soiled with black like debris.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of flour next to dishwasher area. Manager labeled Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expo station- soda nozzles dispenser, Employee cleaned and sanitized Corrected On-Site

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. Expiration date, 6/10/2022

Basic - Bathroom facility not clean. Women bathrooms, dirty toilet and dirty floor.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to soda grips in rear kitchen. Employee secured property Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line -cooker has a silver bra, after manager instructed, employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. shelf- above drain board, plastic containers stacked wet. Employee removed to be wash Corrected On-Site

Basic - Equipment in poor repair. Beverage Air -4 compartment cooler has standing water on bottom, per operator cooler has an issue of condensation

Basic - Floor area(s) covered with standing water. End of Cook line, below grill stove.

Basic - Floor soiled/has accumulation of debris. -Expo station to entrance corridor of cook line and dishwasher area. -cook line, under equipment.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. WIC

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee did not changed gloves or washed hands , then continue to serve a plate with pancakes. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooling table- cut lettuce (41-49F - Cold Holding). Observed food above rim line. Operator removed food out of temperature and placed on lower cooler with bag of ice on top for a quick chill. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter cooler-open gallon of milk, Employee dated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dough mixer machine Employee cleaned Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on cook line removed watch Corrected On-Site

Basic - Food stored on floor. -Dry goods storages, box of blueberry cans. -box of breaded chicken tenders Operator placed on shelf Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Operator and posted Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Storage of plastic container, employee removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher area, operator replaced Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Service station, corners, under neat of mats, bellow cabinets and equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of 4 compartment cooler, door handles. Employee cleaned Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooking line-Cooling unit; cut tomatoes (48°F - Cold Holding); cut lettuce (47°F - Cold Holding), per operator, food held less than 4 hours, ice added for a quick chill Corrective Action Taken