IHOP 36-237

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. After 3rd. Attempt , Dishwasher (Chlorine 00ppm) Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched personal cell phone, then continue to working in cook line , preparing pancakes for a customer order. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning

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. New employee hired yesterday. Form emailed to manager. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in cook line, employee removed. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Observed 3 food containers on storage piles with old labels, employee removed to be wash and sanitized Corrected On-Site Warning

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. 0PPM chlorine

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1st, 2023

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw chicken tenders stored over ground beef patty. Not all commercially packaged. Operator reversed items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At food expo line, butter pads being held at 60°F. Operator stated being held out for 1 hour. Operator put into cooler to chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine in prep area, black/green mold like substances on interior of machine.

Basic - Food stored on floor. In walk in cooler, bucket of pickles stored on floor. Operator moved to shelf.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers with hash browns at 9:46am( 50°F cooling) stored inside cook line reach in and walk-in cooler. Per operator products cooling since yesterday. Product did not cool to 41°F within 6 hours. See Stop Sale Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside reach in freezer on cook line , both products opened Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers with hash browns at 9:46am( 50°F cooling) stored inside cook line reach in and walk-in cooler. Per operator products cooling since yesterday. Product did not cool to 41°F within 6 hours. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked portioned cups with cooked beef 49°F cold Holding, salsa 46°F cold Holding, 46°F cold Holding diced ham top flip top cooler across from flat top grill. Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked portioned cups with cooked beef 49°F cold Holding, salsa 46°F cold Holding, 46°F cold Holding diced ham top flip top cooler across from flat top grill. Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container seating on kitchen area with Butter 104F hot Holding, Per operator product seating for 2 hours. Operator moved to flat top grill for reheating to 165°F +. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manuel Cristobal Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning