IHOP 36-218

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 8 boxes of rehydrated potatoes made yesterday 03/03/26 at 2:21pm, tempted this morning 03/04/26 at 10:38am temping:50, 51, 45, 46, 50, 46, 50, 52,(all stop saled)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 8 boxes of rehydrated potatoes made yesterday 03/03/26 at 2:21pm, tempted this morning 03/04/26 at 10:38am temping:50, 51, 45, 46, 50, 46, 50, 52,(all stop saled)

Basic - Cutting board has cut marks and is no longer cleanable on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee belongings being stored on the shelf with clean dishes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the stove.

Basic - Old labels stuck to food containers after cleaning. Observed in the clean dish rack. Manager began to remove. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line.

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. Observed the dish machine testing at 0ppm. Manager was able to call the company to have someone come out and look at it. Manager set up three compartment sink and tested at 200ppm. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in the dish drying area. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a sanitizer bucket at the handwashing sink on the cook line. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles to the microwave with grease. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with dust build up in the dish washing area. Warning

Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit on the cook line. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the stove where the eggs are made. Warning

Basic - Utensils in poor condition. Observed melted spatulas in the dish drying area. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed a small leak at the handwashing sink on the cook line. Repeat Violation Warning

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 crack shelled eggs and continue to cook on the line without washing hands in between. Discussed with manager proper handwashing .

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly flying around the waitress front line area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a 1/2 container of raw waffle batter that was prepped on Sunday at 10:49 am, tempted at 45F on Monday at 9:30am the cook on the line couldn't give any information on the batter. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a 1/2 container of raw waffle batter that was prepped on Sunday at 10:49 am, tempted at 45F on Monday at 9:30am the cook on the line couldn't give any information on the batter. Stop sale issued. Observed butter temping at 59F. Manager stated that it was prepped earlier in the day and placed butter in the freezer to cool down. Re-tempted butter around 30 minutes later at 41 F. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepped butter in a pan with no date marking both in the walk in cooler and in the cooler in the expo area.

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. Some employee training expired on 8/14/24

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink like slime in the ice machine in the back prep area.

Basic - Missing drain plug at dumpster.

Basic - Old food stuck to clean dishware/utensils. Observed soiled dishes after going through the dish machine. Spoke to employee and he started re-washing dishes. Corrective Action Taken

Basic - Stored food not covered. Observed open box of blueberries in the walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at ambient temperature of 60 F. Manager states the cooler stopped working at approximately 7am . Manager began moving all time/temperature control for food safety product to the walk in freezer and reach in cooler. Poultry (56F - Cold Holding); cooked ham (54F - Cold Holding); portioned cheddar cheese (56F - Cold Holding); waffle batter (56F - Cold Holding) Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at back preparation table exceeded 500ppm. Manager replaced the sanitizer and retested at 100ppm Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink. Manager advised employees that sink is used for hand washing only. Hand wash sink next to three compartment sink used to dispense Quaternary Ammonia for sanitizer buckets. Corrective Action Taken Repeat Violation Warning

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor beneath and behind all equipment on cooks line soiled with food debris. Warning