IHOP 36-246

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. Dish machine tested 0 ppm, manager primed tested 50 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 106 F in steam well on cook line, manager began reheating. Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.

Basic - Food stored on floor. Sauce on floor, manager removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temped 130 F. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation

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. Cooked sausage held on time as a public health control no time stamp on cooks line. Manager added proper time stamp to cooked sausage.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula stored in between grills on cooks line. Manager removed and placed spatula at dishwasher. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on equipment handles on cooks line. Manager removed tongs and placed at dishwasher. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 130F. Manager discarded water and place utensils at dishwasher. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed. Cutting boards on cooks line are stained at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on back end of cooks line is grooved at time of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and phone stored on shelf used for clean plate ware in dish room at time of inspection. Operator moved items to designated place during inspection. Corrected On-Site

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. Dish machine tested 0ppm, operator changed chemical and primed tested 50 ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over liquid eggs in reach in cooler on cook line. Operator reorganized at time of inspection. Corrected On-Site

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. Pancake mix not time marked, operator time marked at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker, operator put on vacuum breaker at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near 3 compartment sink. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water temped 120 F, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected, operator protected at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and pineapples over ready to eat beef in walk in cooler.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket tested 0ppm, operator remade tested 704 lactic acid. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham 121 F on stove top, operator states she wants to hold on time.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water temped 131 F, operator replaced water temped 142 F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line.

Basic - Old food stuck to clean dishware/utensils. Clear containers on dish drying rack.

Basic - Stored food not covered. Sliced cheese in reach in cooler. Operator covered at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top of bulk boxes of soda. Operator removed at time of inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. In walk in freezer.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and changed duties with changing gloves or washing hands. Discussed with manager proper hand washing procedures. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on beverage station. Employee discarded drink during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked not able to air dry.

Basic - Ice scoop handle in contact with ice. Manager corrected handle in ice. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leak at mop sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change tasks remove gloves and replace new gloves on without washing hands Inspector explained proper hand washing and gloves use

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice scoop handle in contact with ice. Observed in ice machine Corrected-observed employee remove from ice Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reachin cooler Corrected-observed employee remove Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label on service line Corrected -observed employee label Corrected On-Site