IHOP #36-225

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in coolers and shelving on cook line soiled with food debris.

Basic - Buildup of food debris/soil residue on equipment door handles. On coolers throughout cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent heavily soiled with dust in hallway next to walk in cooler.

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

Basic - Food stored on floor. Employee removed boxes of chicken nuggets and tenders from walk in freezer floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between equipment on cook lines heavily soiled with grease and food debris.

Basic - Old labels stuck to food containers after cleaning. On clean dish shelves in ware washing area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers in front of flattop and range. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Employee turned containers face down on shelf in dry storage. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets soiled in stand up reach in cooler closest to the walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to walk in cooler. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food from shelf with restaurant food in reach in cooler next to office. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer around pipes.

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs stored in between microwave and shelf. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.

Basic - Open dumpster lid. Employee closed lid during inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler next to desert cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Employee turned signal service containers face down in storage area. Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought dirty dishes to dish area and proceeded to serve a table beverages. Manager educated staff and she washed her hands. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to hose bibb. Vacuum is manual shut off. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance, located in dish area. Manager wrote the name window cleaner. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of reach in cooler located on the cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach in cooler with stickers.

Basic - Single-service articles not stored inverted or protected from contamination. Togo container lids located at expo area. Staff turned them over. Corrected On-Site

Basic - Unnecessary items stored in garbage enclosure. Couch

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under equipment on the cook line.

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. Pooled eggs, shelled eggs on cook line. Added markers. Corrected On-Site

High Priority - Vacuum breaker missing at the splitter added to hose bibb. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment on the cook line.

Basic - Food storage container/container lid cracked or broken. Lexon plastic container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 129F dipperwell . Manager turned up temp. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line, ides of fryer and reach in cooler. Shelves throughout establishment. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both freeer and cooler on cook line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand sink on cook line.

High Priority - Vacuum breaker missing at splitter added to hose bibb. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout

Basic - Current Hotel and Restaurant license not displayed. Manager printed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. Manager discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in units. Hood filters Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Units on cook line.

High Priority - Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (120F - Hot Holding). Less than 4 hours. Staff will reheat. Corrective Action Taken

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

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. Milk in reach in cooler. Staff dated milk. Corrected On-Site

Basic - Ceiling tile missing. Dry storage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach in cooler on cook line. Educated manager. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under equipment near dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower parts of prep tables

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding units on cook line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife block soiled.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sink 93F max temperature.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reach in cooler 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. Tested 0ppm sanitizer solution not going through machine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Abrasives and detergents not removed during the rinse process.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Garbage enclosure area in disrepair. One door is missing.

Basic - Light not functioning. One light on hood system.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reach in cooler on cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner and sanitizer.at front counter Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Soda box leaking on floor in dry storage area. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in reach in cooler on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burner stove tops old food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on server line. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Meat in standing water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at server station.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food storage container/container lid cracked or broken. Cracked lid on pancake mix. Operator cut plastic top to spout to mix through.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reach in cooler on cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On table with food. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Peroxide cleaner in buckets. Operator changed to sink and surface cleaner. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above work station in prep area. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Cold water faucet not turning on hand wash sink in ware wash area.

Basic - Old labels stuck to food containers after cleaning. Plastic pans on clean storage rack.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. Corrected On-Site