IHOP 36-171

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. Chlorine 0 ppm .tested twice. Warning

High Priority - Employee washed hands with no soap. Cook washed hands without soap in hand sink on cook line. He used sanitizer in lieu of soap. ( soap dispenser not dispensing soap properly. As per manager you have to keep pumping several times to dispense soap. ) Explained and he washed hands with soap. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot roast 59, sliced American cheese 48 on top and 44 on the bottom,sliced pepper jack cheese 55 on top and 45 on the bottom,portioned Hallandale sauce 57 on top and 42 at the bottom ,( all over stocked ) sliced tomatoes 47 in flip top cooler on cook line. Explained to manager. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 108 on top 136 bottom one on metal screen insert on left side of the grill. As per manager less than 30 minutes. All used up within an hour. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager card for manager haneekqua Linton expired on 10/05/2022. No other certified food manager. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Tried to wash hands in hand sink on cook line. No soap dispensed. Washed hands in hand sink in prep area across from dishwasher area. soap dispenser not dispensing soap properly. As per manager you have to keep pumping several times to dispense soap. Warning

Basic - Ceiling tile missing. Several ceiling tiles missing in back room near access to roof. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dark brown color liquid beverage cup without lid on prep table by walk in cooler area. Manager discarded the cup. Corrected On-Site Warning

Basic - Hole in or other damage to wall. Large hole in wall in dry food storage room. Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy buildup of White mold like substance on walk in cooler wire rack shelves. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sink and surface 0 ppm ( washcloth bucket at server station) Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male Dishwasher used restroom then started removing clean plates from the rack . Thank stoped him from storing the clean plates with other clean plates. Explained and he washed hands. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of hose Bibb splitter at mop sink. ( installed on chemical dispenser side ) explained .

Intermediate - Handwash sink used for purposes other than handwashing. Server dumped unused milk in hand sink at server station. Explained.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher chlorine sanitizer . Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal water bottle stored with and above fod in upright reach in freezer on cook line. Manager discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male cook handle food on cook line without any hair restraint for loose head hair. Explained. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing at room temperature in the box on prep table by three compartment sink . Ground beef Still frozen. Explained and manager put ground beef packages in pan and moved to walk in cooler. Corrected On-Site

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

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. Dishwasher (Chlorine0ppm) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (46F - Cold Holding) Observed whipped butter in flip top cooler at wait station. Per operator product was not prepped or portioned today. Per operator container was left in unit for 20 minutes. Operator placed in cooler. 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. For pancake batter at flat top/ cookline. Per operator product portioned two hours ago. Operator labeled product with time mark. Corrected On-Site

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. shredded beef (47F - Cooling)checked at 10:50 cooling since 8:30recheck at 12:20 (46F -cooling) Observed at flip top cooler at cookline. Foods placed in freezer to quick chill. shredded cheese (51F - Cooling) checked at 11:00 cooling since 8:30 recheck 12:20 (47F- cooling) Observed at flip top cooler at cookline. Foods placed in freezer to quick chill. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (sink &surface 1130ppm). Operator discarded sanitized. Corrected On-Site

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

Intermediate - No chlorine test kit provided when using sanitizer at dishwashing machine

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on clean side of dishwasher surface. Operator stored properly on lower shelf. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chefs wearing wrist bands and watch. Operator removed watch, wrist bands from personal. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at wait station scoops stored in water at 124F. Operator removed from water. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Labels removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container inside cook line flip top cooler with hash browns potatoes at 9:21am (55°F - Cooling)rechecked at 10:15am same temperature. Per operator product cooling for approximately 2 hour. Observed several deep covered containers inside walk-in cooler with hash browns potatoes at 9:32am (55°F - Cooling)rechecked at 10:15am same temperature, per operator product cooling for approximately two hours. At the current cooling rate products will not cooled to 41°F within 6 hours. Operator transferred to smaller containers and moved to inside of walk-in freezer. Corrective Action Taken

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.at 0 ppm. Operator moved sanitation procedures to 3 compartment sink smarpower 4,2ppm Corrective Action Taken

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

Basic - Equipment in poor repair. Gasket damage on reach in cooler on cook line. Gasket damage on walk-in cooler door.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair Inside walk-in cooler .

Basic - Ice buildup in reach-in freezer on cook line

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

Basic - Equipment in poor repair. Flip top lid not attached to the equipment at the server station.

Basic - Food stored on floor. Two buckets of raw burger patties stored on the floor in the walk in freezer. Operator stored properly. Corrected On-Site

Basic - Walk-in cooler shelves dirty with rust that has pitted the surface.