IHOP RESTAURANT 36201

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. Tony

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (119F - Hot Holding) in steam table at cook line. Operator moved to grill to reheat. Recheck 209F. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants. Establishment has expired license of 02/01/2025. Manager showed inspector and invoice for renewal. Inspector assisted manager and called licensing in Tallahassee. Division of licensing acknowledged that the invoice was printed on 01/31/25, but the actual fine was never paid. Manager did make several telephone calls to corporate but was unable to get the fee paid.

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 2lbs butter on counter of reach in cooler, no time mark and label indicated it should have been discarded on 02/06.

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. See stop sale. Butter on counter area of reach in cooler on time. No time mark, label indicated it should have been discarded on 02/06. Manager discarded.

High Priority - Employee cracked raw shell eggs and then handled clean plates and equipment handles without washing hands. Discussed with operator the need to wash hands after cracking raw eggs.

Basic - Clean lids stored in soiled food containers. Operator removed the stored lids to be washed, rinsed and sanitizer Corrected On-Site

Basic - Cook with no beard guard/restraint while engaging in food preparation. Discussed the need for beard guards when involved in food prep.

Basic - Floor soiled/has accumulation of debris. Ok area, prep area and storage areas

Basic - Reuse of single-service or single-use articles. Syrup bottles being reused. Discussed with operator the need to use appropriate containers designed for reuse. Operator removed ship bottles from inventory. 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. 0ppm, operator primed machine and changed bucket of sanitizer. 100ppm. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under toasters in cook line area Microwave in cook line area soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over jalapeño bites in reach in freezer. Operator corrected shelves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand wash sink in dish machine area. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in cook line area. Employee put on hair net. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In cook line area. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Melon stored over cooked sausage links. Operator corrected shelves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Brush in hand wash sink in dish machine area. Operator removed. Corrected On-Site

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/ Manager Samantha states she has not received her certified food manager certificate yet. No other food manager on this shift.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter at front line. Operator removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Multiple lids/pans on dry dish rack

Basic - Food stored on floor. Case of strawberries in walk in freezer. Operator moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled. Shelf under prep table next to ice machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler under toasters in cook line area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler at front line

Basic - Wall soiled with mold like substance. Under dish machine area

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated dust in kitchen area. Floor soiled in dish machine area. Warning - From follow-up inspection 2022-11-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in server station Warning - From follow-up inspection 2022-11-02: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit stored over cooked bacon in walk in cooler Warning - From follow-up inspection 2022-11-02: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Coke in a box blocking way to back hand sink by walk in freezer operator moved coke in a box from in front of hand sink.

Basic - Employee beverage container on a electric power breaker box next to clean equipment/utensils. In dish room. Operator removed employee beverages from kitchen. Corrected On-Site

Basic - Single-service articles improperly stored. Black to go dishes stored on floor in dry stockroom operator removed single service items from floor in dry stockroom.

Basic - Interior of microwave has accumulation of grease and food debris.