IHOP

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon on sheet pan stored above precooked sausages inside walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 128F, queso 115F, grits 128-130F on steam table less than 2 hours per manager/employees on line, manager reheated sausage gravy to 165F inside microwave -advised to monitor tabletop warmer cited in report to verify hot holding of 135F or above Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some ceiling tiles in dining area show signs of bulging/water damage -ceiling damage near microwave on back line

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hot holding well not in use for ice cream scoop 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 0ppm, person in charge correctedline 100ppm Corrected On-Site

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

Basic - Equipment in poor repair. -rust on single service shelving

Basic - Hole in or other damage to wall. -below dish machine near plumbing

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of chemical buckets in dish area under dish machine Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -soiled dishes to clean dishes, gloves changed without washing hands

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient thermometer inside cooler up front reading 25-28F inside cooler maintaining food at 40F. Advised to replace due to miscalibration

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. -kenneth

Intermediate - food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -plate on cook line with chip

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service/single use items. -car seat stored on top of paper bags upstairs. Advised to designate employee area for personal belongings not to interfere with items used for establishment Corrected On-Site

Basic - Equipment in poor repair. -stand up freezer door handle -cooler at end of cookline, lid handle

Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom right of door sweep at back door.

Basic - Floor soiled/has accumulation of debris.

Basic - Missing drain plug at dumpster.

Basic - Utensils in poor condition. -white knife handle

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat 50-100 inside bucket recently filled from station in back, manager stated looking into issue with equipment, advised to use test strips to maintain minimum requirements stated on instructions for sanitizer

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 out front Corrected On-Site

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. -kenny

Basic - Accumulation of dead or trapped flying insects, or other pests, in control devices. -up trap in back corner of establishment near back door/window

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -near back door

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on line not protected from debris to food contact side. Manager removed bowl to warewashing area. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -slow drip from hand sink on line

Flammables stored near a source of ignition. For reporting purposes only. -can of furniture polish stored directly next to vent stack with open flame source at water heater Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate handling clean equipment/utensils after handling soiled equipment/utensils. -dishwasher changed gloves after handling soiled dishes, did not wash hands before handling clean plates.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage 120F-132F on grill. Pan is densely loaded, resting on raised "shelf" not getting direct heat. Manager reheated on grill to 175F, stated initial cook was just prior to inspection Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing 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 - Current Hotel and Restaurant license not displayed.

Basic - Drain cover(s) not installed. -floor drain in prep area near hand sink Corrected On-Site

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

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. -above fryers, manager stated being cleaned, replaced during inspection Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -cook line, under matts/around equipment

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw bacon, less than 2 hours, manager had employee Corrected On-Site

Basic - Hole in or other damage to floor. -upstairs in dry storage near air conditioning units

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -spilled syrup in containers in dry storage -shelving upstairs -area of surface above juice dispenser

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -manager had discussion with employee Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausages 110-135F, manager added extra pan on grill to lessen depth. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -juice dispenser nozzles

Intermediate - Handwash sink used for purposes other than handwashing. -employee filling pitchers

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Floor soiled/has accumulation of debris. -upstairs under dry storage racks

Basic - Standing water or very slow draining water in handwash sink.

High Priority - Dishwasher handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in cooler without cover, 47F

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter added to mop sink, only 1 vacuum breaker visible on splitter

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. -duct tape used on walk in cooler interior door handle

Basic - Dumpster overflowing garbage.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch while handling toppings for pancakes

Basic - Equipment in poor repair. -Stand up freezer door handle near 3 compartment sink

Basic - Floor area(s) covered with standing water. -underneath water heater

Basic - Food stored on floor. -campbell soup

Basic - Garbage on the ground outside of rear door -garbage on ground surrounding dumpster

Basic - Garbage storage area insufficient in capacity.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air curtain near cook line

Basic - Open dumpster lid.

Basic - Screen in window torn/in poor repair. -rear of facility near back door

Basic - Single-service articles improperly stored on floor upstairs. -portion cups, coffee cups

Basic - Stored food not covered. Diced tomatoes inside makeline cooler on cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm