IHOP 36-035

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above Pasteurized egg mix inside cooler on cook line Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -plastic container intentionally cut to allow for utensil slot/pouring, creating potential physical hazard and inability to adequately clean/sanitize equipment at cut ridges.

Basic - Accumulation of debris on exterior of warewashing machine. -top surface along edges of door

Basic - Dumpster and grease receptacle with rusted out lid/exterior.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food

Basic - Equipment in poor repair. -vent panel at end of cook line partially separated

Basic - Floor area(s) covered with standing water. -isolated areas inside grout/damaged tile under the dish machine

Basic - Floor soiled/has accumulation of debris. -isolated areas of floor around ware washing area, storage area

Basic - Floors not maintained smooth and durable. -grout area in some parts of the establishment

Basic - Hole in or other damage to wall. -at end of cook line next to hand wash sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits 123-127F, sausage gravy 118-125F inside tabletop warmer on cookline, manager stated loaded product 90 minutes earlier. Manager reheated to 165F to allow for continued hot holding at 135F. Advised to monitor food temperatures in hot holding station, and to use 4 hour time control if needed until equipment is replaced/repaired/verified hot holding above 135F.

Intermediate - Handwash sink inadequate in area containing bulk ice machine. -no reasonably located handwash sink in back of establishment where bulk ice machine is located

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean rack of glasses stored next to hand sink, splash observed due to no guard on side where rack is located

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. -debris on floor under/behind cookline equipment

Basic - Hole in or other damage to wall. -area above microwave on -underneath dish machine -behind dish machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in 125F water on cookline. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. -on cookline above freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area directly above juice dispenser nozzles in server station

Basic - Utility lines preventing proper floor cleaning i. Affected area. -drain line under 3 compartment sink

Basic - Water leaking from pipe and/or faucet/handle.

Exit door locked. For reporting purposes only. -bungie cord used to hold back door closed from inside

Basic - Floor covering missing and/or in disrepair. -floor below air handler upstairs

Basic - Floor soiled/has accumulation of debris. -upstairs around soda bib rack

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -67F, employee replaced water and turned on equipment to be heated to 135F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air curtain above waffle irons -air handler upstairs

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket on shelf next to clean plates/pans Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -standing water inside mop sink due to disrepair at basin

Basic - Waste receptacle/floor mat/hood filter/equipment cleaned in a manner that allows the waste cleaning water to drain onto ground.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -chicken breasts removed from commercial packaging stored above fully cooked chicken inside stand up freezer. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes

High Priority - Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes 45-47F in densely loaded pan in top side of makeline cooler across from grill, stated cut 4-5 hours prior. 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 links 121F, employee stated cooked 10 minutes prior. Advised to use time as a control if leaving sausage links raised above direct heat. Placed on time as a public health control for up to 4 hours. -sausage gravy 119F, manager had employee reheat to 165F

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -lactic acid, tested from main unit pneumonia wall stronger than manufacturer requirements. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in some filters