IHOP 36-82

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker soiled with food debris and grime.

Basic - Dead roaches on premises. 1- dead roach on bug box by dough mixer. Operator removed . Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Rolling cart tray soiled food debris, by dough mixer.

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Monster drink stored in cold holding unit by dish machine. Operator removed . Corrected On-Site

Basic - Equipment in poor repair. Four door, cold holding unit at cook line, gaskets torn .

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - stove top with full of food debris.

Basic - Standing water in bottom of cook line make table unit.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.

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 walk in cooler

Basic - Front counter , low boy unit, reach in cooler shelves with rust that has pitted the surface.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.10 PPM, operator chose to refill with Quat 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Milk 46F in lowboy unit, less than 4 hours. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -front line fan no counter heating element , soiled with grease and grime -dish machine racks soiled and grime.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60F at front counter for 15 minutes. Operator placed in low boy unitl Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Blanched bacon in walk in cooler.

Basic - Cove molding at floor/wall juncture broken/missing, by mixer,

Basic - Hole in or other damage to men's bathroom wall.

Basic - Ice buildup in walk-in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Kitchen 4 door reach in cooler cooked bacon (52F - Cooling )/ placed overnight; operator instructed to discard.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline 4 door refrigerated unit liquid egg (44F - Cold Holding)/ 2 hours ;raw burgers (44F-Cold Holding ) . Operator placed ice . 2nd temperature 42F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink used as a dump sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, by hot water heater.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler hash browns (52F - Cold Holding);recently placed in unit. Corrective Action Taken

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/ 7-2022 2 food managers

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair, by dough mixer.

High Priority - Male cook cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -kitchen reach in cooler shelves soiled with food debris. -soiled microwave with food debris.

Basic - Buildup of food debris/soil residue on cookline equipment door handles.

Basic - Ice buildup in reach-in freezer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen reach in cooler gaskets soiled.