IHOP

Observed interior of microwaves not cleaned at a frequency necessary to maintain food contact surfaces clean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC had employee start cleaning microwaves.

Observed employee phones stored over prep top and on the cook line. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items were relocated.

Observed portioned cups of mashed potatoes held in reach-in cooler longer than 7 days. Prep date sticker was for 11/6/25. CA: Foods requiring date mark should not be held longer than 7 days; prep date is day 1. COS: Employee discarded mashed potatoes

Observed fish completely thawed in walk-in cooler still in ROP packaging. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing COS: PIC discarded fish

Observed areas of equipment not in good repair / vent/kick plates on front of equipment. CA: Equipment shall be maintained in a state of repair, Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed excessive build up on interior of microwave in sever station. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: PIC had employee clean the microwave

Observed cook crack raw shell eggs into a pan with gloved hands, then with the same soiled gloves handle the food contact side of a clean plate and a hash brown patty. CA: Employee remove soiled gloves, washed hands, then put clean gloves on.

Observed potentially hazardous Time and Temperature Control for Safety foods in the prep top cooler (roasted tomatoes, cheese sauce, sour cream, sliced cheeses) not cold holding at = 41°F (see temp log). CA: Per PIC, food had been out of temperature for less than 4 hours and was rapidly cooled. Discussed keeping prep cooler closed when not in use, putting lids on the pans within the prep cooler, not overfilling the pans, and stocking prep units with food already at temp.

Observed improper separation of raw animal foods and ready-to-eat/fully cooked foods (raw shell eggs stored above fully cooked pork sausage links and fully cooked smoked sausage; pans of veggies and shredded cheese were touching the pan of eggs stored on the same shelf. CA: Discussed with PIC. Eggs were relocated.

Observed potentially hazardous Time and Temperature Control for Safety foods (buttermilk pancake mix on the counter and in the reach-in cooler, shredded cheese in a separate reach-in cooler and prep cooler, hollandaise sauce, bacon jam in the prep cooler, whipped butter in an ice bath) not cold holding at = 41°F (see temp log). CA: Per PIC, food had been out of temperature for less than 4 hours and was moved to the walk-in cooler to rapidly cool. Discussed keeping prep cooler closed when not in use, putting lids on the pans within the prep cooler, not overfilling the pans, and stocking prep units with food already at temp.

Observed potentially hazardous Time/Temperature Control for Safety food (hydrated hashbrowns) not cooled from 135°F to 70°F within two hours. Prep label stated they were moved to the cooler at 11:00am earlier today and at 2:15pm they were between 107°F and 113°F. Hashbrowns were tightly sealed in deep cartons in the walk-in cooler. CA: PIC discarded hashbrowns. Discussed proper methods of cooling.

Observed employee personal items (clothing, purse) stored on prep line under the heat lamp. CA: Discussed with PIC. Items were relocated.

Observed cook prepare a sandwich and place sausage links on a customer's plate using his bare hands and food employee rearrange bacon on a customer's plate using her bare hands - in all 3 cases, ready to eat foods were touched directly with bare hands. CA: Instructed PIC and all employees that ready to eat foods cannot be handled with bare hands; a barrier such as gloves or a utensil must be used. The contaminated foods were discarded.

Observed cooked hashbrowns stored on the pass thru held on Time as a Public Health Control not labelled with a starting temperature or discard time. CA: PIC discarded the hashbrowns.