IHOP

Observed dish machine dispensing chlorine at <50 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine. Chlorine dispensed at 50 ppm.

Observed dishes that just came out the dish machine visibly dirty with stuck-on food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishwashers must inspect dishes after they come out. COS by rewashing.

Observed a gallon of chocolate milk that expired 3/19/26 stored in cooler. Prepackaged milk and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed random ice mounds throughout flooring in walk-in freezer. This must be addressed as it is a slip hazard.

Observed substantial mold build-up on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be cleaned.

Observed butter tub, butter cups, and whipped cream on ice being cold held above 41°F due to ice not being in direct contact with products. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by correcting ice bath.

Observed incorrect time documentation placed on pancake batter utilizing time as a public health control (TPHC). New product was brought out around 2pm but time documentation label was for previous product. Time documentation must be placed on product once removed from temperature control. COS by discarding.

Observed butter tub, butter cups, whipped cream, and vanilla sauce on ice being cold held above 41°F due to ice not being in direct contact with butter packets. Temperature of butter was temperatures ranged between 50-58°F. COS by correcting ice bath. Whipped cream, butter cups, and vanilla sauce were moved to reach-in cooler.

Observed dish machine dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine. Chlorine dispensed at 50 ppm.

Observed employee cracking unpasteurized shell eggs with gloved hands and failing to change gloves before handline ready-to-eat (RTE) foods. Employee went on to grab country fried steak from fryer and place under heat lamp to go out to customers. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by dropping steak back in fryer and instructing employee to change gloves.

Observed butter on ice being cold held above 41°F due to ice not being in direct contact with butter packets. Temperature of butter was 57°F. COS by correcting ice bath and placing ice directly in pan holding butter packets.

Observed no time documentation on shell eggs, liquid eggs, hash browns, pancake batters, and sausage utilizing time as a public health control (TPHC). Also observed no written procedure (one was provided to PIC by Health Authority during last inspection). If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding cold items and reheating sausage. Time documentation was placed on products.

NOTE: the prep sticker is NOT considered the time documentation. Must have separate time label from when product was removed from temperature control. Written procedure was provided during last inspection; another will provided today.

Observed dish machine dispensing chlorine at <10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed employee preparing food while wearing bracelets that dangle. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS by removing.

Observed employees with beards longer than 1/2 inch preparing food without wearing beard guards. Employees handling food in expo area are also subject to wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed most recent inspection report not posted. The score posted was a 99/A from 12/21/23 but the most recent score is a 87/B from 3/15/24. Inspection report was also posted behind host stand where customers can't view from at least 1 foot away. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Today's score must be properly posted in accordance with Rule.

Observed all time/temperature control for safety (TCS) foods in reach-in cooler to left of pancake grill being cold held above 41°F. Ambient temperature of cooler was 54.9°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed cheese being cold held above 41°F because product was overfilled in container.Food should not be stored above fill line of container. COS by discarding.

Observed sausage being hot held below 135°F in bain-marie. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed Sink and Surface sanitizer dispensing at 3010 ppm. Proper range is 704-1875 ppm. COS by diluting with water. EcoLab was called to service.

Observed unsealed concrete in dish pit area. Concrete must be non-absorbent and easily cleanable. Please coat with a semi-gloss finish.