IHOP

Observed hash browns and grits being hot hold below 135°F. Hash browns ranged between 105-115°F and grits ranged between 127-129°F in some areas. TCS foods must be hot held at 135°F or above. COS by discarding hash browns and reheating grits.

Observed pancake batter timed for 6:49am-10:49am not discarded on time. Also observed time sticker on butter tub changed without discarding butter. Initial time on butter had a discard time of around 4pm (still within the 4 hour allowance), however, employees changed time sticker once Health Authority arrived to add an additional 4 hours for the same product.

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 pancake batter and placing correct time on butter.

Observed pancake batter prepared at 10:30am not cooled to 41°F within 4 hours as required. COS by discarding.

Observed no time documentation on whipped cream. Also observed incorrect time documentation on pancake and butter tub. Time on pancake batter was placed on product when Health Authority arrived; butter was 60°F. Time on butter tub was 6:43-10:43am but not discarded after 4 hours; employee placed new time sticker on butter without discarding old butter.

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 and placing time on new products.

NOTE: Health Authority recommends portioning butter into a pan to reduce potential waste. Must train employees on how to properly follow TPHC procedures.

Observed low grout holding debris on cook line. Floors must be regrouted.

Observed no time documentation on whipped cream, butter tub, and butter cups utilizing time as a public health control. 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 and placing time on new products.

Observed dish washer handling dirty dishes with one gloved hand, remove glove, and rinse hands in rinse side of 3-compartment sink. Employee did not use soap and went on to handle/put up clean dishes. Hands must be washed when switching tasks (i.e., going from handling dirty to clean dishes). COS by instructing employee to wash hands and rewashing contaminated dishes.

NOTE: 3-compartment sink should not be used to rinse hands.

Observed employee handling raw beef with gloved hands and fail to change gloves when switching tasks. Employee went on to handle customer plate and ready-to-eat (RTE) bacon. Also observed same employee cracking raw shell eggs with gloved hands and failing to change gloves prior to handling other RTE foods. 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 instructing employee to remove gloves and wash hands. Contaminate food was discarded.

Observed employee using same spatula to handle raw and cooked meats/eggs on grill. Must use separate utensils for raw and cooked meats. COS by bringing out new spatulas and designating one for raw and one for RTE.

Observed cooked sausage left on counter and temping 84°F. Cooked foods must be hot held at 135°F or above. COS by discarding.

Observed employee dip knife in sanitizer bucket and immediately cut toast while knife was still wet. Utensils may not be dipped in sanitizer then immediately used. COS by discarding toast.

Observed a large opening at bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

A door sweep must be added to prevent entry of pests.