IHOP #4483

Observed no posted food manager certification in public view within facility for any food manager. PIC states he is a certified food safety manager and can provide his credentials.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

COS: Food manager certificate posted in public view for Randy Reese.

Observed employee preparing and handling food with beard longer than 1/2 inch in main kitchen.

C/A: 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.

COS: Employee put on beard net.

Observed employee wearing bracelet while preparing and handling food in main kitchen.

C/A: 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: Employee removed bracelet.

1. Observed utensil handle in contact with Oreo pieces in container stored above prep top cooler in main kitchen.
2. Observed ice scoop stored in soiled container along left server station of front food service area.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: All utensils stored correctly.

1. Observed employee wearing gloves rub head and body while preparing food on cookline in main kitchen.
2. Observed food employee wearing gloves drop bag of mushrooms on floor, pick food up and open cold holding unit to store food items.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; and

(ix) After engaging in other activities that contaminate the hands.

COS: Bag of mushrooms discarded and employees removed gloves and washed hands.

Observed several TCS foods stored in main kitchen and front food service area cold holding at above 41F (see asterisks).

C/A: During cold holding, all TCS foods must be maintained at 41F and below.

COS: PIC advised temperatures fluctuated due to 1-hour rush, food has not been out of temperature more than 4-hours. Ranch, buttermilk batter, and diced tomatoes discarded at prep top, all other items cooled rapidly in WIF or ice bath (see corrective actions in temperature section).

Observed large amount of ice accumulated inside WIF in main kitchen, primarily along seals of door and floor.

C/A: 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 floor in WIF in main kitchen in disrepair; buckled with crevices creating trip hazard to employees, and not easily cleanable.

C/A: Repair floor; nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed several food items stored uncovered in RICs, Baine-Marie cooler, steamtable, and along grill in main kitchen.

c/A: Unless cooling, food must be stored covered to prevent overhead contamination.

COS: All items covered.

1. Observed ice bin walls and lids in server areas of front food service soiled with black mold-like accumulations. Observed interior door and walls of ice machine in main kitchen soiled with black residue.
2. Observed soiled dishes stored for use along dish racks in main kitchen ware-washing area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All surfaces/dishes cleaned and sanitized.

Observed several employees preparing food in main kitchen with beards/facial hair longer than one half inch.

C/A: 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 employee preparing/handling food wearing bracelet and watch in main kitchen.

C/A: 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.

Observed floor in WIF in main kitchen in disrepair; buckled, unlevel, and creating trip hazard to employees.

C/A: Repair and clean; all physical facilities shall be maintained in good repair.

Observed several food items stored uncovered in RICs, Baine-Marie cooler, steamtable, and along grill in main kitchen.

c/A: Unless cooling, food must be stored covered to prevent overhead contamination.

COS: All items covered.

Observed several employees preparing food in main kitchen with beards/facial hair longer than one half inch.

C/A: 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 several dishes wet nested and stacked along clean utensil rack in dishwashing area of main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed floor in WIF in main kitchen in disrepair; buckled, unlevel, and creating trip hazard to employees.

C/A: Repair and clean; all physical facilities shall be maintained in good repair.

Observed food employee sweep floor and take out the trash with gloves on. The employee then changed gloves and starting prepping portioned cheese without washing hands. C/A:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles before donning gloves to initiate a task that involves working with food. COS: Food employee took off gloves and washed hands.

Observed one of the handsinks in the servers alley broken. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.