IHOP RESTAURANT

Observed paper towel dispenser not working at hand sink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: person in charge provided paper towel was provided at the hand sink.

Observed waffle maker with built up food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with person in charge that waffle maker shall be put on a cleaning frequency to maintain cleanliness.

Observed several live gnats inside kitchen near main grill area and dishwashing area. They are also flying into the main dining area. Pest control is applying chemicals for roaches, ants, mouse but not gnats. There is heavy accumulation of food debris in drains near dish washing area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions.

Observed water pressure at sink near dish washer area lacking pressure when turning on. Observed hot water not provided at main hand sink near cook line. Corrective Action: When repairs are being completed owner shall reach out via email Keyandra.Turner1@dph.ga.gov to communicate when repairs are being completed. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

Observed multiple shelves and door panels (prep top coolers, reach-in-coolers) see photos attached throughout the main kitchen unclean to sight and touch. CA: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. 2. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. COS: Discussed with person in charge about voluntarily removing equipment in main kitchen that is not in use.

Observed the main kitchen floors, walls, ceiling with accumulation of grease, black material, and heavy food debris.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

COS: discussed with person in charge that deep cleaning schedule shall be taken into action at-least once a week.

Observed a whole side of the cook line equipment throughout the main kitchen not operable all areas are creating areas of harborage. CA:he physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: Discussed with owner to remove all equipment that is operable.

Observed a food employee with gloved hands touch head and continue to prep food. Observed a food employee sitting in dining area on phone go into kitchen and grab food without washing hands. CA: Both employees voluntarily washed hands and were educated.

Observed three wet wiping cloths stored on food contact surface. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC removed wet wiping clothes from food contact surface and placed in sanitizing bucket.

Observed one dead roaches on floors in back of main kitchen near prep sink and ice machine. CA: ved two dead roaches on the floor in dry storage room. CA: Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Discussed with Owner to voluntarily remove any equipment that is out of order.

Expired lactic acid test strips on site. The owner indicated that bleach is used for sanitization and provided chlorine test strips. However, food employees confirmed they are using the Ecolab-provided sanitizer. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed multiple shelves and door panels (prep top coolers, reach-in-coolers) throughout the main kitchen unclean to sight and touch. CA:Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. 2. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed In the Walk in Cooler raw chicken stored next to RTE deli turkey meat. Raw Salmon stored next to raw chicken. Raw chicken stored on top RTE deli ham meat. CA: Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed;

COS: PIC moved the RTE deli turkey meat and moved the salmon next to the eggs.

Observed Food service employee eating out of a cup in the food prep area.

CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

PIC discussed with food service employee not to eat in food prep area.

Observed no paper towels at the hand sink near the dishwasher.

CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels.

2. A continuous towel system that supplies the user with a clean towel.

3. A heated-air hand drying device.

Pic was informed to keep paper towels at hand sink.

Observed romaine lettuce located in the hand sink next to the grill station. Observed grits in the hand sink next to ware washing station. CA: Using a Handwashing Sink: A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed the romaine lettuce and grits from the hand sink in the trash.

Observed food contact surfaces unclean (Pancake containers, ice bin with black residue inside). CA: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: PIC discarded the ice from the ice machine.

Observed two dead roaches on the floor in dry storage room. CA: Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed live fruit flies in the main kitchen. CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies.

2. Routinely inspecting the premises for evidence of pests.

Observed food service employees no hair nets. CA: 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 a food service employee wearing a gold bracelet while preparing food. CA: Jewelry. 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: Food service employee removed his bracelet.

Observed three wet wiping cloths stored on food contact surface. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC removed wet wiping clothes from food contact surface and placed in sanitizing bucket.

Observed multiple shelves and door panels (prep top coolers, reach in coolers)throughout the main kitchen unclean to sit. CA: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. 2. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the main kitchen floors, walls, ceilings unclean with food debris and excess grease on the walls. CA: Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed interior of cold holding units unclean to sight and touch with food spillage and debris at the time of the inspection. Advised PIC to clean cold holding units more frequently to avoid buildup.

Observed debris being stored with clean coffee mugs. Observed pen, soiled plastic lid and top from drinking container being stored on the tray with clean coffee mugs. COS food handler removes items and places tray at the three-compartment sink to be washed, rinsed and sanitized.

Observed multiple TCS foods being stored uncovered in the Traulsen reach in cooler, Traulsen reach in freezer and Everest prep top cooler. Observed shredded hashbrowns being stored uncovered in the Traulsen reach in cooler. Observed French fries, cheese balls and donuts being stored uncovered in the Traulsen reach in freezer. Observed pooled eggs and pancake batter being stored uncovered in the Everset prep top cooler.

Observed interior of cold holding units unclean to sight and touch with food spillage and debris at the time of the inspection. Advised PIC to clean cold holding units more frequently to avoid buildup.

Observed approximately ten or more dead roaches at the bottom of a Traulsen reach in cooler. This unit is not in use and no food is being stored in the unit. Person in charge indicated that the unit is not working. PIC is advised to remove unit by close of business today.

Observed one live roach crawling on a shelf where the bread is stored.

Observed exterior of cold holding units unclean to sight and touch with food debris and grease marks. Advised PIC to clean exterior of units more frequently to avoid buildup.