IHOP

Observed dishwasher was not providing sanitizer to the dishes. COS: Employee attempted priming the dishwasher multiple times but the hose would only push sanitizer to the bottom of dishwasher. Employee fixed machine and rewashed dishes that were previously ran through dishwasher.

Observed there were no paper towels at the hand wash sink located in the prep area or the ware wash area. COS: PIC refilled paper towel dispensers. CA: Hand drying provisions must be available at all times.

Observed clear plans on dry dish racks had been stacked while still wet. CA: Equipment and utensils shall be air-dried completely prior to stacking of having contact with any food.

Observed dishwasher was not dispensing sanitizer to dishes when tested. PIC attempted priming the dishwasher and testing ppm multiple times. CA: PIC will place a service request for Ecolab to service the dishwasher. Establishment will use the 3-compartment sink until unit can be fixed.

Observed turkey bacon stored above shredded blended cheese and next to mushrooms. COS: Employee observed me looking in the reach in and immediately began rearranging items so that they were stored properly.

Observed that facility no longer has adequate cold holding storage for facility. Two sandwich prep tables and 1 reach in cooler were out of order. CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures. Per conversation with PIC she is expecting all units to be fixed in two weeks. All parts have been ordered.

Observed whole meats thawing seating inside of the sink and under prep table. Food still frozen at time of inspection. Discussed proper thawing methods with employee. COS: Employee took both packages of meat and placed them in the sink and ran water on them.

Observed plates where stacked while still wet. CA: Equipment and utensils shall be air-dried completely before stacking or having contact with any food.

Observed uncovered liquid eggs stored under ground beef and steaks, next to chicken breast. Provided PIC educational document of refrigeration storage chart. COS: Upon discussion with PIC, he clarified that eggs should not have been stored in that particular reach in cooler.

Observed waitress with open pizza box closest to the "dump sink", when entering kitchen. COS: Once waitress observed inspector in kitchen she discarded of the pizza. CA: Employees shall use approved designated areas separate from food preparation and serving areas, equipment or utensils areas and food storage areas.

Observed there was no hand cleanser at handwashing sink located next to the warewash area. COS: PIC refilled cleanser at handwashing sink. Each handwashing sink shall have a supply of hand cleanser (liquid, powder or bar soap)

Observed multiple items in freezer uncovered. Observed pancake batter and liquid eggs stored in reach in cooler uncovered. COS: Explained to employee why all food items must be stored covered. Employee covered all items with cover to pan or saran wrap. CA: Food shall be covered at all times by original food packaging, covered containers, or wrapping.

Observed liquid degreaser and detergent stored above single use cups and pure bright bleach stored right next to individual packets of salt, located in dry food storage area. CA: Showed PIC were cups and salt were stored next to toxic chemicals. PIC stated that cups should be stored on the opposite wall with the other cups. PIC agreed to move salt and cups once boxes sitting in front of items from truck are moved out of the way.

Observed blue berries submerged in large pan of water and 3 bags of gravy sitting in vegetable sink. Placed thermometer between two bags of gravy and read a temp of 59F. Inquired as to how long ago the items were placed in the sink. An employee stated that they were placed in the sink prior to their rush at 11am. CA: Discussed proper thawing measures with PIC. COS: Gravy to be reheated then cooled to place in WIC. PIC states there is no meat product in gravy.

Observed clear pans and plates where stacked while still wet. CA: Equipment and utensils shall be air-dried completely before stacking or having contact with any food.

Observed multiple items in the reach in coolers, being stored at a temperature above 41F. Upon discussion with the PIC the inspector identified that these items are stored in these coolers and moved once they are empty. PIC unsure of when the items were placed in the cooler. Items discarded of.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed food stored in the sandwich line by the dishwashing area above 41F. Observed shell eggs stored above the cold holding unit above 41F. COS by discarding of the food

Observed employee eating pancakes with a red syrup on them and drinking from a to go cup that did not have a lid over it at the waitress station. COS: The employee observed me looking at down the waitress station and discarded of food prior to mentioning it to her.

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed there were no hand drying provisions at the hand wash sink closest to the office in main kitchen. COS: PIC retrieved some paper towels and refilled the paper towel dispenser.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

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

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed multiple food items in reach-in coolers and freezer that were stored uncovered. CA: When cold holding as specified by the Rule, food should be covered in packages, covered containers or wrappings to protect food items from over head contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed sanitizer in 3 compartment sink would not change color of strips used to monitor ppm. Inspector used her strips to check ppm as well. COS: PIC instructed employee in dish washing area to change sanitizer water.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed multiple clean dishes throughout facility with food debris still on them. As I identified the dishes the PIC placed the dishes back at the dish wash station to be cleaned.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed containers stacked while wet. Need to allow dishes to completely air dry before stacking them.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. 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.