IHOP Restaurant

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed WIC in disrepair, ambient are temperature of 47.1 degrees F. Equipment shall be in a state of repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed chemical ware-wash dish machine in use reading 0 ppm Cl. Chlorine shall be within concentration. COS: PIC calibrated dish machine to within range 50 ppm.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple microwaves with stains and food debris in need of cleaning. Equipment food contact surfaces shall be cleaned per manufacturer's specifications. Stated to PIC to increase cleaning frequency.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods in the WIC out of temperature above 41 degrees F. longer than 4 hours. TCS food items shall be at 41 degrees F. or below. COS: Had PIC discard all TCS food items that were in the temperature danger zone longer than 4 hours.

Proper hot holding temperatures — Inspector Note: Observed a container of grits st at the steamwell temping below 135 degrees F for under 4 hours. TCS food items shall be hot held at 135 degrees F or above. COS: PIC voluntarily discarded grits.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no food allergen awareness training document onsite. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of interior of microwaves near the service line and main kitchen stored as clean with old food debris and residue. Observed bulk ice machine with pink residue on food contact surface. Advised PIC that equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of the interior portion of the microwaves near the cookline and service area.

Proper hot holding temperatures — Inspector Note: Observed grits at steam well below 135F under 4hours. Advised PIC Hot 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 135°F (57°C) or above. COS: Had PIC reheat grits to 165F.