IHOP #484

Insects, rodents, and animals not present — Inspector Note: Observed numerous small flies throughout the main kitchen of the facility (server prep area, main prep line, ware washing area, and dry storage area). C/A: 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; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Hands clean and properly washed — Inspector Note: Observed food employee crack raw shelled eggs with their gloved hands and then grab and placed ready to eat bacon on a plate for service without changing their gloves and washing their 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (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;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: bacon discarded, plate taken to the ware washing area. food employee wash hands and changes gloves and bacon remade

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the interior portion of the soda nozzles for the dink machine located in the server prep area of the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be cleaned: 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. COS: soda nozzles cleaned with a lactic acid solution at 704ppm and run through the dish machine (chlorine) at 100ppm

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple metal pans being wet stack on the clean dish storage shelf located in the ware washing area of the main kitchen. C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; COS: items re-washed and allowed to air dry

Hands clean and properly washed — Inspector Note: Observed 2 separate food employees follow improper hand washing procedure by washing their hands for less than 20 seconds and turn off the water taps with their bare hands. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: employees re-washed their hands, discussed proper hand wash procedure with food employees and PIC

Hands clean and properly washed — Inspector Note: Observed food employee crack raw shelled eggs with their gloved hands and then grab and placed diced read to eat tomatoes on a cooked omelet without changing their gloved and washing their 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (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;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: omelet discarded; employee washed hands, EHS also discussed when to wash with the PIC.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed food employee plate fully cooked pancakes with their bare hands in the main kitchen area. Observed a 2nd food employee's bare hand touch the ice in the ice bin located in the front food service area when employee scooped ice with a cup. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: pancakes and ice discarded, plate taken to the ware washing area to be washed, rinsed, and sanitized, EHS discussed code provision with PIC