IHOP #4483

Personal cleanliness — Inspector Note: 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.

Personal cleanliness — Inspector Note: 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.

In-use utensils: properly stored — Inspector Note: 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.

Certified Food Protection Manager — Inspector Note: 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.