IHOP RESTUARANT

Approved thawing methods used — Inspector Note: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. OBSERVATION: Raw salmon in the walk-in cooler in the sealed packaging thawing. COS- removed from the packaging.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVATION: Linen in plastic bags stored on the floor of the side storage room. CA: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. OBSERVATION: Front line prep cooler has a large block of ice in the interior bottom. The 1st prep top cook's cooler and the front line prep top cooler is not able to maintain TCS products at 41F or below. Discussed with the PIC onsite and the operator by phone to have the unit serviced.

Nonfood-contact surfaces clean — Inspector Note: CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OSERVATION: Old 2 dr Traulsen cooler in the rear, interior and exterior of the Atosa freezer, gasket on the sandwich prep top cooler, shelf where microwave is stored, exterior of the fryers are unclean with debris. Discussed with PIC that a deep cleaning is needed.

Physical facilities installed, maintained, and clean — Inspector Note: CA: (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. OBSERVATION: Floor and wall in the dish pit area are unclean with debris and black build-up. Floor underneath and behind the fryers/prep cooler, in the rear storage area, are unclean with debris and grease build-up.

Adequate ventilation and lighting; designated areas used — Inspector Note: CA: 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. OBSERVATION: Lights in the storage room that contains wiping cloths, food containers are unshielded.

Insects, rodents, and animals not present — Inspector Note: CA: (k) 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; 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. OBSERVATION: Numerous gnats or fruit flies observed in the storage room, dishpit, ice machine area. Discussed with the operator by phone that Professional Pest Control Operator will be contacted for service. Email report within 10 days.

Food-contact surfaces: cleaned & sanitized — Inspector Note: CA: (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. OBSERVED 2 white containers holding the ice scoops unclean with black build-up on the server's line actively used for beverages. COS-Ice scoops rewashed-rinsed-sanitized and placed in a clean metal pan. OBSERVED glasses stored as "clean" with food particles on the server's line. COS-glasses removed and taken to the dish pit to be properly rewashed.

Proper cold holding temperatures — Inspector Note: CA: Time/temperature control for safety (TCS) cold holding food shall hold at 41F or below. Observed: TCS foods holding above 41F in the 1st cook line prep top cooler (sandwich) and the front prep cooler. COS-butter held less than 4 hrs located to the freezer to cool/All other products held longer than 4 hours discarded-(5lb butter, butter pats, sour cream, cut tomatoes, cut lettuce, gravy, white cheese). Discussed with PIC to have the units serviced.

Proper hot holding temperatures — Inspector Note: CA: (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: Time/Temperature Control for Safety Food (sausage links) not held at 135 degrees Fahrenheit or above on griddle. COS-PIC added time stamp

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVATION: Linen in plastic bags stored on the floor of the side storage room. CA: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVATION: Metal food pans observed stacked wet in the storage area. CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Discussed with PIC to ensure that the clean equipment/dishes are air dried prior to stacking.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: OBSERVATION: dishmachine sink with leak. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Nonfood-contact surfaces clean — Inspector Note: Observed several un-used pieces of equipment (old microwaves, upright cooler, well warmer on the server line) unclean to sight and touch. Unclean to sight and touch cooler gaskets, doors of coolers, interior bottom of the line prep top cooler with standing water. Shelves on the cook line unclean with food particles.

Plumbing installed; proper backflow devices — Inspector Note: OBSERVATION: Sprayer arm at the dish pit hangs below the floor rim. CA: (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P REPAIR NO LATER THAN 1-27-26, email a photo of the correction

Physical facilities installed, maintained, and clean — Inspector Note: CA: (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. OBSERVATION: Floor and wall in the dish pit area are unclean with debris and black build-up. Floor underneath and behind the fryers/prep cooler, in the rear storage area, are unclean with debris and grease build-up. Broken floor tiles with standing water in various locations in the kitchen.

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: Equipment (unclean microwaves, upright cooler etc) that is no longer in use (broken) is stored on the premises. Some equipment has been removed but a continuation of removal is needed. (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Insects, rodents, and animals not present — Inspector Note: OBSERVATION: Some dead insects observed in the rear storage area on the floor , however, no live activity observed. CA: (l) 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. Discussused with PIC to clean floors more routinely.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATAION: Server line handsink observed with lettuce in the basin. COS- removed. Handsink with chair, bucket and fan partially obstructing the handsink on the server line. COS- chair removed

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Paper towel dispenser on the cook's line is unable to dispense paper towels due to battery. COS- roll of paper towles placed on a bucket at the handsink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf