IHOP Restaurant

Nonfood-contact surfaces clean — Inspector Note: Observed in main grill area underneath equipment accumulated grease, black organic substance, and food debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Most recent inspection report not posted. see photos attached. CA:The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed ice machine door fall onto the floor when pulling it open, all prep top coolers in the main kitchen doors are ajar and not closing properly. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed multiple shelves and door panels (prep top coolers, reach-in-coolers) see photos attached throughout the main kitchen unclean to sight and touch. CA: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. 2. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the main kitchen floors, walls, ceiling with accumulation of grease, black material, and heavy food debris. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: discussed with person in charge that deep cleaning schedule shall be taken into action at-least once a week. Corrected On-Site. New Violation.

Insects, rodents, and animals not present — Inspector Note: Observed live gnats breeding on multiple surfaces of the of the dishwashing area. Observed live roach inside the dish racks. Observed many areas of the kitchen see photos attached with dead roaches. CA: 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.

Hands clean and properly washed — Inspector Note: Observed Food employees were not washing their hands and exposed portions of their arms at appropriate times/immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. CA: 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. COS: Food employees were educated and all voluntarily washed hands for 20 seconds before returning to task.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towel at main hand wash station. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: person in charge provided paper towel was provided at the hand sink.

Food stored covered — Inspector Note: Observed 2 plastic containers of egg wash and 2 metal sauce containers stored uncovered inside a reach in cooler that was accumulated with food debris. CA: 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. COS: containers were covered by person in charge.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed waffle maker with built up food debris. Observed plates stored unclean to sight and touch food debris built up around the storage space. Metal containers holding macaroni and cheese, eggs, sausages are unclean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with person in charge that waffle maker shall be put on a cleaning frequency to maintain cleanliness.

Proper cold holding temperatures — Inspector Note: Observed mushrooms. pork chop, raw hamburger meat, ham and shredded steak in prep top coolers held at greater than 41 degrees. see temp log. CA: 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. COS: all items were voluntarily discarded.

Nonfood-contact surfaces clean — Inspector Note: Observed multiple shelves and door panels (prep top coolers, reach-in-coolers) see photos attached throughout the main kitchen unclean to sight and touch. CA: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. 2. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. COS: Discussed with person in charge about voluntarily removing equipment in main kitchen that is not in use.

Hot and cold water available; adequate pressure — Inspector Note: Observed water pressure at sink near dish washer area lacking pressure when turning on. Observed hot water not provided at main hand sink near cook line. Corrective Action: When repairs are being completed owner shall reach out via email [REDACTED EMAIL] to communicate when repairs are being completed. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a whole side of the cook line equipment throughout the main kitchen not operable all areas are creating areas of harborage. CA:he physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: Discussed with owner to remove all equipment that is operable.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the main kitchen floors, walls, ceiling with accumulation of grease, black material, and heavy food debris. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: discussed with person in charge that deep cleaning schedule shall be taken into action at-least once a week.

Insects, rodents, and animals not present — Inspector Note: Observed several live gnats inside kitchen near main grill area and dishwashing area. They are also flying into the main dining area. Pest control is applying chemicals for roaches, ants, mouse but not gnats. There is heavy accumulation of food debris in drains near dish washing area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed paper towel dispenser not working at hand sink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: person in charge provided paper towel was provided at the hand sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed waffle maker with built up food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with person in charge that waffle maker shall be put on a cleaning frequency to maintain cleanliness.