IHOP 36-157

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Garbage and refuse
  • Basic: Garbage on the ground and/or pad around dumpster.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at cook line grooved and no longer cleanable, discussed with operator to repair or replace.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator re-primed system at recheck Dishwasher (Chlorine 100ppm)
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line multiple pieces of cooking equipment and coolers soiled with accumulation of grease and food debris on sides, discussed with operator to clean and sanitize.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Multiple reach in coolers at cook line door handles and gaskets soiled with accumulation of slime like residues, discussed with operator to clean and sanitize.
• Sewage and wastewater disposal
  • High priority: Sewage/wastewater backing up through floor drains. At entrance to kitchen under ice machine floor drain backing up when hand washing sink in use, or ice machine draining water, area cannot be isolated, cook walking through water to walk in cooler and Cook line, discussed with operator to repair drainage system, clean and sanitize area.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to stand up mixer no vacuum breaker installed on water hose Bibb, discussed with operator to install.
• Garbage and refuse
  • Basic: Open dumpster lid. Discussed with operator to close.
  • Basic: Garbage on the ground and/or pad around dumpster. Large accumulation of trash debris on ground around dumpster, discussed with operator to clean area.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At dish washing area approximately 18 small live flying insects landing on dishwashing drying racks, shelves and under dish washer on soiled dishes. In back of dish washing area approximately 3 small live flying insects landing on wall and broom, discussed with operator to eliminate all flying insects and clean and sanitize areas.
  • Basic: Dead roaches on premises. In chemical storage room approximately 1 dead roach on floor, discussed with operator to clean and sanitize area.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. Behind ice machine cove molding in disrepair, discussed with operator to repair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Walls behind cooking equipment covered in grease and food debris, discussed with operator to clean and sanitize.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents in customer dining room soiled with accumulation of dust debris, discussed with operator to clean vents.
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from rear of ice machine near floor drain, discussed with operator to repair drain and clean and sanitize area.
  • Basic: Floor soiled/has accumulation of debris. At cook line accumulation of food and grease build up under cooking equipment, discussed with operator to clean and sanitize area.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. pot roast (43-56°F - Cold Holding) in cooler at cook line; as per operator food not prepared or portioned today; foods overstocked; smaller portions made and food placed in ice;
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - small cooler at cook line ; foods on time since 6:00 am; operator marked
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked chicken in cooler at cook line; stored properly
• Wiping cloths and linens
  • Basic: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator fixed to 200 ppm