IHOP 36-214

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging and raw salmon over par cooked potatoes not in commercial packaging at cook line reach in freezer. Operator stored products properly. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (96F - Hot Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (96F - Hot Holding) Observed in pan at cook line. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Operator has time control procedure template. Advised operator to fill out time control procedure.

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored next to clean plates at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored next to clean plates at cook line. **Corrected On-Site**

Basic

Utensils in poor condition. Clean spatula torn and melted.

Basic - Utensils in poor condition. Clean spatula torn and melted. **Corrected On-Site**

Basic

Walk-in freezer shelves with rust that has pitted the surface.

Basic - Walk-in freezer shelves with rust that has pitted the surface.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: par cooked bacon (66F - Cooling) at 9:23; cooling since 5:00 - 63F at 9:44

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: par cooked bacon (66F - Cooling) at 9:23; cooling since 5:00 - 63F at 9:44 Observed in deep containers with lids on. At current rate of cooling product will not reach 41F within 6 hours. Advised operator to remove lids and place in shallow containers.

Intermediate