IHOP

Violations (9)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (112F - Hot Holding) on flat top at cook line. As per manager, product on grill for approximately 20 minutes. Advised manager to reheat product to 165F.

  High Priority

• 08A-02-6CriticalCorrected on site

  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 pan of raw sliced beef stored over cooked sausage at reach in freezer at cook line. Manager rearranged products. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hash browns (45F - Cooling) at walk in cooler. As per manager, product was prepared in the previous day. Discussed proper cooling procedures with manager and provided cooling hand out.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pancake batter (59F - Cold Holding) at room temperature. Observed poblano hollandaise (45F - Cold Holding) at reach in cooler next to fryers. As per cook, product placed in unit 3 hours prior. Cook placed item inside walk in cooler to rapidly chill.

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed hash browns (45F - Cooling) at walk in cooler. As per manager, product was prepared in the previous day. Discussed proper cooling procedures with manager and provided cooling hand out.

  High Priority

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of fryer and reach in cooler soiled with old food debris. Observed shelf underneath flat top top grill soiled with old food debris.

  Basic

• 25-05-4Corrected on site

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed single service trays stored next to hand sink at front line. **Corrected On-Site**

  Basic

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Manager replenished solution with quaternary ammonium solution. Final reading, 200ppm. **Corrected On-Site**

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in water at 132 next to milk shake machine. Manager removed scoop. **Corrective Action Taken**

  Basic