IHOP

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler- raw shell eggs over bags of pasteurized liquid eggs. Manager placed raw shell eggs on bottom shelf.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler- raw shell eggs over bags of pasteurized liquid eggs. Manager placed raw shell eggs on bottom shelf. **Corrected On-Site**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler-hash browns (50F-62F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler-hash browns (50F-62F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler-hash browns (50F-62F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler-hash browns (50F-62F -Heated Cooling at 9:30 a.m ) Date label and manager stated rehydrated last night at 9:40 pm. See stop sale.

High Priority

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing gloves cracked raw shell eggs, then grabbed a clean spatula to turn over precooked hash browns. After manager educated employee proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing gloves cracked raw shell eggs, then grabbed a clean spatula to turn over precooked hash browns. After manager educated employee proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves to help prepared order customers orders, without washing hands first. Educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves to help prepared order customers orders, without washing hands first. Educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Handwash sink not accessible for employee use at all times. Dishwasher area- sweeper in front of sink, manager removed.

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area- sweeper in front of sink, manager removed. **Corrected On-Site**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. Expo sta, employee provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo sta, employee provided. **Corrected On-Site**

Intermediate

Bathroom facility not clean. Men and women- hands wash sink soiled, debris near toilet in handicap bathroom. Employee cleaned and sanitized bathrooms.

Basic - Bathroom facility not clean. Men and women- hands wash sink soiled, debris near toilet in handicap bathroom. Employee cleaned and sanitized bathrooms. **Corrected On-Site**

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathrooms men and women- water temperature (72-79F).

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathrooms men and women- water temperature (72-79F).

Intermediate

Employee eating in a food preparation or other restricted area. Employee working in cook line drank water from an open container. After educated employee, employee removed from food preparation.

Basic - Employee eating in a food preparation or other restricted area. Employee working in cook line drank water from an open container. After educated employee, employee removed from food preparation. **Corrected On-Site**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Expo Station- serving scoop on water temperature of 112F, employee removed scoop.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Expo Station- serving scoop on water temperature of 112F, employee removed scoop. **Corrected On-Site**

Basic

Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler- open bottle of water, employee removed

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler- open bottle of water, employee removed **Corrected On-Site**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cartoons of hash browns not being separated one inch from each other, according to manufacturer instructions stamped on each cartoon.

Intermediate