Ihop

Inspector's notes

Employee handled money/cash, then went to handle butter for a customer plate without washing hands. Discussed when to wash hands with the PIC. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

The interior top of the make line unit in the server pass thru area is not properly sealed and has a significant gap. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink across from walk in cooler without soap. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at the handwashing sink in the dish pit. Notified person in charge and they restocked. Discussed with person in charge all handwashing sinks must be stocked with soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of raw eggs located above box of pasteurized eggs in facility walk-in. Person-in-charge (PIC) moved raw eggs below pasteurized eggs. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking parameters in § 3-401.11 of the Food Code at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. >>>Observed seasonal mixed fruit ranging from 45*F to 49*F in the top of the refrigeration unit in the front of the house at server's station. Per the employee the fruit was put in the unit last night. Person in charge discarded the seasonal mixed fruit. Also, observed gravy (51*F) in the top of the unit and milk (50*F) in the bottom of the unit. Per the person in charge the gravy and milk were placed in the unit less than 4 hours ago. Person in charge had employee put gravy and milk in the walk-in to rapid cool. Ambient temperature of the top of the unit was 51.9*F and bottom was 44.7*F using min/max thermometer.===Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. >>>Observed seasonal mixed fruit ranging from 45*F to 49*F in the top of the refrigeration unit in the front of the house at server's station. Per the employee the fruit was put in the unit last night. Person in charge discarded the seasonal mixed fruit. Also, observed gravy (51*F) in the top of the unit and milk (50*F) in the bottom of the unit. Per the person in charge the gravy and milk were placed in the unit less than 4 hours ago. Person in charge had employee put gravy and milk in the walk-in to rapid cool. Ambient temperature of the top of the unit was 51.9*F and bottom was 44.7*F using min/max thermometer. Person in charge put in a work order to get it serviced and will not use the unit until it is able to maintain 41*F or less. Reinspection: 5/24/24 Correct By: Correct Prior To Reinspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed metal pan on the clean dishes rack with yellowish organic matter on it. Notified person in charge and they had the dishwasher wash, rinse and sanitize it. ===Equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

Repeat Violation #47 Core-4-602.13, C: Nonfood Contact Surfaces. ====Establishment has wooden structure to hold container of iced eggs; shelled eggs. At time of inspection majority of wooden structure is covered in black organic matter. Notified Person In Charge (PIC). ===Not possible to clean wood. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation #53 Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ===Right sides of protective wall of walk in unit door is missing; missing wall protected by wall to left of mop sink. Notified Person In Charge (PIC). =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties. Establishment currently has second consecutive priority violation#18 An audit of employee food handler certificates was completed in the establishment had 10 out of 30 valid employee Food Handler Certificates. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Employee touched raw eggs with both hands with sher mitts on. Employee with contaminated sher mitt on right hand proceeded in touching pan handle and spatula. Employee took off contaminated sher mitt on right hand. Employee with clean gloves touched contaminated pan handle and spatula. Employee is working with open food and directly touching clean plates of food to go out with contaminated right gloved hand. Notified Person In Charge (PIC). PIC stopped employee. Directed to take off contaminated gloved hands; wash hands; and wash, rinse and sanitize contaminate handles and plates. =====Employee not washing hands between working with raw food and RTE food. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. ====Observed establishment cooling blanched bacon inside walk in unit with ambient temperature of 49*F with min/max thermometer. Stack of containers of blanched bacon were 1x2 and 1x3. Internal temperature of blanched bacon from yesterday at 3pm was at 48*F-58*F with inspector and establishment probing thermometers. Notified Person In Charge (PIC). PIC discarded improperly cooled blanched bacon.======Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Observed main walk in unit with history of refrigeration issues with ambient temperature at 49*F with min/max thermometer. TCS foods include: raw shelled eggs at 49*F; raw steaks at 47*F-48*F; raw chicken at 49*F; cooked ham at 47*F-48*F. Notified Person In Charge (PIC). Directed PIC to open freezer door fully open to maintain ambient temperature at 41*F after on hour, confirmed foods cooled to 41*F. At time of inspection no temperature logs have been maintained for the unit since 10/30. Today is 11/1. ======== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ===Ambient temperature of main walk in unit is at 49*F with min/max thermometer. Opened freezer door to have unit at 41*F. Directed Person In Charge (PIC) to place work order to repair unit. =======All walk in units need to be at ambient temperature of 41*F or below to maintain tcs foods at or below 41*F. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Correct By: Correct Prior To Reinspection

Core-4-602.13, C: Nonfood Contact Surfaces. ====Establishment has wooden structure to hold container of iced eggs; shelled eggs. At time of inspection majority of wooden structure is covered in black organic matter. Notified Person In Charge (PIC). ===Not possible to clean wood. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ===Right sides of protective wall of walk in unit door is missing; missing wall protected by wall to left of mop sink. Notified Person In Charge (PIC). =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection