Ihop

Inspector's notes

Observed multiple times in use low temperature chlorine dish machine with 0ppm chlorine with inspector and establishment test strips. Person In Charge (PIC) will rewash, rinse, and sanitize all food contact utensils inside dish machine. ====Proper food sanitizer concentration for chlorine is 50ppm-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee stated that there was no person in charge or manager present. A manager was present about 15 minutes after the start of the inspection. Ensure that there is a PIC during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Three pans of blanched bacon-53-62F in the walk in cooler. *(The pans were all stacked and covered.) PIC stated that the bacon was blanched about ten hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a gap at the back door in the cookline area. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The handwashing sink in the ware wash area is very slow draining. Ensure that the plumbing is repaired properly and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw (blanched) bacon stored over hashbrowns in the reach in cooler at the end of the cookline. (*Hashbrowns were covered with a lid.) PIC relocated the bacon to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut spinach, turkey, ham items, pot roast, liquid eggs, smoked sausage, sun dried tomatoes, hollandaise sauce, cut tomatoes, and sour cream-44-55F in the reach in cooler and make line units closest to the walk in cooler. PIC stated that both units had been verified to be below 41F less than 3 hours prior and discarded all items that had been in the units for an extended amount of time-see embargo form. All other items were relocated to the walk in cooler. Keep TCS foods in cold holding at 41F or below. *Ambient temp of the make line unit was 49F and ambient temp of the reach in cooler was 50F. PIC called to have both units serviced at time of inspection. Establishment has sufficient refrigeration. **The AC in the kitchen and back of house area is not working which likely contributed to the refrigerator temperatures. The PIC stated that the AC is scheduled to be repaired the next day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee used a large knife to cut open a package of raw beef, then wiped the knife with a towel from the sanitizer bucket and placed the knife back into the clean storage area in the cookline over other clean knives. PIC stated that the knifes in the clean storage area are used to open raw food items, cut toast, and cut avocados. PIC was instructed to remove the knifes and properly wash, rinse, and sanitize. Ensure that equipment is properly cleaned each time contamination occurs. Corrective Action: Corrected at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violations was training staff and a verification breakdown which resulted in the violations. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Chlorine sanitizer in dish machine at 0ppm. PIC called to have the dish machine serviced and stated that all dishes would be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Multiple pieces of equipment and utensils in clean storage areas with excess old food debris present. All items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large container of butter in the server pass through area with set discard time at 2:41PM. (Current time was 11: 48AM and inspection start time was 10:26AM) The PIC stated that the butter had been removed from refrigeration prior to 8AM and discarded-see embargo form. Ensure that food is marked or otherwise identified to indicate the time of discard following internal policies not exceeding four hours. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation.

Inspector's notes

Employee washing dishes at the three compartment sink with the sinks set up as wash, sanitize, rinse. Employee was instructed to properly set up the sink as wash, rinse, and sanitize. Ensure that equipment is properly rinsed off to remove detergents, abrasive, and food debris after the wash step to avoid diluting or inactivating the sanitizer. Corrective Action: Corrected at time of inspection. 4-603.12 - Core: Precleaning Addl Notes: Multiple pieces of equipment in clean storage with old date mark and/or date mark residue adhering. Manager stated that all equipment would be properly cleaned. Ensure that equipment and utensils are properly scraped before washing to remove all residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pot roast, turkey, smoked sausage, ham, hamburger patties, T-bone steak, steak tips, pot roast, fondue cheese, turkey bacon, american cheese, diced ham, and cheddar cheese ranging from 44*F to 52*F in the refrigerator to the left of the fryers. Ambient temperature of the unit was 43.5 using min/max thermometer. Per the person in charge the T-bone steak, steak tips, pot roast, fondue cheese, american cheese, and diced ham were placed in the unit from the walk-in less than four hours ago, and were relocated to the walk-in to rapid cool. All other TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Observed TCS foods in the walk-in refrigerator with temperatures ranging 46*F-51*F. These foods include but are not limited to: raw beef patties, various batters using eggs and dairy, sliced ham, shredded cheese, turkey bacon, 1% milk, and sliced melon. The ambient air temperature of the walk-in was 51.8*F, measured using the min/max thermometer. Observed the walk-in left open at the start of inspection due to the top latch being broken. PIC stated that the latch has a work order in and is scheduled to be fixed today. PIC stated that there was a delivery made around 4:00 AM today - the workers may have left it open. The establishment's temperature log for the walk-in refrigerator had last been filled out at 3:00 PM for the day prior. Informed PIC that because we don't know when the walk-in raised in temperature, all TCS foods being improperly cold held need to be discarded. PIC discarded all improperly held TCS foods at time of inspection. These items were embargoed. Informed PIC that the latch needs to be manually shut when closing the walk-in until the latch is fixed; the walk-in door cannot stay propped open. With keeping the door shut, the ambient temperature of the walk-in dropped to 39.3*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of cooling crepes with lids on and stacked on top of one another in the walk-in refrigerator. Informed PIC that when products are cooling, they need to be uncovered to help facilitate proper cooling. The temperature of the crepes was 78*F, PIC stated that they had been placed in the walk-in about two hours prior. Crepes did not cool properly due to the walk-in being left open and lids on the pans. Crepes were discarded by PIC and embargoed. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sinks in women's bathroom. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. *Second Consecutive Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Three containers of blanched bacon-64-73F cooling in the walk in cooler. PIC stated that the bacon was made and began cooling over 6 hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown), which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

The reach in cooler at the end of the cookline in kitchen has a minor leak inside unit. Ensure that equipment is repaired properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There are multiple holes in the walls under the dump sink, in the storage room hall area, and in the cookline under the hand wash sink. The FRP on the walls in the ware wash area and next to the dump sink are separating and bulging. There are holes and missing coving behind the soda syrups and in front of the walk in freezer. Ensure that the walls and coving areas are repaired properly to a smooth and easily cleanable surface. *Second Consecutive Violation Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.-----Employee bagging shredded cheese in the prep area handled their personal drink at the mouth piece area, then continued bagging cheese without changing gloves and washing hands. Employee in the cookline area handled raw shell eggs and raw chicken, then changed gloves, and when to handle bread and pancakes without washing hands. Same employee handled an in use oil container after handling the raw chicken without changing gloves or washing hands. This same employee was observed rubbing hands on shirt multiple times, then while handling food items without changing gloves and washing hands. Second employee in the cookline area handled/cracked raw shell eggs, then changed gloves without washing hands, and went to handle in use spatula and clean plates. The second employee handled the knobs on the stove before removing the soiled gloves. All employees were asked to wash hand when changing tasks. Ensure that employees wash hands often enough during food preparation to prevent cross contamination and when changing tasks. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.----No paper towels or hand drying device available at the hand wash sink in the server pass thru area. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. Correct By: Corrected At Time Of Inspection

Core-2-303.11, C: Prohibition-Jewelry---The employees in the cookline area cooking and preparing food items while wearing long dangling bracelets. Ensure that employees preparing food items limit jewelry items to just a plain band. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-----Utensils stored in the dipper well and in a cup with standing water in the server pass thru area without water running. PIC removed the utensil from the dipper well and cup and stated that the utensils and container would be placed in the heated well. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----There area multiple holes in the walls under the dump sink, in the storage room hall area, and in the cookline under the handwash sink. The FRP on the walls in the ware wash area and next to the dump sink are separating and bulging. There is holes and missing coving behind the soda syrups and in front of the walk in freezer. Ensure that the walls and coving ares repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting----No light available in walk in freezer. Manager stated that light be scheduled to be repaired or replaced. Ensure that adequate lighting is provided. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage... The in-use butter scoop were stored in a container of stagnant water with a temperature of 116*F and the 4 hour timer was off. The person in charge (PIC) removed the butter scoop and container to be washed, rinsed, and sanitized at the time of inspection. Please ensure in-use scoop is in running water with sufficient velocity to flush particulates to the drain such as dipper well. If stored in a container of stagnant water, maintain water temperature at 135*F or above or clean every 4 hours. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions....Build-up of trash, food, and organic material was observed behind the large equipment in the cooking area such as stoves, fryers, reach-in refrigerator, and cold prep tables. The person in charge (PIC) was shown the areas that need cleaning. Per Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection