Ihop

Inspector's notes

Observed accumulations of soil, grease and food debris on the floors and walls of the cook-line, especially under the equipment such as the grills, fryer, refrigerators, etc. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

Inspector's notes

Observed accumulations of soil, grease and food debris on the floors and walls of the cook-line, especially under the equipment such as the grills, fryer, refrigerators, etc. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed several cooked sausage links hot holding on a rack inside of a pan on the grill, with internal temperatures of 99-125F, probe thermometer, verified by PIC. According to PIC, the sausage links were hot holding for less than 2 hours. Cook reheated the links on the grill to 165F. Discussed placing a lid on the pan or adding water to the bottom to maintain the links at 135F or more. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use sanitizer buckets storing wiping cloths with a lactic acid (sink and surface sanitizer) concentration of 0 ppm (tested multiple times). PIC will contact the chemical company to service the chemical dispenser. The sanitizer can be manually diluted in the 3-compartment sink to refill sanitizer buckets at the correct concentration of 704-1875 ppm. Too high of a concentration can be toxic and too low may be ineffective. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulations of soil, grease and food debris on the floors and walls of the cook-line, especially under the equipment such as the grills, fryer, refrigerators, etc. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the FRP behind the handwashing sink at the end of the cook-line to be detaching from the wall. Also observed gaps around the pipe penetrations in the wall. Discussed replacing the FRP and sealing all pipe penetrations. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of soil and debris on the floors in the cook-line, dry storage, dish pit, and the hallway behind the cook-line. Discussed the cleaning procedure and frequency of the floors throughout the establishment. Discussed increasing the frequency. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed corner of wall and baseboard damaged in hallway near mop sink room. Revealing drywall and gaps, making it difficult to clean. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed heavy accumulations of soil, food debris, non-food debris and grease accumulations on the floors, walls, and ceilings of the cook-line, prep area, dish washing area, halls and extra storage rooms. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. 8th Consecutive Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. >>> Observed the hand washing sink at the end of the cook-line, next to the ice machine, to be blocked by a dish rack and ice buckets. Inspector moved the rack and buckets to provide access to the hand washing sink. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. 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. >>> Observed no paper towels provided at the hand washing sink in the dish machine area. PIC provided paper towels. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch. Handwashing sinks must always be stocked with hot water, soap and paper towels. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. >>> Observed an open bag of spinach starting to liquify and become slimy in a reach-in on the cook-line. Also observed 2 boxes of bananas starting to liquify, in the prep area. PIC discarded the spinach and bananas, see embargo. Food that has started to decompose and spoil must be discarded to prevent illness and attracting pests. Correct By: Corrected At Time Of Inspection

Core-4-903.12, C: Prohibitions; Single-Use/Single-Service Items >>> Observed open boxes of single-use foil catering pans, used for to-go and catering orders, stored on the floor in the hot water heater room. The inside of the foil pans observed to be directly exposed to the ceiling, walls, and floor of the room with were observed to be covered in dust and debris. PIC closed the boxes and will not use any contaminated pans to serve food. Cleaned and sanitized equipment, utensils, laundered linens, and single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces >>> Observed heavy scoring and gouging on the cutting boards along the cook-line. Discussed replacing or resurfacing the cutting boards to restore a smooth and easily cleanable surface. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed heavy accumulations of soil, food debris, non-food debris and grease accumulations on the floors, walls, and ceilings of the cook-line, prep area, dish washing area, halls and extra storage rooms. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. 7TH CONSECUTIVE Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>> Observed sliced tomato, cooked pot roast, cooked turkey, spinach, raw chicken, raw beef, raw fish and ham cold holding in the cook-line upright refrigerator with internal temperatures of 47-49F, probe thermometer, verified by PIC. According to PIC, the TCS foods stored in the reach-in were at 41F or below 2.5 hours prior to inspection; foods placed into the walk-in to rapidly cool to 41F or below. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must 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,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed a steady stream of water from the faucet at the 3-compartment sink. According to PIC, the faucet has been repaired previously. Discussed replacing the faucet and turning off the water supply when not in use. Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed an accumulation of soil and debris on the floors and walls in the dish washing area. Discussed doing a deep cleaning to remove soil accumulations and following a routine cleaning schedule. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. 6th CONSECUTIVE Correct By: Correct Prior To Next Routine Inspection