Ihop

Inspector's notes

Observed melted cheese residue and food debris inside the basin of the designated hand sink at time of inspection. Discussed hand sink requirements with PIC. PIC cleaned out hand sink basin during the 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans stored as clean, located on shelf near walk-in fridge where clean dishes are stored with visible food debris on the inside of the pans at time of inspection. Also observed several stacked plates left out to dry located in the dish pit area, with visible black residue on the plates. Discussed cleaning procedure with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed exposed bedrock concrete allowing water to pool directly next to the low temperature dishwasher. 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. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two food storage containers with food debris stuck on containers, located on shelf near walk-in fridge where clean dishes are stored. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of food debris on waffle machine and cord as well as grease buildup on wall behind waffle machine. PIC stated waffle machine is not in use. Waffle machine located closest to ice machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. **Second Consecutive Violation** 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed exposed bedrock concrete allowing water to pool near dishwash machine. 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.

Inspector's notes

--Observed waffle maker being stored directly under pest control fly light near hand sink. Insect control devices cannot be over food prep areas. Food and equipment must be protected from dead insects/insect fragments. At the time of inspection, the waffle maker was moved away from the device. Corrective Action: Corrected at time of inspection. Repeat violations: 2

Inspector's notes

-- Observed heavy buildup of food debris and grease on multiple tables below grills. Discussed with the PIC increasing cleaning frequencies and maintaining a cleaning schedule to prevent significant accumulation of debris, dust, dirt, and organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Vegetable dicer in dry storage area put away as clean with heavy debris of tomato on blade. All food-contact surfaces must be cleaned to sight and touch. The person in charge (PIC) relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In reach-in refrigerator near grill, observed containers of sliced turkey breast and sliced deli ham with prepped date mark labels of 3/31/25. Reviewed date marking with the PIC: ready-to-eat (RTE) TCS foods must be served or discarded within 7 days (day 1 is the day the product is opened + 6 additional days). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In walk-in refrigerator, observed multiple containers of blanched bacon stacked together with temperatures ranging from 47°F-50°F. In reach-in cooler, pre-portioned containers of country gravy had internal temperatures between 59-63°F. The time stamps on the items stated the bacon was prepped approximately 5.5 hours prior to the inspection and the gravy was prepped approximately 3 hours prior to the inspection. At the time of inspection, the bacon was placed in the walk-in freezer and the gravy cups were submerged in an ice bath to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

--Observed waffle maker being stored directly under pest control fly light near hand sink. Insect control devices cannot be over food prep areas. Food and equipment must be protected from dead insects/insect fragments. At the time of inspection, the waffle maker was moved away from the device. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw salmon fillets stored over containers containing cooked sliced pot roast and cooked sliced turkey breast meat in the walk-in refrigerator. Informed PIC that the filets cannot be stored above cooked RTE foods. PIC moved the filets to another area in the walk in where there are properly stored to prevent cross contamination at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping clothes at the host station stored in quat solution that was less than 150ppm. Informed PIC that the wiping clothes need to be stored in sanitizer buckets with an approved sanitizer concentration. Discussed with PIC that the ppm of the sanitizer decreases with use, and it is important to monitor the levels to ensure surfaces are being properly sanitized. PIC remade the sanitizer bucket with the proper concentration and placed the wiping clothes in the bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 large covered plastic containers of buttermilk pancake batter stored together and stacked in walk-in refrigerator measuring 47 - 49 degrees F. All other foods stored in refrigerator were 41 degrees F, or below. Per date marking labels, the batter was prepared and placed in the refrigerator the previous day; greater than 6 hours prior to inspection. Advised PIC that that the buttermilk batter is a time/temperature control for safety (TCS) foods which must be cooled from 135 degrees F to 70 degrees F in two hours, then further cooled to 41 degrees F within four hours. Employee discarded the batter and PIC stated they will ensure foods are properly cooled. Correct By: 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 containers of cold brew coffee, butter, and sausage gravy in small reach-in refrigerator on server line measuring 48 - 51 degrees F. Person in charge (PIC) stated the food items had been in the refrigerator for greater than 4 hours. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. Employee discarded the food items and PIC stated they will ensure TCS foods are held at proper temperatures. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 ambient temperature of small reach-in refrigerator on server line at 51 degrees F using min/max thermometer. Refrigerator was holding time/temperature control for safety (TCS) foods at time of inspection. Advised person in charge (PIC) that refrigeration units which hold TCS foods must hold such foods at 41 degrees F or below. PIC stated they will have the refrigerator inspected and/or repaired. PIC stated they will use other refrigerators until the reach-in refrigerator is holding foods below 41 degrees. F. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed insulation section underneath lid of top section of prep refrigerator in server area, cracked, separating away from lid, and being held together with cord. Advised person in charge (PIC) that equipment which holds foods shall be maintained in good repair to ensure proper operation, along with being smooth and easily cleanable. PIC stated they will have refrigerator lid repaired as soon as possible. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed floor area around floor sink at dishwashing machine, rough with underlayment exposed. Advised person in charge (PIC) that flooring shall be smooth and easily cleanable. PIC stated they will have the flooring repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd