Ihop

Inspector's notes

Observed the cook use gloved hands to crack raw shell eggs into a frying pan. Cook then used gloved hands to handle to go containers and plate food, without removing gloves and washing hands. PIC instructed employee to remove gloves and wash hands. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and cooling bacon in a covered, shallow pan in the reach-in cooler on the cook-line, with an internal temperature of 45-48F, probe thermometer, verified by PIC. According to PIC and the label, the bacon was blanched and started the cooling process more than 6 hours prior to the inspection. PIC discarded the bacon, see embargo form. Discussed the cooling process for the bacon. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC will retrain employees to cool TCS foods in the walk-in to ensure that it is rapidly cooled to 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed recently diced and sliced tomatoes cooling in tightly covered plastic containers in the walk-in cooler. PIC uncovered the containers to allow for airflow. 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

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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulations of soil and debris on the inside of several cold holding equipment on the cook-line. Discussed removing soil and any wet towels inside of the equipment to prevent pathogen growth. Equipment surfaces must be cleaned often enough to prevent the accumulation of build-up and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION. Observed an open pan of raw ground beef patties stored above a sheet pan of unpackaged raw salmon filets, on a speed rack in the walk-in cooler. PIC moved the salmon above the beef patties. Reviewed the food storage charts on the cooler/freezer doors; PIC will train employees on proper food storage to prevent cross-contamination. 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 a pan of sausage links hot holding above the grill with internal temperatures of 98-105F, probe thermometer, verified by PIC. Cook reheated the sausage to at least 165F on the grill. Discussed storing the pan directly on the grill and using water below the grate to maintain the food temperature at 135F or above. 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 cut lettuce, cut tomatoes, spinach, cut melons, turkey bacon, tomato soup, and sour cream cold holding in the walk-in cooler in the server's area with internal temperatures of 51-52F, probe thermometer, verified by PIC. The ambient air temperature of the walk-in was 51F and the TCS foods were stored in the walk-in at least overnight. PIC discarded the TCS foods in the danger zone, see embargo form. The temperature of the walk-in was lowered and at 41F by the end of the inspection. Discussed taking temperatures of the food with a probe thermometer during the daily food safety checks. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature Danger Zone (41-135F). Corrective Action: 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. >>>Observed no paper towels at the handwashing sink at the front of the house by the walk-in. Notified person in charge (PIC) and they restocked at time of inspection.===All handwashing sinks must be stocked with hand drying provision. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. >>>Observed container of raw chicken stacked directly above container of steak tips in the tall refrigeration unit on the left. Notified person in charge and they moved the container of raw chicken to the bottom and moved container of steak tips to the rack above. ===Establishment must separate raw animal foods from ready to eat foods and other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Vertically separate raw animal proteins according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods must always be stored above or next to raw animal food. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-5-202.11 (A), P: Approved System >>> Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink. Faucet has an approved AVB installed. PIC removed the hose and nozzle. Discussed AVB's and backflow. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back-siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. No shut-offs, y-valves, solenoids, or additional equipment are allowed be present on the downstream side of an AVB. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>> Observed the inside of refrigeration equipment on the cook-line to have accumulations of soil and debris. Discussed doing a deep cleaning of equipment to remove soil and debris. Please clean more frequently to prevent the accumulations. Frequent cleaning of surfaces in the kitchen will limit pest harborage conditions and pathogen growth. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System >>> Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink. Faucet has an approved AVB installed. PIC removed the hose and nozzle. Discussed AVB's and backflow. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back-siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. No shut-offs, y-valves, solenoids, or additional equipment are allowed be present on the downstream side of an AVB. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed accumulations of soil and debris on the floors/walls along the cook-line, server's line, prep area, area around the mop sink, inside of the floor sinks, including the drain in front of the ice machine, and in the dish pit. 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. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation 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 the hand washing sink on the closed side of the cook-line to be without paper towels. Cook washed hands and went to another sink for paper towels to dry hands. PIC filled the paper towel dispenser. Discussed the importance of having individual-use disposable towels, a heated air dryer, or a continuous towel system that supplies user with a clean towel to properly dry hands after handwashing. 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. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-4-602.12, C: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed an accumulation of soil and food debris on the waffle machine and inside of the microwave on the cook-line. Discussed cleaning the equipment more frequently, at least every 24 hours or at a frequency necessary to preclude accumulation of soil or mold. 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. 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 sliced tomatoes, macaroni and cheese, and mashed potatoes cold holding in the cook-line prep cooler with internal temperatures of 54-56F, probe thermometer, verified by PIC. The tomatoes were stacked high above the top of the pan and the macaroni and cheese and potatoes were placed on the top rail of the prep cooler, completely above the refrigerated area of the unit. PIC placed the TCS food items in the walk-in to cool to 41F (stocked less than 4 hours ago). Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed soil and debris on the floors, walls and under equipment at the cook-line, server's area, dish pit, chemical storage/mop sink areas. Discussed doing a deep cleaning, including the floor sinks/drains, 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. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd