Ihop

Inspector's notes

Observed no caulk or caulk in disrepair at the 3-compartment sink and the drainboards for the dish machine. Discussed sealing the sinks to the wall. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent pathogen growth and the harborage of insects and rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing water in the mop sink that is located in the outside area. Reviewed the estimate from the plumber, which indicates that the p-trap and drain must be replaced. Observed all drains and fixtures in the kitchen and dining room (restrooms) to be draining properly. Discussed the requirement to close the kitchen if an active backup happens and waste water begins to flow out of the sink and onto the floor. PIC will use the floor sink in the dish pit to empty the mop sink water. Re-inspection 3 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cut lettuce and roasted tomatoes cold holding in the cook-line prep refrigerator with internal temperatures of 52-54F, probe thermometer, verified by person in charge (PIC). According to PIC, the prep cooler was stocked 2-3 hours prior to inspection. The prep cooler reached a minimum ambient temperature of 55F during the inspection and will not be used to store TCS foods until it is maintaining 41F or less. PIC voluntarily discarded the lettuce, see embargo form. PIC placed the roasted tomatoes into the walk-in cooler to rapidly cool to 41F or less. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main unit at 51*6*F with min/max thermometer. Inside unit was various tcs food items on top rack. Top rack: Provolone cheese at: 49*F; American cheese slices at 51*F; cut cherry tomatoes at 44.5*F-47*F; sour cream at 49*F-51*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per PIC the unit was checked at 6:30am. Time of inspection is after 10:40am. PIC will move all tcs foods to main walk in unit to cool to 41*F. Verified after 30 minutes inside main walk in unit. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large containers inside upright unit on main cook line stacked on top of each other. Per sticker time blanched bacon at 6:34am. Time of inspection is at 10:50am. Notified Person In Charge (PIC). Internal temperature of blanched bacon on bottom container was at 70*F, confirmed by PIC. Blanched bacon needed to be at 41*F within 4 hour which would be 10:34am today. PIC had employee discard improperly cooled blanched bacon. ======TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main reach in sandwich unit on main cook line with several layers of black and blue duct tape holding up interior metal of sandwich unit. Notified Person In Charge (PIC). =====Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside upright refrigerator on backup line with open container of raw shelled eggs directly stored above open precooked sausages; tortillas; and open pasteurized liquid egg bag. Notified Person In Charge (PIC). PIC moved raw eggs to second lower shelf away from ready to eat foods listed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee grab raw shelled eggs and crack on pans. With contaminated gloved hands employee proceeded in assembling and directly working with open food orders and clean food plates. Notified Person In Charge (PIC) PIC directed employee to take off contaminated gloves and wash hands appropriately. =====Employee not washing hands between working with raw food and RTE food. Employee not washing hands after engaging in other activities that may contaminate the hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple clean ceramic coffee cups with liquid red/black/green food debris; black/white organic matter and insect parts. Notified Person In Charge (PIC). PIC had employee re-wash and sanitize clean/dirty cups. ====Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Inspector's notes

Min max thermometer read ambient temperature at main sandwich line refrigerator at 50*F. Notified Person In Charge (PIC). Calibrated thermometers and checked tcs foods temperatures of the following ranged 48*F-50*F: various cheeses-American/Provolone/Cheddar; pancake mix with liquid eggs at 50*F; cut lettuce at 50*F; sour cream. Also observed min/max thermometer reading in main walk in unit at 47.9*F-50*F ambient. Inside the unit were the following tcs foods from 44*F-50*F: cooked ham/cooked sausage/1 Percent milk/ liquid eggs/ cubed ham pieces/ cut watermelon/ creamers/ raw hamburger meats/ shredded American cheeses/ salsas/ gravy's/ mashed potatoes, etc. Notified Person In Charge (PIC). Per PIC morning log at 6am read unit at 38*F. Current time is 10am. Directed PIC to move all tcs foods from main walk in unit to freezer unit and other refrigerator units. Directed PIC to call in work order to correct main walk in refrigeration issues. Corrective Action: Correct prior to re-inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit with min/max thermometer at 47.9*-50*F ambient temperature. Notified Person In Charge (PIC). PIC will place order to correct issues with main walk in unit. Corrective Action: Correct prior to re-inspection. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed establishment cooling 8-10 trays of cut tomatoes/cut lettuce/cut spinach at 60*F inside main walk in unit with ambient temperature of 50*F with min/max thermometer. Notified Person In Charge (PIC). PIC will move all cooling food to main freezer unit to cool to 41*F. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large amounts of yellow organic matter around main cook line upright freezer unit; large amounts of yellow organic matter behind the main flat top unit and below counter for holding read food orders. Notified Person In Charge (PIC).==Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed light bulb out on main cook line area. Notified Person In Charge (PIC). =======At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ====Observed inside upright refrigerator with raw blanched bacon stored above open liquid pasteurized eggs. Notified Person In Charge (PIC). PIC moved pasteurized cooked eggs away from raw blanched bacon. =============Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Equipment food contact surfaces and utensils shall be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ===Observed multiple clean stainless steel pans; clean cups; and clean slicers with red/black/green food debris; black/white organic matter. Notified Person In Charge (PIC). PIC had employee re-clean dishes and cups. ====Equipment food contact surfaces and utensils shall be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ====Observed cooked ham on flat top holding rack with internal temperature of 106.9*F-112*F; notified Person In Charge (PIC). PIC discarded improperly hot holding cooked hot ham; also observed container of cooked sausages at internal temperature at 111*F. Notified PIC. PIC confirmed and discarded improperly hot holding cooked sausages. ========== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of 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 cracking raw shelled eggs into a pan on cook-line then changed gloves and continued to work on the line without hand washing. PIC had them removed their gloves and wash their hands before continuing. Please ensure when-to-wash requirements are followed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. - Raw shelled eggs under time control will no time recorded. Hash browns also under time control with no time recorded. PIC stated the hash browns were recently placed out and put a time sticker accordingly. No employee was sure of the time that the eggs were placed out other than it was before 6:00 AM when one of the cooks arrived and the PIC discarded them. Please ensure time controlled TCS food items are marked with accurate time when it begins using time as a control. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Faucet at prep sink near walk-in is unable to shut off completely and is dripping continuously. Please repair faucet prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection