Ihop

Inspector's notes

Observed cook use gloved hands to crack raw shell eggs into a pan then handle utensils along the cook-line, without washing hands in between glove changes. PIC instructed employee to wash hands and place any contaminated equipment into the dish pit. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Shur-mitts are available on the cook-line and can be used as a utensil over gloves to crack raw shell eggs and then discard, without a glove change and washing hands. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Corrective Action: Corrected at time of inspection. ===3RD CONSECUTIVE

Inspector's notes

Observed dry wiping cloth on the cook-line being used to wipe hands on and then placed back on cook-line. PIC instructed employee to store wiping cloths in sanitizing solution between use. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. Corrective Action: Corrected at time of inspection. ===3RD CONSECUTIVE

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed cook use gloved hands to crack raw shell eggs into a pan, then handle clean plates, utensils, and place RTE food into a to-go container, without removing gloves and washing hands. PIC instructed employee to wash hands and place any contaminated equipment into the dish pit. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Shur-mitts are available on the cook-line and can be used as a utensil over gloves to crack raw shell eggs and then discard, without a glove change and washing hands. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed cartons of rehydrated hash browns cooling in the walk-in cooler. According to PIC, the rehydrated hash browns are held under time as a control and are discarded every 4 hours. The hashbrowns were prepared about an hour prior to inspection. Discussed retraining employees on the establishment's procedure for using time as a control. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control. TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production. PIC marked the hashbrowns with the discard time. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed a wet wiping cloth stored on a cook-line cutting board. The wiping cloth was being used to wipe a knife off in-between uses. PIC instructed employee to store wiping cloths in sanitizing solution between use. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook use gloved hands to crack raw shell eggs into a pan, change gloves, then handle clean plates and utensils along the cook-line, without washing hands in between glove changes. PIC instructed employee to wash hands and place any contaminated equipment into the dish pit. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs 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, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the country gravy and white cheese sauce hot holding in the steam table with internal temperatures of 125-130F, probe thermometer, verified by PIC. The gravy and cheese sauce observed to be held in a double pan in the steam table. No part of the pan holding the food was in contact with the hot water and the double pan causes the hot holding foods to be held above the top of the steam well. According to cook, the hot gravy and cheese sauce was hot holding for an hour and a double pan is used to prevent burning. Cook reheated to 165F. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of rehydrated hash browns on the cook-line with a label from the day prior to the inspection. According to PIC, the rehydrated hash browns are held under time as a control and are discarded every 4 hours. Also observed cartons of rehydrated hash browns cooling in the walk-in cooler. Discussed retraining employees on the establishment's procedure so that all employees follow the same procedure. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control. TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production. PIC discarded the hash browns, see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths in use on cook-line. PIC instructed employee to store wiping cloths in sanitizing solution between use. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed salmon in reduced oxygen packaging (ROP) under refrigeration. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed accumulations of soil and debris under the equipment along the cook-line and 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