Ihop

Inspector's notes

Raw salmon stored over roasted turkey in the walk in cooler. (*The turkey was wrapped and the salmon was stored in a pan.) The turkey was relocated to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Juice nozzles in the server pass thru area with excess soil residue present. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Large tub of butter and portioned butters-48-67F in the server pass thru area. PIC stated that the butter items are temperature controlled with the use of ice. The ice was found to not be touching or surrounding the butter containers. PIC voluntarily discarded all items-see embargo form. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: At 5ºC (41ºF) or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee in the cookline area cracked/handled a raw shell egg then went to get a clean plate, in use spatula to get hashbrowns, and cooked sausage for a customer order without changing gloves and washing hands. The PIC instructed the employee to wash hands and the employee did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large tub of butter-62F, portioned butters-68F, and French toast batter-49F in the server pass thru area and over the make line in the make line unit in the cookline area. PIC stated that the butter items are temperature controlled with the use of ice and found the ice to not be touching or surrounding the butter containers. PIC voluntarily discarded all items-see embargo form. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: At 5ºC (41ºF) or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

In use hashbrowns in the cookline area with no set discard time. PIC stated that the hashbrowns are held for 4 hours after being made. PIC was not sure what time the hashbrowns were made or placed onto the cookline and discarded-see embargo form. Two cartons of rehydrated hashbrowns in the prep area. PIC stated that the hashbrowns were recently made and provided four hour discard times. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee cutting and directly handling fresh strawberries with bare hands. Employee was asked to discard the strawberries that were handled with bare hands and to put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Juice nozzles in the server pass thru area with excess old food residue along the nozzles. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed precooked smoked breakfast sausages stored below unpasteurized shelled eggs in drawer unit of cooking area at time of inspection. Person in charge (PIC) moved precooked sausage above unpasteurized shelled eggs 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 cooked breakfast sausage in a container on the cooktop with temperatures between 104 to 105*F at time of inspection. Per cook, breakfast sausage had been made less than an hour prior to inspection. Cook reheated breakfast sausage up to 165*F at time of inspection. 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

Employee in the cookline area cracked a shell egg to be cooked in a pan, then went to handle toasted hamburger buns and customer plates without changing gloves and washing hands. Employee in the server pass thru area touched face twice to adjust face mask, then assembled plates and food items for to-go orders without changing gloves and washing hands. Both employees were asked to wash hands. Ensure that employees wash hands often enough during food preparation to prevent cross contamination and when hands become contaminated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer in dish machine at 0ppm.The chlorine sanitizer was found to be empty and the PIC stated that the establishment had ran out of the sanitizer. PIC stated that all dishes would be washed in the three compartment sink until the sanitizer for the dish machine could be obtained. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut fruit (containing melon), milk, country gravy, house made salsa item, and marinara-45-49F in the make line/reach in cooler unit in the server pass thru area. PIC stated that all items had been it the unit for an extended amount of time and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the make line/reach in cooler unit was 47F. PIC stated that the unit would not be used for the storage of TCS foods and would be scheduled for maintenance/repair. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two large, deep, and foil covered pans of country gravy-91-92F cooling in the walk in cooler. PIC stated that the gravy was recently made less than one hour prior and had the gravy portioned and into smaller containers to more rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple small flies on the walls and equipment in the ware wash and prep areas. Ensure that proper pest control is performed. Corrective Action: Correct prior to re-inspection.

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions--There is excess soil residue under the three compartment sink and dish machine in the ware wash area. PIC stated that the ware wash area would be cleaned. Ensure that physical facility is cleaned as frequently as necessary. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-2-301.15, Pf: Where 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 observed washing hands in the food prep sink in the server pass through area. PIC stated that employee would be instructed to wash hands in the hand wash sink. Ensure that employees wash hands in approved hand sink. 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.----Raw shell eggs stored over portioned chocolate cake in the walk in cooler. PIC relocated the eggs away from the cake. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.---The in use juice nozzles had excess soil/old juice residue present. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Correct By: Correct Prior To Next Routine 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.----The in use hash browns in the cook line area were not marked with a proper set discard time. Employee placed a discard tag on the product after the inspection started, not when the hash browns were hydrated, and/ or placed into the cookline area. The employee was unsure of when exactly the hash browns were made and discarded-see embargo form. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies not to exceed four hours. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained----There is a continual leak at the facet located at the mop sink. Ensure that the plumbing is repaired properly and maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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. A kitchen employee was handling dirty dishes and proceeded to put away clean dishes using without washing hands in between. The person in charge was notified of the issue and had the employee was hands immediately. The dishes that were touched by the employee were also ran through the dishwasher again. Per FDA Food Code, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. A when to wash hands educational handout was given to the person in charge as well as a sticker on how to wash hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed accumulation food, and trash, and organic material behind and underneath large equipment in the cook-line such as such as fryers, refrigerator, stoves, and prep tables. The person in charge (PIC) was shown the areas that need cleaning. Per FDA Food Code "A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared." Please clean prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 handled raw chicken then went to handle clean plates and cooked fries without changing gloves and washing hands. Employee was asked to wash hands when changing tasks. Ensure that employees wash hands often enough during food preparation to prevent cross contamination. :

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.-----Three containers of blanched bacon-47-54F stacked and covered in the walk in cooler. The PIC stated that bacon was made the previous night and discarded-see embargo form. *Time on the tag stated that bacon began cooling at 12AM. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. 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.----Carton of hashbrowns in the the rear prep area and in use butter in the server pass through area with no set discard times. PIC was unsure when the hashbrowns were made or the butter was put out and discarded - see embargo form. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation---Smart power sanitizer at 0ppm in the sani buckets in the kitchen and prep areas. PIC stated that the sanitizers would be remade. Ensure that sanitizers are at proper concentration according to manufactures directions. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----There is water coming out from the interior bottom of both cooler drawer units when opened. PIC stated that the units would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The ceiling has a hole from a missing tile in the storage area. There is a hole in the FRP at the wall next to the walk in cooler. Ensure that ceiling and wall are repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection