Ihop

3-501.13 - Core: Thawing

3-304.12 - Core: In-Use Utensils, Between-Use Storage

Sliced roasted turkey, potato soup, pancake batter, American cheese, ham, turkey bacon, lettuce, diced tomato, sliced tomato, pot roast, in reach at cook line entrance with an internal temperature of 50-55*F. Shredded cheese, cream cheese, diced ham, spinach, French toast batter in neighboring cold holding unit with an internal temperature ranging 46-48*F. Person in charge stated foods were placed in unit within 2 hours of inspection and voluntarily discarded on own accord. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

No ambient air thermometers in refrigeration units on cook line. Person in charge placed thermometers in units. 4-203.12 - Priority Foundation: Temperature Measuring Devices, Ambient Air and Water- Accuracy

Reach in refrigerator at cook line entrance with an ambient temperature of 60*F and neighboring cold holding unit with an ambient temperature of 48*F. Person in charge to place out of order signs, place work order, and use neighboring units to hold temperature controlled foods. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Observed seal from FRP missing and falling off wall behind large mixer near prep area. Person in charge to place a work order. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Observed gloved employee move between several tasks without changing gloves. At grill line, grabbing items from walk-in, back to grill line, and handling dirty dishes. Gloves should be removed upon completion of task and when contaminated. Gloves may serve as a source of cross-contamination if misused. Person in charge had employee remove gloves and wash hands before placing new gloves for food prep. 3-304.15 (B)-(D) - Core: Gloves, Use Limitations

Observed ventilation hood with excessive grease and dust build up. Person in charge stated contractor is scheduled to come every 2 months. Recommended increasing frequency. 6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: 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.

No soap available in men's restroom. Soap must be available at all hand sinks at all times. Manager placed soap in restroom. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Predefined Comment: 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. Predefined Comment: PIC provided soap for handwash sink at time of inspection.

Repeat Violation Observed hashbrowns in metal pan at grill with stickers indicating prepared at 10:57am and to discard at 2:57pm. Cook actively using hashbrowns to prepare meals after time indicated for discard. Person in charge began preparing new hashbrowns and discarded hashbrowns on grill line. All food must be discarded at time indicated for proper compliance with time as control policies. SECOND CONSECUTIVE VIOLATION PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: 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.

Observed hashbrowns in metal pan at grill with stickers indicating prepared at 11:15am and to discard at 3:15pm. Cook actively using hashbrowns to prepare meals after time indicated for discard. Person in charge began preparing new hashbrowns and discarded hashbrowns on grill line. All food must be discarded at time indicated for proper compliance with time as control policies PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: 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.

Observed soiled knives at cold holding unit near grill line stored on rims of containers in unit where food is stored and on soiled cutting board. No clean designated area available for knifes. Person in charge to find a designated area by next routine inspection. 3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food.

Hand wash sink unable to properly drain wastewater during hand washing. Slow drain causing standing water in sink. Person in charge stated a work order is placed and will be completed soon. Recommended using low pressure on water during hand washing. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: All plumbing must be maintained in good repair at all times.