Ihop

Inspector's notes

Walk-in TCS food items found with temperatures ranging from frozen solid to 51*F. Ambient temperature of the walk-in was 50-55*F. PIC stated the walk-in was last checked at 2:00 PM today and known to be holding at 41*F or below. PIC contacted repair technician. Attached walk-in freezer had door propped open to assist in cooling of main walk-in refrigerator. Repair technician arrived at 3:50 PM and repaired the cooler at 4:30PM. TCS food items that were 51*F had cooler to 47*F during inspection. TCS food items will continue to be monitored for cooling. TCS food items that do not cool to 41*F or below prior to 6:00 PM will be discarded. Please ensure cold held TCS food items are maintained at 41*F or below.

Inspector's notes

Observed the handwashing station closest to the walk in cooler draining slowly. Person in charge states they will get it fixed as soon as possible. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS foods out of temperature in top of prep unit along cook line closest to ice machine. Foods include cut tomatoes with a internal temperature of 46*F, lettuce 46*F, and sour cream 51*F. Person in charge noticed unit was off and establishment had power issues before inspection began. PIC stated food items were put in unit at 7am. 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. All TCS foods improperly cold held were relocated to walk-in fridge to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed can of aerosol pesticide in office. Reviewed approved pest control methods with the person in charge (PIC). All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed employee crack shelled eggs with gloves and continue cooking and preparing ready-to-eat foods without washing their hands and changing gloves between tasks. Discussed when to wash procedures and utilizing sher-mitts when handling raw animal foods with the cook and person in charge (PIC). Discussed hand washing requirements after contamination occurs with the PIC. Hands must be washed at any time contamination occurs and when changing tasks. The employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is an accumulation of trash and debris beneath the shelves in the dry storage room. There is also a heavy accumulation of trash, debris, old foods scraps and food soils beneath and behind various pieces of cooking and refrigeraion equipment on the cook line.

Inspector's notes

-- Observed walk-in refrigerator door unable to stay tightly shut. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed cook crack raw shelled eggs, grab raw steak, and hamburger patties with gloved hands, then start to continue preparing ready-to-eat foods without washing their hands between tasks. Discussed when to wash procedures and utilizing sher-mitts when handling raw animal foods with the cook and person in charge.

Inspector's notes

-- Observed blanched bacon, cooked sausage, and sliced turkey bacon in low-profile reach-in drawer below grill with temperatures ranging from 47°F-52°F using probing thermometer. The person in charge stated the items were prepped and placed in the unit approximately 3 hours prior to the inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed buttermilk pancake batter (contains eggs), and hydrated hash browns left out at room temperature without time as a control sticker on the containers. The person in charge stated the items were removed from cold holding approximately 3 hours prior to the inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped with remaining hour at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- The ambient temperature of the low-profile reach-in drawer under grill measured between 47°F-50°F using min/max thermometer. See violation above. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. All TCS items were removed from the unit at the time of inspection. The establishment has sufficient capacity to continue operating until repairs are completed. Corrective Action: 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. -- Observed heavy accumulation of food debris in microwaves and on surfaces of refrigerators throughout the establishment. Discussed with management increasing cleaning frequencies and creating a deep cleaning schedule to remove buildup of debris, grease, and food. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an excessive build up of food residue and debris, underneath equipment, in crevices in booths at dining areas, and drains. All areas should be visibly clean and free from debris. Person in charge to schedule a routine cleaning schedule. SECOND CONSECUTIVE VIOLATION Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Small beverage refrigerator near office with an ambient temperature ranging 50-42*F, causing pasteurized beverages (cranberry juice, tomato juice) to hold at an internal temperature of 45-46*F. Person in charge stated beverages were opened placed in unit for cooling within 4 hours prior to inspection. Employee placed beverages in neighboring unit at 41*F for cooling. Beverages reached 41*F within 1 hour. All foods should cool in units holding an ambient temperature of 41*F or below. Manager placed out of order sign on unit and prepared to have it removed from premises this week. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several ants on walls and floor in dining area between front door and bathroom. Person in charge unable to provide pest control invoices within 10 days of inspection. Facilities should be free from pests. Manager to schedule a visit from pest control and provide invoice. Re-inspection to occur by 10/6/2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap Plumbing at prep sink and dishwasher sitting below grating in drain without an air gap. An air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment is required to prevent contamination that may be caused by backflow. Manager called a plumber for maintenance and is to reach out upon completion. Reinspection to occur by 10/6/2023. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an excessive build up of food residue and debris, underneath equipment, in crevices in booths at dining areas, and drains. All areas should be visibly clean and free from debris. Person in charge to schedule a routine cleaning schedule. Correct By: Correct Prior To Next Routine Inspection

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. Observed large covered plastic containers of buttermilk pancake batter stored together and stacked in walk-in refrigerator measuring 47 - 59 degrees F. Ambient temperature of refrigerator was 39 degrees F, and other foods stored in refrigerator were 41 degrees F, or below. Per date marking labels, the batter was prepared and placed in the refrigerator greater than 6 hours prior to inspection. Advised PIC that that the buttermilk batter is a time/temperature control for safety (TCS) food which must be cooled from 135 degrees F to 70 degrees F in two hours, then further cooled to 41 degrees F within four hours. Employee discarded the batter and PIC stated they will ensure foods are properly cooled. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed thawed raw salmon filets in a vacuum sealed packages in the walk-in refrigerator. Advised person in charge (PIC) that fish in vacuum sealed packaging must be pierced or removed to prevent bacterial growth while thawing. PIC stated they will ensure vacuum packaged fish products are removed from packaging to thawing. Correct By: Correct Prior To Next Routine Inspection