Ihop

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment was observed with very dim overhead lighting in walk-in freezer. Lighting in walk-in refrigerators and freezers should be at least 10 foot candles (110 lux) as measured 30 inches from the floor. Please install lighting to avoid obstruction by food stored on shelves. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In multiple areas throughout the kitchen, observed partial or entire missing floor tiles and tile grout, exposing the concrete underneath and collecting water. Please ensure that all floors' walls and ceilings are kept in good condition that allow them to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked breakfast sausages observed with internal temperature range of 100-112*F while being hot held inside a container on the flat top grill. There was a wire rack between the grill and the container with sausages, and another wire rack inside the container. Per PIC, the sausage was cooked roughly an hour prior to inspection and hot held above the flat top. The sausage was reheated to 165°F at time of inspection. Advised PIC to remove the wire rack underneath the sausage container. Corrective Action: Corrected at time of inspection.

Inspector's notes

In multiple areas throughout the kitchen, observed partial or entire missing floor tiles and tile grout, exposing the concrete underneath and collecting water. Please ensure that all floors' walls and ceilings are kept in good condition that allow them to be smooth and easily cleanable.

Inspector's notes

Cooked Sausage links observed with an internal temperature range of 98-116 while being hot held at the grill. Per employee, the sausage is received pre-cooked and it was reheated to a temperature above 165*F less than 2hrs prior to inspection. The sausage was reheated again to165*F then placed in a container over the flat top. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed the temperature danger zone and potential hazards of improper holding temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Dirty floor drains throughtout kitchen, especially at the dish room and mop sink. Please keep drains clean as dirty drains can be an attractant for pest. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Coved base tile is top-set and has 90-degree angles at the junction with the floor tile below. Coved base tiles behind prep sink are separating from the wall and exposes the space between the tile and wall. Tile flooring missing below counter tops in service areas with edge of tile causing 90-degree angle between flooring and tile edge. Wall damage observed in chemical storage and water softener rooms. Please provide walls and floors with sealed and smooth surfaces without any 90-degree angles so that they are easy to clean and helps prevent the accumulation of debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Coved base tile is top-set and has 90-degree angles at the junction with the floor tile below. Coved base tiles behind prep sink are separating from the wall and exposes the space between the tile and wall. Tile flooring missing below counter tops in service areas with edge of tile causing 90-degree angle between flooring and tile edge. Wall damage observed in chemical storage and water softener rooms. Please provide walls and floors with sealed and smooth surfaces without any 90-degree angles so that they are easy to clean and helps prevent the accumulation of debris. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ----- Observed there to be no hand drying paper towels at 3 handwashing sinks in the kitchen; hand sink at cook line, by dish room, and one near ice machine. PIC supplied all sinks with paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. :

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ----- End of the spray arm at disposal sink extends below the flood rim. An air gap between the water supply inlet and the flood level rim of the sink must be at least twice the diameter of the inlet and may not be less than 1 inch. Advised PIC to repair/replace broken hose and spring on the spray arm. A re-inspection is scheduled for 05-06-2024. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 encrusted food deposits in and around the mixer that was stored as clean and ready to use. The mixer bowl was clean to sight and touch. An employee was assigned to clean the mixer at time of inspection. Discussed procedure for cleaning equipment that has to be cleaned in place. Please ensure food contact equipment is properly cleaned and sanitized. Food contact equipment shall be clean to both sight and touch. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-202.15, C: Outer Openings, Protected ----- Small gap/opening underneath the rear entrance doorway. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Advised PIC to install a door seal strip underneath prior to next routine inspection. Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed build-up of food debris below equipment and on floors at cook line and dishwashing area. Please clean below equipment and storage racks in a frequency and manner that prevents build up and prevents attraction of pests. Correct By: Correct Prior To Next Routine Inspection