Ihop

Inspector's notes

-- Employee with long acrylic fingernails observed scooping ice for drinks. Reviewed MCESD requirements with the person in charge: Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails while preparing food. If wearing acrylic nails and/or nail polish, gloves are required to be worn to prevent physical contamination of food, as longer nails can harbor pathogens. Requested employee wear gloves before continuing food preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- 3 of 5 cutting boards on main food service prep line observed with heavy scoring and discoloration. Food contact surfaces and equipment such as cutting boards must remain smooth, easily cleanable, and free of deep grooves that can harbor bacteria. Resurface or replace cutting boards if they are unable to be repaired prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed pipe for hand sink between dishwashing area and office leaking significantly when in use. Observed prep sink faucet near main food prep line with a continuous leak. Floor drain under ice machine in server station has a missing cover or dome grate. All plumbing must be maintained and in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- In server station area, observed floor drain under ice machine well with waste water overflowing unto floors at the start of the inspection. The drain was unable to be immediately cleared by management. Reviewed imminent health hazards and MCESD requirements with the person in charge: Sewage waste shall be drained from point of discharge to disposal according to law. If there is backflow of sewage via any drain at the establishment that cannot be immediately resolved, the establishment should suspend operations until repairs are completed. At the time of inspection, a plumber arrived on site and cleared the drain. Ran all plumbing fixtures including: toilets, dishwasher, 3-compartment sink, prep sinks, hand sinks, and the mop sink for several minutes to verify all drains remained cleared after repairs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant damage to metal cove basin on wall near entrance to the kitchen, rendering it jagged and difficult to clean. Please ensure coving at floor and wall junctions is maintained in good repair to be smooth an easy to clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken tiles and missing tile grout in dish room and cook line area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Inspector's notes

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

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. Observed several servers buss tables, and organize dirty dishes, then return to service station to finish off and serve plates without washing hands. Observed cook rinse hands at prep sink. After handling dirty dishes, hands should be washed before returning to food service station. Washing hands should only happen at hand wash sinks. After discussion with the person in charge, it has been determined that the root cause of the violation was training of staff, which resulted in the violation. Person in charge had all staff wash hands at hand wash stations before returning to cook and service areas and will schedule a training for all employees. Correct By: Corrected At Time Of 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. Paper towel dispenser unable to dispense paper towels in women's restroom. A way to dry hands should be readily available at all times at all hand wash sinks. Person in charge had employee place paper towels in restroom. Correct By: Corrected At Time Of Inspection

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. Ice machine with black organic matter inside walls and top paneling of area where ice is dispensed. All food contact surfaces should be clean to sight and maintained. Person in charge assigned staff to area and will increase frequency of cleaning schedule. Correct By: Corrected At Time Of 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 cartons of hashbrowns in walk-in refrigerator stacked on top of each other with an internal temperature of 100*F. Blanched bacon layered on top of each other with parchment paper in metal pan in reach-in at cook line with an internal temperature of 70*F. Labels on items showed bacon was prepared over 6 hours and hashbrowns were prepared over 4 hours prior to inspection. Cooling process should be completed in a total of 6 hours. Foods should reach an internal temperature of 70*F or below within 2 hours of reaching 135*F and within 4 hours of reaching 70*F temperature should reach 41*F or below. After discussion with the person in charge, it has been determined that the root cause of the violation was improper methods of cooling, which resulted in the violation. Person in charge discarded of food items. Discussed cooling times and temperatures and cooling methods. Correct By: Corrected At Time Of Inspection