- Basic - Attached equipment soiled with accumulated grease. The water pipes in the rear area are soiled.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. To the nail brush at the prep area hand sink. The following corrective action was taken placed in a concentrated container with chlorine. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. The rear area walls in the same room with the ice machine do not have any cove base covering.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tomatoes 57. Lettuce 50 double panned at the rail. The rail has a block of ice. See stop sale.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 44 in the four door reach in cooler on the cook line. Ensure to allow for air flow by not obstructing the upper shelves with to many containers and flour wraps.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. A server walked to the hand sink and was for about 5 seconds and walked back into the dining area. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Bacon raw over pasteurized eggs in the four door reach in cooler on the cook line **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03A) 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook and food prep employee **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager continuously touching face, was talking on the phone a beginning of inspection then handling pans etc on the cook line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pooled eggs, waffle mix, shell eggs. Corrective action taken. Updated the time markings **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, server dumped then went to the expo line
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom door not self-closing. To the upstairs restroom
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at the wait staff area. Eggs, batter mix butter etc on the cook line **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Two blue liquids where held on the coffee pots on the coffee maker **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. French toast triangles no marking when placed on a shelf in the cook line **Corrected On-Site**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink cups throughout the prep areas
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 48. 49. 49. At the wait staff expo area
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wait staff employee placed chocolate chips as a topping for coffee meant for customer, employee discarded the coffee **Corrected On-Site**
- High Priority - Presence of insects, rodents, or other pests. Dead Beetles on the floor in dry storage closet on the second level
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Half of the wait staff were not washing hands after dumping soiled dishes at the Dish machine
- High Priority - Shell eggs 48 held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Placed in pan with ice however it had no water **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer, washing dishes then waved hands thru water meant for batter mix, ice and water discarded **Corrected On-Site**
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6/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. Cook line
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda can on the prep table, drink cup over food on the cook line **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Bread stored under the hand sink on the cook line
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butt 51 at the wait staff area. Provided TPHC form
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs pooled 44 in a bucket on the cook line. Insufficient ice and water
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 150-400 recommended strength for quaternary. Bucket 500 ppm on the cook line
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Obs a missing splash guard to the left side of the handsink in the wait staff area
- Obs egg wash 45F in bucket on the cookline
- Critical - Obs employee eating while cooking
- Critical - Obs manager was unaware of big five
- Obs sausage 120F on the flat grill HH
- Critical - Obs server dumped soiled dishes returned to the expo area where she picked up a customers plate without washing hands
- Critical - Obs upstairs restroom door is not self closing
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small storage reach in cooler on the cookline is inop do not use for the safe storage of temperature controlled foods
- Critical - Hand sink missing in food preparation room or area. ice machine room
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two drink cups on top of the dish machine
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee wrapping silverware without washing hands and ungloved Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. 12 qt filled flour mix covered while cooling in the walk in cooler. corrective action placed into the walk in freezer uncovered
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands at the three compartment sink Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook touching his face and mouth while continuing to cook Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. unit does not seal to the small storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 56 f degrees in a metal pan on the prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese sliced 44 f degrees in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flour mix 49 f degrees in the storage reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs 50 f degrees in bucket on the cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The second floor door has a gap on the bottom of the door
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. qt the upstairs storage area
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. each hand sink Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard required both sids of the hand sink on the cookline
- Nonfood-contact equipment not designed and constructed in a durable manner. a splash guard required at the mixer side of the hand sink by the dish machine
- Observed floor and wall junctures not coved. dish/prep area
- Critical - Observed food being cooled by nonapproved method. egg wash covered tightly while cooling in the walk in cooler, corrective action taken removed covers and moved to the walk in freezer
- Critical - Observed food stored in a prohibited area. bread stored directly under the hand sink at the cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 45 f degrees in the walk in cooler.
- Observed wall in disrepair. at end where the table was cut to make room for the reach in cooler
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4/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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