- Basic - Accumulation of debris on exterior of warewashing machine. Especially underneath
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones, medicine **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, bracelet
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Outer openings not protected with self-closing doors. Kitchen's back door
- Basic - Wiping cloth sanitizing solution stored on the floor. At 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. Liquid eggs at cook line **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. Around water well
- Basic - Build-up of grease/dust/debris on hood filters. Above flat grill
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station at wait service station
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry foods storage
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Toppings for oatmeal
- High Priority - Raw animal food next to ready-to-eat food in walk in cooler. Raw shell eggs next to ready to eat liquid eggs
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer buckets **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Lemon cutter
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. At cook line
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty pans. Lids
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook line, prep area **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Jacket at cook line
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Buckets too close to cleaned dishes at cook line
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used same gloves to dip in sanitizer bucket than proceed to prep food without changing gloves **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 pans of hash brown had a date marking of 10/3, temp at between 44 to 47 degree, manager voluntarily discard products
- Critical - Hotel and Restaurant license not properly displayed. The current one
- Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. Cookline, dish area
- Observed ceiling in disrepair. At dry foids storage
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook cracked eggs, then touched utensils without washing hands Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Containers of ready to eat liquid eggs next to raw beef in reach in cooler of cookline
- Critical - Observed toxic item stored by utensils. Chemical spray bottles handing on the same shelf with cleaned utensils
- Critical - Observed unlabeled spray bottle. At dish area
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Egg wash
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. At hand sink by dish area Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. At prep area, cookline
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Hostress, dishwasher
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with soil deposits. On surface of ice machine lids, especially around the edges of lids
- Observed grease on the ground and/or pad around grease receptacle.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet Nesting
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Especially on the inside flaps of doors at dishmachine
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On the underside of the drink dispenser at wait station
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Butter at cookline
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over liquid eggs in reach in cooler at cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands between changing gloves
- Critical. Observed buildup of slime on soda dispensing nozzles.
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12/3/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded potatoes in walk in cooler has a temperature of between 47 degree to 55 degree with a date dot of 8/29 Stop sales issued
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods in steamed well temp between 131 to 124 degree Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded potatoes
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cracked eggs Advised
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer ay "Y" spliter of nop sink Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Wet mop not hung to dry.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cross-connection, back siphonage, backflow
- Critical. Employee training validation
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4/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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