IHOP RESTAURANT, 1523 ALABAMA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2014 | Complaint | 0 | 3 | Details / Comments |
|
Jul 18, 2014 | Routine | 1 | 1 | Details / Comments |
|
Oct 21, 2013 | Routine | 1 | 1 | Details / Comments |
|
Aug 02, 2013 | Complaint | 0 | 4 | Details / Comments |
|
Jun 06, 2013 | Routine | 0 | 2 | Details / Comments |
|
Jan 07, 2013 | Routine | 1 | 2 | Details / Comments |
|
Sep 24, 2012 | Routine | 2 | 2 | Details / Comments |
|
Apr 30, 2012 | Routine | 5 | 1 | Details / Comments |
|
Jan 30, 2012 | Routine | 3 | 3 | Details / Comments |
Nov 20, 2014 (Complaint)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
NO DATA PLATE AT WAREWASHER. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
DIRT, CALCIUM, MOLD AT WAREWASHER AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
HEAVY GREASE ON EXTERIOR OF GREASE CONTAINER AND FOOD DEBRIS, TRASH AROUND TRASH DUMPSTER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: CHERYL WILLIAMS 54545 06/16/2015. CORRECT ITEMS STATED WITHIN 5 DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Sauce | 42.0F |
| Tomatoes sliced | 40.0F |
| Fruit - cut or sliced | 40.0F |
| Cheese | 42.0F |
| Sauce (Steam Cooking Boiler) | 138.0F |
Jul 18, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean cutting boards where needed.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-Day Notice was given.
If you have any questions, please contact the Area Supervisor, Mrs. Coleman at (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Reach-in Freezer) (Cold Holding) | -20.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Eggs (Cold Holding) | 41.0F |
| Bacon (Cold Holding) | 41.0F |
| Sausage (Cold Holding) | 40.0F |
| Ham (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Oct 21, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HAND WASH SIGN FOR WARNING. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
THE REACH-IN REFRIGERATOR IN REAR COOKING AREA AT THE OPPOSITE SIDE OF GRILL IS OUT OF TEMPERATURE. (T=55)SO AS THE FOOD STORED. ALSO, ANOTHER STATION T=46 SO AS FOOD STORED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
TOO MANY WARES WITH WASTE WAITING FOR WASHING. (Corrected On Site)
CFPM: DANNIEL A FORD FS-45807 EXP 11/15/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 23.0F |
| (Refrigerator - reach-in) | 55.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 44.0F |
| Cheese | 40.0F |
| Cheese | 44.0F |
| Tomatoes sliced | 42.0F |
| Tomatoes sliced | 44.0F |
| Onions raw | 42.0F |
| Onions raw | 42.0F |
| Soup | 160.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
Aug 02, 2013 (Complaint)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
WET ,DIRTY FLOOR IN REAR OF KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| (Freezer - walk-in) | 12.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Roast Beef (Table) (Holding) | 148.0F |
| Eggs (Refrigerator - vehicle) (Cold Holding) | 39.0F |
Jun 06, 2013 (Routine)
Violations:
- Food properly labeled; original container
CONTAINERS NOT PROPERLY LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer - walk-in) | 14.0F |
| Fries (Table) (Holding) | 142.0F |
| Crispy Chicken (Holding Oven) (Holding) | 41.0F |
| Corned Beef (Refrigerator) (Cold Holding) | 39.0F |
Jan 07, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
SPOUTS AND NOZZLES AT THE SODA DISPENSING MACHINE CONTAINED SYRUP BUILD UP AT VISIT. (Corrected On Site) - Approved thawing methods used
FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) UNDER COLD RUNNING WATER 3)IN THE REFRIGERATOR 4) IN THE MICROWAVE (Corrected On Site) - Physical facilities: installed, maintained, & clean
FLOORS CONTAINED EXCESSIVE MOISTURE AND SYRUP FROM DISPENSING UNITS. FLOORS MUST BE KEPT CLEAN AT ALL TIME TO REDUCE ATTRACTION OF PEST. (Corrected On Site)
ITEMS WERE CORRECTED ON SITE
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| (Refrigerator - walk-in) (Cold Holding) | 34.1F |
| (Freezer - walk-in) (Cold Holding) | -4.9F |
| Potato Bacon and Soup (Soup Warmer) (Hot Holding) | 147.6F |
| (Soup Warmer) (Hot Holding) | 157.1F |
Sep 24, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CONTAINER STORED ON CUTTING BOARD. (Corrected On Site) - Proper cold holding temperatures
COLD FOOD AT OUT TEMPERATURED STATION ARE OUT OF TEMPERATURE. - Warewashing facilities: installed, maintained, & used; test strips
NO DATA PLATE. - Physical facilities: installed, maintained, & clean
DOOR AND COVER OF SALAD STATION OPPOSITE GRILL DO NOT WORK PROPERLY.
CFPM: DANIEL FORD 45807 EXP 01/15/2013. CORRECT ITEMS CITED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 58.0F |
| Tomatoes sliced | 52.0F |
| Cheese | 42.0F |
| Hot Dog | 142.0F |
| PORRIDGE | 146.0F |
Apr 30, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items found in the reach-in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces throughout the kitchen/ice box/ prep table(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
he cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found at the 3compartments sink(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/09/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 37.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Freezer - walk-in) | -3.0F |
| Eggs (Table) (Hot Holding) | 144.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
Jan 30, 2012 (Routine)
Violations:
- Food separated and protected
Potentially hazardous foods not protected from contamination (uncovered). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Interior of dishwasher machine has accumulation of old soil, residue.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator not capable of maintaining proper food temperature. Food items removed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, such as stainless steel surfaces, deep fryer, and refrigeration. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Unclean grease barrel at trash dumpster area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
TEMPERATURE - pancake batter 44 degrees.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| Eggs boiled | 47.0F |
| Gravy | 181.0F |
| Mashed potatoes | 189.0F |
| Chicken raw | 37.0F |
| Hamburger patty | 25.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator - reach-in) | 51.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Cold Holding) | 38.0F |
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