Ihop #36-224, 5463 Gateway Village Cir Unit #105, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Some server staff and hanging bracelets on wrists
- Basic - Grease accumulated under cooking equipment. Under fryers grease and food build up
- Basic - Leaking pipe at plumbing fixture. Under hand sink at cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at server area and hand sink on cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Bag of frozen soup in empty pan on steam table to thaw **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dish machine
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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. Expo employee touching pancakes at expo line with bare hands. Corrective action taken. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 60f degrees at cook line and butter at wait station 55f degrees Time marking but no written procedure
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. For butter 55f degrees, shelled eggs 60f degrees and liquid eggs 60f degrees. Timed at 6:00am cooks discarded at 10:00am **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in cooler - not all products commercially packaged. Cookline cooler had containers of diced tomatoes on top of raw chicken. Cooked discarded ready to eat products. Corrective action taken. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 60f degrees at cook line have time mark but no written procedure for time marking out since 6:00 am cooks discarded at 10:00 am **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Few serving staff have either nail polish or fake nails and scooping ice and food prep with no gloves.
|
11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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