Ihop #3376, 6419 Shiplett Boulevard, Springfield, VA 22015 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: IHOP #3376
Address: 6419 Shiplett Boulevard, Springfield, VA 22015
Type: Full Service Restaurant
Phone: 703 266-2748
Total inspections: 8
Last inspection: 11/12/2015

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	11/12/2015	Risk Factor
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) Observation: The following food item(s) from damaged packaging were found offered for sale or service: cans of apple compote in dry storage Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out. Provided training on what to do with dented cans: 1) don't let them in at delivery 2) freshly dented should be opened right away and put to use 3) dented can found on the shelf should be discarded. Equipment & Utensils / Air-Drying or Adequate Draining Required Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.	04/23/2015	Routine
Today’s inspection was to conduct a Routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Employee Health Policy in Place. Observed one employee wash hands properly during inspection. Dishmachine activated thermolabel on first run. Additional equipment and food temperatures: Milk 40f, in the Traulsen 1 door prep cooler at server Cream cheese 40f, in the Traulsen two door cooler, 38f, at server station. Chicken Soup 39f, in the Traulsen two door upright refrigerator 37f. Please remember to fax or email a copy of the repair for the 4-drawer base cooler along the cookline within 10 days. I have provided you with my contact information. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed raw steak 47f-49f, hashbrown 45f, shredded colby jack cheese 45f, in the 4 drawer base cooler #1 along the cookline. Correction: The manager placed the hash browns and the shredded colby jack cheese on ice/water bath and. The raw steak and other foods were relocated to the walk in refrigerator because the 4 drawer base cooler #1 had been stocked with foods less than 4 hours prior. The colby jack cheese and hash browns lowered in temperature after being placed in the ice/water bath to 39f and 37f respectively. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 Drawer base cooler #1 along the cookline which was observed with an internal ambient air temperature of 45f. Correction: Manager scheduled a service appointment for the repair of this unit during today's visit. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Fax or email the invoice for the repair of this unit within 10 days. I have provided you with my contact information.	08/27/2014	Routine
The purpose of this visit is to investigate a complaint of the following alleged observation: Complainant reports that during a visit to this facility on June 18, 2014, at approximately 9:30am, cockroaches were allegedly observed in the dining area. Manager reports that no complaints of cockroaches were received. Pest control services are conducted twice per month. Last pest control report notes that no cockroaches observed. That inspection took place on 6/5/2014. EHS looked on shelving units and under dining tables and along benches and behind paper calendars on the walls and no cockroaches were observed. The complaint cannot be confirmed at this time and is closed. EHS provided information to the manager concerning control of cockroaches for educational purposes only. Thank you. No violation noted during this evaluation.	06/20/2014	Complaint
The purpose of this visit is a training for a standardization exercise. Thank you No violation noted during this evaluation.	03/21/2014	Training
The purpose of this visit is a risk factor assessment. Thank you for your time. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pepper jack cheese 46f, cut honey dew melon 50f on the top of a heavily used prep cooler across from cookline. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Because manager indicated that these items are held overnight and the time these potentially hazerdous foods were held out of temperature could not be determined, the manager discarded the above items. Also, manager restocked unit on top with ice bath water to supplement unit during heavy use times even though the thermometer inside the unit was 37f.	08/20/2013	Risk Factor
The purpose of this visit is to investigate a complaint of the following: Complainant allegedely "went to our local IHOP this morning, and visited the men's room. In the urinal there was a significant quantity of ice cubes, perhaps a gallon or so. I began thinking about how ice could get there. About 25 minutes later I saw a male employee take a pitcher (a plastic pitcher such as would be used for pouring water) filled with ice from the kitchen to the area around a corner to where the rest rooms are located. He returned to the kitchen a short time later with an empty pitcher, which he presumably emptied in the men's room. I believe I saw ice in the urinal on a prior occasion at this IHOP, and didn't think about it......the possibility of contamination of the pitcher or other vessel used to dump ice in the urinal...". During todays visit I observed ice in the urinal in the men's bathroom. A discussion with the manager revealed that the manager was aware of the complaint. The men's urinal is a gravity flow urinal and a chemical is used at the urinal to eliminate or decrease the odor and ice is needed to regulate the flow. The manager indicated that the men's bathroom use to have a sign hung in the men's bathroom which explained why ice is needed in the urinal but the sign was removed. EHS requested that the sign be reposted. The manager reposted the sign during todays inspection. The pitcher used for the ice for the urinal is kept on a shelf along with cleaning chemicals and the pitcher was also observed labeled for the ice in the bathroom and manager stated that that pitcher is exclusively used for such. As far as ice being in the men's urinal, that portion of the complaint is confirmed and that is not a violation. However, the portion of the complaint which indicates that the pitcher may be a source of cross contamination is not confirmed based upon today's observations and discussion with the manager. The complaint is closed. No violation noted during this evaluation.	01/18/2013	Complaint
The purpose of today’s visit was to conduct the first routine inspection. A complaint inspection was also conducted today and is noted in a separate report. Observed facility clean and organized. Water heater and dish machine as in file. Thermolabel activated when ran through high heat sanitizer dishmachine. Quaternary ammonium tested at 200ppm. Facility noted in clean and orderly condition. No visible evidence of pest activity. Thank you Additional food temperatures: butter 38f, brown gravy 37f, american cheese 37f in the walk in refrigerator Cutting Boards / Resurface / Discard (corrected on site) Observation: The cutting board at the prep cooler at the server is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. A foodworker was assigned to resurface during inspection.	01/18/2013	Routine

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