Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed several spatulas stored in 86'F water on the cook's line. Spatulas were taken to the dish machine to be cleaned.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The towel under the cutting board in the prep area is not corrosion resistant, nonabsorbent, and/or smooth. Towel was removed and placed in the dirty towel bin. Advised person in charge to use damp disposable paper towels in the future to hold cutting boards in place
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook's line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The equipment food-contact surfaces of several cutting boards throughout the kitchen were observed heavily stained. Boards were taken to the dish room to be soaked in a bleach water solution.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The urinal in the public men's restroom is in poor repair. The urinal does not drain properly and is overflowing onto the restroom floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the wall behind the dish machine in the dish room, 2-the wall behind the cook's line, 3-the floors under the equipment in the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/07/2016 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 07/06/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed chicken tenders, frozen hamburgers, cheese sticks, garlic toast, sausage links and other food items in several reach in freezers that were uncovered. Items were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls. The caulking is coming loose from the wall and needs to be replaced.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook's lines are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The food-contact surfaces of several cutting boards on the cook's line were observed heavily stained. Cutting boards will be resurfaced.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling grid above the walk in cooler door and the floor in the server's station is not maintained in good repair. Tile in server's station needs to be re-caulked.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: THE WALLS THROUGHOUT THE KITCHEN ARE IN NEED OF A THOROUGH CLEANING..
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/03/2015 | Routine | |
Inspection performed due to complaint dated 20 Oct 2014.
-Foods are from approved sources.
-Food received and immediately stored in walk in cooler and maintained at 41'F or below.
-Liquid Eggs are poured from bags into pitchers. These pitchers are then stored in the reach in coolers on the cook's line. Temperature of liquid eggs in the reach in cooler was 39'F. Eggs are then placed in containers that are surrounded with ice on the cook's line and used when ordered. Liquid egg temperature on the cook's line measured 40'F. Eggs are cooked to a minimum of 155'F.
-Steaks are whole muscle intact steaks which come frozen and individually wrapped. Steaks are pulled from the walk in freezer and placed in the walk in cooler to thaw. Steaks in the walk in cooler measured at surface temperature of 37'F. Steaks are then moved to the cook's reach-in cooler and cooked to order. Customers may order the steaks undercooked and there is a consumer advisory on the menu.
-In use cooking utensils are washed, rinsed and sanitized every 4 hours.
-No employee illness have been reported and the facility has an employee health policy in place.
-High temperature sanitizing dish machine gauge readings: Wash 167'F, Final Rinse 185'F
-Observed good hand washing and glove use.
Complaint not founded at this time.
No violation noted during this evaluation. | 10/20/2014 | Complaint | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several uncovered drinks ion shelves in the dishroom. Drinks were removed during inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed several employees on the cook's line who were wearing gloves, touching their faces, their glasses and wiping their hands on their clothes then handle ready to eat foods without changing gloves. Person in charge instructed employees to wash hands and change gloves after touching their person.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting boards on the prep units on the cook's line.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the ice machine door which was in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris. Door was cleaned during the inspection.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bucket of sanitizer stored on the cutting board of one of the prep units on the line. Bucket was removed from the prep unit during inspection.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/12/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The servers counter in the wait station, several hand sinks in the kitchen and on the cook's line, the dish machine and 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The mechanically vented hood system above the high temperature dish washing machine is not operational. As a result there is an excessive amount of condensation build-up on the walls, floor and ceiling of the dishroom and surrounding areas. Water is dripping from the ceiling tiles onto the floor and there is what appears to be mold growing on the walls and ceiling..
Correction: Repair hood ventilation system to it's original condition.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the flattop grill appears to be discolored and melting due to the high heat in this area. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the deep fryer cabinets have accumulations of grime and debris. Alson observe what appeared to be mplod along the caulking of several sinks in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The light covers in the dish room are not maintained in good repair. Observed several broken or cracked light covers in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-the floor sinks throughout the kitchen, 2-walls throughout the kitchen. THE WALLS THROUGHOUT THE KITCHEN ARE IN NEED OF A THOROUGH CLEANING.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/27/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee cracking raw eggs, then continue with other hood handling without washing their hands and changing gloves. Person in charge instructed employee to wash hands and change gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink on the cook's line, the coffee station counter and the servers station counter is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters above the dish machine are not operational. The result is an excessive amount of condensation build-up on the walls, floors and ceiling of the dish room and surrounding areas. Water is dripping from the ceiling tiles onto the floors.
Correction: Repair hood ventilation system to it's original condition.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-several inserts in the clean pan storage area, 2-the bucket opener. Person in charge took these items to the dish room to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several insert pans in the pan storage area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose with a spray nozzle attached under pressure in the mop sink area. Person in charge removed the spray nozzle.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1-The air curtain vents above the back door, 2-ceiling vents throughout the kitchen, 3-the walls throughout the kitchen to include the dish room and the mop sink area, 4-floors throughout the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/02/2014 | Routine | |
Additional Food Temperatures: Raw Chicken-RIC-ST: 40'F, Shell Eggs-CH-ST: 44'F, Liquid Eggs-CH-IT: 42'F, Sliced Turkey-RIC-ST: 42'F, Raw Chicken-RIC-ST: 41'F, Sausage Gravy-HH-IT: 144'F, Batter-PT-ST: 43'F, Sliced Tomato-PT-IT: 40'F, Omelette-Cooking-IT: 165'F, Country Fried Steak-Cooking-IT: 174'F
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-Employee health policy observed.
-Observed a backflow prevention device installed on the faucet of the mop sink. The hose that is attached to this faucet is under constant pressure. The backflow prevention device that has been installed is not sufficient to meet the needs of the constant pressure from the water hose. Please replace the backflow prevention device with one that can handle constant pressure. Handout Provided showing the correct device needed.
-Replace the vent cover over the compactor. PIC has this on order.
-Observed a significant leak in the pipes under the handsink next to the prep station in the back of the kitchen. The PIC had this pipe repaired during the inspection.
-Cutting boards observed to be heavily scratched and scored. The PIC has ordered new cutting boards and they should be in very soon. Ensure cutting boards are being replaced as often as needed.
-Please obtain a new quaternary ammonium sanitizer test kit to monitor the concentration of the sanitizer in the sanitizer buckets and in the 3 compartment sink.
The quaternary ammonium sanitizer in the 3 compartment sink and in several sanitizer buckets measured at 100 ppm.
The Person in Charge was very complaint and willing to make several corrections throughout the inspection, thanks!
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employees cracking raw shell eggs then continuing with food preparations without changing their gloves and washing their hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several foods stored uncovered in the reach in freezer and in the reach in cooler. PIC covered all foods during the inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink next to the slicer, the 3 compartment sink and the rinse sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The following equipment were observed in a state of disrepair and damaged: 1. a knife stored in the service station 2. the ice scoop 3. the spatula on the line 4. several spatulas in the warewashing area. The PIC discarded all utensils during the inspection.
Correction: Repair/replace the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic bowl, stainless steel bowls and pans were all found stacked while wet after cleaning and sanitization. PIC had all items dried with a paper towel during the inspection.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing stations in the service area, next to the prep station and by the grill are being used as a dump stations. Observed food, utensils and rags in these handsinks throughout the kitchen.
Correction: The handwashing facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the ground next to the grease receptacle.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the side of the back door of the kitchen next to the prep area.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No handwashing signs were observed at the handsinks in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the dry storage area. PIC had the light bulbs replaced in this area during the inspection.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas are not maintained in good repair: 1. the broken and/or missing floor tiles throughout the kitchen to include under the rinse sink and by the ice machine 2. the wall cover next to the mop sink is no longer sealed to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The quaternary ammonium sanitizer in the sanitizer bucket at the service station that is being applied to food contact surfaces does not meet the requirements. The sanitizer was measured at >400 ppm. The PIC stated that they are using one tablet per bucket. The buckets do not hold a gallon of water.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements when applying to food contact surfaces
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01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ihop #4411, 2831 Plank Road, Fredericksburg, VA 22401 »