The operator provided a digital probe thermometer, chlorine and quat. test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter, being held at room temperature on the cookline and prepared buttermilk batter, in the walk-in cooler were cold holding at improper temperatures (buttermilk batter- 45F, 49F - 50F and butter-79F). The operator voluntarily discarded the TCS food products..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The AutoChlor chemical dishmachine tested at < 50 ppm chlorine, during today's inspection. The operator changed the sanitizing chemical and primed the chemical dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/25/2016 | Routine | |
No violations were noted at this time.
Note: The operator provided a digital metal probe thermometer, chlorine & quat. test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 10/26/2015 | Routine | |
Frequent hand washing noted during todays inspection.
Cleanliness in the kitchen has dramatically improved.
Discussed proper storage of in use utensils with operator. Do not leave in standing water. Wash, rinse and sanitize every four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large container of butter at the wait station cold holding at improper temperatures. Ensure that bucket of ice is surrounded by enough ice to maintain temperature. Bucket surrounded by ice was at the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dish machine was not dispensing the proper amount of chlorine residual. Bucket was close to being empty and was not pulling chlorine through. Bucket was changed and machine was primed. Proper amount of chlorine was dispensing through machine afterwards.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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06/11/2015 | Routine | |
Double boiler is being set up on the grill for sausage links. Larger amounts of sausage are only being prepared during busy periods and cooked to order during slow periods. IHOP plans on repairing hot well to store sausage during busy periods, in the future.
Please contact inspector to discuss time control policy for certain items.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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03/04/2015 | Other | |
Discussed with operator products where time is used in lieu of temperature. Will meet with general and district manager next week regarding these items.
Clean MUT where batters are stored.
Broken tile noted behind the dish machine.
Employee health forms are available in each individual file.
Small amount of grease noted on grates used for sausage and bacon. Make sure after each use that these grates are being soaked to remove grease build-up.
Risk control plan initiated for sausage links that were holding below 135 degrees F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage links hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets on the true reach-ins are in need of being replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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01/28/2015 | Routine | |
Follow-up inspection requested per IHOP management.
Large containers of waffle/pancake batter were cold holding at the proper temperature.
Salsa base is now being refrigerated prior to preparing. Salsa after two hours was already at 40 F.
Grates are now being soaked each night prior to being washed, rinsed, and sanitized.
No hashbrowns were being hot held during todays inspection.
All violations from the previous inspection have been corrected.
No violation noted during this evaluation. | 10/06/2014 | Other | |
Additional food temperatures: Waffle batter - 54, Soup - 188, Milk - 40, 38, Melon - 34, Butter - 41.
Operator explained that during busy periods foods may be taken out of refrigeration. If time is a public health control is going to be used, written procedures must be provided to regulatory authority and foods that are held out of temperature must be labeled with four hour hold time. After food is taken out of the refrigerator and time is being used, it may not go back in the refrigerator. This goes for hot items such as hashbrowns.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled salsa not being adequately cooled to prevent the growth of harmful bacteria. Recommended storing a few bags of the bagged salsa base in the cooler the day before it is prepared to achieve cooling more quickly.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hashbrowns hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: French toast dip, waffle batter, buttermilk pancake batter, and harvest batter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Grates used to drain grease from sausage were observed with adhering grease. Presoak and scrub grates to remove grease build-up.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Shelving underneath cook line equipment noted with grease build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/19/2014 | Routine | |
Make table is now working properly and was observed with an ambient air temperature of 30 F.
No violation noted during this evaluation. | 07/08/2014 | Other | |
Waitstaff cooler has been serviced several times since routine visit. Operator explained that food temperatures were checked again this morning and food was reading at 44 F. No foods were being stored in the cooler at the time of the inspection. Repair technician arrived to service machine during the follow-up inspection. He explained that the problem was with the thermostat setting and was adjusting the cooler during the visit. Please call once cooler is in proper working order.
No sausage was hot holding at the time of visit.
No violation noted during this evaluation. | 07/03/2014 | Follow-up | |
Recommended not storing portioned cups of tomatoes in the top of the make table cooler.
Gasket on the waitstaff make table doesn't seem to fit properly.
Will return on/about July 03, 2014 to check on cooler.
Facility is extremely clean.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed waitress bring dirty dishes back to the dish machine and go to handle plates of food to take to customers without washing her hands in between.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage links hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the bottom drawer of the small make table on the cook line and the foods in the waitstaff make table cold holding at improper temperatures. Foods were either discarded or moved to another refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Waitstaff make table cooler observed with an ambient air temperature of 45 F.
Correction: Repair the make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/23/2014 | Routine | |
Additional food temperatures: Raw chicken - 39, Egg - 153, Chicken tenders - 170, Chocolate milk - 39, Grits - 162, Sausage - 35, Steak - 155, Burger - 160.
All thermometers should be in the warmest part of the refrigerator.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee storing gloves to be worn, in his back pocket. Recommended storing gloves at each station, so that gloves are easily accessible.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Brown/white gravy and hollandaise sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Boiled egg cold holding at improper temperatures. Boiled eggs were observed coming out of the pan. Keep limited amounts stored in the top of the make table, to ensure foods are stored at the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring devices in the reach-in coolers were not properly located in the warmest part of the units. Small make table needs a thermometer.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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03/14/2014 | Routine | |
Additional food temperatures: Milk - 36, Grits - 142, Melon - 37.
Consumer advisory on menu is some what misleading. Description should not be asterisked, rather each item that may be ordered raw and/or undercooked (i.e. two eggs* or sirloin*).
Ensure water in dipper well keeps running when scoops are stored in water.
Reviewed FDA form 1-B with management.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dish washer handling dirty and clean dishes, without washing hands in between.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed cook touching hat and handling food. Change gloves and wash hands if an interruption occurs while handling food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken noodle soup observed hot holding at improper temperature. Make sure hot wells are turned up enough to keep food at 135 F or above.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in the true reach-in (by the hand sink), Florida Naturals cooler, and waitstaff make table was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand washing facility, in the wait staff area, in need of being cleaned. It looks as if staff may be dumping coffee and/or tea down this sink and it has become heavily stained. Do not use this sink for any other purpose.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/11/2013 | Routine | |
Four hour hold time used on pancake batter.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Employee observed wearing the same pair of gloves to handle raw shell eggs and ready-to-eat foods. (hashbrowns and bacon)
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid egg on the cook line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring devices in several refrigerators were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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08/28/2013 | Routine | |
Additional food temps: sliced tomato - 40 and melon - 41-44.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: The same gloves were worn to handle frozen, raw chicken strips and garlic bread. Garlic bread was discarded.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Melon and pancake batter cold holding at improper temperatures. Melon was discarded and pancake batter was placed in the fridge.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine dish machine not dispensing the proper amount of chlorine residual. New bucket had just been added to the dish machine. Sanitizer line was not primed after doing so. Line was primed and dish machine is now dispensing the proper amount of chlorine through machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the cook line noted in need of 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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05/20/2013 | Routine | |
Additional food temperatures: Ham - 35, Grits - 178, Chicken noodle soup - 189, Potato soup - 37.
Facility has adequate metal stem thermometers, quaternary ammonium/chlorine test kits, and employee health policy in place.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Between glove changing and between handling dirty & clean dishes hands must be washed. Manager addressed with employees immediately.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage links hot holding at improper temperatures. Sausage links were voluntarily discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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01/28/2013 | Routine | |
Additional food temperatures: Grits - 170, Minestrone - 181, and Salsa - 39.
Make sure that quaternary ammonium sanitizer is at a concentration of 200 ppm. Chlorine dish machine was at a proper concentration of 100 ppm.
Make sure that employees wash their hands in between glove changes. Also make sure that employees change their gloves in between handling raw and ready-to-eat food items.
Employee health policy is in place.
Waffle makers must be cleaned immediately.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee handling raw eggs then handling cooked pancakes without changing his gloves in between. Also observed dish washer handling dirty dishes then handling clean dishes without washing her hands in between.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: waffle makers.
Correction: Clean and sanitize these surfaces for food contact.
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12/28/2010 | Routine | |
Additional food temp: Cooked scrambled egg - 152.
Quaternary ammonium sanitizing buckets at proper concentration of 200 ppm.
Chlorine dish machine at proper concentration of 50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomato and marinara sauce cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Wait staff cooler has an ambient air temperature of 48 F. Operator has called to have someone maintenance the machine.
Correction: Repair or replace refrigeration unit.
- Equipment and Utensils, Air-Drying Required
Observation: Pans 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.
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09/28/2010 | Routine | |
Restaurant representatives - add corrected or new information about International House Of Pancakes #4507, 12251 Bermuda Crossing Ln, Chester, VA 23831 »