International House Of Pancakes, 44030 Pipeline Plaza, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: International House of Pancakes
Address: 44030 Pipeline Plaza, Ashburn, VA 20147
Type: Full Service Restaurant
Phone: 540 668-7262
Total inspections: 10
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
Complaint # 1472394
Complaint was received by the Health Department on March 18, 2016 in regards to possible food poisoning at IHOP restaurant. Customer had Omelet at the restaurant on March 17th. Facility was inspected on March 18, and issue was discussed with the manager on duty. Sell records were reviewed for March 17th and it appeared that they sold 79 omelet. No other cases were reported.
Restaurant has an employee health policy in place, so they don't allow any sick employees to work while they are sick. MOD is aware of the 5 common foodborne illnesses and their reporting procedures.No violation was observed at the time of inspection.
No violation noted during this evaluation.		03/18/2016Complaint
No violation noted during this evaluation.01/29/2016Routine
Please remember to wash hands/change gloves after cracking raw egg and before touching ready-to-eat items.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Grits hot holding at improper temperatures, (holding unit does not appear to be working correctly-repair).
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. (Item was discarded).
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Items at RIGHT prep cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
09/29/2015Routine
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: The methods used for cooling were not adequate. (Gravy covered in walkin).
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
04/29/2015Routine
Thermometer needed in small juice cooler at wait station-corrected.
PIC is in process of repairing plumbing leaks at mop sink
No violation noted during this evaluation.		11/04/2014Risk Factor
excellent date label
employee health policy posted and identified
NOTE COOLING rules 135 to 70F in 2 hrs then to 41F in 4hrs for total of 6 hrs
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
07/10/2014Routine
no violations noted
gloves changes after cracking raw shell egg-good.
excellent date labeling-new machine/process
No violation noted during this evaluation.		03/12/2014Risk Factor
no violations noted
very clean and organized (walkin cooler impressive)
PIC identified employee health symptoms. Hash browns properly dated.
No violation noted during this evaluation.		11/14/2013Risk Factor
No violations noted
Good use of gloves noted with ready to eat foods. Reminder to be careful to wash hands and change gloves after cracking shell eggs (only raw item cooked at breakfast)
Bacon Blanching procedures reviewed.
No violation noted during this evaluation.		08/05/2013Risk Factor
Please forward a copy of certified food manager training card/certificate for new PIC.
Observed pest control reports.
Please send updated menu for file.
post inspection note: discussed several items with manager Carrie. Discussed new menu item (fried chicken-fully cooked item) and cooling procedures for bacon blanching.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Cooling*
    Observation: Blanched bacon noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. THIS WAS DISCUSSED IN DETAIL-PLESE EXPLORE IF ADDRESSED AT CORPORATE LEVEL IN PROCESS MANUAL.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in left prep cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.THIS WAS MOST LIKELY DUE TO HOT (108F) BACON PLACED ON BOTTOM SHELF.
01/30/2013Routine

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