Ihop, 5518 Geroge Washington Hwy, Yorktown, VA 23692 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
permit issued
No violation noted during this evaluation. | 08/12/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the salad makeunit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
09/04/2014 | Routine | |
permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large container of butter @ service area (48 F) 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
Observation: There was no temperature measuring device located in the small makeunit (right side).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent, Quat greater than 400 ppm, being applied to food contact surfaces too high
Correction: Ensure sanitizing agent is 200 ppm when applying to food contact surfaces
|
05/19/2014 | Routine | |
Standardization training with district standardization officer(PF & CCP)
No violation noted during this evaluation. | 10/07/2013 | Training | |
Discussed time control for pancake batter and cooling / issued invoice for permit payment
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pancake batter inside walk-in unit not being adequately cooled to prevent the growth of harmful bacteria.
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 - Cold Holding* (corrected on site)
Observation: Pancake batter inside 2 door reach in unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
03/28/2013 | Routine | |
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