Ihop

*03 Food products not maintained at 135øF or above

Gravy ar 75F, maintain hot holding temperatures at 135F or higher

*31 Individual, disposable towels

provide access to paper towels at hand washing station

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw meat (beef) cannot be above cooked meat (chicken)

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Provide lids for containers in reach in cooler and reach in freezer

*43 Light bulbs, light shields provided

light out under vent hood above grill

*45 Dressing areas:Lockers

keep employee personal items separate from kitchen area

*22 Accredited food handler certificate - 60 days

Provide food handler certificate for employees

*42 Nonfood-contact surfaces material

clean RIC, RIF interior and gaskets in RIC, RIF

*42 Dirty nonfood contact surfaces

clean equipment, clean handles on equipment

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide lids for food in containers

*28 Date marking > 24 hrs,on site,temp 41F

discard food products by proper date labeled

*31 No soap at handsink

Provide soap at hand sink in the back

*29 Food thermometers provided and accessible

provide thermometer for RIC (reach in cooler)

*39 Cutting surfaces.

resurface cutting board

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

milk in cooler

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*42 Dirty nonfood contact surfaces

clean shelves in coolers, clean shelves in the kitchen, clean gaskets, clean coolers, clean tables

*22 Accredited food handler certificate - 60 days

all employees need get food handler cards

*43 Ventilation hood-prevent grease dripping

provide grease catch bucket

*18 Use toxics according to additional condition

chlorine more than 200 ppm

*20 Grease Trap Tickets

*44 Trash can provided for papertowel waste

No trash can within the vicinity of hand sink by the back door.

*45 Lockers to be used to store personal items

Phone and keys found on food contact surfaces

*37 Storing the food at least 15 cm (6 inches) above the floor

Food boxes were on the floor of walk-in freezer.

*02 Cold Hold (41øF/45øF or below)

Cooked country ham was at 46 degrees fahrenheit, ground beef puck/patty was at 44 degrees fahrenheit and sausage was at 43.3 degrees fahrenheit, and breakfast sausage was 41.9 degrees fahrenheit.

*39 Equipment in good repair and proper adjustment.

Fix panel of ice machine.

*28 Date marking commercially prepared RTE/ TCS food

Sausage in walk-in cooler did not have proper date marking.

*02 Cold Hold (41øF/45øF or below)

*47 Handler-Certificate Not on site

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

Interior of microwave

*28 Do not exceed manuf. use by date

Discard expired chicken in reach in cooler

*44 Trash can provided for papertowel waste

*43 Light - 50 foot : Food and utensils area

replace dead vent hood lights

*37 Storing the food at least 15 cm (6 inches) above the floor

Food packages on freezer floor

*10 Clean Sight and Touch

Clean interior of reach in cooler, Interior of microwave

*29 Cold/hot hold unit thermometer easily viewable

*47 Handler-Certificate Not on site

*19 Water & Plumbing in good repair- per code

repair pipe leak under hand sink

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

Interior of microwave

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

Freezer and kitchen floor

*19 Water & Plumbing in good repair- per code

Repair pipe leak under 3 comp sink

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

Walk in freezer floor

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

no chlorine test strips on site

*20 Grease Trap Tickets

*45Floors easily cleanable

area adjacent to the ice machine/floor drain

*10 Clean Sight and Touch

clean the inside of both microwaves in the food prep area

*35 Eating food, chewing gum, drinking beverages, or using tobacco

observed an employee drinking a personal drink in the food prep area.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs stored directly on top of uncovered omelette batter

*33 Warewashing machine recycles sanitizing solution

no sanitizer solution detected with the appropriate test strips

*42 Dirty nonfood contact surfaces

sticky syrup residue inside the cabinets

*31 Individual, disposable towels

*35 Hair Restraints effective

beard guards needed

*45Floors easily cleanable

clean the floor drain adjacent to the ice machine

*43 Clean vent syst:Intake/exhaust air ducts

*31 Individual, disposable towels

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Wet wiping cloths shall be laundered daily.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over RTE foods

*35 Hair Restraints effective

Hair and beard