IHOP.

missing RFSM certificates must be have FSM registered with the city

hot water must be maintain during pick demands on operational hours must be at 110 F or above during operational hours or replace or repair with water heater buster in all sinks

cooking equipment with encrusted grease accumulations must be clean to avoid cross contamination

a/c vents dirty with soils, dust and grease accumulations must be clean or replace filters to avoid cross contamination

floors behind equipment dirty with food debris, litter and soils accumulations must be clean to avoid cross contamination

some lights not working in back room area must be replace or repair to proper condition ceiling tiles on back area with exposed material must be replace or repair to proper condition

food surfaces dirty with food debris and grease accumulations PIC must be ensure employees clean food surfaces during operational hours

all hand sinks with hot waster below 110 F must be have hot water at 110 F on hand sinks

floors at kitchen area dirty with oil and grease drippings must be clean to avoid contamination and use as public hazard prevention

missing current RFSM certification on site must be have current RFSM certification on site

heat element at WI freezer door not working -door cannot close down properly - must be replace or repair to proper condition

missing current grease trap ticket must be have current grease trap ticket

waffle cooking equipment under oil pan catcher dirty with encrusted soils and grease accumulations must be clean to avoid cross contamination

missing employee health policies and procedures

all cooler units dirty with soils, spills and food debris must be clean to avoid cross contamination

missing RFSM certification must be have FSM registered with the city

sanitizer buckets at zero concentration of Quat sanitizing solution - prep line area - must be at: 200 -400 ppm Quat concentration to avoid cross contamination

walls, floors in different areas dirty with soils, spills and grease residues must be clean to avoid contamination ceiling dirty with dust and grease accumulations must be clean to avoid cross co

shelving inside cooler units rust and oxidize must be replace or repair to proper condition door at front cooler unit broken must be repair to proper condition to maintain proper food temperature

observed salsa store next to raw meat

provide cleaning for the coolers

observed flies in the prep area

seal open packages of chicken

provide cleaning for the floor

cheese

sandwich, pancake

provide lid, cover for all food containers

raw chicken above beef

provide cleaning for the cooler, freezer, prep area

cheeses

Vents for return air above dish pit shows some buildup of dust and lint.

No trash receptacle at main production hand wash sink. Please provide a means for employees to discard used hand towels. Frequent hand washing is to be encouraged.

No employee able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all ti

Stand for waffle griddle shows spilled batter on surface. Equipment is in a storage place. Please thoroughly clean before placing into storage.

Houseflies in office area.

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

Thermometer missing on reach i cooler. Corrected on site.

Toilet bowl plunger in dish washing area. This item should never be used to clear food from drains. Please use a plumbing snake or a mesh strainer to keep form getting clogged. Corrected on site.

Dust and lint buildup on vent above dish washing machine

INSIDE MICROWAVE INSIDE RIC

TOXIC SPRAY BOTTLE NEXT TO UTENSIL

GRAVY 109 (DEGREE F)

WAFFLE BATTER 49.9 (DEGREE F) COS

ENSURE THAT THERE IS PROPER DATE MARKING (GRAVY)

INSIDE COOLERS