IHOP Restaurant

Observed multiple TCS foods in the WIC out of temperature above 41 degrees F. longer than 4 hours. TCS food items shall be at 41 degrees F. or below. COS: Had PIC discard all TCS food items that were in the temperature danger zone longer than 4 hours.

Observed a container of grits st at the steamwell temping below 135 degrees F for under 4 hours. TCS food items shall be hot held at 135 degrees F or above. COS: PIC voluntarily discarded grits.

Observed chemical ware-wash dish machine in use reading 0 ppm Cl. Chlorine shall be within concentration. COS: PIC calibrated dish machine to within range 50 ppm.

Observed multiple microwaves with stains and food debris in need of cleaning. Equipment food contact surfaces shall be cleaned per manufacturer's specifications. Stated to PIC to increase cleaning frequency.

Observed WIC in disrepair, ambient are temperature of 47.1 degrees F. Equipment shall be in a state of repair.

Observed grits at steam well below 135F under 4hours. Advised PIC Hot Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Had PIC reheat grits to 165F.

Observed food contact surfaces of interior of microwaves near the service line and main kitchen stored as clean with old food debris and residue. Observed bulk ice machine with pink residue on food contact surface. Advised PIC that equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of the interior portion of the microwaves near the cookline and service area.

Observed no food allergen awareness training document onsite. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Observed food contact surfaces of interior of microwaves near the service line and main kitchen stored as clean with old food debris and residue. Advised PIC that equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of the interior portion of the microwaves near the cookline and service area.

Observed food contact surfaces of multiple plates stored on shelving underneath grill stored as clean with food splatter and residue. Advised PIC that all food contact surfaces, including plates shall be cleaned to sight and touch. COS: Dishwasher removed plates from shelving underneath grill and wash, rinsed, and sanitized through the mechanical dishwasher.

Observed food contact surfaces of interior of microwaves stored as clean with old food debris and residue. equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of ice machine panel and interior portion of the microwave.

Observed nonfood contact surfaces of shelving on storage racks that hold clean utensils and interior portion of the reach in cooler. Advised PIC that nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

During time of inspection, observed food employee obtain fallen to-go container from the floor and proceeded to handle food when donning gloves. Advised PIC that food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food and before donning gloves to initiate a task that involves working with food. COS: Food employee removed gloves and washed hands at the designated handwash sink.

Observed food contact surfaces of the interior portion of the microwave stored as clean with old food debris and residue. Also observed food contact surfaces of the ice machine panel stored as clean with pink mold-like substance. Advised PIC equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of ice machine panel and interior portion of the microwave.

Observed expired bodily fluid kit at facility during time of inspection. Advised PIC that A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Advised PIC to obtain an unexpired bodily fluid kit. Provided PIC with vomit/fecal procedures.

Observed multiple TCS food items (mac and cheese, cut lettuce, and sliced tomato) at prep top cooler cold holding in the temperature danger zone. Advised PIC that TCS food items shall be cold held at 41 degrees F. or below. Advised PIC to discard foods. COS: Foods were discarded.

Observed food contact surfaces of 2 microwaves and multiple pans on rack stored as clean with old food debris and residue. Advised PIC that all food contact surfaces shall be clean to sight and touch. Advised to clean.

Observed prep top cooler with an ambient temperature of 51 degrees F. Advised PIC to have unit serviced.