Ihop Restaurant

Inspector notes: Observed paper towel dispenser not working at hand sink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: person in charge provided paper towel was provided at the hand sink.

Inspector notes: Observed waffle maker with built up food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with person in charge that waffle maker shall be put on a cleaning frequency to maintain cleanliness.

Inspector notes: Observed multiple shelves and door panels (prep top coolers, reach-in-coolers) see photos attached throughout the main kitchen unclean to sight and touch. CA: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. 2. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. COS: Discussed with person in charge about voluntarily removing equipment in main kitchen that is not in use.

Inspector notes: Observed water pressure at sink near dish washer area lacking pressure when turning on. Observed hot water not provided at main hand sink near cook line. Corrective Action: When repairs are being completed owner shall reach out via email Keyandra.Turner1@dph.ga.gov to communicate when repairs are being completed. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

Inspector notes: Observed the main kitchen floors, walls, ceiling with accumulation of grease, black material, and heavy food debris. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: discussed with person in charge that deep cleaning schedule shall be taken into action at-least once a week.

Inspector notes: Observed a whole side of the cook line equipment throughout the main kitchen not operable all areas are creating areas of harborage. CA:he physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: Discussed with owner to remove all equipment that is operable.

Inspector notes: Observed several live gnats inside kitchen near main grill area and dishwashing area. They are also flying into the main dining area. Pest control is applying chemicals for roaches, ants, mouse but not gnats. There is heavy accumulation of food debris in drains near dish washing area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions.