IHOP

Inspector notes: Observed cooked sausage links being hot held on the flat top grill ranging from 117*F to 125*F using probe thermometer, verified by person in charge. The sausage was cooked ten minutes prior to inspection

Inspector notes: Observed handwashing sink located in the cook-line with no paper towels. Notified person in charge and they restocked at time of inspection

Inspector notes: Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use

Inspector notes: Observed no paper towels available at the handwashing sink in the ware washing area. PIC provided paper towels. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed deep, covered and stacked plastic pans of cooling blanched bacon in the walk-in cooler. The pans labeled 3/3 (blanched the evening prior and initially cooled in reach-in) observed with internal temperatures of 63-79F, and the pans labeled 3/4 (blanched 3 hours prior) observed with internal temperatures of 80-93F, probe thermometer, verified by PIC. PIC discarded the bacon for failing to reach 70F or below in 2 hours, see embargo form. Deep, covered, plastic cambros are not effective containers for heat transfer and air circulation. Discussed the procedure for blanching and cooling bacon, PIC will retrain. Shallow, metal and loosely covered containers facilitate heat transfer, most effectively in the walk-in cooler. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Observed a deep plastic pan of cooling blanched bacon in the reach-in cooler on the cook-line with an internal temperature of 70-80F, probe thermometer, verified by PIC. According to cook and label on the pan, the bacon was cooked and started cooling 3-5 hours prior inspection. PIC discarded the bacon, see embargo form. Deep, covered, plastic cambros are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer, most effectively in the walk-in cooler. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling