IHOP

Inspector notes: Observed two food storage containers with food debris stuck on containers, located on shelf near walk-in fridge where clean dishes are stored. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed build up of food debris on waffle machine and cord as well as grease buildup on wall behind waffle machine. PIC stated waffle machine is not in use. Waffle machine located closest to ice machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: --Observed waffle maker being stored directly under pest control fly light near hand sink. Insect control devices cannot be over food prep areas. Food and equipment must be protected from dead insects/insect fragments. At the time of inspection, the waffle maker was moved away from the device

Inspector notes: -- Observed heavy buildup of food debris and grease on multiple tables below grills. Discussed with the PIC increasing cleaning frequencies and maintaining a cleaning schedule to prevent significant accumulation of debris, dust, dirt, and organic matter

Inspector notes: -- In reach-in refrigerator near grill, observed containers of sliced turkey breast and sliced deli ham with prepped date mark labels of 3/31/25. Reviewed date marking with the PIC: ready-to-eat (RTE) TCS foods must be served or discarded within 7 days (day 1 is the day the product is opened + 6 additional days). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: -- Vegetable dicer in dry storage area put away as clean with heavy debris of tomato on blade. All food-contact surfaces must be cleaned to sight and touch. The person in charge (PIC) relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: -- In walk-in refrigerator, observed multiple containers of blanched bacon stacked together with temperatures ranging from 47°F-50°F. In reach-in cooler, pre-portioned containers of country gravy had internal temperatures between 59-63°F. The time stamps on the items stated the bacon was prepped approximately 5.5 hours prior to the inspection and the gravy was prepped approximately 3 hours prior to the inspection. At the time of inspection, the bacon was placed in the walk-in freezer and the gravy cups were submerged in an ice bath to rapidly cool

Inspector notes: --Observed waffle maker being stored directly under pest control fly light near hand sink. Insect control devices cannot be over food prep areas. Food and equipment must be protected from dead insects/insect fragments. At the time of inspection, the waffle maker was moved away from the device

Inspector notes: Observed a container of raw salmon fillets stored over containers containing cooked sliced pot roast and cooked sliced turkey breast meat in the walk-in refrigerator. Informed PIC that the filets cannot be stored above cooked RTE foods. PIC moved the filets to another area in the walk in where there are properly stored to prevent cross contamination at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed wet wiping clothes at the host station stored in quat solution that was less than 150ppm. Informed PIC that the wiping clothes need to be stored in sanitizer buckets with an approved sanitizer concentration. Discussed with PIC that the ppm of the sanitizer decreases with use, and it is important to monitor the levels to ensure surfaces are being properly sanitized. PIC remade the sanitizer bucket with the proper concentration and placed the wiping clothes in the bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection