IHOP

Inspector notes: Observed multiple water leaks directly to the right, left of portable waffle station to right of main flat top cook line. Grey water from ceiling lights and ceiling tile dripping onto portable waffle station clean cooking pans and two open waffle making units. Below unit was open bags of assortment of bread options becoming wet; kitchen food contact surfaces becoming wet; multiple condensation leaks around the main walk in freezer unit door dripping grey water on open box of to food contact containers. Notified Person In Charge (PIC). Per PIC the leaks started around yesterday and continued to this morning. Time of inspection is at 10:15am. Directed PIC to move all cooking equipment/waffle units; cooking utensils; assortment of breads away from the leakage areas. Discussed on previous inspections to move portable waffle area. ===============Food shall only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact singleservice and single-use articles and cleaned linens

Inspector notes: Observed cook on main cook line grab raw shelled eggs with left regular gloved hand. Employee proceeded with contaminated gloved hand to make other orders and reheat cooked ham. Employee directly touched clean plate to put cooked food on. Notified Person In Charge (PIC). PIC directed employee to take off contaminated glove on left hand, wash hands appropriately, use another clean plate for food order. ==== Employee not washing hands often enough during food preparation to prevent cross contamination

Inspector notes: Observed establishment cooling blanched bacon inside upright reach in unit on main cook line area. Inside the internal temperature of the blanched bacon was 56*F. Notified Person In Charge (PIC). PIC confirmed temperature. Time stamp on blanched bacon was 8am. Time of inspection 11:30am. Directed PIC to cool blanched inside walk in freezer to cool to 41*F. Verified after 30 minutes. =====Method used

Inspector notes: Observed in server area with racks of clean cups. Inside cups was red organic matter; anther clean cup had black organic matter inside; another cup had wet paper wipe inside. Notified Person In Charge (PIC). PIC had employee take all cups listed to re-washed and sanitized. ====Equipment food contact surfaces and utensils shall be clean to sight and touch

Inspector notes: Observed by front server hose area with chemical spray bottle with no chemical name with clear liquid inside. Notified Person In Charge (PIC). Per PIC the liquid is glass cleaner. Directed PIC to put on chemical name on chemical spray bottle. ====== Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

Inspector notes: Observed a sheet pan of par-cooked bacon stored on a shelf above an open container of pasteurized liquid eggs in reach-in refrigerator. 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 a sheet pan of cooling par-cooked (blanched) bacon in a refrigerator unit that was not holding cold properly during the inspection with an ambient air temperature of 58'F measured by min-max thermometer. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC moved bacon to freezer to continue cooling - bacon was within parameters for proper times and temperatures for cooling

Inspector notes: Observed in-use ice cream scoop stored in a hot well in water measured at 127'F. The hot well was not plugged in at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Person in charge (PIC) replaced water, plugged in hot well, and provided clean scoop during inspection to correct