Ihop 36-168

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package…salmon at reach in cooler. Stop sale issue due to temperature abuse . Warning

Basic – Floor soiled at kitchen, ice machine area. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area….n4 live flying insects landing on the wall milk shake area by the cook line .nApproximately 10 live flying insects landing on the wall and flying around above reach in cooler at cook line. Admin Complaint

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit… Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit… food not prep or portion today , yellow cheese 54°, steak 51°, turkey 51°, mashed potatoes 50° , raw chicken 50° , vacuum package salmon 52°, waffle batter 55°, ground beef 55° in flip top reach in cooler across from fryer, shredded cheese 60°, provolone cheese 55° , portion ham 55° , roast beef 47° , ham 48°, steak ham 50°, sausage 50° in flip top reach in coolers across from grill at cook line and sausage 49°, sauces 49°, slice cheese 49°, shredded cheese 49° , roast beef 49°, raw chicken 48° , turkey bacon 48° , butter milk batter 49° , provolone cheese 49° , hash browns 50° in walk in cooler . Food being held more than 4 hours . Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit… food not prep or portion today , yellow cheese 54°, steak 51°, turkey 51°, mashed potatoes 50° , raw chicken 50° , vacuum package salmon 52°, waffle batter 55°, ground beef 55° in flip top reach in cooler across from fryer, shredded cheese 60°, provolone cheese 55° , portion ham 55° , roast beef 47° , ham 48°, steak ham 50°, sausage 50° in flip top reach in coolers across from grill at cook line and sausage 49°, sauces 49°, slice cheese 49°, shredded cheese 49° , roast beef 49°, raw chicken 48° , turkey bacon 48° , butter milk batter 49° , provolone cheese 49° , hash browns 50° in walk in cooler . Food being held more than 4 hours n. Stop sale issue . Recommended manager discarded food. Warning

Intermediate – Handwash sink not accessible for employee use at all times….blocked by latter by the cook line . Manager moved . Corrected On-Site Warning

Intermediate – No soap provided at handwash sink by the cook line .employee provided. Corrected On-Site Warning

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning