Ihop Restaurant

Basic – Bowl or other container with no handle used to dispense food

Observed a paper cup with no handle used as a scoop for cookie pieces near the shake machine

The operator removed the cup. Corrected On-Site

Basic – Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in front of the dish area.

Basic – Current Hotel and Restaurant license not displayed

Operator printed current license. Corrected On-Site

Basic – Drain cover(s) missing

Observed missing drain cover at the mop sink. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Observed a bag of employee food not separated from to go condiment packets on the front line

The operator properly stored the employee food. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee personal belongings stored near foods and clean equipment near the coffee station.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed an employee engaged in food preparation wearing a bracelet.

Basic – Ice buildup in reach-in freezer in the server area.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Observed in-use utensils stored in 81F standing water on the cook line.

Basic – Outer openings of establishment cannot be properly sealed when not in operation

Observed the rear exit near dry storage unable to completely close.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Observed a sanitizer stored on a table near waffle irons on the cook line

nObserved a sanitizer bucket stored near clean plates on the cook line

nThe operator properly stored the sanitizer buckets. Corrected On-Site

Basic – Silverware/utensils stored upright with the food-contact surface up

Observed spoons on the server expo line stored upright

The operator properly stored the spoons. Corrected On-Site

Basic – Standing water in bottom of the 4-door reach-in-cooler on the cook line.

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink

Observed a clogged drain outside near the grease trap.

Basic – The rear exit near dry storage not protected with self-closing doors.

Basic – Walk-in cooler interior/shelves have accumulation of soil residues

Observed shelves near the entrance to the walk in cooler with a black mold-like substance.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed sour cream (70F – Cold Holding) on the expo line

The operator discarded the sour cream. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed sour cream (70F – Cold Holding) on the expo line

The operator discarded the sour cream. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

Observed whipped butter held at time for public health control without a time mark

The operator placed a time on the butter. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Observed a wire whisk inside the hand sink near the prep area

The operator removed the whisk from the sink. Corrected On-Site

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the dish area.