IHOP RESTAURANT 36-153
18279 PINES BLVD, PEMBROKE PINES 33029
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/11/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table, next to syrup pitcher, employee removed. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under cooking equipment in coo line -Under rack storages in dry goods storage area build up of food debris and grease.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cook line utensils on dirty container, Employee removed, and placed on hot water (172F) Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/17/2023
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Expo station- Reach in cooler: Observed an open bowl of fruit salad being stored in reach in cooler. Manager removed. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee from cook line, wearing a. Lack watch, after instructed, employee removed. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. observed clean equipment on storage rack in dish wash area- clear containers stacked wet. Manager removed to air dry. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo station, lower cooler; soiled gasket.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lower cooler, middle of cook lines, food spills on shelves.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine soiled with black like debris.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a container of flour next to dishwasher area. Manager labeled Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee working on cook line cracked non pasteurized shell eggs, continue to prep customers orders, grabbing ready to eat pork links and hash browns , placed on clean plate, using same gloves, after instructed, employee discarded gloves, washed hands and put on new pair of gloves. Corrected On-Site Warning
- 03F-02-5: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 and the time removed from temperature control cannot be determined. Cook line- Observed pancake batter; manager added time marking. Batter on time since 7:30am. Corrected On-Site
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. See stop sale. Cook line make table-cooling: Romaine lettuce: sliced lettuce (79F - ambient cooling for over four hours) Per manager, lettuce has been cooling since 6am. Employee discarded.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line make table-cooling: Romaine lettuce: sliced lettuce (79F - ambient cooling for over four hours) Per manager, lettuce has been cooling since 6am. See stop sale.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Expo station-Observed to wiping cloth inside sink. Employee removed Corrected On-Site
Food safety inspection conducted on 8/17/2023 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).