IHOP Restaurant

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff and manager were instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff and manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

Food items in the walk-in cooler were found not adequately covered. The inspector informed the staff and manager that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.

High-risk food items were measured at 12°C in the prep table inserts. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff and manager that all high-risk food items must be maintained at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the food items were discarded. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.

The hot-holding unit, containing soup items, was measured on the surface at 45°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff and manager that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items., , Cooked sausages were also measured at 40°C being stored in a metal container above the grill top; a grill tray was placed on the bottom of the sausage container; tray removed. Please ensure all cooked sausages are kept at or above 60°C.

An improper temperature control of food was noted during the inspection where high-risk food items, being cooked sausages, were left in room temperature. The inspector informed the staff and manager that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.

Eggs were stored in a metal container in the prep cooler inserts above the maximum fill line. The surface temperatures of the eggs were measured at 10°C. The inspector informed the staff and manager that eggs must not be stored above the fill line and be kept at or below 7°C. The eggs were transferred to the walk-in cooler.

Fridge used to hold dairy product was measured at 8.5°C., , Perishable foods (dairy products) were promptly stored in the cooler that was measured below 4°C., , Replace or service the fridge as needed.

Prep cooler cutting boards surfaces were scratched, unsmooth and insanitary., , Resurface or replace cutting boards.