IHOP Restaurant

A container so cooked sausage left on a bottom shelf in eth cooking area measured at 22C. Food discarded., - High risk foods must be stored at 4C or colder or 60C or hotter.

Food inserts in the top compartment of a prep cooler are being overfilled past the load limit lines. Temperature measured at 9C., - Foods relocated to the bottom compartment. Proper food storage practices reviewed with staff.

Staff beverage stored on a food storage shelf. Corrected, - All staff personal items are to be stored away from foods and food handling areas.