Maricopa County, AZ

IHOP No 1513

Permit ID: FD-01587

Permit Type: E & D

2501 N 44th St Phoenix 85008

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Employee handling/cracking raw eggs went to handle clean equipment without changing gloves and washing hands. Employee handing uncooked bacon changed gloves and went to handle other food items and clean equipment without washing hands. Employee was asked to properly wash hands and did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision-----No paper towels or hand drying device available at hand wash sink in server pass through area. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-----Chlorine sanitizer in dish machine at 0ppm. Manager stated that three compartment sink would be used until dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions.
Correct Prior To Reinspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding----Gravy-114-125F on cookline. PIC stated that gravy had been made about two and a half hours earlier and voluntarily discarded-see embargo form. Keep PHF/TCS foods in hot holding at 135F or above.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation---Pan of hashbrowns on cook line with no set discard time. Second pan of hashbrowns with incorrect discard time. PIC stated that hashbrowns had been made about two hours prior and provided proper discard times. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies not to exceed four hours.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods----Large heaping covered container of cut lettuce-55-56F in walk in cooler. Manager stated that lettuce had been prepped about three hours prior and divided lettuce into smaller pans to cool faster. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 0 Core violations on this inspection. Ride along with badge # 199. No County legal action will result from this inspection.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.