IHOP
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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Employee handled/cracked raw shell eggs then went to handle cheese, potatoes and clean equipment without changing gloves and washing hands. Employee was also observed putting a clean glove (mitt) over the soiled gloves without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Brown gravy-83-119F cooling in the walk in freezer at 10:53AM. Employee stated that gravy began cooling at 6:50AM and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within two hours from 135F to 70F and to 41F within a total of six hours.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.----Potato soup-56F in walk in cooler. PIC stated that the soup was recently out of the cooler to be portioned and the employee forgot to portion the item. PIC discarded item. Iced coffee, milk, chocolate milk, and cut fruit with melon-48-50F in reach in/make line cooler in the server pass thru area. PIC was unsure of how long the items had been in the unit and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.
Reach in/make line unit in server pass thru area had ambient temperature at 43-44F. PIC voluntarily removed all the food from the unit and scheduled the unit for maintenance/repair at time of inspection.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee personal phone stored on shelf in prep area over/next to open food items used within the establishment. Employee removed phone. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Discussed with the PIC about ensuring that the sanitizer used for the dish machine is at proper concentration according to the manufactures directions when in use. Printed the inspection report. 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.
