IHOP
Permit ID: FD-29096
Permit Type: E & D
8950 E Mountain View Rd Scottsdale 85258
*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness............Dishes in warewashing machine with a chlorine sanitizer concentration of 0ppm. Employee changed low bucket of sanitizer for full sanitizer bucket, primed machine, and sanitizer concentration was reading at 50-100 ppm.
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.......On cook line on two different magnetic knife strips, knives stored with accumulation of food debris on blades. Per employee, knives are stored as clean on magnetic knife strip. Knives were moved to be re-washed, rinsed, and sanitized.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency............Manager took temperature of hot food item without sanitizing thermometer before use. Instructed manager to sanitize thermometer before and after use when taking internal temperatures of TCS foods.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding............On cook line, sausage links with an internal temperature of 95*F. Per employee, sausage links were reheated ~30 minutes and removed from heat. Instructed employee to reheat sausage links to 165*F and maintain at a hot holding temperature of 135*F or higher at all times.
Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.
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.........In walk in cooler, TCS foods (cut leafy greens, sliced deli meats, cut tomatoes, batters with eggs, milk, shelled eggs, bagged liquid eggs, raw proteins with internal temperatures of 45*F-48*F. Per manager, last known temperatures of TCS foods in walk in cooler at ~300PM of 45*F and ~1100AM, temperatures of 39*F. TCS foods were discarded. See embargo form.
Ambient temperature of walk in cooler was 48.2*F, taken with inspector thermometer and 50*F, taken with establishment thermometer.
Discontinue use of walk in cooler for storing of TCS foods until repaired. Repair company was called and new compressor is needed.
Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Routine inspection report was emailed to the establishment. Due to the violations noted on this inspection report, County legal action may 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.
