Maricopa County, AZ

IHOP

Permit ID: FD-73213

Permit Type: E & D

13734 W Bell Rd Surprise 85374

*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
Cutting Edge A+
0
Violation
ID

Violation Description

Violation Comments

Correct By
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Observed covered containers of sliced/diced tomatoes in walk-in refrigerator. Tomatoes measured 47 degrees F and time stamp on date marking label stated the tomatoes were sliced approximately 3 hours prior to inspection. Advised person in charge (PIC) that the sliced tomatoes are time/temperature control for safety (TCS) foods which must remain uncovered when cooling. Additionally, ensure sliced/diced tomatoes are cooled to 41 degrees F within 4 hours of being cut. PIC removed the covering from the containers and moved the tomatoes to top shelf, across from refrigerator fans, to rapidly cool.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed debris underneath equipment throughout kitchen. Advised person in charge (PIC) that areas underneath equipment shall be cleaned to sight and touch and at a frequency to prevent debris build up. PIC stated they will have areas underneath equipment cleaned more thoroughly and frequently.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) A+ Grade and had 0 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Heather R. Person in charge (PIC) stated the restaurants recently started to preparing cold brew coffee. The cold brew coffee is prepared using a prepackaged cold brew concentrate that is mixed with 50 degrees F water, cooled, the served. Requested PIC contact corporate to inquire if the cold brew concentrate is a time/temperature control for safety (TCS) product. Please provide documentation stating if the product is TCS or non-TCS. PIC stated their date marking system indicates the prepared product can be held for 30 days. However, the cold brew concentrate bottle states product should only be held for 5 days. Advised PIC to ensure the cold brew product is date marked and held no more than 7 days after being prepared. No County legal action will result from this inspection. Emailed inspection report.


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.
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