Inspection Report

Business Name
IHOP

Business Address
935 W ELLIOT RD CHANDLER AZ 85225

Permit Number
FD-01576

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/1/2023

Grade
D

Priority Violation
3

Inspection Status
Re-Inspection Required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties. Establishment currently has second consecutive priority violation#18 An audit of employee food handler certificates was completed in the establishment had 10 out of 30 valid employee Food Handler Certificates.

Correct By: Correct Prior To Reinspection

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Employee touched raw eggs with both hands with sher mitts on. Employee with contaminated sher mitt on right hand proceeded in touching pan handle and spatula. Employee took off contaminated sher mitt on right hand. Employee with clean gloves touched contaminated pan handle and spatula. Employee is working with open food and directly touching clean plates of food to go out with contaminated right gloved hand. Notified Person In Charge (PIC). PIC stopped employee. Directed to take off contaminated gloved hands; wash hands; and wash, rinse and sanitize contaminate handles and plates. =====Employee not washing hands between working with raw food and RTE food. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. ====Observed establishment cooling blanched bacon inside walk in unit with ambient temperature of 49*F with min/max thermometer. Stack of containers of blanched bacon were 1x2 and 1x3. Internal temperature of blanched bacon from yesterday at 3pm was at 48*F-58*F with inspector and establishment probing thermometers. Notified Person In Charge (PIC). PIC discarded improperly cooled blanched bacon.======Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. 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.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Observed main walk in unit with history of refrigeration issues with ambient temperature at 49*F with min/max thermometer. TCS foods include: raw shelled eggs at 49*F; raw steaks at 47*F-48*F; raw chicken at 49*F; cooked ham at 47*F-48*F. Notified Person In Charge (PIC). Directed PIC to open freezer door fully open to maintain ambient temperature at 41*F after on hour, confirmed foods cooled to 41*F. At time of inspection no temperature logs have been maintained for the unit since 10/30. Today is 11/1. ======== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ===Ambient temperature of main walk in unit is at 49*F with min/max thermometer. Opened freezer door to have unit at 41*F. Directed Person In Charge (PIC) to place work order to repair unit. =======All walk in units need to be at ambient temperature of 41*F or below to maintain tcs foods at or below 41*F. 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.

Correct By: Correct Prior To Reinspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-602.13, C: Nonfood Contact Surfaces. ====Establishment has wooden structure to hold container of iced eggs; shelled eggs. At time of inspection majority of wooden structure is covered in black organic matter. Notified Person In Charge (PIC). ===Not possible to clean wood. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ===Right sides of protective wall of walk in unit door is missing; missing wall protected by wall to left of mop sink. Notified Person In Charge (PIC). =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) D Grade and had 3 Priority, and 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Calibrated thermometers.
A pattern of non-compliance is developing for Priority violation # [18 ], [3-501.14]which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Re-inspection: Thursday 11/2. Friday 11/10.
An audit of food handler cards resulted in 10/30
Emailed copy of inspection report and reviewed with the establishment.
Reviewed and discussed: food storage procedures. Cooling methods procedures.
Recommend: having regular QUAT test strips, daily temperature logs.
Provided: Maricopa County Handouts: Cold holding; cooling methods, cooling procedures.
Emailed copy of inspection report provided and reviewed with the establishment.
Core Violations: 47; 53 noted on this inspection report.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. We need a current and accurate email address on file to ensure you
receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
??Contact your inspector using the phone number or email on your last inspection report to
review, or
??Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service
restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food
markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181

After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and company procedures/equipment which resulted in the Priority violations for #6; #18 and #20.
This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program.

Award: D,Email Sent: CHECKED,Embargo Lbs: 50,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Keith Gross

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.