Inspection Report

Business Name
IHOP

Business Address
5020 E RAY RD PHOENIX AZ 85044

Permit Number
FD-02647

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/30/2025

Grade
D

Priority Violation
3

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Employee used a large knife to cut open a package of raw beef, then wiped the knife with a towel from the sanitizer bucket and placed the knife back into the clean storage area in the cookline over other clean knives. PIC stated that the knifes in the clean storage area are used to open raw food items, cut toast, and cut avocados. PIC was instructed to remove the knifes and properly wash, rinse, and sanitize. Ensure that equipment is properly cleaned each time contamination occurs. Corrective Action: Corrected at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violations was training staff and a verification breakdown which resulted in the violations.

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Chlorine sanitizer in dish machine at 0ppm. PIC called to have the dish machine serviced and stated that all dishes would be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Multiple pieces of equipment and utensils in clean storage areas with excess old food debris present. All items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Large container of butter in the server pass through area with set discard time at 2:41PM. (Current time was 11: 48AM and inspection start time was 10:26AM) The PIC stated that the butter had been removed from refrigeration prior to 8AM and discarded-see embargo form. Ensure that food is marked or otherwise identified to indicate the time of discard following internal policies not exceeding four hours. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-603.16 - Core: Rinsing Procedures Addl Notes: Employee washing dishes at the three compartment sink with the sinks set up as wash, sanitize, rinse. Employee was instructed to properly set up the sink as wash, rinse, and sanitize. Ensure that equipment is properly rinsed off to remove detergents, abrasive, and food debris after the wash step to avoid diluting or inactivating the sanitizer. Corrective Action: Corrected at time of inspection.

4-603.12 - Core: Precleaning Addl Notes: Multiple pieces of equipment in clean storage with old date mark and/or date mark residue adhering. Manager stated that all equipment would be properly cleaned. Ensure that equipment and utensils are properly scraped before washing to remove all residues. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Provided the PIC with manual ware washing handout.
Predefined Comment: No County legal action will result from this inspection.

"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.