Inspection Report

Business Name
IHOP
Business Address
1150 N HIGLEY RD MESA AZ 85205
Permit Number
FD-05352
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
9/17/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed several cooked sausage links hot holding on a rack inside of a pan on the grill, with internal temperatures of 99-125F, probe thermometer, verified by PIC. According to PIC, the sausage links were hot holding for less than 2 hours. Cook reheated the links on the grill to 165F. Discussed placing a lid on the pan or adding water to the bottom to maintain the links at 135F or more. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed in-use sanitizer buckets storing wiping cloths with a lactic acid (sink and surface sanitizer) concentration of 0 ppm (tested multiple times). PIC will contact the chemical company to service the chemical dispenser. The sanitizer can be manually diluted in the 3-compartment sink to refill sanitizer buckets at the correct concentration of 704-1875 ppm. Too high of a concentration can be toxic and too low may be ineffective. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulations of soil, grease and food debris on the floors and walls of the cook-line, especially under the equipment such as the grills, fryer, refrigerators, etc. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Calibrated thermometer. Discussed repairing the drain lines from the dish machine so that there is at least a 1" air gap between the end of the pipe and the floor sink. Also discussed the condensate lines for both of the prep coolers on the cook-line. The condensate lines drain into plastic containers, observed to have murky and debris filled water. Please empty and clean the containers often and try to locate a drain on the cook-line, which may be under the equipment. Condensate lines should drain into an approved drain or the cold holding unit may have an evaporative pan.
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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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