Inspection Report

Business Name
IHOP

Business Address
4501 E CACTUS RD PHOENIX AZ 85032

Permit Number
FD-21166

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/3/2024

Grade
D

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

Addl Notes: Observed employee grab raw shelled eggs and crack on pans. With contaminated gloved hands employee proceeded in assembling and directly working with open food orders and clean food plates. Notified Person In Charge (PIC) PIC directed employee to take off contaminated gloves and wash hands appropriately. =====Employee not washing hands between working with raw food and RTE food. Employee not washing hands after engaging in other activities that may contaminate the hands. Corrective Action: Corrected at time of inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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: Observed multiple clean ceramic coffee cups with liquid red/black/green food debris; black/white organic matter and insect parts. Notified Person In Charge (PIC). PIC had employee re-wash and sanitize clean/dirty cups. ====Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Min max thermometer read ambient temperature at main sandwich line refrigerator at 50*F. Notified Person In Charge (PIC). Calibrated thermometers and checked tcs foods temperatures of the following ranged 48*F-50*F: various cheeses-American/Provolone/Cheddar; pancake mix with liquid eggs at 50*F; cut lettuce at 50*F; sour cream. Also observed min/max thermometer reading in main walk in unit at 47.9*F-50*F ambient. Inside the unit were the following tcs foods from 44*F-50*F: cooked ham/cooked sausage/1 Percent milk/ liquid eggs/ cubed ham pieces/ cut watermelon/ creamers/ raw hamburger meats/ shredded American cheeses/ salsas/ gravy's/ mashed potatoes, etc. Notified Person In Charge (PIC). Per PIC morning log at 6am read unit at 38*F. Current time is 10am. Directed PIC to move all tcs foods from main walk in unit to freezer unit and other refrigerator units. Directed PIC to call in work order to correct main walk in refrigeration issues. Corrective Action: Correct prior to re-inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Observed main walk in unit with min/max thermometer at 47.9*-50*F ambient temperature. Notified Person In Charge (PIC). PIC will place order to correct issues with main walk in unit. Corrective Action: Correct prior to re-inspection. Corrective Action: Correct prior to re-inspection.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed establishment cooling 8-10 trays of cut tomatoes/cut lettuce/cut spinach at 60*F inside main walk in unit with ambient temperature of 50*F with min/max thermometer. Notified Person In Charge (PIC). PIC will move all cooling food to main freezer unit to cool to 41*F. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed large amounts of yellow organic matter around main cook line upright freezer unit; large amounts of yellow organic matter behind the main flat top unit and below counter for holding read food orders. Notified Person In Charge (PIC).==Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: Observed light bulb out on main cook line area. Notified Person In Charge (PIC). =======At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: hot holding procedures; time as control food safety procedures. Inspection conducted with R.S. #1432.

"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.