Inspection Report

Business Name
IHOP

Business Address
9976 W HAPPY VALLEY RD PEORIA AZ 85383

Permit Number
FD-56564

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/8/2026

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

Blanched bacon in metal trays, date marked from 4am and 8am, with an internal temperature ranging 45-60*F. One pan was a 6-inch pan. Person in charge stated bacon was cooked today and were placed in an active state of cooling over 6 hours prior to inspection. Cooling process should be completed in a total of 6 hours. Foods should reach an internal temperature of 70*F or below within 2 hours of reaching 135*F and within 4 hours of reaching 70*F temperature should reach 41*F or below. Bacon voluntarily discarded. Discussed cooling times and temperatures and cooling methods.

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Pulled pork, bacon, pot roast, crepes, turkey breast, sliced cherry tomatoes, spinach, diced chicken, shredded cheddar, deli ham on reach-in unit and drawers on cook line with an internal temperature of 46-56*F. Person in charge mentioned foods were placed in the unit over 4hrs prior to inspection. All cold temperature-controlled foods should be held at 41*F or below. Person in charge voluntarily discarded. Recommend checking temperature logs before utilizing refrigeration units.

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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 24

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

Comments:

Observed rehydrated hashbrowns in container on counter with discard time for 2 hours past time marked. Foods being held with time control should be properly labeled and discarded at the right time. Person in charge discarded of hashbrowns.

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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Reach-in near grill with an ambient temperature of 47*F. Cold holding drawers under grill with an ambient temperature of 57*F. Person in charge placed work orders, out of order signs, and will hold foods designated for units in neighboring refrigeration at 41*F or below.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
After discussion with the person in charge, it has been determined that the root cause of the violation was proper knowledge of policies and procedures, which resulted in the violations. Trainings will be implemented to ensure staff are aware of proper procedures and food safety. Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Discussed establishment procedures regarding: priming of warewashing machine, usage of test strips, plumbing for warewashing unit, storage of in use utensils, separation of foods

"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.