Inspection Report

Business Name
IHOP
Business Address
1743 E CAMELBACK RD PHOENIX AZ 85016
Permit Number
FD-64199
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
4/9/2025
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required
Cutting Edge Cutting Edge Participant

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed sausages, blanched bacon, raw salmon, raw whole shell eggs in reach in refrigerator at cook line near fryers with an internal temperature of 56*F. Person in charge stated food was placed in unit over 6 hours prior to inspection. Manager had cook discard of food.

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 #: 36

Description: Thermometers Provided and Accurate

Comments:

4-203.12 - Priority Foundation: Temperature Measuring Devices, Ambient Air and Water- Accuracy Addl Notes: Corrective Action: Correct prior to re-inspection. Properly functioning ambient air thermometers are required at all times for monitoring cold holding temperatures of units. Must provide working thermometer for establishment prior to re-inspection on 4/18/2025

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

Observed several wet soiled linens piled in various areas throughout facility on floor and in open trays. Soiled linens should be kept in clean nonabsorbent receptacles or clean, washable laundry bags. Person in charge to coach staff and purchase receptacles for linens.

4-803.11 - Core: Storage of Soiled Linens Addl Notes: Corrective Action: Correct prior to next routine inspection.

Violation #: 47

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

Comments:

Reach in refrigerator near fryers with an ambient temperature of 54*F. Manager had cook remove all food items from unit, place out of order sign, and schedule maintenance. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held in neighboring units.

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.
Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety. Predefined Comment: After discussion with the person in charge, it has been determined that the root cause of the violation were logs for temperature monitoring of equipment were not completed, which resulted in the violation. Person in charge to coach staff and issue working thermometers in each cold holding unit.
Discussed establishment procedures regarding: time as a control stickers, air gap for floor drains, and hand soap

"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.