Inspection Report

Business Name
IHOP
Business Address
6601 W PEORIA AVE GLENDALE AZ 85302
Permit Number
FD-73211
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
9/12/2024
Grade
B
Priority Violation
1
Inspection Status
Completed
Cutting Edge Cutting Edge Participant

Violations

Violation #: 24

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

Comments:

Observed hashbrowns in metal pan at grill with stickers indicating prepared at 11:15am and to discard at 3:15pm. Cook actively using hashbrowns to prepare meals after time indicated for discard. Person in charge began preparing new hashbrowns and discarded hashbrowns on grill line. All food must be discarded at time indicated for proper compliance with time as control policies

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.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Observed soiled knives at cold holding unit near grill line stored on rims of containers in unit where food is stored and on soiled cutting board. No clean designated area available for knifes. Person in charge to find a designated area by next routine inspection.

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Hand wash sink unable to properly drain wastewater during hand washing.

Slow drain causing standing water in sink. Person in charge stated a work order is placed and will be completed soon. Recommended using low pressure on water during hand washing.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All plumbing must be maintained in good repair at all times.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: cleaning frequency of floors, vents, and hood.

"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.