Inspection Report
IHOP
13734 W BELL RD SURPRISE AZ 85374
FD-73213
Food Establishment - Eating & Drinking
CI Food Routine Inspection
4/7/2026
B
1
Completed
Violations
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
Observed several containers of smoked sausage links and carved turkey in walk-in refrigerator with dates marked 7 days past prep date. Person in charge discarded items. Discussed discard procedures.
PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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 RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Observed roof hatch unable to fully seal causing light from the outdoors to be visible. Outer openings of a food establishment shall be protected against the entry of insects and rodents by:
o Filling or closing holes and other gaps along floors, walls, and ceilings;
o Closed, tight-fitting windows; and
o Solid, self-closing, tight-fitting doors
Person in charge to place a work order and have door sealed.
6-202.15 - Core: Outer Openings, Protected Addl Notes: Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Observed several air vents throughout facility with an accumulation of dust. Person in charge stated staff is actively working on areas and will maintain a weekly cleaning.
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility 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.
After discussion with the person in charge, it has been determined that the root cause of the violation was training staff on proper discard procedures, which resulted in the violation.
Discussed establishment procedures regarding: time as a control sticker, compressor lines on freezer
"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.
| 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.