Inspection Report

Business Name
IHOP

Business Address
8359 W BELL RD PEORIA AZ 85382

Permit Number
FD-73214

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/14/2026

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 40

Description: Personal Cleanliness

Comments:

2-302.11 - Priority Foundation: Maintenance-Fingernails. 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: -- Employee with long acrylic fingernails observed scooping ice for drinks. Reviewed MCESD requirements with the person in charge: Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails while preparing food. If wearing acrylic nails and/or nail polish, gloves are required to be worn to prevent physical contamination of food, as longer nails can harbor pathogens. Requested employee wear gloves before continuing food preparation. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: -- 3 of 5 cutting boards on main food service prep line observed with heavy scoring and discoloration. Food contact surfaces and equipment such as cutting boards must remain smooth, easily cleanable, and free of deep grooves that can harbor bacteria. Resurface or replace cutting boards if they are unable to be repaired prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: -- Observed pipe for hand sink between dishwashing area and office leaking significantly when in use. Observed prep sink faucet near main food prep line with a continuous leak. Floor drain under ice machine in server station has a missing cover or dome grate. All plumbing must be maintained and in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: -- In server station area, observed floor drain under ice machine well with waste water overflowing unto floors at the start of the inspection. The drain was unable to be immediately cleared by management. Reviewed imminent health hazards and MCESD requirements with the person in charge: Sewage waste shall be drained from point of discharge to disposal according to law. If there is backflow of sewage via any drain at the establishment that cannot be immediately resolved, the establishment should suspend operations until repairs are completed. At the time of inspection, a plumber arrived on site and cleared the drain. Ran all plumbing fixtures including: toilets, dishwasher, 3-compartment sink, prep sinks, hand sinks, and the mop sink for several minutes to verify all drains remained cleared after repairs. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Reviewed with management imminent health hazard examples as well as immediate corrective actions or establishment closure requirements.

"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.