IHOP

"Observed no paper towel at the hand sink located in the main kitchen. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf COS Manager refilled the paper towel holder | Observed inverted dishes below the grill station with what it seemed to be dried blood and grease splatter on them. After dishes were removed blood was still noticed where they were stored. C/A Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: COS Manager removed the dishes and placed them in the sink to be washed and sanitized the area where they were stored"

"OBSERVED RAW SALMON STORED ON TOP SHELF, ABOVE RTE FOODS IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN STORED DIRECTLY NEXT TO RAW STEAK IN REACH IN COOLER IN MAIN KITCHEN. C/A: ALL RAW ANIMAL PROTEINS AND RTE FOODS SHALL BE STORED ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES; RAW ANIMAL PROTEINS SHALL ALWAYS BE STORED BELOW RTE FOODS AND THERE SHALL ALWAYS BE A DEGREE OF SEPARATION BETWEEN DIFFERENT RAW ANIMAL PROTEINS COS: PIC REARRANGED FOOD | OBSERVED PAN/BAG OF PORK SAUSAGE LINKS IN PREP TOP COOLER BEING HELD PAST DISPOSITION DATE (PREPPED/OPEND DATE OF 10/14/2024) C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7 DAY SHELF LIFE COS: SAUSAGE LINKS DISCARDED"

"Observed in the main kitchen containers of food stored uncovered: prep top-ham and 4 containers of batter; reach in freezer-chicken strips, chicken breast, mozzarella sticks, and donut holes; reachin in-3 containers of egg batter CA: Food stored must be covered to prevent the possibility of contamination. COS: All food covered | Observed TCS food in the main kitchen held at temperatures greater than 41F in the prep unit. (see in temperatures) CA: TCS cold held foods must be maintained at 41F or below. COS: All items discarded."