IHOP #3423

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Sausage Gravy and Hollandaise hot holding on the grill top below 135F. EHS asked when the grits were prepared and PIC stated that they were prepared just prior to EHS arrival. -CDI- PIC had food employee reheat the foods to above 165F prior to putting back onto HH. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops stored in water below 135F (at 128F). -CDI- PIC replaced water with near boiling water

4-501.11 Maintain equipment in good repair. Observed water line in the rear of the kitchen ceiling near no food prep areas or food contact surfaces with a slight drip, there was a bucket being used to catch the water, and the PIC stated that there has already been a work order placed for the line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility using sink and surface sanitizer at the 3-COMP sink with no sink and surface test strips in the facility. The dispenser was properly reading per EHSs test strips. Facility had vegetable wash strips, which are similar in appearance to the sink and surface test strips. Facility must receive test strips and use to ensure that dispenser is maintained dispensing properly. -10 DAY VERIFICATION- Send picture to EHS once test strips are received.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris and residue present on the external portions of containers on the dry storage rack. Ensure that food contact surfaces are cleaned and maintained as clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by flat top grills. -CDI- PIC provided paper towels. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat food in tall RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed pancake batter (containing pasteurized eggs) above 41F, stored at room temperature next to the grill. PIC stated pancake batter is left at room temperature during rushes, then place back in prep unit when rush ends. -CDI- PIC and EHS discussed cold holding versus TPHC, and PIC decided to hold pancake batter on 4-hour TPHC going forward. EHS and PIC completed TPHC procedures and added proper time stamp on batter, stating the start/discard time for when the batter was removed from cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed ice cream scoops stored in water below 135F (at 128F). -CDI- PIC replaced water with water at 170F.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse thermometer in hand sink. CDI: Item was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed broken soap dispenser at hand sink near dish machine. CDI: Container of hand soap was provided at sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink at cook line. CDI: Paper towels were placed at sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Ecolab arrived during inspection. CDI: Machine was repaired, chlorine is at 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy hot holding at 127F on stove. Water level in pan was low. CDI: PIC reheated gravy to 165F and added more water to pan. All other hot holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed date mark on fliptop lid for American cheese from previous batch labeled 03/09, instead of today’s newly placed batch. CDI- PIC corrects date mark label. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris inside microwave closest to kitchen door entrance. Increase cleaning as needed. No escalation of points due to overall improvement at the facility and item noted under this code a separate piece of equipment than last inspections. Prior noted equipment (ware washing machine and drain boards) observed in good condition. (-0)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at second hand sink. CDI- PIC refills soap. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and marinara sauces above 41F in fliptop, and butter above 41F in ice bath on back counter. CDI- PIC voluntarily disposes of items and states they will set out smaller portions to facilitate proper cold holding going forward. REPEAT. (-3)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils in dipper well with 130F water. CDI- PIC adds hot water to dipper well. (-0)

4-501.11 Maintain equipment in good repair. Observed broken fliptop and lowboy not in use, and torn gasket in far right RIC at cook line. Repair, replace, or remove unused lowboy, and repair gasket at earliest opportunity. (-0)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. sha l be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed accumulation of debris on top of chemical dish machine. Increased cleaning frequency is recommended. REPEAT. (-1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed blueberries inside front hand sink basin. CDI- PIC sanitizes basin, advises employees to maintain hand sink exclusively for handwashing. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken inside RIC and butter at two locations above 41F. CDI- PIC moves butter recently placed inside lowboy and at prep counter ice bath back to WIC for cold holding. Butter to be stored in front RIC going forward. Raw chicken moved to WIC for rapid cooling. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spice container at cook line. CDI- employee labels spice shaker. (-0)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed accumulation of debris on top of chemical dish machine. Increased cleaning frequency is recommended. (-.05)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed raw chicken in portioned bags unsealed inside a larger container with substantial freezer burn. Chicken not adequately packaged to prevent entry of water/ice and contamination. CDI- PIC voluntarily discards chicken. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncovered, raw turkey bacon stored on same reach in shelf as sliced tomatoes and other produce items. EHS also observed raw chicken beside raw beef and fish on lower WIC shelf.CDI- PIC rearranges items so turkey bacon in below produce and RTE item in RI, chicken breast is moved to a separate shelf than other proteins. Repeat. (-1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies surrounding clean dish rack. EHS advises increased frequency of maintenance by pest control. (-0)

4-501.11 Maintain equipment in good repair. Observed small RIC with coating of ice to inside surface. Repair or replace reach in cooler and do not utilize for cooling or holding TCS foods in the interim. EHS also observed gaskets in multiple units with accumulation of food debris. Repeat. (-.5)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw bacon with gloves and proceed to take cooked bacon off with same gloves (did not touch bacon, just touched wax paper bacon was cooking on. CDI - Stopped employee and instructed to change gloves and wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine ran and recorded 0ppm bleach. CDI - Unit primed and ran again and recorded 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and raw shell eggs recorded above 41F. CDI - Overstacked. Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What areTCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Gasket damaged in reach in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. NFCS areas in need of cleaning, exterior of microwave, interior of coolers, gaskets, etc.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 110F. Employee emptied water and placed utensils in dish area to be cleaned. CDI

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few plastic food containers with burn marks or cracks. PIC discarded items CDI

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Shared cardboard dumpster is missing drain plug. PIC will contact property management to have replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed food debris on x3 plates under cook line counter space. CDI - Utensils removed to dish pit for proper W/R/S. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods registering > 41 F inside cold holding units. Refer to temperature chart. All but one product placed into unit prior to EHS arrival. CDI - Items removed and placed into ice bath and/or freezer units for rapid cooling towards < 41 F, remaining foods voluntarily discarded. -1.5-

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed marinara sauce portions and american cheese past 7 day requirement (first use dates: 12/17 & 12/28, respectively). CDI - Products voluntarily discarded by PIC.***No escalation in points due to improvement from previous inspection. -1.5-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on x2 scoopers stored on wall mounted unit. CDI - Utensils relocated to dish pit for proper W/R/S. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed server hand wash and contaminate bare hands on faucet handles. CDI - EHS intervened, educated and hands properly re-washed.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed smoked sausage (7/22-7/28), diced ham (7/22-7/28) and american cheese (7/16-7/23) past 7 day requirement. CDI - Products voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employees without hair restraints.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soiled single service to-go containers stored on counter top beside fryer. CDI - Containers voluntarily discarded. EHS discussed with PIC about keeping containers in their original protective sleeves to prevent soilage.

4-501.11 Maintain equipment in good repair. Observed ice build-up on highest shelving from leak inside walk-in freezer. Repairs needed.

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black build-up on non-food contact surfaces of fruit juice machine. Recommend higher and thorough cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed 1x container of shredded cheddar cheese at 44 F inside server galley reach-in unit. Product had not been used since the weekend. CDI - Item voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed container of pot roast with incorrect label. Employee present confirmed the product was from 4/2/22. CDI - Product correctly date marked.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed thorough cleaning on flooring around hand sink next to dish pit.

2-301.14 When to Wash - P. Observed PIC wash hands and touch handles without barrier. CDI - EHS addressed with PIC and educated employee on proper hand wash procedure. Employee re-washed hands.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed unwrapped and unprotected single service to-go containers stored on high shelving above waffle station.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on gaskets and exterior door and handles of upright reach-in coolers heavily greasy and in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food unlabeled in walk-in cooler commingling with consumer products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 48 F inside make unit. The make unit door was opened. PIC stated it stays open or else the food freezes. EHS advised to PIC to keep door closed when not in use. CDI - Food was moved to lowboy reach-in to cool to 39 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of liquid butter stored on the floor behind cook line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster and recycling waste containers with sliding doors left open.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black buildup inside ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside prep unit reach-in, shelving with plates under grills, etc. No signature needed due to COVID-19 guidelines.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC was not familiar with the details of the Employee Health policy. When an employee was asked she was able to describe part of the health policy. CDI - PIC found employee health posters and it was discussed that he would put them up and make sure employees were aware of the policy and where it is posted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils on clean storage rack with food debris inside them. CDI - PIC moved the utensils with food debris to the dirty dish area to be cleaned again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 46 F, cheddar at 48 F, swiss at 48 F, and tomato at 49 F in a prep top. The door was opened on the prep top. PIC stated it stays open or else the food freezes. CDI - Food was moved to the WIC to cool. EHS told PIC the door needs to be closed. Return visit required to ensure proper functioning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned turkey in a reach in and diced tomatoes in the WIC with no date label. CDI - Turkey and tomatoes were labeled with the date they were prepared. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed watermelon labeled 11/21 - 11/24 and turkey gravy labeled 11/13 - 11/20 in the WIC. CDI - PIC voluntarily discarded the watermelon and the gravy.