IHOP #3488

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 behind ready to eat pasteurized liquid eggs at the prep station. CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed milk opened two days prior with no date mark, sausages prepared two days prior with no date mark, and sliced tomatoes prepared the day before with no date mark. Observed salsa with 8 day date range (10/22-10/29). According to PIC, dates on the stickers are determined by corporate.CDI- PIC correctly labeled all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sink and surface sanitizing buckets at 0 ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with the stickers still attached. CDI- PIC placed the avocados to be rewashed after the sticker was removed.

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 scoops held in hot water at 128F. CDI- PIC replaced the water.

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink unable to properly dispense sanitizer. PIC was aware of the issue and uses the mop sink to properly dispense sanitizer until the 3 compartment sink is fixed. All dishes in facility are run through the dishwasher. Repeat. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed planks of wood being used to prop up shelving on the expo line. Visible wood shavings could be seen on the expo shelving next to customer orders.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. Dumpster is shared with other facilities.

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 dust buildup on ac vents in the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink and surface sanitizer at 0ppm in all sanitizer buckets stored in kitchen. Container of sink and surface sanitizer was empty at three compartment sink. CDI - Sink and sanitizer container was replaced at three compartment sink and correct concentration of sanitizer was achieved. All sanitizer buckets were emptied and refilled with sanitizer. -1.5 points- 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 butter at grill, usually held hot, with a temperature of 76F. Section of kitchen, including grill, was no longer in use after morning rush and all TCS foods stored in walk in cooler. Butter was left at ambient room temperature. CDI - Butter was discarded. -0 points- 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 utensil stored in water with a water temperature of 125F. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed faucet handle broken at three compartment sink. PIC was unable to use hot water faucet efficiently to wash, rinse, and sanitized. Establishment primarily uses mechanical dish machine to wash, rinse, and sanitize dishes, equipment, and utensils. Observed electric utensil hold unable to maintain water temperature of 135F or greater. Repair faucet and utensil hold. -0.5 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink next to prep line unable to produce hot water. Hot water valve was not functioning and only cold water was available. All other handwashing sinks were functioning with water temperature of 106F or greater. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cutting board stored in handwashing sink next to dishwasher. CDI - Cutting board was removed. -1 point-

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 behind pasteurized liquid eggs in cold holding unit. Observed raw shell eggs stored above whipped butter, liquid eggs, and ready to eat fruit in walk in cooler. CDI - Storage order was corrected. PIC has been advised to review storage order procedures for raw shell eggs and pasteurized liquid eggs. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed sausage links being reheated on grill top for hot holding. Sausage links only reached a temperature of 127F prior to placing in hot holding. CDI - Sausage links were reheated to 159F on grill top and then returned to hot holding. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in flip top cooler cold holding at 53F. CDI - Salsa was taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to keep containers of commercially prepared salsa in cold holding to aid in the transfer of newly opened containers to flip top cooler. -0 points- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in walk in cooler while still in packaging. CDI - Salmon was removed from ROP and continued to thaw under refrigeration. -0 points-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying clean plates and utensils in dish pit. CDI - PIC corrected employee and allowed items to be air dried. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items in Tall RIC freezer without lids that weren’t cooling, also observed milk container without lid.

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 open container of milk. PIC unsure when milk was opened. CDI.. Milk was 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 Observed open container of milk without date mark. PIC unsure of open date,CDI.. Milk voluntarily discarded. 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 . 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 scoop stored in water at 130F.. CDI.. water was changed out and reheated to 135F

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting shelves in WIC

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with food debris. CDI..PIC cleaned and sanitized hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels. CDI: PIC provided paper towels for the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with debris and grease. CDI.. Items were sent to dishwasher to w/r/s 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 bins where clean utensils are housed with food debris inside of bins. CDI..PIC removed all bins sent to dishwasher.

5-205.15 Maintain a plumbing system in good repair. Observed toilet in men’s restrooms constantly runs. Plumber has been called out.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for under 20 seconds. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed same employee turn off faucet without barrier. CDI..EHS hand employee wash hands again and use barrier to turn the faucet off. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand wash sink in back of facility. CDI PIC added soap to dispenser 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrapper in handwashing sink. CDI..PIC removed form sink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwashing machine reading less than 50ppm. EHS to do IMS. Facility will call once dishwasher is fixed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates with food debris. CDI PIC sent to dishwasher to w/r/s 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 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Salsa, Cheese , cut melons and Lettuce about 41F please see temp chart. CDI..PIC sent items to WIC to cool down. Added new items to Prep unit 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 .

3-501.18 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 cut melons not properly date mark. CDI.. PIC 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 are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing without slit in package. CDI..PIC slit packages

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 127F. CDI..PIC remove utensils and added hot water.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels. CDI: PIC provided paper towels for the hand sink.

4-903.11(B) Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying; and covered or inverted. Observed spoons being stored in utensils holder with mouth contact side up. CDI: PIC took spoons to dish area for W/R/S and spoons will be stored inverted afterwards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed honeydew at 44 F in flip top cooler. Bags of fruit were overstacked. Only the top one was out of temp all others were 41F or below. CDI - PIC voluntarily discarded top bag. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed cooked hashbrowns sitting out on TPHC with no time label. CDI - PIC added appropriate time label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hashbrowns cooling after rehydration procedure which calls for hashbrowns to be heated in water up to 130F. Hashbrowns are then transferred back into cartons and left sitting out for 30 minutes to cool. Cartons are moved to WIC to complete cooling. Hashbrowns were failing to meet cooling parameters. Hashbrowns were moved into thin pans and placed into the WIF to cool rapidly. REPEAT. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 single service trays on floor in dry storage area. CDI - Items were moved off the floor.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed gravy prepared @6:20am not meet cooling parameters. See temp chart for details. CDI: PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gravy cooling in room temperature water bath. See temp chart and violation #20 for details. CDI: PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-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. Observed food waste on gaskets throughout facility. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

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 gaskets on right side two-door reach-in freezer soiled with food waste.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and EHS provided copy of EH policy via email. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided copy of vomit policy via email. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer levels in sanitizer buckets- 50ppm. CDI: PIC replaced sanitizer- 150ppm. REPEAT VIOLATION.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed gravy cooling at a rate too slow to meet cooling parameters. See temp chart for details. CDI: Education provided, PIC remade ice bath, and stirred product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns being held below 135F on shelf above grill. PIC stated product is cooked, held, and reheated upon ordering,. Product prepared @8:30am. CDI: Education provided and PIC opted to place product on time using TPHC. EHS provided paperwork. Observed sausages being held below 135F in metal insert pan on steam well. PIC stated product prepared @8am. CDI: Education provided and food employee reheated product(174F).

4-501.11 Maintain equipment in good repair. Observed soap dispenser in poor repair at hand sink next to clean dish storage area.

GENERAL COMMENT: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC use last QAC test strips during inspection. CDI: EHS recommended PIC obtain more and provided facility with strips.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer level at three compartment sink- 50ppm. PIC replaced sanitizer solution, primed, but solution still reading low- 100ppm. PIC contacted service company during inspection. CDI: Facility is to utilize dish machine and make three compartment solution by hand until dispenser repaired. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: Food employee sent slicer to be W/R/S. Observed three coffee mugs stored as clean soiled with lipstick stains. CDI: PIC sent mugs to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. Facility is to make solution by hand until repaired. EHS will return within 10 days to verify that facility repaired sanitizer dispenser. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed mashed potatoes cooling in walk-in cooler with no temperature change after 30 minute interval. See violation #31 and temp chart for details. CDI: Education provided and food employee placed mashed potatoes on sheet pan for rapid cooling in walk-in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns being held below 135F on shelf above flat top grills. CDI: PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mashed potatoes being cooled in walk-in cooler covered tightly in plastic wrap. Food employee stated product began cooling approx. 1 hour prior to EHS arrival. After 30 minutes, product had not cooled/dropped in temperature. CDI: Education provided and food employee placed mashed potatoes on sheet pan for rapid cooling in walk-in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked on clean dish rack.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink on right side of kitchen. CDI: PIC provided soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level in three compartment sink- 0ppm. CDI: PIC provided new container of QAC sanitizer and primed- 150ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso, gravy, and marinara being held below 135F in steam well. Water level too low. PIC stated product reheated and placed in unit @6am. CDI: PIC reheated product in microwave to above 165F and added water to steam well. Observed unsalted butter being held below 135F in catch tray on flat top grill. PIC stated butter placed out @6am. CDI: Education provided and butter reheated to above 165F. Going forward, facility will place butter directly on grill for hot holding.

5-205.15 Maintain a plumbing system in good repair. Observed hot water knob stripped at hand sink next to walk-in cooler.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf observed damaged canned foods stored with other canned items. CDI- created location for damaged items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Test 0ppm QAC sanitizer is wiping cloth buckets. Observed wiping cloths stored on prep surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.