IHOP, 2831 W 18TH AVE, EMPORIA, KS - Restaurant inspection findings and violations

Business Info

Name: IHOP
Type: Restaurant
Address: 2831 W 18TH AVE, EMPORIA, KS 66801
Phone: 620-412-9586
Total inspections: 8
Last inspection: Sep 25, 2015

Restaurant representatives - add corrected or new information about IHOP, 2831 W 18TH AVE, EMPORIA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_90111A - --Clean stainless steel pans on clean storage shelves by the mechanical dish wash machine - wet stacked. KDA_Defacto - --35 F waffle mix north at Make Table (MT) 38 F hardboiled eggs south MT 42 F diced ham North MT 41 F north MT WIC: 41 F ambient	09/25/2015	2	Follow-up	In
3-304.15(A) - --Same gloves used for raw eggs and RTE sausage link by cook at grill - COS by instruction and education. KDA_2_30114G - --The cook broke raw shell eggs at the grill then plated a RTE bacon strips with the soiled gloves, the same cook then stripped off soiled gloves from breaking raw eggs to place on new gloves, he then plated a RTE sausage link with the new gloves without washing hands between handling soiled gloves and new clean gloves - COS by instruction and leaving hand outs on glove use and hand washing requirements. KDA_3_50114B - --Two containers off PHF / TCS pancake-waffle batter which was mixed up with water at 5:17 AM today and was found to be at 53.4 F in RIC in kitchen at 9:54 and at 51.3 F in WIC at 10:00 AM - both sat > 4 hours to cool from ambient room temperature - COS by VD of batter. KDA_3_50115A - --Waffle and pancake mix did not cool from time of preparation to 41 F in 4 hours. KDA_3_50116A2 - --RTE bagged pot roast at the top of a pan at the large MT was at 53.6 F (43 F at bottom of pan) - COS by placing on lids to PHF / TCS foods in pans at top of MT. KDA_4_60111A - --Vegetable slicer on clean storage shelf with blades contaminated with sliced tomato food particles - COS as Manager placed slicer in three compartment sink to be washed and sanitized. KDA_4_90111A - --Clean stainless and plastic food containers on clean storage shelf with containers stacked wet. KDA_Defacto - --50 ppm Chlorine at mechanical dish wash machine. --All freezers with foods frozen solid. Waitress Ice Bath: 41 F container of butter Small MT: 43 F slice tomato 40 F pasteurized liquid egg 42.3 F sliced RTE ham 53.6 F sliced pot roast 43 F raw shell eggs on ice 42 F pasteurized liquid egg product on ice by grill WIC: 44,2 F / 45.3 and 43,5 F cooling melons out from being sliced. 41 F ambient and also on orange sections --Steam Table (ST): 156.6 F on gravy 140 F chili 158 F mashed potatoes	09/14/2015	8	Regular	Out
Details not available.	10/03/2014
Details not available.	09/22/2014
Details not available.	06/11/2014
Details not available.	12/12/2013
Details not available.	08/26/2013
Details not available.	08/14/2013

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_3_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5�°C (41�°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.

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IHOP, 2831 W 18TH AVE, EMPORIA, KS - Restaurant inspection findings and violations

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