Ihop, 9786 S Virginia St, Reno, NV - inspection findings and violations

Business Info

Name: IHOP
Address: 9786 S Virginia St, Reno, NV
Total inspections: 5
Last inspection: 4/10/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Product temperatures in refrigeration units checked at 40 F or below except for refrigerator next to freezer unit that was at 44 F unit and prodcut temepratures were at 44 F. Adjust temperature of unit to keep at below 40 F.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted proper hand washing and glove use practices of employees.Note portioned food products properly date marked.Ensure to keep time written on label on hash browns and crepes if left out on prep table to use within 4 hours or discard.Dish washer checked ay 140 F and 100 ppm chlorine concentration.Quat sanitrizer checked at 200 ppm concentration in wiping cloths' bucket.Noted facility and equipment to be kept clean in general.Trash enclosure kept clean.Reviewed employee health policy requirements with manager as to illness symptoms and exclusion / return to work.	4/10/2015	Routine Inspection 1st	100
General Comments that relate to this Inspection Sliced ham 32 F; pancake batter 39 F; sliced tomatoes 39 F; sliced american cheese 39 F; sliced turkey 37 F; sliced provolone cheese 39 F; cooked sausage 39 F in refrigerated units in cook line.Cut mixed fruit 44 F in refrigerated unit in service station.Walk-in cooler at 34 F. Sliced turkey 34 F; sliced roast beef 34 F in walk-in cooler.Soup 165 F in warmer unit.Walk-in freezer at 0 F.Noted hand sinks in all areas and in restrooms stocked and functional.Noted proper hand washing and glove use practices of employees.Dish washer checked at 140 F and 100 ppm chlorine concentration.Quats sanitizer checked at 200 ppm concentration in wiping cloths' bucket.Employee health policy with respect to illness symptoms and exclusion timeframe requirements is in place.Facility noted to be kept clean in all areas.	5/30/2014	Routine Inspection 1st	100
[1] Rooms clean; lockers provided; facilities clean; properly located General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 6/27/2013 have been corrected.Ham 39 F; shredded cheese 39 F in reach-in refrigerator. Thermometer of refrigerator at 39 F. Reach-in freezer that was out of service on the previous inspection was also serviced and currently operating at 0 F.	7/1/2013	Routine Reinspection 1st	100
[4] Facilities to maintain product temperature Product temperatures in reach-in refrigerator in cook line at 47 F for diced ham and shredded cheese. Owner called for service at this time. Refrigerator to be emptied if temperature does not drop within one hour. Must keep product temperatures at 40 F or below. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents Noted knife stored in between prep unit and prep table in cook line. Do not store knives there to prevent cross-contamination from unclean surfaces. Keep knives on clean and sanitized surfaces. Knife removed at this time to put in dish washer. General Comments that relate to this Inspection Walk-in cooler cooler at 38 F; ham steak 39 F; sliced turkey 40 F; sliced cheese package 40 F.Wal-in freezer at 0 F.Cut water melon 43 F; cut honey dew 43 F on refrigerated perp unit.Ham 40 F; sliced cheese 41 F in refrigerated prep unit in cook line.Noted hand sinks in prep areas and in restrooms stocked and functional.Dish washer checked at 120 F and 100 ppm chlorine concentration.Facility and equipment noted to be kept clean in all areas.	6/27/2013	Routine Inspection 1st	94
General Comments that relate to this Inspection Ok to issue permit to operateThe following intems must be corrected by 3/26/2013: 1. Condensate drain pipe lying on floor under the salad prep refrigerator. Provide support for pipe to keep off the floor and to provide one-inch air gap at floor sink. 2). Clean floor behind the condensate drain pipe lying on floor and where dirt or fallen articles are present. 3) Defrost ice build-up on evaporator coil of walk-in freezer and have it serviced to ensure it is properly operating. 4) provide employee's restroom door with door closer and ensure that exhaust fan is operating in restroom. 5) Do deep cleaning of floor in trash enclosure to rid of grease spills.Walk-in cooler at 33 F. Walk-in freezer at -5 F. Refrigerated untis at 40 F or less.Noted hand sinks in all areas and restrooms stocked and functional.Dish washer operating at 140 F and 100 ppm chlorine concentration.Quats sanitizer from pre-mix dispenser at 200 ppm.Risk category 3 assigned. Facility requires to have minimum of one Certified Food Protection Manager on staff full time wihtin 60 days. Facility has two CFPMs assigned solely to this facility and is therefore in compliance with this requirement as of this day.Facility curently open for business.	3/12/2013	Opening Inspection	100

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