Ihop #597, 170 Front Royal Pike, Winchester, VA 22603 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: IHOP #597
Address: 170 Front Royal Pike, Winchester, VA 22603
Type: Full Service Restaurant
Phone: 540 542-1755
Total inspections: 4
Last inspection: 11/16/2015

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Inspection findings

Inspection date

Type

- Have the dish machine service company ensure the sanitizer is not to strong at the dish machine.
- Monitor the Beverage Air reach-in cooler and the front line Randell unit on the left side only.

  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
    Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less (IHOP will use date and time stamps to correct, eggs time stamped can be use up to 4 hours then discarded)
  • Physical Facilities in Good Repair
    Observation: Caulking on the side tables at the dish machine is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. (Clean and remove old caulking and re-caulk sinks where they meet the wall)
11/16/2015Routine
  • Equipment - Good Repair and Proper Adjustment
    Observation: Traulsen Reach in refrigerator was observed in a state of disrepair and damaged.
    Correction: Repair the Traulsen Refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Container of 3 in1 Oil is not properly stored to prevent the contamination of equipment or utensils.
    Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
10/07/2014Routine
Adjust down or repair the top of the front server's line prep unit. Food items underneath were holding proper temperature, but sliced tomatoes on the top of the unit were slightly out of temperature.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Drawer refrigeration unit was observed in a state of disrepair and damaged.
    Correction: Repair the Drawer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Physical Facilities in Good Repair
    Observation: The back door is not maintained in good repair. Observed panic hardware pulling away from the door, weather strip is in poor repair, and it did not close and lock properly. ( a slide bolt was added to keep the door closed)
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/20/2013Routine
The silver king counter unit had just been cleaned out and restocked. Monitor to ensure it reaches proper temperature.(Only sliced tomato in this unit was potentially hazardous)
  • Equipment - Good Repair and Proper Adjustment
    Observation: Randall frontline prep table was observed in a state of disrepair and damaged. Observed holding milk at 44 degrees.
    Correction: Repair the prep table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
12/15/2011Routine

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