IHOP #597, 170 Front Royal Pike, Winchester, VA - Restaurant inspection findings and violations



Business Info

Restaurant: IHOP #597
Address: 170 Front Royal Pike, Winchester, Virginia
Phone: (540) 542-1755
Total inspections: 4
Last inspection: Jun 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0220 - Critical The staff is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0820 A 1 - Corrected During Inspection Critical Gravy hot holding at improper temperatures.
  • 3220 - Repeat Mops not hung up to air dry.
June 18, 2009Routine22Details / Comments
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 1580 - The cutting board(s) along the salad prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1960 - Dishes were found stacked while wet after cleaning and chemical sanitization.
November 24, 2008Routine12Details / Comments
  • 1100 - The food contact surface of the cardboard on the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration for the dishmachine.
December 13, 2007Routine11Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over ready-to-eat foods in walk-in refrigeration unit.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
April 17, 2007Routine21Details / Comments

June 18, 2009 (Routine)


Violations: Comments:
Clean and sanitize all food contact equipment not temperature controlled every four hours or as needed to prevent debris build-up. All other cleaning needs to be done no less than once every 24 hours or as needed to prevent debris build-up. Light shield in walk-in refrigeration unit is in need of repair or replacing. Multiple refrigeration units are in need of repair or replacing, observed standing water at bottom of cold hold units. All other issues stated during the pre-opening are currently being worked on during inspection. Any refrigeration unit 41 or higher needs to be adjusted to hold at 41 or lower. Check all cold hold units for thermometers if not present place one inside and ensure it is easily accessible. If ice is used for cold holding potentially hazardous foods "PHFs," the container being cooled must be 3/4 covered by the ice.

November 24, 2008 (Routine)


Violations: Comments:
Remove card board, that type of material is a good absorbent. Clean and sanitize all food contact surfaces every four hours or as needed to prevent debris build-up. All other cleaning is to be done every 24 hours or as needed to prevent debris build-up. Per 12 VAC 5-421-200; Jewelry is not to be worn during food prep unless smooth and single banded. Recommend adding Noravirus to health policy.

December 13, 2007 (Routine)


Violations: Comments:
At time of inspection there were no dishes being cleaned, dishmachine ran for inspection. Do not use dishmachine to sanitize any equipment. Must use 3-vat for wash, rinse, and sanitizing of equipment and utensils. Most food during breakfast is precooked, only raw products in facility are steaks, bacon, and eggs. All sanitation buckets need the rags fully submerged in solution. Make sure all food are covered. Sanitize all equipment and utensils that are not temperature controlled every four hours. All personal belongings need to be stored in a single location not in food prep areas.

April 17, 2007 (Routine)


Violations: Comments:
Weather strip on back door needs repaired. Starting mid year 2007 cold hold temperatures are going to be 41 or lower. the measured temperature of the walk-in refrigeration external is 55 and the internal temperature in 42 which is higher than 41 Max required by the Health Department. The door on the walk-in does not close all the way also. The sanitizing cycle on the dishmachine has a measured ppm of less than 50 and a temperature of over 140. Manufacture specs state that the machine should be at 50 ppm at a temperature of 120. check all cold hold units for thermometers. Make sure sanitation buckets have a chlorine concentration of 50 ppm measured with pH strips.

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