IHOP 940, 1630 INDUSTRIAL PARK AV, Redlands, CA - Restaurant inspection findings and violations

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Business Info

Name: IHOP 940
Type: Public Eating Pl (150-Up Seats)
Address: 1630 INDUSTRIAL PARK AV, Redlands, CA 92374
County: San Bernardino
Total inspections: 7
Last inspection: 1/4/11
Score
90
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Inspection findings

Inspection Date

Type

Score
  • Equipment, utensils and linens: storage and use (-1 point)
    All clean and soiled linen shall be properly stored
    non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172)
  • Food contact surfaces: clean and sanitized (-2 points)
    All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
    Observed sanitizer bucket with chlorine sanitizer with a concentration less than 100ppm. Ensure to chlorine sanitizer is at least 100ppm.
  • Food Worker Certification (-2 points)
    All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
    Observed 2 missing food worker certification cards. Obtain valid cards and fax copies to
    FIRST program along with list of names. Fax: 909-387-4323
  • Proper hot and cold holding temperatures (-2 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Measured temperature of cut melons at 48F in container above refrigerated prep unit. Measured temperature of cut tomatos at 50F in container above refrigerated prep unit. Observed no time control in use for foods at refrigerated prep unit. Per operator, both foods were set out approximately hours earlier. Discard both melons and tomatoes after 4 hours. Ensure all potentially hazardous foods are held at approved temperatures unless time control is in use and records are kept.
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed wiping towels stored on prep table and one in a hand washing sink. Store wiping towels in an approved sanitizer solution between uses.
  • Adequate handwashing facilities supplied & accessi (-2 points)
    Handwashing soap and towels or drying device shall be provided in dispensers
    dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
 1/4/11Inspection - Routine90
No violation noted during this evaluation. 1/20/10Inspection - Routine92
No violation noted during this evaluation. 8/18/09Inspection - Routine93
No violation noted during this evaluation. 3/13/09Inspection - Routine91
No violation noted during this evaluation. 10/28/08Inspection - Routine95
No violation noted during this evaluation.

Post inspection comments:
Posted an A grade placard.
4/1/08Inspection - Routine90
No violation noted during this evaluation.

Post inspection comments:
Posted an A grade placard.
11/9/07Inspection - Routine94

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