Ihop, 11745 Jefferson Ave., Newport News, VA 23606 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: IHOP
Address: 11745 Jefferson Ave., Newport News, VA 23606
Type: Full Service Restaurant
Phone: 757 591-0388
Total inspections: 11
Last inspection: 12/03/2015

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	12/03/2015	Routine
Noted that still after the cold holding-cooling project that cold holding remains a problem. Ensure that when using ice-water bath for cold holding, that the food is completely submerged in the ice-water bath.HM Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw eggs were being stored in one of the True upright cooler units in such a manner that may cause cross contamination. Correction: Relocate the eggs inside the cooler unit so that the eggs are not placed over food items that require a lower cooking temperature than what is required to cook the eggs. Gloves - Use Limitation Observation: Observed single-use gloves while worn during doing food preparation and sweeping the floor without changing gloves and washing hands. Correction: Discard gloves when changing tasks and wash hands when changing from sweeping the to food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: The True upright cooler unit was not operating at proper temperature to cold hold foods at 41 F or lower.Found TCS/potentially hazardous foods between 39 F and 52 F. Correction: Relocate food to a colder refrigeration unit, one that is capable of maintaining food storage at 41°F or below. Cooling, Heating, and Holding Capacities Observation: The True upright cooler "A" was not operating at proper temperature to cold hold foods at 41 F or lower. Correction: Fix cooler unit so that it can cold hold foods at 41 F or lower. Critical: Equipment - Food Contact Surfaces and Utensils Observation: Observed a Foodhandler slicing food in the spot on a food counter where a box had been without first cleaning and sanitizing the counter after removing the box. Correction: Clean food contact surfaces that may have been contaminated between and after uses to prevent cross contamination. Refuse - Storing Refuse, Recyclables, and Returnables Observation: The refuse container provided for the outside storage of kitchen solid waste was one that is used to store recyclable materials. Correction: Provide a more suitable waste handling containers with tight-fitting lids, one that is also leak proof, insect proof and rodent proof. Physical Facilities - Cleaning Frequency and Restrictions Observation: The floor drain covers were clogged and in need of cleaning. Correction: Clean the floor drain covers.	05/07/2015	Routine
Found cold-holding units operating properly with the exception of the Make unit on the left hand side of the Cook Line, the unit that is used primarily in the mornings. Found upper section of this unit cold holding boiled eggs between 44 F and 50 F No violation noted during this evaluation.	09/26/2014	Follow-up
The cooling down of mashed potatoes appears to be going well. Within two hours temperatures had dropped below 70 F and within another two hours temperatures dropped to between 44 F and 50 F. No violation noted during this evaluation.	09/26/2014	Follow-up
Returned and the following was noted: Reviewed temperature logs that were faxed over to the Health Department with PIC, David Stick. More temperature readings is to be taken during the day for each cooler units identified as in need of fixing. Reminded the PIC that once the temperature of the mash potatoes get down to 135 F that the clock starts as far as getting the temperature of the mash potatoes down to 70 F within 2 hours and then bringing the temperature down from 70 F to 41 F within another 4 hours. It is important that monitoring of the cooling temperatures are frequently done No violation noted during this evaluation.	09/05/2014	Risk Factor Intervention Evaluation
Reviewed Cold Holding and Cooling Project with PIC(s) where the focus will be on determining if TCS foods are being cold held at proper temperature and whether TCS foods are being cooled within the proper time frame and proper temperature range. Management is to exercise ongoing active managerial control through the monitoring and recording of TCS food temperatures as these foods undergo cooling and cold holding. The ambient air temperatures of cold holding units will also be monitored and recorded. Management will intervene with corrective activities when there is an indication that temperature/time conditions are unsatisfactory. During this project, temperature logs will be made available to the local health department. Critical: Cooling* (corrected on site) Observation: Mashed potato in single portion closed lid Styrofoam containers was not being adequately cooled to prevent the growth of harmful bacteria. With an hour to go, the mashed potato was at 93 F and had only dropped one degree from 94 F to 93 F within an hour. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Relocate the mashed potato to the W-in freezer and remove the lids to speed up the cooling process. Cooling Methods (corrected on site) Observation: The method used for cooling the small portions of mashed potatoes was not adequate. Correction: Try other methods to adequately cool down the small portions of mashed potatoes such as: Using rapid chill cooling equipment Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Found steak, pork chops and chicken cold holding in the bottom section of the True cooler unit A cold holding at improper temperatures for more than 4 hours. Steak was 50 F, pork chops at 55 F and Chicken at 57. Found recently placed corn beef hash, sliced ham cold holding in the middle section of the True cooler unit A at temperatures below 41 F while ambient air temperature of section was at 53 F. Correction: Relocate recently placed TCS foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard the steak, pork chops and chicken. All TCS foods are to be cold held at 41°F or below to inhibit the growth of harmful bacteria. Cooling, Heating, and Holding Capacities Observation: Found the Make unit that is in use all day and the two True cooler units not operating properly to cold hold TCS foods at internal temperatures of 41 F or lower. Correction: Repair the cooler units if they are to cold hold foods at 41 F or lower.	07/29/2014	Risk Factor Intervention Evaluation
Discussed the customer complaint with the PIC, David. He recalled the incident. He noted that most of the food was consumed by the complainant and that the lettuce that was remaining did appear wilted. No other similar complaints were received. A routine inspection followed and the following was noted: Noted that the hand sink in the serving/dispensing area should remain and not converted into a dump sink. Another sink should be installed and designate same a dump sink. Food Permit was re-issued today. HM Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Butter was being cold-held @ 48F on top of ice. Correction: Relocate or submerge butter in ice water bath so that the butter can be maintained at 41°F or below. Responsibilities of Owner or Proprietor Observation: A no-smoking sign or international no-smoking sign was not provided at the entrance to the food establishment. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. Plumbing System Maintained in Good Repair Observation: Found drain of one of the hand sink (Side Bar Serving area) leaking water. Correction: Repair plumbing leak. Refuse Outside Receptacles Observation: The refuse container located outside the establishment was missing one of its covers. Correction: Replace the missing cover of the outside refuse container with one that is a tight fit. Refuse - Maintaining Refuse Areas and Enclosures Observation: There was a large build-up of slimy water on the ground behind the dumpsters that required cleaning. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees. Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees. Physical Facilities - Cleaning Frequency and Restrictions Observation: Flooring underneath equipment and hard to reach places require periodic cleaning. Correction: Clean flooring underneath equipment and hard to reach areas from time to time.	04/02/2014	Routine
Training with district standardization officer(CCP & MH) No violation noted during this evaluation.	07/02/2013	Training
Inspection conducted prior to re-opening. Facility had been voluntarily closed due to kitchen fire. All necessary cleaning had taken place. This office has no objection to facility resuming normal operation. No violation noted during this evaluation.	01/31/2013	Follow-up
In response to a call from the IHOP Head Office regarding a fire at one of their facilities, a visit was made to determine and note the extent of the fire damage. The following was noted: (1) The fire took place underneath the grill area. No one was sure if the fire resulted from an electrical problem or a build-up of grease No violation noted during this evaluation.	01/11/2013	Other
No violation noted during this evaluation.	12/05/2012	Routine

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