IHOP

2 findings recorded on Sep 3, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed hash brown improperly cooling in deep container, preventing rapid and adequate cooling. COS: EHS asked PIC to transfer the hash brown to shallow pans to cool properly.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed hash brown improperly cooling in deep container, preventing rapid and adequate cooling. COS: EHS asked PIC to transfer the hash brown to shallow pans to cool properly. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Corrected On-Site. New Violation. Correct By: 09/03/2026

   Official report · Item 6-1C ↗

   Marked corrected on site

   Correct by Sep 3, 2026

2. Violation recordedItem 17C ↗

   Facility maintenance and cleanliness

   Observed signs of potential water damage on the ceiling in the dining area. CA: EHS advised PIC to get the ceiling checked. h) Walls and Ceilings, Studs, Joists, and Rafters.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(2)(h)

   Observed signs of potential water damage on the ceiling in the dining area. CA: EHS advised PIC to get the ceiling checked. h) Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. New Violation. Correct By: 09/18/2026

   Official report · Item 17C ↗

   Correction status not recorded

   Correct by Sep 18, 2026

Correction status comes from the dated report. Later changes may not be recorded here.