IHOP

2 findings recorded on Oct 28, 2026.

1. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed rehydrated hash browns, pancake batter, whipped butter, and single packet butter placed under Time as a Public Health Control (TPHC) lacking required written procedures. Observed hash browns, pancake batter, whipper butter, and single packet butter on time control holding past 4 hours during inspection. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed rehydrated hash browns, pancake batter, whipped butter, and single packet butter placed under Time as a Public Health Control (TPHC) lacking required written procedures. Observed hash browns, pancake batter, whipper butter, and single packet butter on time control holding past 4 hours during inspection. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge (PIC) discarded hash browns, pancake batter, and butter. Time control procedures were discussed with PIC.

   Official report · Item 6-1D ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Observed two ConserveWell units (containers with warm water used to hold butter and ice cream scoopers between uses) with water temperatures below 135F. Please see the temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed two ConserveWell units (containers with warm water used to hold butter and ice cream scoopers between uses) with water temperatures below 135F. Please see the temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC discarded water temping below 135°F and placed hot water in both containers.

   Official report · Item 14A ↗

   Correction status not recorded

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