IHOP RESTAURANT

4 findings recorded on Jul 2, 2026.

1. Inspector observationItem 12A ↗

   Food storage and contamination

   Observed water leaking from a ceiling tile dripping onto the cutting board prep surface attached to the open-top prep cooler in the kitchen. Food shall be protected from miscellaneous sources of contamination. (C)

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(z)

   Observed water leaking from a ceiling tile dripping onto the cutting board prep surface attached to the open-top prep cooler in the kitchen. Food shall be protected from miscellaneous sources of contamination. (C)

   Official report · Item 12A ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Observed utensils stored in water held below 135°F (57°C). 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…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed utensils stored in water held below 135°F (57°C). 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: Clean utensils were placed in fresh water held at 135°F (57°C).

   Official report · Item 14A ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed several bags of clean linens stored on the floor in the office. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Bags were placed on a shelf 6 inches above the ground.

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed several bags of clean linens stored on the floor in the office. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Bags were placed on a shelf 6 inches above the ground.

   Official report · Item 14B ↗

   Correction status not recorded

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