IHOP # 1202 Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR PANEL OF THE DOOR OF THE CHEST FREEZER NOT IN GOOD REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.CAULKING ALONG THE SPLASHGUARD OF THE 3 COMPARTMENT SINK, WITH MOLDY BLACK SUBSTANCE AND WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN OR REPLACE GARBAGE CAN LID/EXTERIOR PART WORN OUT IN THE DISHWASHING AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST RE GLUE THE LOOSE PLASTIC BASEBOARD ON THE STAIR GOING TO THE 2ND FLOOR AND MAINTAIN. CRACKED AND LOOSE FLOOR TILES THROUGHOUT THE 2ND FLOOR STORAGE ROOM AND IN THE FRONT OF THE BOILER ROOM, 2ND FLOOR. MUST REPLACE/REPAIR FLOOR TILES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON TNE CEILING AND WALLS IN THE FOLLOWING AREAS: REAR AREA BY THE ELECRICAL PANEL AND BEHIND THE ICE MACHINE. INSTRUCTED TO SCRAPE THE PEELING PAINT AND REPAINT. GAP/CREVICES ON THE HOOD ABOVE THE GRILL AND STOVE. MUST SEAL AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING END CAPS ON THE LIGHT BULBS IN THE KITCHEN DISWASHING AREA. MUST PROVIDE END CAPS TO HOLD THE PLASTIC LIGHT SHIELD.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING HOT HANDLE (ONE OF THE TWO FAUCET) OF THE 3 COMPT SINK AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING HOT HANDLE (ONE OF THE TWO FAUCET) OF THE 3 COMPT SINK AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.