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Facility: IHOP #692
Address: 455 W. Olive Ave., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 20.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-16-2020: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-16-2020 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Repeat: Observed the paint is peeling off the FRP on wall behind the spray station. Observed accumulation of water in the peeling paint. Remove paint if paint is unnecessary.

Repeat: Observed the base in the dry food storage has rusted. Observed the accumulation of water. Assess the source of water and repair. Repair base in the dry food storage
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-16-2020 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Repeat: Observed the accumulation of burned food on the sides and bottom of equipment at the cook line. Improve cleaning. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-16-2020 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 2nd Repeat: Observed the drain line for the water machine near the back door listed at emergency exit sitting directly inside the floor drain. Repair so there is a minimum one inch air gap between the floor drain and drain line.

Repeat: Observed the drain lines for the ware washing machine lacked a one inch air gap. Provide one. If splashing is an issue, adjust plumbing in a fashion that reduce splashing and provides a one inch air gap.

0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-16-2020 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 14.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Repeat: Observed the top section of the breakfast sausage measured at 99.4° F. Keep all potentially hazardous foods at or above 135°F. All sausages out of temperature was voluntarily discarded. Per discussion with assistant manager, if food is to be held out of temperature control, keep a time control. Food must be labeled with the time 4 hours after the food has been taken out of temperature control. Food must be discarded after the 4 hours. No portion shall be saved for service later. Written procedures needs to be kept for time control. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS


Rating on date 12-02-2019: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-02-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the top section of the breakfast sausage measured at 114° F. Keep all potentially hazardous foods at or above 135°F. All sausages out of temperature was voluntarily discarded. Per discussion with manager, if food is to be held out of temperature control, keep a time control. Food must be labeled with the time 4 hours after the food has been taken out of temperature control. Food must be discarded after the 4 hours. No portion shall be saved for service later. Written procedures needs to be kept for time control.

Observed the prep refrigerator in the wait area measured 48° F. Repair to keep temperature at or below 41° F.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-02-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed the paint is peeling off the FRP on wall behind the spray station. Observed accumulation of water in the peeling paint. Remove paint if paint is unnecessary.

Observed the base in the dry food storage has rusted. Observed the accumulation of water. Assess the source of water and repair. Repair base in the dry food storage
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-02-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
2nd Repeat: Observed some food containers were not covered. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-02-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Repeat: Observed the build up of grease/gunk on the cooking equipment in the cook line area most noticeable near the deep fryers and under the flat top grills. Clean/sanitize and increase frequency to prevent build up.

Observed the build up of debris in the plenum of the cook line hood. Improve cleaning.

Observed the accumulation of food debris in the floor drains. Improve cleaning.

Observed the accumulation of food debris around the floor sink behind the spray station.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-02-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Repeat: Observed the drain line for the water machine near the back door listed at emergency exit sitting directly inside the floor drain. Repair so there is a minimum one inch air gap between the floor drain and drain line.

Observed the drain lines for the ware washing machine lacked a one inch air gap. Provide one. If splashing is an issue, adjust plumbing in a fashion that reduce splashing and provides a one inch air gap.

0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-02-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
Observed the paper towel dispenser in the wait hand washing station is not functioning properly. Repair. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-02-2019 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 3.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed the lack of sanitizer for the final rinse cycle for the mechanical washer. Manually sanitize dishes in the three compartment sink. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS


Rating on date 10-16-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-16-2018 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Observed the drain line for the water machine near the back door listed at emergency exit sitting directly inside the floor drain. Repair so there is a minimum one inch air gap between the floor drain and drain line. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
10-16-2018 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(REPEAT VIOLATION) Observed some food containers were not covered. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
10-16-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed the build up of grease/gunk on the cooking equipment in the cook line area most noticeable near the deep fryers and under the flat top grills. Clean/sanitize and increase frequency to prevent build up. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS