Jason Shaw
The Prince William Health District cited IHOP, located at 7495 Iron Bar Lane, for 13 violations, including several for food temperature issues.
The family favorite breakfast restaurant
was inspected Oct. 2;
two critical and
11 noncritical violations were reported
. According to the Health District report, the critical violations include:
Critical (Corrected During Inspection): Milk in 2-door prep cooler in service area at improper cold holding temperature.
Critical (Corrected During Inspection): Grapefruit juice in Tropicana small 1-door upright cooler in service area at improper cold holding temperature. Other non-critical violations included:
- (Corrected During Inspection): The handwashing sink at the cooking line was being used for purposes other than washing hands.
- 2-door prep cooler in service area at 52 degrees. Left door does not close properly.
- Tropicana 1-door upright display cooler at 54 degrees.
- Repeat: There were no temperature measuring device located in the cooking line prep coolers.
- Metallic finish on cook's mitten peeling.
- Mechanical dishwasher drain pipe disconnected.
- Cracked lip on metal bowl in cooking line area.
- (Corrected During Inspection): The in-use sanitized water in the warewashing sink was observed to be soiled or contaminated.
- "Y" connector at mop sink faucet leaking badly.
- Condensation dripping from inside of cooking line upright freezer cabinet onto food products.
- Repeat: Gaps at floor seams in cooking line area.
Click here to search for detailed information about this restaurant. “Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website. When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said. These inspections are considered by the Health District as a snapshot of a specific day of operation. According to the agency: “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”
