IHOP in CHICAGO, IL Failed Its Health Inspection on 04/17/23

CHICAGO, IL - Health department officials identified compliance issues at IHOP in an inspection dated 04/17/2023.

The facility operates from 7549 S CICERO AVE in Midway, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.

The inspection identified 2 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.

The first violation involved food temperatures. Inspectors documented: Food-contact Surfaces: Cleaned & Sanitized - Comments: Obsevred Low Temperature Dish Washing Machine in Use Not Properly Sanitizing. Sanitizing Strength of Chlorine Sanitizer at the Time of the Inspection Was 0 Ppm. Instructed Person in Charge to Discontinue Use Until Sanitizer Reaches a Minimum of 50 Ppm. Unit Tagged. Priority Violation. Citation Issued. 7-38-025.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The second violation related to temperature control. Inspectors documented: Proper Cold Holding Temperatures - Comments: Observed Various Tcs Foods Located Inside of the Walk in Cooler to Be Improper Cold Holding Temperatures. 10lbs of Cooked Pot Roast at 49.6f, 3lbs of Dairy Creamer at 49f, 3lbs of Ihop Sauce at 49f, 12lbs of Steak at 48.0f, 13lbs of Raw Chicken at 47.1, 2lbs of Leafy Spinach at 50.1, 32lbs of Milk at 47.8, 5lbs of Sliced Ham at 49.0f, 3lbs of Mac & Cheese at 50.2f, and 120lbs of Liquid Eggs at 50.1f. Person in Charge Voluntarily Discared and Denatured All Said Items Total Weight 203lbs and Cost $850. Instructed Person in Charge to Hold All Cold Tcs Foods at 41f and Below. Priority Violation. Citation I. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/17/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.