A95
IHOP #4506
8146 S TRYON ST, Charlotte, NC 28273
Restaurant · NC permit/State ID 2060019964
Latest gradeA (95)
Last inspectedOct 23, 2026
Inspections on record18
On record sinceNov 16, 2020
Score history
Nov 16, 2020Higher is betterOct 23, 2026
Inspections & violations
Oct 23, 2026 A 95 · 6 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspectionRepeat violation
*REPEAT* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - New Employee engaged in food prep that had not read and signed employee health policy document. *CDI - PIC had employee read and signed document.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Large Plastic Pitcher stored in basin of handsink. *CDI - PIC removed and educated employee.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - 2 slices of tomatoes stored in small flip top unit with small black mark. PIC stated they believed it was a piece of the tomato label. *CDI - PIC removed and voluntarily discarded tomatoes.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 containers and one spoon stored clean with minor dried food debris. *CDI - Items placed into dish pit to be washed, rinsed and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. *Observed - Build up in microwave above flip top unit.
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
*REPEAT* 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Sausage Links, Hashbrowns and liquid egg held on TPHC without initial TPHC start time. *CDI - PIC labeled start times for the Hashbrowns and liquid eggs. PIC voluntarily discarded Sausage Links and started new batch. PIC provided Cook with timer for the Sausage Links.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Baseboard Tiles in back of kitchen near Backdoor in need of repair/resealing to wall.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Porous ceiling tiles in hallway of kitchen. PIC stated there is an A/C leak and had to temporarily replace previous ceiling tiles. PIC has work order in for leak and plans to replace ceiling tiles with non-absorbent ones once repairs are complete.
Jun 4, 2026 A 97 · 6 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Kitchen employee engaged in cooking without a signed copy of the employee health policy and reporting agreement. *CDI - PIC had employee read, sign and date document.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Procedures provided by IHOP for foods utilizing 4hour Time holds not have a discard procedures. *CDI - EHS provided written TPHC procedures that PIC filled out on site.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in cooking without the use of a proper hair restraint upon EHS arrival. *CDI - Employee put on a hat right before inspection began.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket of flip top units right lowboy door tearing.
PIC replaced gasket found tearing during last inspection. Points deducted remain the same.
#49 · Non-food contact surfaces clean −1
Repeat violation
*REPEAT* 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Food debris build up in gasket to far left RIF. Clean frequently to avoid build up and possible contamination.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Baseboard tiles broken and in need of repair at kitchen entry area and back door.
Jan 22, 2026 A 97 · 7 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Server poor drink into front of house handsink. *CDI - PIC educated employee on proper use of handsink.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple Plates below grill station stored clean with debris build up and one plastic container stored clean with small build up. *CDI - PIC placed items into dish area to be washed rinsed and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
*Observed - Standing RIF in disrepair. PIC stated replacement has been ordered.
*Observed - WIF with ice build up on floor below pipes.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Heavy debris build up on gaskets and bottoms of standing RICs.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. *Observed - Cook line handsink and dish area handsink with leaks. Repair.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
*Observed - Baseboard tiles at kitchen entry door in need of recaulking to seal them to the wall.
*Observed - Hole in wall next to dish area handsink
#56 · Meets ventilation & lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. *Observed - Lights in dish area without shield covers. PIC unable to confirm whether bulbs are shatter proof.
Sep 15, 2025 A 93 · 9 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- *Observed - PIC unable to answer questions regarding foodborne illnesses. PIC Could not provide proof of Serve Safe Certification. PIC could not correctly answer questions from EHS regarding establishments Dish Machine and 3 compartment sink Sanitizer. *CDI - EHS provided training on foodborne illnesses and sanitizer usage. PIC stated they will obtain copy of their serve safe certification.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - staff unable to answer EHS questions regarding Employee health policy and foodborne illnesses. *CDI - PIC showed EHS signed employee health policies. EHS instructed PIC to provide follow up training and ensure all food staff are trained and aware of the foodborne illnesses and symptoms.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Employee engaged in food prep eat French fry while cooking. *CDI - PIC educated employee on issue.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink on the cook line without and paper towels. *CDI - PIC provided paper towels.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish machine in use with sanitizer concentration below 50ppm. *CDI - EHS primed machine and sanitizer dispensed above 100ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes and Turkey Bacon above 41F in flip top units, see temp chart for details. *CDI - PIC voluntarily discarded items.
improvement from previous inspection.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Portioned Shredded Cheese in large container in 2 Door Standing RIC. *CDI - PIC moved item to WIC to assist in accelerating the cooling process.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No digital thin probe thermometer available during time of inspection.
A verification visit will be conducted within 10 days to verify establishment has a digital thin probe thermometer.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. *Observed - Gaskets torn on flip top unit lowboy door and standing RIF door. Replace.
Jun 11, 2025 A 92 · 7 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food handler move breakfast burrito on grill while it was toasting with bare hands. CDI-EHS notified PIC and burrito was voluntarily discarded. Ensure clean gloves are used to handle all ready to eat foods.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer with pieces of onion remaining that was stored as clean. CDI-PIC set aside dicer to be rewashed. REPEAT.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs above 41F in reach in coolers and salsa, sour cream, and marinara above 41F at servers station (see temp chart). CDI-PIC voluntarily discarded items. VR within 3 days to check on server station prep tops cold holding ability,
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pre-cooked ham thawing in 77F running water with portions that reached 52F. CDI-PIC moved item to WIC to cool. Ensure running water food is submerged in is below 70F and to use ice bath during warmer months to drop temperature of water that thawing food is submerged in as well as removing thawing food from running water if any sections of food reach above 41F. REPEAT.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch while on makeline.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violation
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips for 3 compartment sink. VR within 10 days for quat strips. Quat sanitizer tested at 400 ppm.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of dishmachine with gritty build up near the sprayers, the corners, and bottom section of machine. Ensure dishmachine is cleaned daily and that all food is properly pre-rinsed prior to entering dishmachine to avoid gritty, beige build up. REPEAT.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed air vents in WIC with moderate dust build up and heavy, dark build up underneath pre-rinse sprayer of 3 compartment sink on the floors.
Feb 14, 2025 A 95 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of raw salmon stored above a closed container of hotdogs in WIC. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two dishes with food residue stored as clean. CDI-PIC moved dishes to dishmachine to be cleaned again.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy and sausage links below 135F (see temp chart). CDI-voluntarily discarded items. REPEAT.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed carton of egg whites at 49F and one container of cut honeydew at 44F in WIC. Ambient air temperature of prep unit was 39F and WIC at 38F. CDI-PIC voluntarily discarded items. REPEAT, but points deescalated due to proper working equipment throughout establishment.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen mac and cheese thawing at room temperature, but was still 28F. CDI-PIC moved items to lowboy cooler to continue thawing under refrigeration.
#43 · In-use utensils: properly stored
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed butter scoops stored 131F water that was cloudy with minor food residue. PIC stated that scoop container should be changed out every 2 hours.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Repeat violation
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed minor food buildup inside dish machine. EHS spoke with PIC about cleaning inside of dish machine daily. REPEAT.
Oct 4, 2024 A 93 · 11 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef patties stored above raw steak filets in WIC. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Repeat violation
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave above flip top unit with heavy food buildup. PIC stated microwaved will be cleaned out today. Repeat
#21 · Proper hot holding temperatures −1.5
Repeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ham stored in pan that was slightly elevated off the grill by a tray that was at 130F. CDI-PIC voluntarily discarded item. Repeat but points not escalated due to improvement with hash brown HH.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top unit with 45F ambient temperature and several TCS items above 41F (see temp chart) and milk in a ice bath at server station at 50F. PIC voluntarily discarded flip top items and moved milk into WIC. PIC called for maintenance during inspection and begun prior to EHS departing. VR within 3 days to confirm proper cold holding of flip top unit. Repeat.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one filet of salmon that was not opened prior to beginning the thawing process. PIC cut opening into ROP.
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility using a thick ended thermometer with the dimple to measure foods to far from the probe to accurately measure thin foods. PIC stated facility will order thin probe thermometer. VR within 10 days to check status of correct thermometer for facility.
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead crawling pests by ice machine and chemical storage. PIC discarded pests.
#39 · Contamination prevented during food preparation, storage & display
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed lowboy of flip top with moderate amount of standing water and packaged food stored directly in it. PIC removed items to allow for maintenance of flip top to begin.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dishmachine with moderate food build in the corners and middle of dishmachine.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy grease build up on the front surfaces around the dials of the grills and the sides of the fryers in the kitchen area. EHS spoke with PIC to ensure all equipment remains clean to avoid potentially attraction of pests.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dark build up on ceiling above RIF in the kitchen, the wall behind the hashbrown storage in the WIC, the walls behind the sprayer in dishmachine, and the floor/drain under the 3 compartment sink.
Apr 26, 2024 A 94 · 6 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse wiping cloth at handwash sink to wipe non-food contact surface. CDI-PIC removed wiping cloth and EHS talked with PIC about only using hand wash sinks for handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed men’s restroom with empty paper towel dispenser. CDI-PIC added paper towel roll.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave above prep top and steam well with moderate build up.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hash browns and sausage links under 135F (see temp chart). Per PIC, heat lamp at serving window for hash browns does not consistently work and sausage links were stored on in between grill and back grill wall. PIC also stated that both items get discarded after 30 mins and have time labels placed on items. CDI-Sausage links placed on grill and were reheated to 173F and EHS will help facility establishment TPHC for holding hash browns in the serving window.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw hamburger patty, liquid egg mix, and other TCS foods in one section of a RI that was above 41F (see temp chart). PIC stated that work order was placed last night. Items moved to WIC. VR within 3 days to check status of cold holding of RI. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed gaskets broken off along WIF door causing door to stick slightly open, but temperatures are unaffected. Steam well, heat lamp, and server station steam well all in need of repair and have work orders placed prior to today’s inspection. Repeat.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food and rust build up on shelving towards the back inside WIC and ice buildup on shelving inside WIF.
Jan 12, 2024 A 94 · 6 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touch cooked waffle with bare-hands as waffle was about to be served. CDI-PIC discarded waffle.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink with no soap in the soap dispenser upon arrival by 3 comp sink. CDI-PIC refilled soap dispenser.
#22 · Proper cold holding temperatures −3
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs in ice bath and lettuce in prep top above 41F. CDI-PIC moved both foods to WIC to rapidly cool. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing salmon in ROP without any openings to packaging. PIC cut open salmon ROPS.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed mixing bowl in WIF stored on the floor. PIC moved mixing bowl off the floor to be rewashed and stored properly.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed 3 comp sink basins that could not completely close to allow basins to retain water. PIC stated a work order has been placed for drains. Establishment runs all equipment and utensils through dishmachine.
Oct 3, 2023 A 91.5 · details not yet loaded
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Apr 10, 2023 A 91 · details not yet loaded
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Mar 29, 2023 B 88.5 · details not yet loaded
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Jan 11, 2023 A 92 · details not yet loaded
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Jul 7, 2022 A 96 · details not yet loaded
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Feb 3, 2022 A 99 · details not yet loaded
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Aug 4, 2021 A 98 · details not yet loaded
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Apr 15, 2021 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 16, 2020 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “IHOP #4506” or State ID 2060019964). Inspection type (routine vs. follow-up) is not published in the county's data.