Inspection Management System
Premise Information
Return to Inspections
NameIHOP #4506 Rules Governing Inspection Scores.
Address8146 S TRYON ST Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 4/10/2023 
Final Score @ Grade
91 A
NC Department of Environmental Health: 
General CommentsEHS will do next inspection on night shift for observation.
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
8 2 Hands clean & properly washed No No Yes No No 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. For more information on handwashing, please visit: or view our training video at the following web link, . Observed 2 employees use hand sink with broken soap dispenser. No soap was used to wash hands. CDI - PIC was notified and educated employees, hands were washed again.
10 0 Handwashing sinks supplied & accessible No No Yes No No 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser at hand sink in the dish machine area broken and unable to be used. CDI - PIC has put in work order for replacement.
15 1.50 Food separated & protected No No Yes Yes No 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed deli ham slices stored on the outer surface of packaging and in contact with shelving of RIC. CDI - PIC discarded ham.
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes Yes No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed debris on the food contact surface of pans and and plates stored as clean. CDI - Items were moved to dish area to be washed properly.
24 1.50 Time as a Public Health Control; procedures & records No No Yes Yes No 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed buttermilk pancake batter being held on time with no label to indicate start time. CDI - Correct time stamp was added to the batter.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.
49 1 Non-food contact surfaces clean No No No Yes No 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 gaskets on all reach ins, and inside of microwave with large amount of build up and food debris. Observed food debris on the exterior of pans stored as clean. REPEAT
55 1 Physical facilities installed, maintained & clean No No No Yes No 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 floors on cook line, around the dish machine, & under equipment and at floor/ wall joints with buildup and large amount of food debris. REPEAT.