Applebee’s Neighborhood Grill & Bar

Basic – Accumulation of debris on exterior of warewashing machine

The sides and top.

Basic – Floor soiled/has accumulation of debris

Under shelves in dry storage area and in walk in freezer

Floor and wall soiled in dish machine corner. nWall soiled at Three compartment sink. nFloor soiled under equipment behind bar. Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Rubber floor tiles separating causing water to be trapped under floor by drain in front of Three compartment sink. nCeiling in disrepair inside office. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Scoops in water in steam table 91F. Steam table not on fully.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Pipe on floor in beer walk in cooler filled with spray foam.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Stand up reach in freezer at the end of cooks line, interior is soiled, gasket is soiled and handle area is soiled. nReach in cooler on the middle of cooks line door jam where gasket meets cooler when closed is soiled

Old can opener table attached soiled. nSoda backsplash soiled. nRack holding sauce bottles next to reach in freezers on cooks line soiled. nHood filters soiled black above grill. nBeer walk in cooler fan guard soiled an gasket. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Small container marked with duct tape for proper portioning, duct tape peeling.

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit

Employee cooked chicken and placed on cutting board to start sliding for service temped at 149F, employee placed back on grill and repented at 174-202. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nmarinara (109F – reheating); onion soup (98F – reheating) in steam table for 3 hours.

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts

marinara (109F – Hot Holding); onion soup (98F – Hot Holding) in steam table for 3 hours. See stop sale.