- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Prep cooler and bread station, knife
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By ice cream freezer **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. On tongs, clean rack by dish machine **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Trays in storage area **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese, 52°, 54° salmon, 50° tilapia, 50° raw chicken in drawer cooler, corrective action: iced down fish, and wrote times for other TCS foods
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient thermometer reading 50° in drawer cooler at cook line
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
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