- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed debris build up on the understructure of the fryers on the cook line.
- Basic - Carbon dioxide/helium tanks not adequately secured at the bar area.
- Basic - Insect control device installed over drink station on wait station.
- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler across from the grill. Thermometer installed while still present. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees at the bar area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping rags placed in sanitizing solution while still present. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles holding cooking oil type substance on cook line without labeling.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed multiple containers in the reach in cooler next to the office without proper date marking.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/25/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread with bare hands, bread voluntarily discarded. Employees educated on proper handwashing and glove usage. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, onions , cheese 47-48°F in reachin cooler ( top section only) across from fryers. Top section turned into ice bath for cold holding until repairs complete. Maintenance called during inspection. Corrective action taken . Also ribs in walkin cooler at 49°F, ribs voluntarily discarded . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Ribs at 49°F in walkin cooler overnight , ribs voluntarily discarded. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink in bar. **Warning**
- Intermediate - Reach-in cooler not 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. Top section of reachin cooler across from fryers ambient temperature 47°F. Maintenance called during inspection. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. List and tests of trained employees present but, no proof of approved company available. **Warning**
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07/24/2014 | Routine - Food | Warning Issued |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitation solution placed on same surface as drink at the bar and above bread between equipment on the cook line. Sanitation solution was positioned away from foods while still present. **Corrected On-Site**
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on shelf still wet **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed scoop for meat sauce with handle rest in/on the food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food on prep line next to rear enterence .
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in chest freezer. Ice cream uncovered in kitchen. **Corrected On-Site**
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8/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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