- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Under cookmline
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pre measured pouches of sugar below iced tea brewing station Corrective action taken: labelled during inspectn **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Cleaned during inspection **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. cook line
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises one dead roach on floor in kitchen entrance .
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cooksline.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on cooksline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Near prep area in back kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. On cooksline.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. On cookline.
- Basic - Working containers of food removed from original container not identified by common name. Bottle on cooksline.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On cooksline.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.( storage shelf)
- Basic - Old labels stuck to food containers after cleaning.
- 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.( avocados) **Corrected On-Site**
- 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. ( milk)
- Intermediate - Potatoes cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Slicer blades soiled with old food debris.( table top)
- Intermediate - Spray bottle containing toxic substance not labeled.( mislabeled)
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.[missing/damaged tile and grout missing]
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed food stored on floor.[walkin cooler]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.{COOKLINE/SAUCE}
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.[between equipment on cookline]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).[garlic thyme spread]
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
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