- Basic - Cutting board has cut marks and is no longer cleanable. Observed at the station across from the flat top and across from the grill.
- Basic - Equipment and utensils not washed, rinsed and sanitized. Do not use dishes/equipment not properly sanitized. Observed soiled knife washed/rinsed in wet wiping cloth bucket at end of cookline. Observed knife run through the dish machine. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of food debris. Observed in dry storage area. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Observed in the far right microwave over the prep line. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed sign missing from women's restroom. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets and along door frame. Observed at tall standing reach in cooler. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Observed spray bottle of cooking oil unlabeled at cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed marinara at steam table held at 122-133°F. Observed marinara reheated to 191°F. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed SafeStaff certificates for Erica and George on shift at time of inspection. Observed the following employees on shift, employed more than 60 days, with no proof of training: David, Liz, Trez, Michael and Drew. Manager displayed she has SafeStaff books in the office and advised will complete training soon.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following foods above 41°F at cold hold unit across from grill: mashed potatoes 53°F, rice (in door below) 56°F, Asian chicken 59°F. Observed repair man called and arrived at end of inspection and was working on unit at end of inspection observed the items at the following temperatures: mashed potatoes 49°F, rice 49° and Asian chicken 56°. **Corrected On-Site**
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handle and around handle on tall standing reach in freezer at end of cookline. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed Nitrogen tanks unsecured near office. **Corrected On-Site**
- Basic - Equipment in poor repair. Observed 2 cold hold prep lines in kitchen not functioning properly to maintain ambient air temperature of 41°F or below. Observed left door at mid station not sealing properly so that cool air is escaping. Management unsure why broil station is not functioning properly. Management stated that the gasket man was it yesterday to look at the units and the refrigeration company is due out today. Observed garbage can held at mid-station to keep door from opening on its own.
- Basic - Hood filter guards missing from automatic fire suppression/exhaust system. Observed metal hood filter guards missing from hood system exposing bare filters.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all potentially hazardous food at mid-station and broil station cold hold units above 41°F. Management stated that the refrigeration repairmen have been phoned and are due out today. Observed the following temperatures between the 2 units: sliced tomatoes 53°F, Pico de gallo 50°, roasted turkey 58°, chipotle chicken 54°, Roma tomato/pepper relish 55°, sliced ham 54°, club house grill sets (sliced meat and cheese) 58°, Pico de gallo 60°, cheese blend 61°, sour cream 51°, cooked mexi rice 56°, Parmesan cream rice 46°, leaf spinach 49°, cooked chicken 52°, cavapetti pasta 51°, mashed potatoes 44°, penne pasta 46°. Fettuccine 49°. All items were placed on line about 11am and were moved to the walk-in cooler.
- High Priority - Cut lettuce/spinach/cabbage not cooled to 41 degrees Fahrenheit within 4 hours of the time cut. Observed oriental salad blend in walk-in cooler with prep time of 46°F. Observed at 3:15pm.
- Intermediate - Proof of required state approved employee training not available for some employees. Observed 2 managers on staff, 1 cook, 1 stock person and 3 wait staff. Observed SafeStaff wall card for one wait staff member, Erica, with a completion date of 11/6/11. Observed Jeffrey, Sabrina and Brittany on staff and employed more than 60 days per staff and management with no proof of food safety training. Observed training lost between management change. Advised new management to obtain staff member's wallet cards or to retrain everyone employed more than 60 days with no proof. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen. Observed case of single service plastic containers on floor in front of handwash sink near drink station in kitchen leaving case exposed to possible splash. Items were moved. **Corrected On-Site**
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter at 51° and sour cream at 58° at server prep area in front of pick-up service window. Items were on line about 45 mins at time of inspection and sitting in ice bath. Manager replenished ice and by end of inspections temperatures were observed at 52° for sour cream and 42° for whipped butter (after about 10-15 mins.). **Corrected On-Site**
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Left in rice bin. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife stored on side of pans at cook line. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. At bar area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink behind bar. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.at dish storage area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Ground beef on sheet tray. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream at cook line held at 51°f, operator voluntarily discarded product. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over whipped cream in walk in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Near three compartment sink in rear of kitchen area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink behind bar. **Corrected On-Site**
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's rest room.
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1/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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