- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, outside of walkin cooler area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, outside of walkin cooler area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Refrigerated drawers 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. **Warning**
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10/01/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in bar area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Employee chewing gum while preparing food. **Corrected On-Site** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, outside of walkin cooler area. **Warning**
- Basic - Food stored in dry storage area not covered, seasoning. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Ice buildup in reachin drawers on cookline. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched neck then proceeded to food preparation. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Steaks 48°f/51°f cooked ribs 51°f shrimp 49°f hamburger 48°f chicken 45°f/48°f in drawers below cooking equipment. Person in charge took temperatures this morning at 5:30 and they were in the 38°f to 41°f range, unit has ice buildup on back. Put items in walkin freezer. At end of inspection temperatures at chicken 43°f/41°f steak 34°f/39°f ribs 38°f shrimp 38°f hamburger 40°f. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Refrigerated drawers 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. **Warning**
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in dry storage area not covered, fry seasoning. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away, cookline. **Corrected On-Site** **Repeat Violation**
- Basic - Minor ice buildup around walk-in freezer door. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair, door on reachin coolers will not close tightly on cookline. **Repeat Violation**
- Basic - Storage of tools on shelf above or with food, hammer above seasoning in storage room. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler, sauce. **Corrected On-Site**
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2/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, back prep area.
- Basic - Employee personal items stored in or above a food preparation area, jackets/backpack/lunch box in storage area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets. **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, shredded cheeses on salad line. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away, cookline. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair, reachin cooler doors will not stay closed on cookline. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ribs 49°f beef 48°f steak 48°f salmon 49°f in middle drawer cookline for less than 4 hours. Employees put ice, unit is being repaired waiting for tech to arrive with part needed.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken cooked to 145°f corrected by recooking to 167°f. **Corrected On-Site**
- Intermediate - Refrigerated drawers 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. Middle drawer on cookline, waiting on tech(was here earlier) to arrive with replacement part.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Bar cooler top, new top has been ordered.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets. **Corrected On-Site**
- Basic - Equipment in poor repair, reachin doors will not stay closed on cookline.
- Basic - Old labels on dishes that have been washed/rinsed/sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice at 44°f in reachin cooler on cookline that the door will not stay closed.
- Intermediate - Handwash sink used for purposes other than handwashing, plastic cutter in prep area handsink. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet)
- Basic - Interior of microwave soiled with encrusted food debris. **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. (Jug of milk) **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
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