4: 2-401.11: C: Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result. INSPECTOR NOTES: Personal beverages left on cutting/prep boards of prep units. COS
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: There is no chlorine residual in the dish machine behind the bar. COS All glassware to be bussed to kitchen.
14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses. INSPECTOR NOTES: Onion slicer and potato twister. COS
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Raw pork 51*F, cheese 47*F and parm topping 48*F. COS
22: 3-501.19.(A): C: Food held with time as the only control was not properly marked, was not properly discarded. INSPECTOR NOTES: Baked potatoes not discarded at the marked time. COS
33: 3-501.13: N: Improper thawing. INSPECTOR NOTES: Raw pork left in standing water to thaw in sink 51*F. COS
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Scoop handle for raw hamburger is in contact with the hamburger.
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: All cutting boards including the ones on the prep units need to be replaced.
46: 4-501.116: N: Chemical sanitizer concentration was not accurately determined by using a test kit or other device. INSPECTOR NOTES: In low temperature dish machine behind the bar. Please check this daily.
50: 5-402.14: N: Sewage / liquid waste not properly removed. INSPECTOR NOTES: Evidence of grease being dumped down the storm drain.
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: The floor drains need cleaning. Additionally the drain for the ice sink behind the bar is not in line for drainage.
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: Labels from food containers were obstructing water flow to plates causing a plate temperature below 160*F. COS
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: The floor drain behind the bar needs cleaning.
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