In-Use Utensils & Between Use Storage (46.302)
--OBSERVED IN-USE KNIVES BEING STORED BETWEEN TABLE SHEVLVES ALONG THE COOKING LINE. THIS AREA IS NOT A FREQUENTLY CLEANED AND SANITIZED AREA. KNIVES WERE REMOVED.
Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--OBSERVED FOOD CONTAINERS, PREVIOUSLY RUN THROUGH THE MECHANICAL DISHWASHER, WITH OLD FOOD RESIDUE ON THEM. CONTAINERS WERE SENT BACK THROUGH THE MECHANICAL DISHWASHER FOR CLEANING/SANITIZING. RECOMMENDED TO MANAGEMENT THAT EMPLOYEES MONITOR THE EQUIPMENT ROUTINELY AFTER RUNNING THROUGH THE DISHWASHER.
Handwashing Facility Installation (46.822(b))
--The handwash sinks located in the food prep areas do not have water at a temperature of at least 100°F. This was due to the type of hot water on demand system that the company installed in 2010. A plumber from Hinkle Plumbing and Heating was present during the inspection to explain the recirculation of the water. Hot water was obtained prior to conclusion of this inspection.
Drying Clean Equipment & Utensils (46.771)
--Observed cleaned/santized food equipment being stored while wet, and not allowing time for draining and/or air-drying.
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