Good temperature monitoring. Good prevention of barehand contact and handwashing.
Manager explained two issues that the facility is in the process of fixing. One of the hot water heaters is not working and will be replaced. A leak in the keg system that will be repaired. This shows good managerial control in maintaining equipment.
Discussed cleaning frequency and that surfaces near the deep fryers and grill need to be cleaned more often due to the quick build up of grease. '
The person in charge and staff have good food safety knowledge.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting boards are heavily scored and are not easily cleanable.
Correction: Replace or refinish the cutting boards.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The refrigerator and freezer near the deep fryers, the deep fryer tops and back, and the hood filters..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles (corrected on site)
Observation: The outside receptacle was not covered as it was overflowing.
Correction: Keep the receptacle covered. Manager was able to get an employee to break down boxes and allow for the receptacle to be closed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk-in freezer and the floor against the back wall were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/27/2016 | Routine | |
No risk factor violations observed.
Automatic Dishwasher serviced 9/16/15. New fuse installed and pump replaced.
No violation noted during this evaluation. | 09/17/2015 | Risk Factor | |
Floor drain beneath automatic dishwasher has been cleared and is now draining.
No violation noted during this evaluation. | 05/22/2015 | Follow-up | |
No other violations observed.
Time control is being done on most all of the hot or cold held items in the kitchen prep/holding table. Time control procedure appears to be working very well.
Date marking of prepared and cooled foods in the walk in and Traulsen unit is very good also.
Quaternary ammonium compound concentration in sanitizer containers for wiping cloths 200 parts per million (ok).
Chlorine now being used instead of iodine at the bar sanitizing compartment.
Continue working on the drain issue. Follow up to be done tomorrow, May 22.
- Critical: Sewage - Conveying Sewage*
Observation: Observed that the waste water from the automatic dishwasher was at a level even with the top of the floor drain beneath the unit. Discussed this with the manager, and she indicated that they have been experiencing problem with the drain for a few days. A plumbing snake was used to attempt to open the drain. After observing this for a few minutes, it appeared as if it was completely stopped up.
Correction: Manager Rebecca Rhea was good to take immediate action to address the problem. A shop-vac was used to keep the waste water from running out in the floor.
The 3 compartment sink was set up to properly wash, rinse, and sanitize dishes and utensils until the issue is corrected. Manager also suggested another temporary solution may be used if necessary. If needed, a pvc pipe will be purchased to take the waste water to another working drain that is about 10 feet away.
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05/21/2015 | Routine | |
Dishwasher sanitizer now at proper level.
No violation noted during this evaluation. | 02/02/2015 | Follow-up | |
Repairman had not come back as scheduled. Manager informed me that he would be back by Wednesday of this week.
Establishment is still using the 3 compartment sink until the sanitizing problem with the automatic dishwasher is fixed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
Correction: Repair the unit so that achieving a utensil surface chlorine residual of 50 parts per million. Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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01/26/2015 | Follow-up | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
Correction: Repair the unit so that achieving a utensil surface chlorine residual of 50 parts per million. Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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01/22/2015 | Routine | |
Previous hazards corrected. Observed good hand washing along with good personal hygiene. Very good labeling and proper glove use observed. Staff appear well trained in food handling/safety.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating in the kitchen in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
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09/25/2014 | Risk Factor | |
Completed standardization inspection.
No violation noted during this evaluation. | 07/30/2014 | Follow-up | |
Discussed previous inspection observations. Set up inspection for standardization of health department staff.
No violation noted during this evaluation. | 07/25/2014 | Training | |
Discussed the dishwasher. It is very important to scrape and clean items before being placed into the dishwasher. Heavily soiled items will be hard to get clean in the dishwasher, plus the extra food debris will cause the wash machine to become dirty. Clean the catch pan in the dishwasher frequently and check the water to assure it is not dirty between uses.
Discussed cleaning of in use utensils. Remember items such as tongs, thermometer probes must be washed rinsed and sanitized every 4 hours or if they become contaminated, such as taking a temperature of piece of chicken that had not reached 165°F yet.
Good handwashing and prevention of barehand contact.
Good monitoring of cooking temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting boards and spatulas observed in a state of disrepair and damaged.
Correction: Replace the cutting boards and spatulas.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The back of the cook line equipment, inside the deep fryer units, inside the chip warmer, and pipes behind the cook line equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean. Work has been started on cleaning these, but do to how much grease build up there is, the work is very hard and slow. Once this has been done, clean these surfaces regularly to prevent this type of build up from happening again.
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04/03/2014 | Routine | |
Traulsen refrigerator repaired and holding at 38 degrees F.
Iodine test strips purchased for the bar sanitizer.
No violation noted during this evaluation. | 01/02/2014 | Follow-up | |
Manager Jonathan Tucker took immediate action to discard phfs from the unit. As mentioned above, alternate refrigeration will be used until the Traulsen unit is up and running.
Observations today included very good cooling methods of prepared potentially hazardous foods, and good thawing methods used for frozen foods.
Maranara sauce and soups are time controlled (4 hours).
Active use of metal stem probe thermometers observed.
Manager Jonathan Tucker is serve safe certified.
You need to obtain test strips for your iodine sanitizer used at the bar. Iodine concentration should be between 12.5 and 24 parts per million.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) in the Traulsen refrigerator holding at improper temperatures.
Correction: All phfs in the unit were discarded. Facility has plenty of alterntate refrigeration for storing phfs until the unit has been checked and repaired. Call me when the unit has been fixed.
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12/13/2013 | Risk Factor | |
No violations observed.
Manager James Hodge is serve safe certified.
Iodine used for sanitizing at bar, chlorine for dishwasher, quaternary ammonium compound for sanitizer buckets used for wiping cloths.
Iodine concentration in buckets 25 ppm.
Quat concentration in buckets 200 ppm.
Chlorine concentration in dishwasher rinse 50=100 ppm.
Time control used for some items (some soups, sauces). Stickers with date and discard time on them being used.
Consumer advisory for undercooked foods on menu.
Active use of probe thermometers for reheating soups and cooking.
No violation noted during this evaluation. | 10/07/2013 | Risk Factor | |
Discussed several items with manager Kathy Mullins.
Manager is ServSafe certified.
Products that are cooked, cooled, and re-heated include mashed potatoes and noodles.
Manager was not aware if Applebees has a written employee health policy. Discussed when employees must not be allowed to work, when they can work with restrictions, and when sick employees can return to work.
Copy of the Health Dept. requirements for monitoring employee health provided to manager.
Observed good date marking of prepared, refrigerated foods.
- Cooling Methods (corrected on site)
Observation: Improper cooling methods observed for mashed potatoes and noodles. Noodles being cooled in covered containers and more than 3 inches thick. Mashed potatoes being cooled in covered containers.
Correction: Loosely cover or store cooling products uncovered. Monitor your foods during the cooling process. Manager stated that ice baths are used for the noodles before placing them in the walk in refrigerator. By leaving the containers uncovered when placed in the walk in, this should guarantee the product is cooling from 135 to 70 within 2 hours, and from 70 to 41 within 4 hours. Since the mashed potatoes are not placed in an ice bath, I want you to monitor the cooling process until you are convinced it is working. I observed borderline hot mashed potatoes stored in a container that was only about 3 inches thick, but the fact that it was covered really hinders the cooling process. Monitor them, stir if necessary to speed up the cooling process.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the three compartment sink at the bar..
Correction: Remember to change the water in all three compartments of the 3 bowl sinkas often as necessary (when water is dirty, when sanitizer becomes weak). Remember that the longer the sanitizer is used, the weaker it gets. Monitor the concentration of the sanitizer (chlorine) at the time it is dispensed. If concentration is not correct, contact Ecolab to adjust your automatic feeder. In the meantime, manually add sanitizer to bring the concentration to 50 to 100 ppm.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/10/2013 | Routine | |
Standardization inspection.
No violation noted during this evaluation. | 04/08/2013 | Training | |
Spray assembly replaced at the dish washing station, hazard corrected.
No violation noted during this evaluation. | 01/07/2013 | Follow-up | |
Observed excellent hand washing, proper glove use, changed between tasks and very good work station food prep. surface cleaning and sanitizing. Cooks observed temping foods, probes washed and properly sanitized, very good job today by entire kitchen staff.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the scrap sink compartment at the dish washing station is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. The scrap sprayer spring is worn out allowing the spray nozzle to fall well below the flood rim of the scrap compartment when released.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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12/28/2012 | Routine | |
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