The operator provided a metal probe thermometer, quat. test strip and an Employee Health policy at this time.
Note: The operator is in the process of replacing damaged refrigeration gaskets on the cookline refrigeration equipment (the back of the house gasket replacement has been completed at this time)
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue, grease and/or carbon build-up or other debris on the following nonfood-food contact surfaces:surface of the hood system above the deep fryers and the piping and hood surfaces above the chargrill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the cookline salad prep dipper well sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Loose and detached wall tiles were noted behind the cookline equipment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/30/2016 | Routine | |
The operator provided metal probe thermometers, quat. test strips and an Employee Health policy during today's inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use (the mid station utensils were observed stored in sanding water in the mid area dipper well).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the ice cream coolers and wait small tabletop cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The fry dipper well was observed draining and flowing into the cookline center floor drain..
Correction: Repair the fry dipper well to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the fry dipper well, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline fry maketable unit were observed in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cookline were observed heavily soiled and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
12/08/2015 | Routine | |
Cloth gloves can be used if the food afterwards is cooked, such as boneless wings. If cloth gloves is going to be worn, wear gloves to prevent any contamination from glove, to ready-to-eat food.
Small amount of build-up noted around the ice chute, in the ice machine.
Some drawers under the grill don't seem to close completely. Gaskets may be the issue. A few items were slightly elevated in the drawer that had not been closed completely.
Please fax new managers serv-safe certificate to the health department.
Excellent food handling practices noted by staff.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. When management staff have to work in the kitchen, hair must be restrained.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Dipper wells do not work. Repair dipper wells so that they can be left on.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the salad drawers on the make table cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
07/31/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Dipper wells were either turned off or water was not moving fast enough to flush particulates. Dipper wells tend to overflow. Have this fixed so dipper wells may be left on.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use. Remove gloves if gloves come into non-food contact surfaces, such as clothes.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Au jus hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
|
03/24/2015 | Routine | |
Operator in the process of having old equipment removed from the facility.
Work order in for plumbing.
Shelving need to be painted or replaced.
Excellent labeling system in place!
No violation noted during this evaluation. | 01/09/2015 | Routine | |
Additional food temperatures: Foods in the top center MUT - 36, Foods left MUT - 37, Baked potato (cooked) - 190, Salsa - 37.
Operator plans to check each order of fried fish until a conclusion is reached for lower cooked temperatures.
Large gaps noted between floor tiles. Floor needs to be re-grouted to prevent standing water and areas for food debris.
Rusted shelving in the make tables on the cook line are in need of being replaced.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The frozen cod filets were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Fish are dropped in the fryers for 6.5 minutes per Applebee's operating procedures. Large temperature range noted after fish were cooked. Unsure for this large temperature range in temperature. Fish were dropped back into the fryer until they reached the required 145 F.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Garlic thyme spread and baked potatoes hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Old bar dish machine in the dumpster area and old microwave in the outdoor storage area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
09/10/2014 | Routine | |
New grease trap purchased.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Large gaps observed between floor tiles. Floor needs to be re-grouted. This may be attributing to fruit fly problem.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
|
05/23/2014 | Follow-up | |
Upon arriving, kitchen manager was doing temperature checks on the cook line. Foods were pulled from the top rails of the make tables on the left and right of the cook lines. Operator called to have unit serviced during todays inspection. Will return 05/23/2014 to check on refrigeration.
Caulk area behind the cook line.
Toilets in women's rest-rooms are in need of being cleaned.
After changing water in dish machine, run machine for a while to get water back up to temperature.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: The same gloves were being worn to handle raw, frozen chicken tenders and ready-to-eat food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked potato hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the high temperature dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Old equipment and miscellaneous items observed in the dumpster area. Grease on ground. Manager explained that grease trap may be leaking. Replace grease trap and clean area.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Large gaps observed between floor tiles. Floor needs to be re-grouted. This may be attributing to fruit fly problem.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests* (repeated violation)
Observation: Fruit flies observed in the kitchen and the bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
05/13/2014 | Routine | |
One or two fruit flies seen during todays inspection.
Manager explained that problem may be attributed to broken tiles in the bar area. Work order has been put in for this area.
Drawers under the grill were serviced and are now working properly.
No violation noted during this evaluation. | 01/28/2014 | Follow-up | |
Additional food temperatures: Boneless (cook) - 173, Diced tomato (2 hours) - 42, Sliced tomato (2 hours) - 44, Potato - 40, Salsa - 39, Items in top of MUT - 35-38.
Technician had been in the facility to repair drawers that morning. Part is on order for unit. Cooler MAY NOT be used until foods can maintain 41 F or below.
Plumber has been called to service leaking hand sink.
Will return on/about January 28, 2014 for follow-up inspection.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed cook pick up something off the floor and to go containers for food without changing gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Dipper wells must be kept on during storage.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the drawers under the grill cold holding at improper temperatures. Foods were moved to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Pests - Controlling Pests*
Observation: Fruit flies observed in the bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
01/14/2014 | Routine | |
Make sure dipper wells are turned on.
Two broken tiles observe in the walk-in beer cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Soda gun holder in need of being cleaned.
Correction: Clean the surface of soda gun holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
|
09/20/2013 | Routine | |
Additional food temperatures: Potato soup - 146, Tomato basil soup - 165, Boneless chicken wings - 199, Ham - 40, turkey - 39, Chipotle chicken - 35, Corn beef - 37, Chicken - 37, Asian chicken - 30, Diced tomato - 39, Burger - 186, Corn dog - 33, Potato (cooling 2 hr) - 44, salsa - 40.
Provided operator with FDA form 1-B. Employees must be aware of the five major foodborne illnesses and symptoms associated with these illnesses. This must be implemented immediately.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: The same gloves were worn to handle raw chicken wings, mozzarella sticks and salad. Observed employee using the same tongs to handle raw chicken and cooked chicken.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Plumbing System Maintained in Good Repair
Observation: Food prep sink observed leaking.
Correction: Repair and maintain all plumbing components and fixtures.
|
05/21/2013 | Routine | |
Additional food temperatures: Baked potato - 141, Meat in drawers - 33-38, Roast beef - 39, Corn beef - 38, Sliced tomato - 40, Pico - 32, Chipolte chicken - 28, Fajita roll-up - 38, Soups - 145-165, Diced tomato - 41, Fajita meat (cooling 30 minutes) - 50, Shrimp - 182.
Address issues above with staff immediately.
- Critical: Hands - When to Wash*
Observation: Employee observed handling boneless chicken, changing gloves, and handling ready-to-eat food without washing between changing gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employee observed touching clothes and face with the same gloves used to handle ready-to-eat food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
|
01/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Applebee's Bar & Grill, 2611 W Hundred Road, Chester, VA 23831 »