Applebee's Bar & Grill, 900 Moorefield Park, North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Applebee's Bar & Grill
Address: 900 Moorefield Park, North Chesterfield, VA 23235
Type: Full Service Restaurant
Phone: 804 330-3954
Total inspections: 8
Last inspection: 12/03/2015

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Inspection findings	Inspection date	Type
Marinated steaks should be stored below pork products (ribs and bacon) Store filter powder with food. FDA form 1-B will emailed to management. Recommended posting this information in the kitchen. Gasket needs to be replaced on Traulsen freezer. Critical: Cooling* (corrected on site) Observation: Ambient temperature or pre-chilled pico & bruschetta not being adequately cooled to prevent the growth of harmful bacteria. Discussed with management to place these products on an ice bath. Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.	12/03/2015	Routine
Quizzed a new manager in training on employee health and he did very well. A copy of the corporate employee policy is already on file. Thermometers are calibrated. Kitchen appeared to be in very good shape and excellent temperature control today. An air curtain has been posted in front of the back door and it is really helping with the flies. Make sure to powerwash around the grease collection container about once a month during the summer months. The only elevated temperature (portioned pork BBQ) was due to air flow in the 4-door Traulsen unit. A sheet tray with desserts was stored directly overtop the pan of the portioned BBQ. Also, portioned items in styrofoam containers will be harder to keep at proper temperatures due to the insulation effect of packaging. No violation noted during this evaluation.	07/10/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer (in use in the kitchen and bar area now), hi-temperature dish machine, and test kit. Corporate employee health policy is on file and addressed during the hiring process. Excellent overall temperature control and cleanliness today! Notes: 1. Management is investigating corporate's intention with whipped butter and the garlic thyme spread -- is the intent to use time as a public health control in place of temperature. The garlic thyme spread (ingredients: milk, soy) is going to be discontinued within the next month. Today, whipped butter was observed sitting out on the cook line at room temperature. The garlic thyme spread was sitting under the heat lamp of the pass through window. Both products were both holding in the temperature danger zone. The SOP book states whipped butter is to held for a maximum of 4 hours at room temperature, which leads us to believe the intent is time control. If so, a statement explaining the policy must be posted, and effective time marking mechanisms in place. The garlic thyme spread states a temperature standard of being held at 41 F or less. This product should be stored on the cold line until it is completely discontinued. 2. Power wash the area around the grease collection container. The unit was emptied today and residues were left on the ground. 3. Remind staff that they are trying to cool a product it should NOT be covered. Covering the product with plastic wrap or a lid will only inhibit/slow down the cooling process. Also, product that is above 41 F should NOT be brought on the service line for storage unless it needs to be used immediately. Placing warm product in the line MUT coolers can potentially raise the temperature of other products being stored in the same unit. No violation noted during this evaluation.	01/26/2015	Routine
Additional temperatures taken: waitstaff low RIC air temp 51*, milk temp 41 F WIC: bagged chipotle 37, bagged crosscut rib 38 left MUT: (top) pico 39, (top) slaw 46, (top) cooked potatoes 49, (bottom) chx wings 46-47* (moved to WIC) sliced tomatoes on ice 37 Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Alfredo, pomodoro, rice, mashed potatoes, cooked potatoes, chicken wings, and colesalw cold holding at improper temperatures in the two line MUT coolers. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Refuse - Covering Receptacles (corrected on site) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use.	09/02/2014	Routine
Additional temperatures taken: right MUT cooler: mashed potatoes 40, herbed potatoes 39 sliced tomatoes on ice in middle top wells 41.7 front serving wells: pico 34, sourcream 40, slaw 37 WIC: shaved ribeye, rice, mashed potatoes, diced tomatoes, raw meats 30-37 Adequate thermometer, quaternary ammonia sanitizer buckets, iodine sanitizer at bar, test kits, and hi-temperature dish machine. Reviewed employee health and looked at facility's corporate policy that's included in training handbook. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Unwrapped or uncovered food in the bottom of the right and left MUT coolers. Uncovered rice, cut onions, and chicken wings. Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Coleslaw, diced chicken, salsa, and Mexican rice cold holding at improper temperatures in the MUT coolers on the line. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stacks of metal pans on clean shelving rack observed with food debris/residue still on them. Large containers of chips stored on top of a cutting board that had evidence of use. The same cutting board (with containers removed) was later used to cut cooked chicken breast on. Correction: Clean and sanitize these surfaces for food contact. Utlize a clean cutting board after storing containers on top of them to reduce the chance of cross contamination. Equipment and Utensils, Air-Drying Required (repeated violation) Observation: Stacks of metal pans aere found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	04/22/2014	Routine
Adequate thermometer, hi-temperature dish machine, quaternary ammonia sanitizer water, iodine at bar, and test kits. Reviewed employee health. Notes: 1. Some ponding of water noted in the bottom of the left MUT cooler. Keep an eye on it (may be freezing up). 2. Remind waitstaff to wash their hands between handling dirty/clean dishes and the serving of food. 3. Make sure dishes are coming completely clean before placing them on the clean storage shelves. Critical: Hands - When to Wash* (corrected on site) Observation: A waitress was cleaning tables, loading dirty dishes for washing in the kitchen, and returning to work in the dining the area without washing her hands. 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. Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	11/15/2013	Routine
Additional temperatures taken: mashed potatoes and rice in top wells of right MUT 36-41 salsa from waitstaff low fridge 36 Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, iodine at bar, and test kits. Reviewed employee health. Management verified that employee health is addressed and signed off on as part of the hiring process. The facility's policy does address all of the required illnesses/symptoms Reviewed pest control logs from Ecolab. Last service was on 5/30/13. Couple of ants observed near the front kitchen hand sink/dish area. Dumpster area and WIC floor is scheduled to be powerwashed every Monday. The outside area is in need of some cleaning to remove attractant of pests. Service call had already been placed to the facility's refrigeration repair company regarding the top wells of the left MUT cooler not maintaining adequate temperatures. The unit checked out fine the previous evening during line check, but was found to be running high this morning. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Product in the top wells of the left MUT and pico in the top wells of the right MUT cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Assorted metal pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Refuse - Covering Receptacles (corrected on site) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Maintaining Refuse Areas and Enclosures (repeated violation) Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Food debris/grease present on the ground. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.	06/03/2013	Routine
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer buckets, iodine at bar, and test kits. Reviewed employee health. Good temperature control demonstrated today. Overall condition of the kitchen seems to have approved since last inspection. No violation noted during this evaluation.	02/08/2013	Routine

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