- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: portioned food on top of prep units is stacked too high and is not holding at 41 F or below: portioned rice and cranberries 53 F, hearty grains and rice 55 F, portioned ham 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature either discarded or moved to refrigeration unit during inspection.
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12/10/2015 | Routine | |
Dishwasher turned themolabel black. Continue to work on cooling methods.
No violation noted during this evaluation. | 08/10/2015 | Follow-up | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Spicy asian chicken prepared this morning and placed on top of fry prep unit was still 53-56 F after about 4 hours. Portioned philly steak prepped 2 hours ago and stacked in a deep pan is still 59 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Spicy asian chicken discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: top of fry prep unit is not holding food at 41 F or below. Jalapeno dressing 46 F, siracha sauce 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. You may temporarily use time control for TCS foods on top of this unit.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through dishwasher. Wash temp reading 154 F, rinse temp reading 152 F. Thermolabel did not turn black. Dishwasher had a new booster heater installed since last inspection, but it is still not sanitizing properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3-compartment sink to sanitize dishes until dishwasher can be repaired.
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08/03/2015 | Follow-up | |
Need a procedure for cleaning wing buckets to make sure they are cleaned and sanitized at least every 4 hours.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Food is being placed on top of prep units while still hot - potatoes 60 F, chopped chicken 73 F. Portioned prepped food in portioned in plastic and then stacked in deep containers before cool - philly meat done several hours ago is still 45-50 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. All food should be 41 F or below before it is placed on top of a prep unit. Cool foods such as portioned foods on sheet pans before stacking them in deep containers. Potatoes and chopped chicken removed from line and take back to walk-in to cool during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: marinara sauce in hot holding well is 76 F. Water underneath is only 97 F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Marinara sauce discarded. A breaker had been off when a sign was being fixed which may have caused temperature of water to be too low. Make sure this unit is working properly before storing any hot food in it.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures. Top drawer of low boy under grill - bbq ribs 61 F, ribs 52 F. Portioned food on top of prep units- rice 51 F (stacked too high), turkey 48 F, montreal steak 51 F, ham 50 F. Food on top of far prep unit (breaker may have been off during sign repair) spicy asian chicken 54 F, diced tomatoes 45 F, jalapeno dressing 47 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature was discarded during inspection unless it was recently prepared in which case time control will be used temporarily for these foods. Portioned food is not able to hold proper temperature on top of prep units so suggest using time control for these items if they must be held on top of the unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. Thermolabel did not turn black when run through the dishwasher. Wash temp - 135 F, final rinse temp - 126 F according to the gauges.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3-compartment sink to wash rinse and sanitize dishes until dishwasher is repaired.
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07/29/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Food just recently portioned was placed in deep pans and placed on top of prep units while still warm. Ham 56 F, rice 68 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Food removed from top of prep units and taken back to walk-in to cool properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: portioned food stacked too high in pans on top of prep unit. Pasta 48 F (top of broil), red potatoes 50 F (top of broil). Back two door refrigerator not holding food at 41 F or below (possibly in defrost) - corn dogs 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature on top of units was discarded. 2-door unit was taken out of defrost. Food out of temperature was moved to the walk-in refrigerator during inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the hot water dishwasher. Wash temperature was only reaching 155 F and rinse temperature was only reaching 150 F (test strip did not turn black)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishwasher was turned off during inspection and reset. Test strip was rerun and turned black (160 F on dish).
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03/04/2015 | Routine | |
Did a walk through of the facility with the PIC and discussed the employee health policy and food handling practices.
No violation noted during this evaluation. | 10/09/2014 | Training | |
Call me when top two drawers are put back in use for TCS food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat (steak, ribs) in top grill drawers cold holding at improper temperatures. Steak 54 F, ribs 61 F, riblets 53 F.
Correction: Food out of temperature discarded during inspection. No food requiring temperature control for food safety will be kept in the top two drawers.
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06/05/2014 | Follow-up | |
Discussed alternative cooling methods (pre-chilled cans, portioned pasta cooling).
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloths in kitchen stored in inadequate sanitizing concentration. Wet Wiping cloths at bar are not stored in a chemical sanitizer (resting on prep surfaces).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer (wrapped pasta portions).
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Meat (steak, ribs) in grill drawers cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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05/28/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salmon, tilapia, and steak cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/29/2013 | Risk Factor | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the bar hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/29/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils stored in standing water instead of in the 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.
- Critical: Cooling* (corrected on site)
Observation: Chili noted not being adequately cooled to prevent the growth of harmful bacteria. Chili in walk-in cooler was placed in the cooler hot and covered with a lid. It is 109 F and would not have reached 70 F within 2 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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. Chili put in bag and put in ice bath for rapidly cooling during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Weight watcher potatoes and club meat were recently prepped and put on the line before reaching 41 F or below. Potatoes were 50 F and club meat was 60 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Food items removed from the line and cooled down to 41 F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: booster heater not turned on and dishwasher curtains set up incorrectly, final rinse not reaching 180 F and test strip did not turn black.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Booster heater turned on and curtains put in correctly. Final rinse reached 180 F and test strip turned black.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Plumbing at the hand sink in the dishwashing area is leaking so water is being turned on and off when needed. Vacuum breaker missing on mop sink in the back (not using this fixture)
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair. Grout missing in floor on cook line. Floor no longer cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Putting chemicals in bottles labeled for other chemicals (chemicals in bottles labeled for window cleaner are not window cleaner)
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemicals wrongly labeled were discarded during inspection.
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01/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Applebee's Neighborhood Grill & Bar, Store #083037, 1806 West Main Street, Salem, VA 24153 »