Applebee's Neighborhood Grill And Bar, 1126 E Stuart Dr, Galax, VA 24333 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Applebee's Neighborhood Grill and Bar
Address: 1126 E Stuart Dr, Galax, VA 24333
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 01/04/2016
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Inspection findings

Inspection date

Type
Facility is being properly managed, with staff who are attentative and responsive. Temperature control is good throughout the facility, with good tracking of food production dates and expirations. Cooling of foods is being handled very well, and staff can promptly and correctly respond to questions on required temperatures and procedures.
No deficiencies noted at inspection. With two consecutive inspections of no deficiencies under the current management, risk assessment will be recalculated, possibly lowering the required inspection frequency.
Reminder to clean the touch screen with sanitizer every 4 hours, minimum. Have staff do a quick sweeping of the floors as soon as business slows, to prevent tracking spillage around the kitchen. A good cleaning of the background area around the dish machine is recommended. Manager states that a new fryer unit will soon be installed, replacing a unit that has hard-to-clean background areas.
No violation noted during this evaluation.		01/04/2016Routine
No deficiencies noted at inspection.
Facility is under new management, and has seen significant improvements in sanitation and temperature control. This manager exerts active managerial control over the operation, participating directly in monitoring the higher risk areas (such as cooling of bulk foods), and interacts well with other staff. New management is very knowledgeable, responsive, personable, and professional. Facilities are better organized and controlled. Staff are aware of their responsibilities and able to functional smoothly.
Reminder to cook staff: ensure that food thermometer is cleaned and sanitized with sufficient frequency to remove residues. Clean and sanitize keypad and touch screen at least every 4 hours.
No violation noted during this evaluation.		10/05/2015Routine
No violation noted during this evaluation.03/04/2015Complaint
  • Records - Creation and Retention
    Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
    Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: yogurt, cole slaw, pico de gaillo (entire toppings line) cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or develop a procedure for using time as public health control. Foods had been on line for 15 minutes. Items were removed from line and placed in walk-in cooler to chill them before replacing them on the line. Cold-holding unit appears to be operating properly, with frost along the sidewalls. Ensure that foods are not mounded up above the level of cold-holding unit. Using lids on containers will help contain cold and deflect heat from nearby hot-holding shelf.
  • Critical: Pests-Controlling Pests* (corrected on site)
    Observation: Ants present in the kitchen floor, mounded up on a spilled piece of food.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Ants were eliminated during inspection.
11/20/2014Routine
No violation noted during this evaluation.01/29/2014Risk Factor
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored in a location where it is subject to splash, dust or other contamination.
    Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    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.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Kitchen floors 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.
12/14/2012Routine

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