Applebee's, 436 S ANDOVER RD, ANDOVER, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_4_60111A - --On the clean dish storage shelving there were 13 dishes that had food debris and date marking stickers on the containers. Corrected on site (COS): Manager pulled them and placed them in the warewashing area to be washed, rinsed, and sanitized again. These items were less than 10% or total clean dishes. FIELD WARNING LETTER ISSUED. Spoke with the manager about being sure the dishes are properly washed and sanitized.
- KDA_4_90311B - --There were several dishes stacked wet on the backroom clean dish storage shelving.
- KDA_Defacto - --Establishment has had EcoLab spray twice and bomb the facility once. There were no roaches found during the follow up inspection.
|
09/03/2015 | 3 | Follow-up | In |
- KDA_3_30212 - --On the north walk in cooler, 3 white cardboard containers had no common name on them. COS: Kitchen manager said it was ice cream and printed labels and labeled it.
- KDA_4_50111B - --The door on the walk in freezer and the traulsen freezer do not shut and seal completely. Foods are maintained frozen.
- KDA_4_60111A - --On the make line counter, a clean knife was laying in water that had a dead fly in it. COS: Manager removed the knife and switched it out with a clean knife. On the bread rack by the fryers, clean tongs were laying on the rack in grease build up on the surface of the rack. In the back storage area, 5 clean dishes on the storage shelving had date marking sticker residue and food debris. COS: Dishes were removed and placed at the warewasher to wash.
- KDA_4_60111C - --The coolers on the make line and the traulsen 2 door cooler all have food debris in the bottoms and on the drawers. The wire shelving and metal shelf above on the east end of the make line have food debris build up. The fryer vents have a build up of grease.
- KDA_4_90311B - --On the back room storage shelving, several clean dishes were stacked wet. On the clean dish storage shelving by the warewasher, clean plates were stacked dry, but they were not inverted.
- KDA_4_90311C - --Single-use sandwich bags and patty wax paper stored on the wire shelving unit across from the mop sink had food debris on the bags.
- KDA_5_20515B - --The faucet on the bar 2 compartment sink leaks and is missing the hot shutoff handle. The drain under the bar hand sink drains slowly and partially backs up on the floor.
- KDA_6_501111A - --There was one live roach on the sticky trap in the cabinet that contains the breaker box (by the office).
- KDA_6_501112 - --There were 5 dead roaches on the sticky trap under the make line.
- KDA_6_50112A - --Behind all equipment and tables, along the make/prep lines, there is food debris and trash build up on the floors.
- KDA_Defacto - --A few flies were noted in the establishment. --Chicken: 168.7F --Make Line Items/Coolers Chicken: 40.0F/39.5F Pico de gallo: 41.3F/42.7F Sliced Tomatoes: 41.8F Cooked Pasta: 40.1F Lettuce: 38.6F Traulsen Cooler Chicken Wings: 40.1F Walk in Cooler (North) Ribeye: 39.1F Walk in Cooler (South) Ribs: 41.4F Pasta: 40.3F Waitress Area Silver King Cooler Whipped Topping: 41.3F Bar Area Beverage Air Cooler Ambient Air: 41.2 (no Potentially hazardous foods) Perlick Cooler Whipped Topping: 35.4F --Mashed Potatoes: 171.3F Potato Soup: 170.0F --Onion Soup: 138.7F --Onions: 178.7F Potatoes: 176.3F --Warewasher: 50 parts per million chlorine. Warewasher (bar): 50 parts per million chlorine. --Whole Red Potatoes (cooling less than 2 hours): 63.3F --Wiping Cloth Bucket: 300 parts per million quaternary ammonia.
|
08/20/2015 | 11 | Standardization | Out |
| Details not available. | 06/23/2014 | | | |
| Details not available. | 04/09/2014 | | | |
| Details not available. | 04/11/2013 | | | |
| Details not available. | 03/19/2013 | | | |
Violation descriptions:
- KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
- KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
- KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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