Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed two employees drink from single service cups and then go back to filling customer drinks without washing their hands. Employees were instructed to wash hands after drinking from cups.
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 - Fixed Equipment, Spacing or Sealing
Observation: The dish machine staging tables and the rear hand sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-several tongs, ladles, and scoops on the clean utensil rack, 2-several metal lids on the clean pot rack, 3-several plates on the server's line. All items were taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of most of the insert pans on the clean pan rack have a large amount of debris left over from the date sticker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The soda nozzles. Upon discussion with service employees, it was discovered that the soda nozzles were not being sanitized after being cleaned. Employees were instructed to run the nozzles through the high temperature sanitizing dish machine to be cleaned and sanitized.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several plastic insert pans were found stacked while wet after cleaning and chemical sanitization. Pans were separated so they could dry properly during inspection.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward over the expo station. All items were covered during inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front of the kitchen is being used for purposes other than washing hands. Observed employee filling sanitation buckets in this sink. Employee was instructed to use the 3-compartment sink to fill these buckets.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the prep sink and under the server's station ice bin are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The floor drains under the server's ice bin and the dish machine are slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Two light bulbs under the hood are not shielded, coated, or otherwise shatter-resistant. Two of the light covers are missing.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There was no hand washing signs in the restrooms. Signs were left during inspection.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/02/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: cooks drawer under the flat top grill: cheese (46'F) and chopped garlic/onions (48'F), sandwich prep unit: sliced tomatoes (49'F. Person in charge removed foods from cook's drawer, and placed them on ice.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
08/19/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: A sautee pan on the clean pot rack and 3 knives in the knife rack near the prep sink. All items were taken to the dish machine to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice bucket has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward on the shelf above the expo station.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-the floor in the walk in freezer, 2-the molding along the 3-compartment and the prep sinks.
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.
|
02/02/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chipotle salsa (56'F), shredded cheese (57'F) and pico de gallo (56'F) were observed cold holding at improper temperatures in the prep unit. Items were moved to the walk in cooler and a repair order was called in for the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-several knives in the knife rack, 2-several cutting boards throughout the kitchen, 3-two fryer scoops, 4-a lexan cover and two lexan containers on the clean pan storage rack, 5-2 ladels, a stainless steel spoon, a pasta strainer and a whip near the clean pan storage rack. All items were taken to the dish machine to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
|
07/15/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed utensils stored in a dipper well without running water. Utensils were changed out and the water was turned on in the 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed several scoops on the cook's line with their handles touching the food. Utensils were changed out and employees were instructed by the person in charge to keep the handles out of the food.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) hard boiled eggs in the refrigerator, the food should have been discarded 7 days ago. Hard boiled eggs were dated January 28, 2014. Eggs were discarded during inspection.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the prep area and the 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils - Good Repair and Calibration
Observation: The cold holding drawers were observed in a state of repair and condition preventing the equipment to be used as designed. The cold holding drawers are not working.
Correction: Discard, replace or repair the cold holding drawers to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the lemon slicer, 2-the can opener blade, 3-plastic storage containers in the pot drying area. All items were taken to the dish machine to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the electric cords hanging above the server's line, 2-the top shelf on the server's line, 3-inside of the fryer cabinets, 4-the bottom of the reach in freezer on the cook's line, 5-the vent cover on the carbonator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash sink near the dish machine is being used for purposes other than washing hands. Observed employee filling bucket out of sink. Person in charge instructed employee not to use hand sink for such purposes.
Correction: The handwash facility identified above is to be used for washing hands only
|
02/04/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-The top of the steamer, 2-knife stored above prep sink, 3-cutting boards throughout the kitchen, 4-the onion slicer, 5-the tomato slicer. Items were taken to the dishmachine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
|
10/10/2013 | Risk Factor | |
Abbreviations: IT=internal temperature
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice scoops stored in a pan of water between uses.
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 - Cutting Surfaces
Observation: The cutting board(s) throughout the kitchen are heavily scratched 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Metal food container, plastic food containers, knives, onion slicer, potato slicer, scoops and ladles.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: the first microwave at the prep area, the scales, inside the fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several food containers that 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.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose was under pressure by the spray nozzle. PIC removed the spray nozzle.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the first hand sink is leaking. Pipe has already been replaced by plumber. Soda machine drain leaking onto the floor. PIC redirected drain to correct during inspection.
Correction: Plumbing systems and components shall be maintained in good repair.
- Wall and Ceiling Coverings and Coatings
Observation: Tiles missing on the wall by the mop sink so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Observed employees personal items stored on the shelf next to dry storage.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
|
04/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Applebee's Neighborhood Grill & Bar, 2851 Plank Road, Fredericksburg, VA 22401 »