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Business Info

Restaurant: Applebee's Neighborhood Grill & Bar
Address: 20101 West Bluemound Road, Brookfield, WI 53045
Phone: (262) 821-1500
Total inspections: 3
Last inspection: Feb 7, 2011

Score
(the higher the better)
97

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Potentially hazardous foods stored in the top west cooks line reach-in and wait staff reach-in were above 41f. Food was disposed off during
the inspection. Service was called.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.

Recorded 172f at the plate during the final rinse of the dish machine.


Temperatures recorded during the inspection:
Walk-in freezer - [-]4f
Walk-in cooler - 37f
Walk-in beverage cooler - 38f
COOKS LINE
Drawers - 41f & 39f
West reach-in - (inside) 39f, (top) 55f
Middle reach-in - (inside) 33f, (top) 36f
East reach-in - (inside) 41f, (top) 41f
Fish on ice - 37f
McCall reach-in - 34f & [-] 11f
Ice cream freezer - 7f
WAIT STAFF STATION
Reach-in cooler - 49f
Sour cream - 33f
Cole slaw - 32f
Cheese - 49f

Violation 44 A:
• Grill personal must change gloves after removing paper from raw ground beef.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.

Recorded 25ppm of Miroklene sanitizer in the final rinse of the bar sinks.
Recorded 176 at the plate during the final rinse of the dish machine.
Recorded 200ppm of Oasis 146 in the damp wiping cloth buckets.

Temperatures recorded during the inspection;
Bar reach-in - 40f
Wait staff reach-in - 41f
Wait staff cold hold
Sour cream - 34f
Cole slaw - 34f
Walk-i n cooler - 38f
Walk-in freezer - [10f]
COOKS LINE
Chicken grilled to 179f
Grill drawers
Air temperature - 41f
Cubed chicken - 40f
Prep top
Rice - 36f
Pasta - 39f
Asian pork - 33f
Dressing - 39f
Reach-in coolers - 35f, 33f, 33f & 32f
Steam table - 169f
Freezer - [9f]

Violation 44 A:
• Kitchen staff did not change gloves when needed.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 41 A:
• Cooks line, east dipper well had the water turned off. Both the center well and east well had a lot of food debris in the water.
3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) 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 at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Menu has a consumer advisory.
Ready-to-eat food prepared ahead of time are date marked.
Gloves are used.
Oasis146 sanitizer
Recorded 161f at the plate during the final rinse of the dish machine
4-compartment sink, n.s.u.
2-compartment food prep sink
(2) hand wash stations
I recorded 25ppm of Mikrolene sanitizer in the last compartment of the 4-compartment bar sink.
Bar has a hand wash sink.
Temperatures recorded during the inspection:
Walk-in freezer -[1f]
Walk-in cooler - 38f
Walk-in beverage cooler - 34f
Line
McCall reach-in - 37f & 0f
East prep cooler - 37f
Middle prep cooler - 34f
West prep cooler - 37f
Drawers - 41f -37f
Ice baths (top) - 35f -33f
Steam tables - 160f & 178f
Wait staff reach-in - 41f
Prep stations - 33f & 35f
Bar beverage cooler - 39f

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants