- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins in storage area. Sent back for rewash by manager. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Metal bins in storage area. Sent back for rewash by manager. **Corrected On-Site**
- Basic - Reach-in freezer gasket torn/in disrepair. McCall unit at end of cookline.
- Basic - Soiled reach-in cooler gaskets. Prep Reach in cooler on frontline. Cleaned by staff. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in cookline drawer 46° moved to Walk in cooler to rapidly cool. Turkey 54° steak tower 54° ham/turkey sets 54° in prep area Reach in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Turkey 54° steak tower 54° ham/turkey sets 54° in prep area Reach in cooler. All items in cooler longer than 24°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight black and rust buildup in ice machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cookline all TCS food in bottom of cooler 54°, ambient temperature 55°.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in server Reach in cooler open for greater than 24 hours. Discarded by manager. **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender with red nail-polish. Manager instructed her to wear gloves. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle touch cheese, on the counter cooler by service station also, the handle touch cooked chicken, in the drawer cooler under the grill **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. White microwave on the counter by service station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By host station
- Basic - Wiping cloth sanitizing solution stored on the floor. By cookline across the Three Compartment Sink **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Put in the wrong hose, please move the vacuum breaker to non chemical side hose bibb, mop sink **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical spray bottle used for oil, cookline by grill
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 53°F, server side counter with ice all melt. Corrective action taken move to another cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open container of raw shrimp, above the bag of fries and bag of bread, upright Reach in freezer by deep fryer **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plate, fork stored inside the Hand Wash Sink , bar area
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Server area **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To get cooked chicken **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On wrong side
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp-opened box over pretzel in freezer **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat in triple sink **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. At other location **Corrected On-Site**
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8/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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