- Basic - Employee with no beard guard/restraint while engaging in food preparation. / one chef. **Warning** / manager stated that he already ordered beard guard.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** / at callback 10/27/14, still wet nesting.
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10/27/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. / one chef. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Wall soiled with accumulated black debris behind prep sinks / back kitchen. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / pasta 68F in chest drawer overnight / see stop sales. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken 50F in chest drawer overnight / see stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / raw chicken 50F / pasta 68F / cook line chest drawer overnight. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. / observed employee dumped sanitizing solution into the kitchen hand sink / front line. **Warning**
- Intermediate - Refrigerated drawers not 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. / all TCS food removed until the cooler capable to maintain at 41F or below. **Warning**
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10/23/2014 | Complaint Full | Warning Issued |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. / bar reach in cooler / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed 2 cooks wearing bracelet while cooking.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / all sanitizing buckets / **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / wings 44F / metal reach in cooler / moved to walk in freezer / temperature last checked 34F. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / cooked pasta 47F / cold drawer / cook line / less than 4 hours / recommended ice bag on top.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked chicken 60F, queso dip 59F / reach in cooler far left near the office. Manager discarded immediately.
- Intermediate - Employee used handwash sink as a dump sink. / used to dump ice / bar.
- Intermediate - No soap provided at handwash sink. / hand sink between cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / chili in walk in cooler / **Corrected On-Site**
- Intermediate - Reach-in cooler not 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. / cooked chicken 60F, queso dip 59F / all TCS food discarded by manager.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / cook line.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. / cook line hand sink.
- Basic - Cutting board has cut marks and is no longer cleanable. / middle white cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler by the grill.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / Cajun Alfredo sauce at 45F / walk in cooler / moved to walk in freezer / temperature rechecked at 40F / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / wings at 46F in reach in cooler / on fry side / several metal pans blocking air flow / product moved to walk in freezer / temperature rechecked at 38F / **Corrected On-Site**
- Intermediate - Metal stem-type thermometer soiled
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / bar reach in cooler / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. / salad container lid / wait station / **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce at 47F / walk in cooler / moved to walk in freezer / temperature rechecked at 38F / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 48F, cooked pasta at 46F / drawer cooler / cook line / moved to walk in freezer / temperature rechecked raw beef at 40F, cooked pasta at 40F / **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the bar three-compartment sink. / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / cook line / **Corrected On-Site**
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sour cream. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over servers area
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings 47 in bottom of reach in cooler, moved to freezer for temperature recovery. Possibly due to stocking cooler
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Broil and mid top makeline coolers. Food temperature48-58F. Do not store potentially hazardous food in this unit until maintaining 41F or colder **Warning**
- Critical - Observed dented/rusted cans. 2 10 cans of artichoke
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In bulk rice
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 58, butter 58. Sour cream 48 less than 2 hours per operator, iced for temperature recovery/control. **Warning**
- Critical - Vacuum breaker mising at hose bibb. Needed on floor hose side of fitting added to Mopsink faucet
- Waste line holster backed up at bar **Corrected On-Site**
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11/20/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 48F cooling overnight per operator
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Warewashing
- Observed center makeline cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. Cooked potatoes cooling in too large amount in reach in cooler. Cooling overnight per operator 48F.
- Observed reach in freezer gasket torn/in disrepair.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. Needed on hose side of fitting added to mopsink faucet
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5/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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