APPLEBEE'S 401, 2755 Brice Rd, Reynoldsburg, OH 43068 - Restaurant inspection findings and violations
Business Info
Address: 2755 Brice Rd, Reynoldsburg, OH 43068
Total inspections: 21
Last inspection: Dec 5, 2012
(the higher the better)
100
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
| No violation noted during this evaluation. | Critical Control Point | Aug 3, 2010 | 100 |
|
Standard Inspection | Aug 3, 2010 | 92 |
| No violation noted during this evaluation. | Followup Inspection | Aug 18, 2010 | 100 |
|
Complaint Inspection | Oct 5, 2010 | 98 |
|
Standard Inspection | Feb 11, 2011 | 88 |
| No violation noted during this evaluation. | Critical Control Point | Feb 11, 2011 | 100 |
|
Standard Inspection | Aug 15, 2011 | 79 |
| No violation noted during this evaluation. | Critical Control Point | Aug 15, 2011 | 100 |
|
Followup Inspection | Aug 16, 2011 | 95 |
| No violation noted during this evaluation. | Followup Inspection | Aug 19, 2011 | 100 |
|
Standard Inspection | Sep 20, 2011 | 97 |
| No violation noted during this evaluation. | Critical Control Point | Sep 20, 2011 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Sep 20, 2011 | 100 |
|
Standard Inspection | Jun 7, 2012 | 86 |
| No violation noted during this evaluation. | Critical Control Point | Jun 7, 2012 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Jun 8, 2012 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Sep 19, 2012 | 100 |
|
Standard Inspection | Nov 5, 2012 | 79 |
| No violation noted during this evaluation. | Critical Control Point | Nov 5, 2012 | 100 |
|
Followup Inspection | Nov 20, 2012 | 95 |
| No violation noted during this evaluation. | Followup Inspection | Dec 5, 2012 | 100 |
Violation descriptions and comments
Aug 3, 2010I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is located in the employee handbook.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Hand washing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. *Observed employee use single use gloves for multiple task (*See standard inspection report for violation and corrective text). Observed employee change her gloves without washing her hands (*See standard inspection report for violation and corrective text).
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Mark, was very knowledgeable of food safety and code compliance based on his responses to food safety questions. All managers are ServSafe certified.
VI: Thawing - Discussed and observed foods being thawed under refrigeration and under running cold water.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using shallow pans. *Cooling procedure and time is posted on each item cooling. All foods are
Updated Green Placard
PIC: Mark
The following violation(s) were corrected at the time of the follow-up inspection:
*Management created hand washing procedures form and had all employees sign off on it with the receipt of their paychecks.
*Employees were properly using hand wash and glove procedures
****Manager stated that he is teaching ServSafe class tomorrow and wanted to know if the Health Department could provide any glow germ to use in his class. I explained that I would check with the individuals who teach the courses at the Health Department and get back with him.
PIC: Mark
Updated Green Placard
Complaint # CO0026970 regarding customer observing flies, hair in her salad, and a stick like item in her salad.
*Manager explained and demonstrated salad preparation
-4 heads of lettuce are sliced and washed and placed on an ice bath
-Lettuce is placed is a perforated container and strained in the cooler.
-Spring mix and other vegetables (prepackaged and pre-washed) are added to the mix.
*No flies were observed during the investigation.
*All employees that were preparing foods wore hairnets. Waiters and waitresses did not have on nor are they required to wear hairnets. * Discussed ensuring that waitresses hair is restrained as much as possible
** No evidence was found to support the complaint
PIC: Mark
Pic Doug
updated green sign
final Rinse 50 ppm chlorine
Discussed
Provided information
I. Employee Health (+)ok
II. Personnel Cleanliness (+)ok
III. Hand washing, Prevention of Contamination from Hands (+)ok
IV. Person in Charge/Demonstration of Knowledge (+)ok
V. Thawing (+)ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)ok
VIII. Date Marking/Time as a Public Health Control (+)ok
IX. Consumer Advisory (+)0k
X. Highly Susceptible Populations (+)na
XI. Protection from contamination (+)0k
XII. Chemical (+)0k
XIV. Transporting Food off Premise (+)ok
XV. Temperature Measuring Devices (+)ok
PiC Sally
updated green sign
Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) Pic has had serve Safe
V. Thawing (+) thaws in walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Cools in walk-in cooling of-chicken not done properly Was corrected while here
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) Ok
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) there was no Sanitizer in dishwasher
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+)OK
violation abated except Sanitizer in dish machine
Aug 19, 2011violations-have been abated
Sep 20, 2011Pic Susan
updated green sign
fend Rinse 50 ppm chlorine
Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) Pic has taken Serve safe
V. Thawing (+) in walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) all temp Above 134 on below 42
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) OK
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok
complaint 29602 mold under dishwasher cooler under Broiler Broken I most cooks don't use gloves fruit flee's
talked to manager did not find any of the above NC F A
PIC Doug Dunaj
Updated Green Sign
Reviewed with Doug Dunaj
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
*Diced tomatoes were temping at 48F and were discarded during inspection
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked with the date out.
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
Cooler was holding temp
No new violations noted
Thank You
Complaint stated that steak was not cooked to order and was put back on the grill even though she have cut off a piece. Grill reach an average temperature of 550F which would kill any bacteria that could have been left on the steak.
No violations were noted and complaint was closed.
PIC Doug.
PIC Angel
Updated green sign
Good Job! Thank you for your time and cooperation during this inspection.
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation,
PIC Doug
Dec 5, 2012PIC Doug
All critical violations corrected
No new violations noted
Thank you!
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Address |
Distance |
|---|---|---|
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