Applebee's Improves its Sanitary Rating

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. On the wall near the steamers and prep sink there is mold build up from the steam and water. **Warning**

Basic - Employee eating in a food preparation or other restricted area. Cook drinking apple juice out of a screw top bottle on the front line upon my arrival. Corrected On-Site** **Corrected On-Site** **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Apple juice in reach in cooler. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. Corrected On-Site** **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Heat dishmachine has chlorine has a back up system. The straw to distribute the chlorine is damaged. There is not enough chlorine in house to get through the day. The operator has called statewide for examination of the machine, product and test strips. The 3 compartment sink will be used. Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority - Live, small flying insects food preparation area, or food storage area. Fruit flies dead in window and alive at the bar. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks handling earphones then cooking utensils. **Corrected On-Site** **Warning**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Not only dusty but starting to rust in kitchen area over food line

Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless containers near dry storage

Basic - Equipment in poor repair. Cooler drawers near cook line not maintaining 41° or below

Basic - Food contaminated by unsanitized equipment. Cook took spoon from dip well to put a condiment on the food and the water from the well dripped on the prepared RTE food

Basic - Food debris accumulated on kitchen floor.

Basic - Grease accumulated under cooking equipment.

Basic - In-use utensil not used with moist food stored in running water. Near sauces on cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in on cookline

Basic - Old labels stuck to food containers after cleaning. In three compartment sink area

Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**

Basic - The line has three sanitizing buckets with cloths. The cooks are using soiled dry cloths to wipe prep areas

Basic - Water leaking from faucet/faucet handle. Two compartment sink

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooler drawers on cookline chicken 48° cheese 48° turkey 50° **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Tortilla chip drawer at prep line

Basic - Case/container/bag of food stored on floor in walk-in freezer. Ground beef **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty cooler. At bar mugs rims touching soiled pooling water

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Floors not maintained smooth and durable. Water pooling in ungrouted areas of bar

Basic - Food storage container lid cracked or broken. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted.

Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door not tight fitting or sealing **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. At front line cooler

Basic - Soil residue build-up on nonfood-contact surface. Soiled water pooling at bottom of beer mug cooler in bar

Basic - Soiled reach-in cooler gaskets. At Traulsen cooler near cook line and at prep cooler at cook line

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitization step observed when washing dicer in dish machine area **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 51° F, rice 52° F at initial temperatures at cook line cooler. Second temps- chicken 62° F, rice 59° F within 1hour. Food time marked. Must discard foods within 4 hours from leaving temperature control. Corrective action taken. **Repeat Violation**

High Priority - Small flying insects in bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dish machine.

Intermediate - Refrigerator 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. Cook line cooler. **Repeat Violation**

Basic - Equipment in poor repair. 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. Open top cookline reach in coolers.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico d gallo, pinch, cheese, boiled eggs, mashed potatoes, pasta and plant foods on the open top cookline reach in coolers at 46-50°F. Operator covered the food with individual lids and iced it own to 41°F. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Garlic butter. Discarded. **Corrected On-Site**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touching apron then ready to eat food without changing gloves. Cook line **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar, men's restroom

Basic - Ceiling tile miss placed, walk in coolers area.

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name. spray bottle with oil at the cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crumbled cheese in the open top reach in cooler. Corrected On Site. iced down.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, salmon, pork, ground beef in the cookline drawers reach in cooler. less than 4h out of temp according to mgr. Corrected On Site. moved to the walk in cooler. new product held using time in lieu of temperature. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline drawer reach in cooler.

Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline, handling raw meat then bread without changing gloves. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. wiping cloths. Corrected On Site.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site. Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets. throughout

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout

Critical - Handwashing cleanser lacking at handwashing lavatory. bar.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, 4 pounds of ground beef, reach in cooler, cooks line, 49 F. Corrected On Site.Operator in charge discarded product.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef, cooks line. Corrected On Site.See 1b.

Observed equipment in poor repair.Broken plastic container, Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of beer cooler soiled with food residue.

Critical - Handwash sink not accessible for employee use at all times.Dishwasher, Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.Lady's room

Lights out, not functioning, reach in cooler, hood system.

Critical - Observed food stored on floor.Wi frezer.

Critical - Observed hand wash sink used for purpose other than washing hands.Bar. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.Cooks line.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed soil buildup inside ice bin.

Critical - Observed a warmer encrusted with grease and/or soil deposits, cooks line.

Critical - Observed interior of reach-in cooler soiled with accumulation of broken glass residue.Bar.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Knifes, Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.Bar, Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.Bar and back prep area . Corrected On Site.

Observed open dumpster lid. Corrected On Site. Repeat Violation.

Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.

Light not functioning.Hood area.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. Corrected On Site.Operator discarded product. 2 pounds of shrimp and about 4 pounds of chicken.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Operator discarded product Corrected On Site.Repeat Violation.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.

Critical - Observed food stored in ice used for drinks. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Bar. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.

Critical - Observed drainboards leaking, diswasher's machine.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed soil buildup inside ice bin.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Cooks line.

Observed build-up of grease on nonfood-contact surface.Hood's system.

Critical - No handwashing sign provided at a handsink used by food employees.Men's restroom.

Critical - Hand wash sink lacking proper hand drying provisions.Bar. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.Bar. Corrected On Site.

Observed open dumpster lid. Corrected On Site.

Observed grease on the ground and/or pad, back door area.

Observed garbage on the ground and/or pad around dumpster.

Observed food debris accumulated on kitchen floor.Kitchen, bar and mop sink area.

Observed floor area(s) covered with standing water.Diswasher's area.

Light not functioning.Reach in coolers and hood's system.

Critical - Portable fire extinguisher not fully charged.Dinning room. For reporting purposes only.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cook's line reach in, Corrected On Site.

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.

Observed employee with ineffective hair restraint.Waitress.

Observed equipment in poor repair.Food storage plastic containers burned.

Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler and frezer, cook's line.

Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted material on can opener. Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of mildew residue.Cook's line.

Observed residue build-up on mop sink.

Observed build-up of food debris, dust on storage counters. Prep tables, dishwasher area and coffee section.

Critical - Observed toilet's bottom part not clean.

3 Lights not functioning reach in cooler and frezer.

Light not functioning. WI cooler and frezer. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Portable fire extinguisher tag missing . Bar area, For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop

Critical - No handwashing sign provided at a handsink used by food employees. in kitchen

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Critical - Observed food stored in ice used for drinks. in bar Corrected On Site.

Observed ice scoop with handle in contact with ice.

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. rice in stockroom Corrected On Site.

Critical - Observed live flies in kitchen.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. drinking straws in bar

Critical - Observed uncovered food in holding unit/dry storage area. in wic Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. uncooked rice in stockroom Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic Corrected On Site.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

Employee lockers improperly located.

Critical - No handwashing sign provided at a handsink used by food employees.-bar

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-cutting lemonsCorrected On Site.

Observed food debris accumulated on kitchen floor throughout kitchen.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits-seasoning packs on dry storage shelf.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-cookline.

Observed open dumpster lid.

Observed residue build-up on nonfood-contact surface-reachin freezers-chicken nuggets.

Observed single-service articles improperly stored.-bar-needs to be face down

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.0-bar Corrected On Site.