Applebee's Neighborhood G & B Improves its Sanitary Rating

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheddar cheese at 48 and swiss cheese at 45 degrees fahrenhiet in pull drawer. Not out 4 hours, rotated out.

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream behind bar. Corrected On Site.Repeat Violation, 5/31/12

Equipment and utensils not properly air-dried.

Critical - Observed mop/cleaning waste water being squiggied onto ground outside. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed dishmachine above 200ppm. Service man called for adjustment of sanitizer.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Brad Josten came in.Corrected On Site.

Critical - No conspicuously located thermometer in holding unit, bar.

Critical - Observed uncovered food in holding unit/dry storage area. Chocolate meltdown, salad, brownies, chicken in reach in cooler. Corrected On Site.

Observed ice scoop with handle in contact with ice at bar.Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Food debris and straw in handsink end of cookline. Corrected On Site. Repeat Violation, 12/19/11.

Critical - Observed employee applying gloves without washing hands. Corrected On Site. Repeat Violation, 12/19/11.

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

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 100ppm. Corrected On Site.300ppm

Critical - Observed interior of microwave soiled.

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

Critical - Observed soil buildup inside lid at ice bin, soda station. Corrected On Site.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. End of cookline by salad area.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Styrofoam hinged lid containers at waitstation, beverage area. Corrected On Site.

Observed single-service items stored on floor. Observed case of cups stored in side area of dining room on floor.Corrected On Site. Repeat Violation, 12/19/11.

Critical - Vacuum breaker mising at hose bibb outside by To Go entrance.

Observed open dumpster lids.Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed food debris in basin of handsink end of cookline. Corrected On Site.

Critical - Observed employee manager applying gloves without washing hands. Corrected On Site.

Observed old labels stuck to food containers after cleaning.Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. They were out of sanitizer. Changed out and dishes rewashed.

Observed residue build-up on nonfood-contact surface. Rack with plateware.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plateware on open rack.

Observed single-service items stored on floor. Napkins in waitstation.Corrected On Site.

Critical - Observed toxic item stored in food preparation area. Sanitizer bucket on food contact surface.

No Violations Were Observed

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

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Critical - Please see inspection report for more details.

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Critical - Please see inspection report for more details.

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Critical - Please see inspection report for more details.

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Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

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Violation: 24-10-1Observed utensils stored in crevices between equipment. Observed knifes between drip pan of grill on front service line and unsanitized counter.

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

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

Critical - Working containers of food removed from original container not identified by common name. Oil at cookline. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Sauted mushrooms and salsa in reavh in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Queso cheese with peppers and spices in reach in cooler. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime underneath soda dispensing nozzles area. Corrected On Site.

Critical - Observed bottom interior of reach-in freezer soiled with accumulation of food residue at end of cookline by salad station. Repeat Violation, 10/19/10.

Observed residue build-up on soap dispenser at handsink end of cookline by dishmachine.

Observed build-up of food debris on drain pipe on fry side.

Observed soda gun holster with slime/debris. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed utensils stored in crevices between equipment. Observed knifes between drip pan of grill on front service line and unsanitized counter.

Observed floor area(s) covered with standing water in front of walk in cooler.

Observed ceiling in disrepair. Observed roof leaking into establishment and standing watervon the floor in front of walk in cooler.

Critical - Manageron duty lacking proof of Food Manager Certification. Chris Green

No Violations Were Observed

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ravioli

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs, rice, and ham observed at 47 degrees Fahrenhiet in walk in cooler Cooked onions at 46 degrees Fahrenhiet.Corrected On Site.

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

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

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

Observed souffle cups; no handles, in food items at cookline. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in cooler gaskets behind cookline.

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

Observed build-up of grease on outside sides of cooking equipment.

Observed build-up of food debris, dust or dirt on outside of coolers and equipment at cookline.

Observed gaskets with slimy/mold-like build-up.

Clean spoons at waitstation not stored inverted or in a protected manner with handles up.

Clean forks not inverted or in a protected manner when rolling silverware.Corrected On Site.

Observed condiments stored in dirty drawers.

Equipment and utensils not properly air-dried.

Critical - Hot water not provided/shut off at employee hand wash sink, handicapped men's restroom.

Critical - Hot water not provided/shut off at employee hand wash sink, handicapped women's restroom.

Observed open dumpster lid. Corrected On Site.

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

Observed wall soiled with black debris and residue in dishwashing area. Behind three compartment sink.Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area. -Dishmachine area.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed safe staff certifications for employees expired.This violation must be corrected by : 12/19/10.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tongs in lettuce bin at grill.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Hand wash sink in bar area.

Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen

Critical - Observed food stored on floor. Two cases of frozen drink mix in walkin freezer. 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. Rice Corrected On Site.

Observed soda gun holster with accumulated slime/debris. Bar

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

Critical - Observed unlabeled spray bottle. Bar Corrected On Site.

Critical - Observed unlabeled spray bottle. Hostess station. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Waitress station by bar and restrooms.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Corrected On Site.

Equipment and utensils not properly air-dried.

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

Critical - No handwashing sign provided at a handsink used by food employees. Bar Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Bar Repeat Violation.

Observed food debris accumulated on kitchen floor. Black stuff under clean dishes.

Critical - Observed food stored in ice used for drinks. Can drink at bar.

Critical - Observed hand wash sink used for purpose other than washing hands. Pitcher in sink at bar. Repeat Violation.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Bar

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. By grill.

Critical - Observed interior of microwave soiled. Repeat Violation.

Observed soda gun holster with accumulated slime/debris. Bar

Critical - Observed soil buildup inside ice bin.

Critical - Observed uncovered food in holding unit/dry storage area. Bacon in walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream at grill area.

Critical - Observed uncovered food in holding unit/dry storage area. Lemons at waitress station.

Critical - Observed uncovered food in holding unit/dry storage area. Lemons, limes, cherries at bar.

Carbon dioxide/helium tanks not adequately secured.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - No current boiler certification provided/available. For reporting purposes only.

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

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

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

Observed clean utensils/equipment stored in dirty containers.

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.suger

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.bar

Critical - Observed interior of microwave soiled.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at 64 degrees on prep table on bowl of ice.

Critical - Observed small flying insects in bar area.

Observed soiled dry wiping cloth in use.

Critical - Observed unlabeled spray bottle.

Critical - Working containers of food removed from original container not identified by common name.