APPLEBEE'S NEIGHBORHOOD GRILL & BAR

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at 4 door combo next to cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 119°F. Operator removed, discarded water, and replaced water with 158°F water Corrected On-Site

Basic - Water leaking from pipe. Observed at pipe under ware washing drain board

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Establishment using sink and surface sanitizer for sanitizer buckets. Tested at 0ppm. Operator remade sanitizer bucket and retested at 700ppm Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.

Basic - Food stored on floor. -Observed a container with pickles stored on walk-in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Traulsen freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa (48F - Cold Holding); cooked chicken (51F - Cold Holding); salsa (48F - Cold Holding). Both items were place in unit yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta cold held at 44-45 degrees Fahrenheit in cookline cooler. Operator place ice pack on item for quick chill. Observed salsa (48F - Cold Holding); cooked chicken (51F - Cold Holding); salsa (48F - Cold Holding). Both items were place in unit yesterday. See stop sale. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup at dishwashing area.

Basic - Floor grout missing and tiles in disrepair. At the dish washer area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef held over 6 hours 52 -56discarted

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 52-56 held overnight Admin Complaint

Intermediate - Microwave missing fan guard cover/splatter shield.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bottles Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air two door and one door cooler on the beginning of the cook line

Intermediate - No soap provided at handwash sink.by the hand sink by the dish machine. Manager put soap by the sinks

Intermediate - Spray bottle containing toxic substance not labeled. Bottle was labeled Corrected On-Site