APPLEBEE'S NEIGHBORHOOD GRILL AND BAR

High Priority - Employee switched from working with raw food to handled clean containers with food. Observed chef grabbed raw breaded chicken nuggets with gloves then dropped on fryers then proceeded to change gloves to handle clean containers with food without washing hands first. Chef washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Sealed box with raw salmon stored above an opened box with portioned bags with fried pickles. Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler stored on rack, A container with raw mechanical tenderized steaks stored above a container with raw bacon . Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mid station flip top cooler two containers overstocked with Cooked rice 47F cold holding and cooked beef 47F cold holding, Per operator product stored for approximately 1 hour and not prepared or portioned today. Operator moved overstocked bags of food items to walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled broom and dust pan while sweeping floor at cook line and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At bar lowboy reach in cooler; milk (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar lowboy reach in cooler; milk (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat washed/cut lime with bare hand while placing as garnish into frozen drink to be served directly to customer. Operator discussed with employee who then began using tongs to remove/place ready to eat garnish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line make top; cooked spinach and artichoke dip (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, removed overfilled portion. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; cooked mashed potatoes (116F - Hot Holding). Operator stated cooked mashed potatoes reheated prior to being placed in steam table, held for less than 1 hour, reheated to 168F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Make top cooler(s); cooked green beans (53F - Cold Holding); cooked rice (47F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled in make top for 1 hour, moved to walk-in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker. Advised Operator to install vacuum breaker.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table mashed potatoes (104F - Hot Holding). Operator stated mashed potatoes was reheated prior to being placed in steam table held for less than 1 hour. Reheated potatoes to 195F. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In dumpster garage, Co2 tanks not secured. Advised operator to secure Co2 tanks.