Applebee's Restaurant #95008

Observed microwaves in the main kitchen with an accumulation of food debris on the interior surfaces. COS: Food debris was removed and the microwaves were cleaned. Code: Equipment food-contact surfaces shall be clean to sight and touch.

Observed heavy accumulation of debris on and in equipment throughout the facility. Code: Non-food-contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Damaged floor tiles were observed in the walk-in cooler in front of the beer cooler door, and debris was observed on the floor inside the walk-in cooler and freezer. Code: Facility shall be maintained in good repair; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product.

Observed front of house staff walk into the kitchen and prepare drinks and food and handle clean utensils without washing their hands. COS. Manager informed and staff educated on proper handwashing. Code:  Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.

Observed several TCS items holding temperatures above 41 degrees F in the prep top coolers on the line in the main kitchen. (See temperatures above) COS: items were discarded. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that the hand sink at the bar area was inaccessible due to a large bar mat being stored in the basin. COS. Removed. Code: Hand sinks shall be kept clear and accessible.

Observed front of house staff preparing food and drinks while having long, painted/polished nails. COS. Staff educated, hands washed, gloves donned. Code: Fingernails shall kept short and trimmed and no longer than the tips of the fingers unless gloves are worn.

Observed leaks coming from the faucet at the dish pit and from the faucet at the 3-compartment sink; observed that when turning on the hand sink at the end of the line on that water shoots out of the base of the faucet. Code: Plumbing system and fixtures shall be maintained in a state of good repair.

Damaged floor tiles were observed in the walk-in cooler in front of the freezer door, and debris was observed on the floor inside the walk-in cooler and freezer. Code: Facility shall be maintained in good repair; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product.

Observed that there are porous ceiling tiles in the kitchen over the drink station. Code: Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

There is no verifiable documentation present to indicate that employees have been notified of their responsibility to report certain illnesses.Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

There is no written documentation/plan for the response to a fecal or diarrheal event. A kit is present, but it has been used and is incomplete with instructions and approved sanitizer. Facility may purchase another kit, recommend two so there is always a back up, or provide a written plan and have the supplies and sanitizer available in the facility. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

There are bottles on the cookline and a container of white granular substance (probably sugar) are not properly labeled. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

There is a scoop without a handle present in the sugar near front expo line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In food that is not time/temperature control for safety food with their handles above the top of the food within containers, on a clean, dry surface or on a clean surface.

Food containers are stacked wet and not allowed to properly air dried first. Ensure equipment air dries prior to being stacked.

The sinks are not all sealed to the wall and some sinks have seals, but are pulling away from the walls. Reseal/Seal sinks and affixed equipment. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

The undersides of shelving in coolers and cook line, and exterior of microwaves are not clean to sight and touch.