APPLEBEE'S NEIGHBORHOOD GRILL AND BAR

1-2A: .03(2)(a)-(n),(p)The key drop distributor is not recording delivered temperatures on the invoice. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

6-1C: .04(6)(d)Observed 2 pans of fettuccini pasta in the walk-in cooler were not cooling at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was discarded.

11A: .04(6)(e)Observed fettuccini pasta cooling in a large covered pan, did not cool at a fast enough rate. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Food was discarded.

12D: .04(4)(g)Observed bags of raw chicken sitting in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food was moved, and the sink was sanitized.

1-2A: .03(2)(a)-(l), (n)Facility receives key drop deliveries. Person in charge could not provide the key drop delivery agreement. Key drop distributor not recording delivered temperatures on the invoice. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

2-2A: .03(2)(m)Person in charge cannot locate signed employee health agreements for the employees working today. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

4-2B: .05(7)(a)1Inside of nozzle for both tea urns observed with build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles removed then cleaned and sanitized.