Applebee's Neighborhood Grill & Bar

Observed an employee using the hand sink to fill a food-grade container with water. A handwashing facility may not be used for purposes other than handwashing. Corrected on Site (COS): The employee stopped using the hand sink after told.

Observed no hand soap at the hand sink near the food prep area, across from the three-compartment sink. A new hand soap dispenser was on the wall, but no hand soap was inside. Also, observed no hand soap at the other hand sink next to the dishwashing machine. Told a repair representative is coming back to place the new soap dispenser on the wall. All hand sinks must be supplied with hand soap. Corrected on Site (COS): Soap dispenser refilled with hand soap. Recommend using a hand soap bottle with a dispense pump until the soap dispenser is placed on the wall.

Observed an employee prepping/portioning the cooked pasta while wearing a bracelet on his wrist. Except for a plain ring, such as a wedding band, food employees may not wear jewelry, including medical information jewelry, on their arms and hands while preparing food. Corrected on Site (COS): The Person In Charge (PIC) informed the employee to remove his bracelet. The employee removed the bracelet from his wrist.

Observed a soufflé cup being used as a dispensing utensil inside the prep top cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Use scoop with handle to prevent cross contamination. Employee discarded the cup.

Observed all three cooks with beards prepping food without beard restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Have employees put on beard restraints.

Observed several sauce cups being used as scoops for different items in one of the prep top units. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Place scoops with handles as dispensing utensils in the prep units. Person in charge (PIC) removed all sauce cups.

Observed time/temperature control for safety (TCS) foods holding above 41F inside the chef's cooler: Cooked Ribs 54F, Cooked Beef 52F and Shredded Cheddar 52. Ambient air temperature of the unit is 56F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Food discarded.