Applebee's Neighborhood Grill & Bar

Observed cooked chicken wings and milk cold held above 41 degrees. (see temperature log) Rule: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective action: PIC discarded milk and chicken.

Observed facility operating without a key drop agreement. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. Violation needs to be corrected within ten calendar days.

Observed TCS food items located in the walk in cooler temping above 41 degrees F. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS spoke to the PIC and told them that anything above 41 degrees F needs to be discarded. PIC agreed to throw away any food items temping above 41 degrees F.

Observed diced tomatoes locatd in the walk in cooler that had the label with the discription of prepped today (8/7) at 9 am temping 41 degrees F after the 4 hour time frame. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). COS PIC will discard the diced tomatoes.

Observed facility operating without the previous food inspection score posted. Post the permit in a location in the food service establishment that is conspicuous to consumers. COS PIC posted previous score.

Observed lactic acid sanitizer below manufacture's recommended level located across from fryer station. Observed sanitizer in three compartment sink located in bar area at 0ppm. Rule (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P Corrective action: PIC replaced sanitizer in bucket and three compartment sink in bar area with Lactic Acid sanitizer at the manufacturer's recommended concentration.

Observed two live roaches on the silver counter (across from the office) in the main kitchen. Rule: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. Corrective Action: Facility was last treated by EcoLab Tuesday night (December 5). Manager will contact EcoLab for pest control.

Observed facility with a high-temperature ware washing machine with no temperature measuring device or irreversible registering indicator readily available to measure the utensil surface temperature. Rule: 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf