- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on wait station prep area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Keys over prep on cook line. **Corrected On-Site**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Apron stored over single serve bowls, kitchen. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Kitchen cook line
- Basic - Wiping cloth sanitizing solution stored on the floor. In bar area. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DWM 0 ppm chlorine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach dip 49°, chicken 60°, fish 60°, shrimp 60°, make table on cook line. Items sent to freezer and walk in to be quickly cooled.
- Intermediate - Buildup of soiled material on lower shelf in the reach-in cooler. Cook line Also old food on clean dishes, on 2 clean dish areas, Items removed to dish area. Also old labels on clean dishes
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Food grade oil not labeled, cook line. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Out in June 2014 per label
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Date stickers
- Basic - Sanitizer solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Cook line, sanitizer for thermometers bar, spray sanitizer on paper towels for hand drying. Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Steak towers, 7discarded **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Shrimp over fries **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Pitcher being filed with water, bar **Corrected On-Site**
- Intermediate - Soda gun soiled. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Being worked on today, was reaching 148°, booster malfunction
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11/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on clean dishes. Multiple on all clean dish racks
- Basic - Old food stuck to clean dishware/utensils. Full size white pans, tongs
- Basic - Water leaking from faucet/faucet handle. Pre rinse will not turn off
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. On grill side
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shred cheese 61°, cut tomato 54°, iced down
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in cooler- not all products commercially packaged. Raw beef over cooked beef. Reach in freezer-raw fish over fries and onion rings **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. Outside
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Prep area
- Intermediate - Handwash sink used for purposes other than Dumping water from holding bin
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Ribs in walk in cooler, wrapped, still cooling
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9/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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