Applebee's Neighborhood Bar & Grill, 105 West Lee Hwy., Warrenton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Applebee's Neighborhood Bar & Grill
Address: 105 West Lee Hwy., Warrenton, Virginia
Total inspections: 10
Last inspection: Aug 1, 2008

Restaurant representatives - add corrected or new information about Applebee's Neighborhood Bar & Grill, 105 West Lee Hwy., Warrenton, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - 2 Door Refrigerator not at proper temperature (prolonged defrost mode). May need servicing to ensure that defrost mode operates properly.
  • 1800 - The cabinet under the drink machine in the waitstaff area shows accumulations of grime and debris.
August 01, 2008Routine02Details / Comments
No violation noted during this evaluation. September 17, 2007Routine00Details / Comments
No violation noted during this evaluation. December 18, 2006Routine00Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the reach-in.
  • 1400 - The pepsi soda waste line is not properly installed to eliminate drainage from potable ice..
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2750 - Refuse containers outside the establishment are soiled an have an accumulation of debris; replace lids.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3220 - Repeat Mops not hung up to air dry.
September 27, 2005Routine16Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the reach-in.
  • 1400 - The pepsi soda waste line is not properly installed to eliminate drainage from potable ice..
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2750 - Refuse containers outside the establishment are soiled an have an accumulation of debris; replace lids.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3220 - Repeat Mops not hung up to air dry.
September 27, 2005Routine16Details / Comments
  • 0240 - Employee observed working behind the bar without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the walkin box.
  • 3180 - Repeat Floor under and around equipment behind the bar, behind the cooking battery of equipment, and in the beer box in need of cleaning.
  • 3220 - Mops and brooms not hung up to air dry.
September 20, 2004Routine13Details / Comments
  • 0240 - Employee observed working behind the bar without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the walkin box.
  • 3180 - Repeat Floor under and around equipment behind the bar, behind the cooking battery of equipment, and in the beer box in need of cleaning.
  • 3220 - Mops and brooms not hung up to air dry.
September 20, 2004Routine13Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory at two of three kitchen handsinks.
  • 1800 - The nonfood contact surface of the stainless steel storage pans had accumulations of grime and debris--layers of old date labeling tapes.
  • 0550 - In-use utensils improperly stored between use at water well across from grill--water temperature 72F and no flowing water.
  • 0550 - Dispensing utensils improperly stored between--utensil at dry rice (cup used instead of a scoop with handle).
  • 1570 - The door gasket of the ice machine bin door is (missing, damaged).
  • 1570 - Reach in refrigerator door at left side of serving line was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1320 - There was no temperature measuring device located in the upright reach in refrigerator adjacent to serving line and reach in refrigerator adjacent to ice machine.
  • 3180 - Floors in the bar under equipment noted in need of cleaning.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of upright reach in refrigerator adjacent to line, waitress station under counter cabinet where liquid has accumulated, ice drink machine at bar and under machine and edge of 3-compartment sink at the bar.
  • 0820 - Critical Bins of food at serving line in ice (baked beans, cooked rice, etc) and food (cole slaw) in refrigerator adjacent to ice machine are cold holding at improper temperatures and reach in refrigerator on right side of line.
  • 3330 - Critical Working containers of various spray bottles with cleaing agents are not properly labeled.
June 26, 2003Routine27Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory at two of three kitchen handsinks.
  • 1800 - The nonfood contact surface of the stainless steel storage pans had accumulations of grime and debris--layers of old date labeling tapes.
  • 0550 - In-use utensils improperly stored between use at water well across from grill--water temperature 72F and no flowing water.
  • 0550 - Dispensing utensils improperly stored between--utensil at dry rice (cup used instead of a scoop with handle).
  • 1570 - The door gasket of the ice machine bin door is (missing, damaged).
  • 1570 - Reach in refrigerator door at left side of serving line was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1320 - There was no temperature measuring device located in the upright reach in refrigerator adjacent to serving line and reach in refrigerator adjacent to ice machine.
  • 3180 - Floors in the bar under equipment noted in need of cleaning.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of upright reach in refrigerator adjacent to line, waitress station under counter cabinet where liquid has accumulated, ice drink machine at bar and under machine and edge of 3-compartment sink at the bar.
  • 0820 - Critical Bins of food at serving line in ice (baked beans, cooked rice, etc) and food (cole slaw) in refrigerator adjacent to ice machine are cold holding at improper temperatures and reach in refrigerator on right side of line.
  • 3330 - Critical Working containers of various spray bottles with cleaing agents are not properly labeled.
June 26, 2003Routine27Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory at two of three kitchen handsinks.
  • 1800 - The nonfood contact surface of the stainless steel storage pans had accumulations of grime and debris--layers of old date labeling tapes.
  • 0550 - In-use utensils improperly stored between use at water well across from grill--water temperature 72F and no flowing water.
  • 0550 - Dispensing utensils improperly stored between--utensil at dry rice (cup used instead of a scoop with handle).
  • 1570 - The door gasket of the ice machine bin door is (missing, damaged).
  • 1570 - Reach in refrigerator door at left side of serving line was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1320 - There was no temperature measuring device located in the upright reach in refrigerator adjacent to serving line and reach in refrigerator adjacent to ice machine.
  • 3180 - Floors in the bar under equipment noted in need of cleaning.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of upright reach in refrigerator adjacent to line, waitress station under counter cabinet where liquid has accumulated, ice drink machine at bar and under machine and edge of 3-compartment sink at the bar.
  • 0820 - Critical Bins of food at serving line in ice (baked beans, cooked rice, etc) and food (cole slaw) in refrigerator adjacent to ice machine are cold holding at improper temperatures and reach in refrigerator on right side of line.
  • 3330 - Critical Working containers of various spray bottles with cleaing agents are not properly labeled.
June 26, 2003Routine27Details / Comments

August 01, 2008 (Routine)



Violations:
  • 1570 - 2 Door Refrigerator not at proper temperature (prolonged defrost mode). May need servicing to ensure that defrost mode operates properly.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The cabinet under the drink machine in the waitstaff area shows accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Great date marking of foods!

September 17, 2007 (Routine)

Comments:
Good job!

December 18, 2006 (Routine)

Comments:
Very clean, great job!

September 27, 2005 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the reach-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1400 - The pepsi soda waste line is not properly installed to eliminate drainage from potable ice..
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2750 - Refuse containers outside the establishment are soiled an have an accumulation of debris; replace lids.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Above items were discussed with the General Manager.

September 27, 2005 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the reach-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1400 - The pepsi soda waste line is not properly installed to eliminate drainage from potable ice..
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2750 - Refuse containers outside the establishment are soiled an have an accumulation of debris; replace lids.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Above items were discussed with the General Manager.

September 20, 2004 (Routine)



Violations:
  • 0240 - Employee observed working behind the bar without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Unwrapped or uncovered food in the walkin box.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3180 - Repeat Floor under and around equipment behind the bar, behind the cooking battery of equipment, and in the beer box in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Above items were discussed with management during inspection.

September 20, 2004 (Routine)



Violations:
  • 0240 - Employee observed working behind the bar without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Unwrapped or uncovered food in the walkin box.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3180 - Repeat Floor under and around equipment behind the bar, behind the cooking battery of equipment, and in the beer box in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Above items were discussed with management during inspection.

June 26, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory at two of three kitchen handsinks.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1800 - The nonfood contact surface of the stainless steel storage pans had accumulations of grime and debris--layers of old date labeling tapes.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0550 - In-use utensils improperly stored between use at water well across from grill--water temperature 72F and no flowing water.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0550 - Dispensing utensils improperly stored between--utensil at dry rice (cup used instead of a scoop with handle).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1570 - The door gasket of the ice machine bin door is (missing, damaged).
    Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
  • 1570 - Reach in refrigerator door at left side of serving line was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the reach in refrig door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1320 - There was no temperature measuring device located in the upright reach in refrigerator adjacent to serving line and reach in refrigerator adjacent to ice machine.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3180 - Floors in the bar under equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of upright reach in refrigerator adjacent to line, waitress station under counter cabinet where liquid has accumulated, ice drink machine at bar and under machine and edge of 3-compartment sink at the bar.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0820 - Critical Bins of food at serving line in ice (baked beans, cooked rice, etc) and food (cole slaw) in refrigerator adjacent to ice machine are cold holding at improper temperatures and reach in refrigerator on right side of line.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria-refrigeration units must be repaired or replaced. Facility is currently having all refrigeration repaired on serving line.
  • 3330 - Critical Working containers of various spray bottles with cleaing agents are not properly labeled.
    CORRECTED DURING INSPECTION.

June 26, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory at two of three kitchen handsinks.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1800 - The nonfood contact surface of the stainless steel storage pans had accumulations of grime and debris--layers of old date labeling tapes.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0550 - In-use utensils improperly stored between use at water well across from grill--water temperature 72F and no flowing water.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0550 - Dispensing utensils improperly stored between--utensil at dry rice (cup used instead of a scoop with handle).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1570 - The door gasket of the ice machine bin door is (missing, damaged).
    Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
  • 1570 - Reach in refrigerator door at left side of serving line was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the reach in refrig door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1320 - There was no temperature measuring device located in the upright reach in refrigerator adjacent to serving line and reach in refrigerator adjacent to ice machine.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3180 - Floors in the bar under equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of upright reach in refrigerator adjacent to line, waitress station under counter cabinet where liquid has accumulated, ice drink machine at bar and under machine and edge of 3-compartment sink at the bar.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0820 - Critical Bins of food at serving line in ice (baked beans, cooked rice, etc) and food (cole slaw) in refrigerator adjacent to ice machine are cold holding at improper temperatures and reach in refrigerator on right side of line.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria-refrigeration units must be repaired or replaced. Facility is currently having all refrigeration repaired on serving line.
  • 3330 - Critical Working containers of various spray bottles with cleaing agents are not properly labeled.
    CORRECTED DURING INSPECTION.

June 26, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory at two of three kitchen handsinks.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1800 - The nonfood contact surface of the stainless steel storage pans had accumulations of grime and debris--layers of old date labeling tapes.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0550 - In-use utensils improperly stored between use at water well across from grill--water temperature 72F and no flowing water.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0550 - Dispensing utensils improperly stored between--utensil at dry rice (cup used instead of a scoop with handle).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1570 - The door gasket of the ice machine bin door is (missing, damaged).
    Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
  • 1570 - Reach in refrigerator door at left side of serving line was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the reach in refrig door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1320 - There was no temperature measuring device located in the upright reach in refrigerator adjacent to serving line and reach in refrigerator adjacent to ice machine.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3180 - Floors in the bar under equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of upright reach in refrigerator adjacent to line, waitress station under counter cabinet where liquid has accumulated, ice drink machine at bar and under machine and edge of 3-compartment sink at the bar.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0820 - Critical Bins of food at serving line in ice (baked beans, cooked rice, etc) and food (cole slaw) in refrigerator adjacent to ice machine are cold holding at improper temperatures and reach in refrigerator on right side of line.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria-refrigeration units must be repaired or replaced. Facility is currently having all refrigeration repaired on serving line.
  • 3330 - Critical Working containers of various spray bottles with cleaing agents are not properly labeled.
    CORRECTED DURING INSPECTION.

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