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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Food from unwrapped source, spoiled, adulterated on premises
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Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's intructions
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Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
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Regular
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Aug 28, 2012
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95 |
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