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2. Wisconsin smaller cities
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Business Info

Restaurant: Applebee's Neighborhood Grill and Bar
Address: 3100 Golf Road, Delafield, WI 53018
Phone: (262) 646-2174
Total inspections: 2
Last inspection: Mar 17, 2010

Score
(the higher the better)
87

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Violation descriptions and comments

High-temperature dish machine, 166f final rinse plate temperature + three-compartment sink + multiple handwash sinks + two-compartment food
prep sink + mop / utility sink.
Oasis 144 Quat sanitizer in bucket - 200ppm.
Bar has low-temperature dish machine - Ecolab chlorine sanitizer + two single compartment sinks.
Temperatures recorded during inspection:
Prep cooler: 40f
Prep cooler: 35f; top- guacamole 35f
Drawer cooler: 39f, 41f
Marinara: 153f
Ice cream freezer: 13f
Walk-in cooler: 38f
Walk-in freezer: 5f
Waitstaff prep cooler: 35f
Beer coolers: 35f, 41f
Ice cream freezer (bar): 13f
* Bar dish machine was not functioning properly. Ecolab was called to come out and service the machine. Bar is currently using the kitchen
dish machine for ware washing. Do not use bar dish machine until it is properly working.
- No violations recorded during inspection.

**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C
• Cheesy broccoli noted at 113 and mashed potatoes noted at 79f. Be sure potentially hazardous items are properly reheated to 165f prior to
placement in steam table (or heat to 135f for hermatically sealed, commercially prepared items). Corrected at time of inspection.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
• Metered faucet only runs for about 5 seconds before turning off.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Cutting boards in need of resurfacing / replacement.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Grill-line running water dipper wells not turned on, noted with in-use utensils and standing water.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) 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 at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
Points------COMPLEXITY FACTORS
0--------X-----Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1--------X-----The restaurant handles raw poultry, meat, or seafood.
1---------X----The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1------X-------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1---------X-----Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

High-temperature dish machine - 165f final rinse plate temperature + three-compartment sink + multiple handwash sinks + two-compartment food
prep sink + mop / utility sink + bar has low-temperature dish machine - 200ppm chlorine sanitizer + two single-compartment sinks. Quat
sanitizer in bucket - 200ppm.

Temperatures taken at time of inspection:
Ice cream freezer - 14f Chili - 182f
Cheesy broccoli - 113f Salad prep cooler (lower) - 38f
Salad prep cooler (upper, blu cheese) - 38f, (upper, chicken) - 37f
French onion soup - 146f Chicken noodle - 140f
Mashed potatoes - 79f Sandwich / app prep cooler (lower) - 40f
Sand / app cooler (upper, corned beef) - 32f, (upper, spinach / artichoke dip) - 36f
Meat drawers - chicken - 40f, shrimp - 36f, ground beef - 37f, steak - 36f
Pasta prep cooler - 36f (lower), 38f (upper, penne)
Walk-in cooler - 32f Walk-in freezer - (-)6f
Server station trough, cheese - 34f Condiment cooler - 35f
Bar coolers - 34f
Bar condiment cooler - 50f (Non PHF, but items still moved to another cooler, repairman called)
* Paper towel dispensers are difficult to use and might discourage handwashing. Recommend replacing existing dispensers with something easier
to use.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants