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Business Info

Restaurant: Applebee's
Address: 15505 W. Rock Ridge Road, New Berlin, WI 53146
Phone: (262) 780-0693
Total inspections: 4
Last inspection: Dec 20, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**:
• Some utensils in clean storage had old dried food residues. (rewashed during the inspection)
• Soda gun and drip cup at the bar were in need of cleaning.
• Noted a sour order in the bar area.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**Critical Violation 26 B** :
• Spray bottles containing chemicals were not labeled.
• Noted similar spray bottle used on the cooks line. (also unlabeled)
7-102.11 Common Name.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
**Critical Violation 26 L**:
• Noted a chemical fly strip in the bar area. This type of strip is not approved for use in Restaurants.
7-206.11 Pesticides Use, Criteria.
(A) All pesticides shall be used in accordance with the Federal Insecticide, Fungicide and
Rodenticide Act and the applicable Code of Federal Regulations, and with ch. 94, Stats.,
and ch. ATCP 29.
(B) RESTRICTED USE PESTICIDES specified under ¶ 7-202.12(C) shall meet the requirements of ch. ATCP 29.
Violation 44 A:
• Observed a cook handle raw meat and then ready-to-eat food without changing gloves.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.

The menu has a consumer advisory.
Gloves are available and used.
4-compartment bar sink, Mikrolene sanitizer, n.s.u.
Recorded 176f at the plate during the final rinse of the dish machine.
Temperatures recorded during the inspection:
Beverage walk-in - 40f Walk-in cooler - 38f
Walk-in freezer - [6f]
Wait Staff area
Reach-in cooler - 41f Cole slaw - 40f
Sour cream - 36f
Cooks line
4-door McCall - [-4f} Ice cream freezer - [3f]
Grill drawers - 40f
Prep coolers
Inside - 38f & 39f
Top
Sour cream - 41f Queso sauce - 41f
Chili lime - 41f Turkey - 41f
Beef - 35f Cilantro lime - 39f
Steam table - (soup) 171f & 161f

This is a follow-up to my 12-9-09 inspection. All violations noted on that inspection have been corrected.

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Air temperature inside of south prep cooler was 50f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.

** Observed glove use to prevent bare hand contact with ready-to-eat foods.
** Observed frequent hand washing by food workers and wait staff.
** Grill personal changed gloves often.
** Foods are dated.
** Kitchen Manager (Brandi Wiezorek) states that all food workers sign off on a written health policy.
I recorded 177f at the plate during the final rinse of the dish machine.
Temperatures recorded during the inspection:
Walk-in beverage cooler - 41f
Walk-in cooler - 39f
Walk-in freezer - [6f]
Ice cream freezer - 10f
McCall freezer- [0f]
McCall reach-in - 36f
Grill
Drawers - 39f
North prep cooler
inside - 34f
Top
alfreado sauce - 41f
Pasta - 41f
Sliced beef - 37f
South prep cooler - 50f
Hot foods
Mashed potato(on grill) - 164f
Meatballs - 150f
Chili - 152fWait staff
McCall reach-in - 41f
Slaw - 40f
Bleu dressing - 33f

This is a follow-up to my inspection of 12-15-10.
The cooler was serviced. Temperature inside the cooler today was 40f.

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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