Applebee's Neighborhood Grill & Bar

Inspector's notes

Observed two containers of riblets in the drawer under the grill with no date marking sticker. Notified person in charge (PIC) and they placed a date marking sticker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of pasta cooling in the walk-in ranging from 57*F to 86*F using probe thermometer covered with plastic wrap and the lid on one container. Person in charge stated they were placed in the walk-in 30 minutes prior to inspection and removed the plastic wrap and cover. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hot water dipper well in the server station in use at 130*F using probe thermometer, verified by person in charge. Person in charge replaced the water with boiling water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hot water dipper well on the make-line in use at 98*F and the hot water dipper well in the server station area at 128*F using probe thermometer, verified by person in charge. Person in charge replaced the water with boiling water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced chicken at 56*F using probe thermometer, verified by person in charge sitting on top of a container in the top of the make-line unit. Person in charge was not sure how long it was there and voluntarily discarded - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hot water dipper well on the make-line in use at 118*F and the hot water dipper well in the server station area at 130*F using probe thermometer, verified by person in charge. Person in charge replaced the water with boiling water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bottom part of the exterior wall of the walk-in cooler to be deteriorating and in disrepair. According to PIC, a work order has been made to replace the metal. Observed holes and gaps/voids around plumbing protrusions (mop sink) and walls throughout the kitchen. Observed the foam around the soda/beverage chase lines to not be smooth and easily cleanable. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===3rd Consecutive

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed several live and dead roaches throughout the kitchen: behind the cook-line equipment, under the dish machine area, at the 3-compartment sink, and the prep area near the office. Discussed the pest control services that are received and removing pests promptly in order to prevent their accumulation, decomposition, or the attraction of additional pests. The most recent treatments were applied on 10/29 and 10/7. PIC is in the process of scheduling a fogging. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Re-inspection will be done after the treatment, and PIC will follow-up within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in-use sanitizer buckets storing wiping cloths with a lactic acid (sink and surface sanitizer) concentration of 0 ppm (tested multiple times). PIC ran the line until the concentration was correct and will contact the chemical company to service the chemical dispenser to ensure that the sanitizer is at the correct concentration of 704-1875 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulations of soil and debris under the equipment along the cook-line and under the equipment in the bar area. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: 2ND CONSECUTIVE VIOLATION Observed the bottom part of the exterior wall of the walk-in cooler to be deteriorating and in disrepair. According to PIC, a work order has been made to replace the metal. Observed holes and gaps/voids around plumbing protrusions (mop sink) and walls throughout the kitchen. Observed the foam around the soda/beverage chase lines to not be smooth and easily cleanable. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the bottom part of the exterior wall of the walk-in cooler to be deteriorating and in disrepair. Discussed repairing the wall. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of raid stored on the shelf near the mop sink and office. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several live roaches in kitchen areas such as the cook-line wall behind the 3-pan steam table and the wall/floor in dry storage. Reviewed the pest control records. Pest control treatments are received monthly, and the last invoice is dated 7/21/2025. PIC will contact the company for an additional treatment. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in-use serving utensils and knives stored in water with a temperature of 96-99F, on the cook-line in heated water containers. PIC verified temperature with probe thermometer. PIC instructed employee to replace the utensil storage water so that it is at least 135F. While in-use, utensils can safely be stored in water that is at least 135F or water that is circulating and draining fast enough to flush away food particles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bottom part of the exterior wall of the walk-in cooler to be deteriorating and in disrepair. Discussed repairing the wall. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a soiled blender pitcher, full of water, inside of the hand washing sink in the bar. Employee observed to be actively preparing and serving beverages in the bar. Employee removed the pitcher from the hand washing sink and placed near to the 3-compartment sink. Discussed the importance of hand washing. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sprayer nozzle not currently in use attached directly to a hose which was attached to the Atmospheric Vacuum Breaker (AVB) of the faucet at the mop sink. Person-in-charge (PIC) disconnected the nozzle from the hose at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed a heavy accumulation of soil and debris under the equipment on the cook-line and the end of the bar. Also observed soil on the walls and hood at the cook-line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomato, cut lettuce, and cooked, diced chicken cold holding on the cook-line with an internal temperature of 45-48F. Also observed several TCS food items in the walk-in cooler, such as cooked rice, chicken, cut lettuce, cooked ribs, cole slaw, cooked pasta etc. with internal temperatures of 44-47F, probe thermometer, verified by PIC. According to PIC, the temperature of food in the walk-in was at 39F 2-3 hours prior to inspection. All TCS food was moved close to the freezer to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. See violation #33. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a minimum ambient air temperature of 46.9F, min/max thermometer, in the walk-in cooler. The ambient temperature of the walk-in was monitored throughout the duration of the inspection. An emergency work order was created during the inspection. The freezer door that is attached to the cooler was opened to help cool the food and temperature of the walk-in to 41F or less. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). See violation #22. Re-inspection 24 hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink. Faucet has an approved AVB installed, which has been under pressure whenever water supply is on. PIC removed the nozzle. Discussed AVB's and backflow. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. No shut-offs, y-valves, solenoids, or additional equipment are allowed be present on the downstream side of an AVB. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of soil and debris under the equipment on the cook-line and the end of the bar. Also observed soil on the walls and hood at the cook-line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-202.11 (A), P: Approved System >>> Observed a direct connection from mop sink faucet to the chemical dispenser. Water supply turned on at time of inspection. Faucet has approved AVB installed, which has been under pressure whenever water supply is on. PIC turned water off and removed the hose connected to the chemical dispenser. Chemical dispensers and other equipment are required to have a separate, dedicated water supply line. Discussed AVB's and backflow. Non-testable Anti-siphon Vacuum Breaker and hose bibb vacuum breakers are designed to protect potable water supplies from the backflow of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Emailed the chemical dispenser handout. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed the wall behind the handwashing sink in the bar to be in disrepair with open gaps/holes. Also observed the wall above the tile in the mop sink in disrepair with the finish peeling and holes in the wall. Discussed repairing the wall to fill and voids and provide a durable, non-absorbent, smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd