Applebee's Neighborhood Grill & Bar

Inspector's notes

Employee in the cookline area handled raw chicken; then went to handle clean equipment and lettuce for a salad without changing gloves and washing hands. The employee was asked to discard the salad and wash hands. Ensure that employees wash hands often enough during food preparation to prevent cross contamination and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken item, cooked beef item, Mexi-ranch, cut tomatoes, and cut lettuce-50-62F the table top area of the middle make line/reach in cooler unit in the cookline area. PIC stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. *Ambient temperature of the make line unit was 41F. PIC stated that the unit would be scheduled for maintainence/repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment and utensils in clean storage areas with excess old food debris present. All items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken item cooked to 137F. The employee relocated the chicken to the grill to fully cook to 165F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple bags of ice and two boxes of bread items stored directly on the floor in the walk in freezer. Ensure that food is stored protected from contamination in clean, dry location 6 inches above floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak from hot water handle of mop sink faucet. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two containers of strawberries with brown/white organic matter on them and wilted in the bottom of the make-line unit on the left. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinara (79*F) in the steam well. Person in charge (PIC) stated the marinara was placed in the unit at approximately 11:30 am, time of inspection was approximately 2:30 - 3:30 pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Mexican rice, deli ham, American cheese, deli turkey, cooked ham, chicken tortilla soup, and tomato basil soup ranging from 44*F to 57*F in the walk-in. Observed diced tomatoes, pico de gallo, black bean and corn salsa, yogurt, iceberg lettuce, cheddar cheese blend, oriental salad mix, and romaine lettuce ranging from 50*F to 60*F in the top and bottom of the make-line unit on the left. Ambient temperature was 50.7*F using min/max thermometer. PIC stated all of the food items were placed in the unit at approximately 9am, time of inspection was approximately 2:30 - 3:30 pm. PIC voluntarily discarded all food items, see embargo form. Observed spinach artichoke dip, cut tomatoes, spicy Asian chicken, iceberg lettuce, 5 cups of chicken tortilla soup, and cooked nacho beef ranging from 46*F to 54*F in the top and bottom of the middle make-line unit. Ambient temperature was 45.3*F using min/max thermometer. PIC stated all food items were placed in the unit at approximately 9am, time of inspection was 2:30 - 3:30 pm. PIC voluntarily discarded all food items, see embargo form. Observed raw beef patties ranging from 48*F - 50*F in the bottom drawer of the unit under the grill. PIC stated the were in the unit since at least yesterday and voluntarily discarded, see embargo form. Observed 3 containers of coleslaw and sour cream ranging from 45*F to 47*F in the refrigerator at the server station area. Ambient temperature was 51.2*F using min/max thermometer. PIC was not sure how long the food items were in the unit and voluntarily discarded, see embargo form. Corrective Action: Corrected at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. ===3RD CONSECUTIVE

Inspector's notes

Observed 3 containers of coleslaw with no date marking in the refrigerator in the server station area. PIC stated the the coleslaw was prepared on 8/5 and placed a date marking sticker on all three containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed make-line unit on the left with ambient temperature of 50.7*F, middle make-line unit was 45.3*F, and refrigerator in the server station area was 51.2*F using min/max thermometer. All units were in use. PIC submitted a work order and placed out of order signs on all three. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepackaged fettuccine ranging from 48*F to 53*F in the top of the make-line unit on the right. Per the person in charge the fettuccine was placed in the unit less than one hour ago from the walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed seven portioned containers of tomato basil soup in the bottom of the reach-in unit on the make-line that was prepped on 3/13/25, date of inspection was 3/20/25. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepackaged fettuccine ranging from 48*F to 50*F in the top of the make-line unit on the right. Per the person in charge the fettuccine was placed in the unit less than one hour ago from the walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing caulk around main cook line hood vent in middle and top sides of the entire hood. ====Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 5th

Repeat Violation Core-4-402.11, C: Fixed Equipment, Spacing or Sealing.==Observed missing caulk around main cook line hood vent in middle and top sides of the entire hood. ====Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-4-201.11, C: Equipment and Utensils-Durability and Strength. ==Observed steamer with several leakage point in below the unit. Discussed previously with management team to correct issue. =============== Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. 2nd Consecutive violation=======Correct Prior to Next Routine Inspection Core-4-402.11, C: Fixed Equipment, Spacing or Sealing.==Observed missing caulk around main cook line hood vent in middle and top sides of the entire hood. ====Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ===Observed large amounts of rust in smaller walk in side wall panels. Missing metal cove base in front to left of inner door and left side cove base of freezer door cove base. Notified Person In Charge (PIC). =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ====Observed multiple containers of tcs foods in temperature danger zone on two reach in units on main cook line. Observed cooked rice prepared yesterday at 46*F-48*F; large container of cut lettuce at 50*F-54*F; in another reach in unit observed cooked chicken from yesterday at 50*F; medium size container of cut lettuce at 54*F on top rail. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Directed to place all tcs foods to cool down in main walk in unit. After 1 hr all tcs foods below 41*F. ============= Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Correct By: Corrected At Time Of Inspection

Core-4-201.11, C: Equipment and Utensils-Durability and Strength. ==Observed steamer with several leakage point in below the unit. Discussed previously with management team to correct issue. =============== Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Correct Prior to Next Routine Inspection Core-4-402.11, C: Fixed Equipment, Spacing or Sealing.==Observed missing caulk around main cook line hood vent in middle and top sides of the entire hood. ====Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System. =====Observed in back of house mop sink with hot water valve on and pressure to hose and nozzle left on . Notified Person in Charge (PIC). Turned off water and drained pressure from nozzle. ========Referring to design, construction, and installation, a plumbing system shall be designed, constructed, and installed according to law Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ===Observed large amounts of rust in main walk in ceiling and side panels. Notified Person In Charge (PIC). Observed several holes in metal walk in unit; 4 holes in walls to left of back exit. Notified PIC. =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 2nd Consecutive Violation. Correct Prior to next routine inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions. ====Observed large amounts of black organic matter below the 3 compartment sink and dish pit area walls. Notified Person In Charge (PIC). ==== A dirty wall or ceiling in any room. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd