Applebee's Neighborhood Grill and Bar

Inspector notes: Observed employee handling raw beef with gloved hands and failing to change gloves prior switching tasks. Employee went on to handles ready-to-eat foods such as burger buns and cheese. Employee also put on a hat while wearing same gloves. Gloves were not changed prior to returning to food handling. COS by discarding contaminated food, washing hands, and donning new gloves.

Inspector notes: Observed a large amount of dishes stored as clean but visibly clean. Also observed clean utensils stored in a pan with large amounts of debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employees are must ensure that dishes are proper cleaned prior to storage. COS by moving dishes to warewash area to be rewashed.

Inspector notes: Observed time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of unit was around 42.5°F with TCS foods ranging between 41-44°F. TCS foods must be cold held at 41°F. Temporary corrective action: freezer door was opened to lower ambient temperature of walk-in cooler. Must address issue.

Inspector notes: Observed fettucine and penne prepared around 10:30am not cooled to required temperature within allotted time due to poor cooling methods. At 5:25pm, temperatures were 52°F and 48°F, respectively. Both pastas were cooling in large, deep containers and covered in plastic wrap with a metal lid on top. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Inspector notes: Observed rice and mashed potatoes cooling in individually packaged plastic bags. Bags were tightly twisted and and stacked on top of each other in pan. This is not ideal as heat cannot escape. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by removing rice from bags and transferrin...

Inspector notes: Observed employees preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hats.

Inspector notes: Observed areas of very low grout throughout front and back kitchen areas and in bar area. Floors must be regrouted.