APPLEBEE'S NEIGHBORHOOD GRILL AND BAR

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while placing to cook then handled ready to eat/cooked foods while plating/packaging without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee(s) entered kitchen from dining room, put on gloves and began handling clean utensils, clean plates and portioned salad dressing, coleslaw and sour cream. Operator discussed with employee(s) who then washed hands and changed gloves. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while rinsing and loading into dishwasher then handled clean/sanitize dishes while removing from dishwasher then walked to prep area and panned cooked pasta without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line left side make top; chopped cooked chicken (47F - Cold Holding); cooked corn with beans (46F - Cold Holding). Operator stated items not prepared or portioned today, held in make top for less than 2 hours, placed items in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked mashed potatoes (98F - Hot Holding). Operator stated items reheated prior to being placed in unplugged steam table, held 1 hour, moved to be reheated to 165F+ and held at 135F or above. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked pasta (56F - Cooling 12:45/55F 1:30); cut tomatoes (51F - Ambient Cooling 12:45/54F 1:30). Operator stated cooked pasta cooling at room temperature for 15 minutes, at this rate will not reach 41F within a total of 6 hours, moved to walk-in cooler to facilitate faster cooling. Operator stated tomatoes cut 15 minutes prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut tomatoes (50F - Ambient Cooling 1:15/49F 1:55). Operator stated tomatoes cut at 12:00pm, at this rate will not reach 41F within 4 hours, uncovered pan to facilitate faster cooling. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer on left side of cook line.

Basic - Floor soiled/has accumulation of debris. Walk in freezer