APPLEBEES NEIGHBORHOOD GRILL & BAR

High Priority - Displayed food not properly protected from contamination. The operator covered the food in the kitchen. Corrected On-Site

High Priority - Live, small flying insects found. 1 live fly, around the ice bin area in the kitchen. The operator killed the fly and sanitized the area. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. The mop sink faucet in the kitchen is missing a vacuum breaker. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The fry scoop for the fryer basket is soiled with grease. The operator moved it to the dishwasher area to be cleaned. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. The floor beneath the grill and fryer on the right side of the cook line is soiled with food debris and grease.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All the microwave's. The operator cleaned the interior of the microwave's. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The sauce reach-in cooler across from the ice bin has food debris at the bottom and the outside of the microwave's are soiled with grease. The operator cleaned the outside of the microwave's. Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. The sauce reach in cooler across from the ice bin has standing water in the bottom of it.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes located under dish machine area and in the back room behind soda boxes. Operator cut pipe. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm operator placed bucket and primed machine. Rechecked at 100ppm Corrected On-Site

High Priority - Live, small flying insects found 2 live flies by dish machine 1 live fly in dry storage.

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side.

Intermediate - Handwash sink used for purposes other than handwashing. Employee stored blender pitcher in handwash sink in bar. Operator removed. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vincent Crystal Kelly

Basic - Cutting board has cut marks and is no longer cleanable. Back prep area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Linecook lacked beard guard while preparing food.

Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked and melted in dish machine area and cookline. Operator discarded. Corrected On-Site

Basic - Hole in or other damage to wall. Hole by handwash sink next to dish machine. Ceilings and vents solid in front line area. Tiles cracked in walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Plastic plate in the interior of microwaves soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. in dry storage, racks are rusted and have accumulated dust.

Basic - Old labels stuck to food containers after cleaning. Old date labels on pans.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cookline

Basic - Floor tiles missing and/or in disrepair. In beer cooler Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Timer buttons on cook line Plastic on. Pipes in walk in cooler have brown /white mold like substance and rust

Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple coolers Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on middle cook line - spinach dip (53F - Cold Holding) temperatures taken 3 hours ago were at 40 or below, operators discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of soda gun in bar. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler in bar - rusted shelves, bottom panel missing panel. Multiple rusted shelves Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom and shelf of salamander

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hinges of reach in coolers on cook line Shelves in dry storage area Drop in cooler tracks, in bar Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler, covered pipes have mold like substance. Floor tiles cracked, missing in beer cooler.

Basic - - From initial inspection : Basic - Equipment in poor repair. Rusted shelves in multiple coolers Repeat Violation Warning - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Reach in cooler in bar has styrofoam foam on bottom, not smooth and cleanable. Warning - From follow-up inspection 2024-02-15: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm, corrected to 50 ppm Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table - mashed potatoes (123F - Hot Holding), moved to microwave to reheat, heated to 183F Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Timothy McClintock - expired 4/23

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of red nozzle of soda gun.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with ineffective hair restraint while engaging in food preparation. 2 cools, one corrected Corrective Action Taken

Basic - Equipment in poor repair. Shelves rusted in vertical cooler on end of cook line And vertical cooler at expo

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame of cooler in bar Tracks of drop in cooler in bar

Basic - Plumbing system in disrepair. Drain line missing from soda gun in bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Dish machine, soda boxes

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken breast (157F - Cooking)discarded

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm, sanitizer bucket empty, operator changed jug, corrected to 50 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cup of water in hand wash sink at bar, operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Salamander

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies in dish area 1 small fly in bar area Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (45F - Cold Holding) top rail opposite of grill, manager removed Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen above 3 compartment sink

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in drawers on cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawers on cook line, manager put ambient thermometer in drawers Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing tiles at the bar cooler. Repeat Violation Warning - From follow-up inspection 2022-04-29: Observed missing tiles. Time Extended