Applebee's

*47 Permit/license posted

Health Permit not posted. POST HEALTH PERMIT.

*42 Dirty nonfood contact surfaces

OBSERVED DUST BUILD UP ON FANS OF WALK IN COOLER, GRIME BUILD UP ON STORAGE SHELVES IN WALK IN COOLER, GRIME BUILD UP UNDERNEATH STAINLESS STEEL STORAGE SHELVES, GRIME BUILD UP ON STORAGE RACK LOCATED

*36 Cloths in-use for wiping between uses stored

OBSERVED WET CLOTH ON FOOD CONTACT SURFACE, PLACE BACK IN SANITIZER BUCKET WHEN NOT IN USE.

*45 Premises shall be maintained in good repair

OBSERVED DAMAGED WALL TILES.

*39 Cooking equipment free of encrusted grease

OBSERVED GREASE BUILD UP BEHIND GRILLS AND FRYERS, CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.

*47 Health permit posted

Post health permit.

*42 Dirty nonfood contact surfaces

grime build up on stainless steel shelve, grime build up on wire shelves throughout kitchen, grime/mold build up on tubbing located inside of walk in cooler, dust build up on fans of walk in cooler, s

*39 Cooking equipment free of encrusted grease

observed grease build up behind fryers and on pipes, clean.

*41 Food storage containers, identified with common name of food.

spray bottles with oil and water not labeled. label food once it has been placed in new/different container.

*45 Premises shall be maintained in good repair

observed damaged wall base, repair.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

observed containers with tea left uncovered.

*22 Accredited food handler certificate - 60 days

employees working in kitchen must have Texas Food Handler cards onsite.

*19 One Inch Air Gap

observed waste water pipe of ice machine touching tile floor, RFSM corrected onsite.

*02 Cold Hold (41øF/45øF or below)

pico at 44.3F observed at open ice table, provide more ice to reduce temperature.

*40 Handle & dispense of cleaned utensils, single-use

observed single serve articles in soiled containers and lip touching soiled surface. store in clean containers.

*42 Floors/walls/ceiling/nonfood dirty

grime on walls. clean.

*43 Clean vent syst:Intake/exhaust air ducts

observed soiled/dusty intake vents, clean.

*39 Cooking equipment free of encrusted grease

observed grease build up on equipment and on pipes, clean.

*47 RFSM Certificate - Not Display

Register and Post Food service manager certificate.

*02 Cold Hold (41øF/45øF or below)

salsa 45.3F, egg 46.3F, rice 46.7F, raw shrimp 43.2F, buffalo wings 46.4F, cooked ribs 46.2F. food is date marked all protein food in walk in cooler was placed over ice or in working cold hold units.

*27 Cooling, heating, and holding capacities. Equipment

Walk in cooler at 45.6F, not able to maintain cold hold temperatures. Repair ASAP.

*42 Floors/walls/ceiling/nonfood dirty

clean in between equipment. clean soiled frp walls.

*34 Controlling pests. Eliminating harborage conditions

pooling of water at bar. food debris on floor. clean

*44 Maintaining refuse areas and enclosures

outside dumpster area has heavy grime clean.

*39 Store all equipment & utensil covered or inverted

ice bucket stored upright and collecting waste water, invert.

*45 Premises shall be maintained in good repair

broken floor tiles. repair.

*10 Equipment and Utensils Cleaning-contamination

clean plates stored on food contact surfaces in contact with heavy grime.

*43 Ventilation hood-prevent grease dripping

grease on vent hood. clean

*47 RFSM Certificate - Not Display

Register Servsafe Manager certificate with COD.

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with encrusted grease and deposits must be clean to avoid cross contamination

*31 Individual, disposable towels

missing individual towels at men restroom hand sink must be have individual towels at all hand sinks on all areas

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty with food debris, soils accumulations and grease deposits equipment must be clean to avoid cross contamination on all areas

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and all floors dirty with grease and soils accumulations must be clean to avoid contamination walls and ceiling dirty with spills and dust accumulations must be clean to a

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty with food debris and solis accumulations must be clean all equipment and sanitize to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty must be clean to avoid contamination

*47 RFSM Certificate - Not Display

missing RFSM certifications on site must be have FSM registered with the city

*39 Cooking equipment free of encrusted grease

encrusted fryer with encrusted grease and soils residues must be clean to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

all premises floors included dirty with food debris and soils accumulations must be clean when contamination occurs during operational hours

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket at floor level must be 6 inches out the floor to avoid contamination

*10 Clean Sight and Touch

all cooler units on all areas dirty with mold and food debris all cooler units on all areas must be clean when spills and food debris are observed during operational hours to avoid food contaminat

*45 Premises shall be maintained in good repair

cracks on floors and drainage connection gaps on bar area must be repair to avoid pest harboring

*47 RFSM Certificate - Not Display

missing RFSM certification must be FSM registered with the city

*39 Cooking equipment free of encrusted grease

fryers equipment with encrusted buildup must be clean all soils accumulations and grease to avoid food contamination

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

mechanical dishwasher machine zero concentration of chlorine must be have 50 ppm chlorine chemical concentration

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*47 RFSM Certificate - Not Display

missing FSM registrations must be registered with the city

*45 Clean facilities as often as necessary.

floors behind equipment dirty must be clean debris during operational hours ceiling dirty must be clean to avoid food contamination

*29 Sanitizing solutions, testing devices

missing sanitizing solution at 3 c sink must be set up 3c with sanitizing solutions to avoid possible hazard contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with debris and food drippings must be clean to avoid food contamination

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD

*21 RFSM - Not On Site

REGISTER FOOD SERVICE MANAGER CERTIFICATE BY 09/27/ 2017

*32 Damaged Equipment

REPLACE BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

ALL FOOD PREPARATION WORKERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES

*42 Dirty nonfood contact surfaces

REMOVE DUST FROM THE FAN COVERS (WALK IN COOLER)

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*02 Cold Hold (41øF/45øF or below)

PINA COLADA MIX (55 DEGREE F) PER ESTABLISHMENT THERMOMETER

*42 Dirty nonfood contact surfaces

CLEAN OUT SIDE OF EQUIPMENT, GASKETS, AND DISHWASHER TO BE FREE OF GREASE AND GRIME.

*28 Date marking commercially prepared of RTE/PHF

YOGURT, CARROTS

*06 Discard if TCS is in container w/ no date or day

SEVERAL FOOD PRODUCT WITH NO DATE MARKED (RICE, BEEF)

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEE ITEMS

*21 RFSM - Not On Site

REGISTER WITHIN 2 WEEKS

*14 When to wash hands before donning new gloves