APPLEBEE'S NEIGHBORHOOD GRILL #25

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Inspection history

1. Feb 11, 2025

   ✕
   6 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Insects, rodents present
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

2. Mar 29, 2024

   ✓
   3 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Miscellaneous, Economic Violation, Choking Poster, Training.

3. Nov 3, 2022

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

4. May 6, 2021

   ✕
   4 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical:Water/ice: unsafe, unapproved sources, cross connections
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

5. Oct 11, 2019

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Mar 27, 2019

   ✕
   5 violations

   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

7. Jul 18, 2018

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

8. Feb 21, 2018

   ✕
   7 violations

   • In use food dispensing utensils improperly stored
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

9. Oct 26, 2017

   ✓
   7 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Improper use and storage of clean, sanitized equipment and utensils
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non food contact surfaces of equipment not clean
   • In use food dispensing utensils improperly stored

10. Jun 27, 2017

    ✓
    6 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non food contact surfaces of equipment not clean
    • In use food dispensing utensils improperly stored
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

11. Oct 18, 2016

    ✓

12. Sep 8, 2015

    ✓

13. Sep 11, 2014

    ✓
    3 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

14. Oct 15, 2013

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

15. Aug 8, 2013

    ✓
    1 violation

    • Insects, rodents present

16. Apr 2, 2013

    ✓
    1 violation

    • Improper use and storage of clean, sanitized equipment and utensils

17. Oct 15, 2012

    ✕
    2 violations

    • Critical:All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

18. Feb 7, 2012

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

19. Feb 22, 2011

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

20. Dec 30, 2010

    ✕
    1 violation

    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

21. Mar 12, 2010

    ✕
    1 violation

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

22. Apr 7, 2009

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

23. Nov 18, 2008

    ✓
    2 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

24. Jun 25, 2008

    ✓

25. Sep 19, 2007

    ✕
    6 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • In use food dispensing utensils improperly stored
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures