APPLEBEE'S NEIGHBORHOOD GRILL & BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS IN WALK IN COOLER COOKED ON 4/14/14 SUCH AS COOKED RED POTATOES RANGING FROM 45.2F-46.7F.COOKED CHICKEN WINGS 46.9F-50.1F.PRODUCT WAS DUMPED & DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40 OR BELOW.APPX.50LBS.$45.(CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HANDWASHING FACILITIES FOR STAFF NOT MAINTAINED NO PAPERTOWELS AT HANDSINK IN FOOD PREP/DISHWASHING AREA & AT BAR AREA HANDSINK.MUST PROVIDE SOAP & TOWELS AT ALL TIMES.PAPER TOWELS WHERE PLACED AT ABOVE SINKS DURING INSPECTION. (CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT FOODS & FOODS ARE BEING PREPARED,SERVED & HANDLED AT THIS TIME SUCH AS CHICKEN,RICE POTATOES,BEEF,ETC.MUST HAVE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES FOOD IS BEING PREPARED,HANDLED & SERVED.(SERIOUS 7-38-012)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR PREP COOLER & ICE MACHINE,DAMAGED DOOR FRAME TRIM ON EXTERIOR OF BEER WALK IN COOLER.MUST REMOVE RUST FROM FOOD STORAGE SHELVES IN REAR AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE & FOOD DEBRI FROM FRYERS,GRILLS TABLES,GRILL,SODA CABINET LOWER SHELF,ICE MACHINE INTERIOR PARTS,VENTS,PIPES OF EQUIPMENT,DELIME DISH MACHINE,DISH RACKS,POTATO PEELER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE & FOOD DEBRI FROM FLOOR ALONG WALLBASES BEHIND COOKING EQUIPMENT & BAR AREA.MUST REPAIR OR REPLACE MISSING FLOOOR TILES IN MEN'S TOILET ROOM & NEXT TO SODA MACHINE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS IN PREP AREAS .MUST REPAIR OR REPLACE LOOSE WALL PANEL AT BAR AREA BEHIND BEER COOLER & BEHIND COOKING EQUIPMENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS IN PREP AREAS .MUST REPAIR OR REPLACE LOOSE WALL PANEL AT BAR AREA BEHIND BEER COOLER & BEHIND COOKING EQUIPMENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.