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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT BAR. MUST PROVIDE AT ALL TIMES TO PROPERLY DRY HANDS. EMPLOYEE WAS PREPARING DRINKS AND BRINGING OUT FOOD TO CUSTOMERS WITHOUT ANY PAPER TOWELS PROVIDED AT HAND SINK. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGER PROVIDED PAPER TOWELS AT HAND SINK DURING INSPECTION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED NUMEROUS TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF COLD HOLDING UNIT. FOODS SUCH AS RAW CHICKEN, RAW STEAK, COOKED RIBS, SALMON, SHRIMP, SLICED AMERICAN CHEESE, BURGER PATTIES, IMPOSSIBLE BURGERS TEMPERATURE RANGING FROM 48-51F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $150.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COLD HOLDING UNIT AT 49F. AMBIENT TEMPERATURE MUST BE AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT HOT FAUCET KNOB AT 3-COMPARTMENT SINK AT BAR WHEN WATER IS RUNNING. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT HOT FAUCET KNOB AT 3-COMPARTMENT SINK AT BAR WHEN WATER IS RUNNING. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.