APPLEBEES NEIGHBORHOOD GRILL & BAR health score and inspection history

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. //An employee was observed handling food and beverages without an effective hair restraint.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris was observed on the shelves beneath the make-line, and a black residue was present on the bottom door panels of the cooler. Residue was also observed on the handles of the walk-in cooler and walk-in freezer doors.// Heavy grease accumulation and grease droplets were observed on the upper shelf of the heating station of makeline.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Dirty floor drain under prep sink. Residue buildup under equipment.// Dusty ceiling vent above tea station. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken floor tile under dish machine and under makeline cooler with standing water.

Cease hauling waste grease without Alabama Department of Agriculture approval.//A large grease spill was observed on the dumpster pad, with standing grease present throughout the dumpster area. The accumulation of grease created an unsanitary condition and required immediate cleaning and corrective action to prevent potential pest attraction and environmental contamination.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.//Inoperative upright cooler with food debris at bar station is no longer operating.

Store single service articles and single-use articles in clean, dry, locations where they are not exposed to splash, dust, or other contamination. // Carry out containers are stored in a bin with debris at bar station. 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Several carry out containers stored faced up on serving line and at bar station. 4-904.11 Protect unwrapped single-service and single-use articles and utensils from contamination.// Unwrapped cup lids and carry out containers stored at bar station.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food debris under and behind equipment. Food stains on walls at prep food station, under dish machine, dirty floor drains with food debris and black residue. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged floor tile under dish machine.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Equipment stored dirty with food debris on metal and plastic container ready for use stored on shelf near dish machine.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. //Staff wearing wrist watch while preparing food on serving line.

Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair.// Several staff handling food and drinks with long nails and no gloves. 2-302.11, ADPH 420-3-22-.02(4)(b) Keep fingernails trimmed, filed, and maintained so that edges and surfaces are smooth and cleanable, and fingernails do not extend beyond the finger.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Several soiled dry cloths stored on serving line and not in sanitizer solution.

Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Cut lemons and limes stored without a lid stored under a dirty shelf with residue buildup.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Standing water in bottom RI cooler with food debris.// Debris under makeline cooler lids and under shelf where cut lemons are stored. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Heavy grease and food residue on electric box behind carry out containers on serving line.// Food spills in bottom pull out cooler gaskets.// Debris on speed racks below serving line where plates and trays are stored. Residue on hand sink nozzles near back door.