APPLEBEES #1095

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed ribs in the drawer without dates. CDI. PIC indicated they were cooked yesterday and dated for yesterday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

4-501.11 Maintain equipment in good repair. Observed one of the micro waves in disrepair. Also observed rust on shelves in the cleaned dish storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored directly by customer items though out the facility.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken and raw beef commingled. CDI. PIC voluntarily discarded. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in micro waves and repairs as well. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed uneven floor by the drains, holding water. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water on the floor.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED AN INCOMPLETE employee health policy in the facility during inspection. PIC was provided another copy. Facility is advised to keep the copy or know how available to staff at all times. Will be back to check on the copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw unwashed produce stored directly above ready to eat. Food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal pans and one ladle with build up being stored as clean. CDI: PIC returned all items to be W/R/S. Dishes needs to be properly cleaned before storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ribs in RI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat ****facility has improved on temperatures and most of the items in the facility were within temp as seen on the chart. Points will not be taken due to high improvement on temperatures from the last time. Facility is also encouraged to ensure all food items are within temperature requirement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some few flies in the facility during inspection. Facility. Does have treatment records.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed lettuce held on credit, stored directly in same place as customer food. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed PIC working with food without a hair cover. All food handling employees must utilize hair restraints.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed. Repeat

4-502.11(A) Maintain utensils in good repair. Observed drawers in the facility in disrepair. Needs to be repaired. Repeat ****. No points taken. Facility discontinued used before inspection and working on a replacement.

REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no dish machine thermometer in the facility during inspection. Will be back next week to check on the equipment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in RI coolers and micro waves.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing in dumpsters during inspection. Drains were found on the floor. Facility is advised to ensure they are plugged on dumpsters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of corn dogs, rice, corn tortilla soup, French onion soup and tomato basil soup being held in reach in cooler and containers of riblets and ribs being held in grill drawer cooler all above 41F. See temp chart. PIC voluntarily discarded all items. VERIFICATION REQUIRED within 3 days to ensure coolers are maintaining food items at 41F or below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed covered metal containers of pasta noodles cooling in walk in cooler and not drop in temperature after 31 minutes. See temp chart. CDI: PIC removed lids and plastic wrap and placed pasta in walk in freezer to rapidly cool.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a scoop being stored in a container of hot water in hot holding unit in which water in container for utensil was soiled. CDI: PIC removed scoop from container of water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two bowls and two containers being stacked wet nested on clean storage shelf. CDI: PIC separated bowls and containers to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed gasket falling off of walk in freezer door. Replace gasket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal pans and one ladle with build up being stored as clean. CDI: PIC returned all items to be W/R/S.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of shredded cheese in prep flip top cooler in which handle for scoop was resting on cheese. CDI: PIC repositioned scoop handle to be above the food.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout worn away between floor tiles in service sink and on floors at cook line. Replace worn away grout between floor tiles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed employees plating food at server expo lacking hair restraints. All food handling employees must utilize hair restraints.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving in walk-in freezer. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the interior and exterior of equipment throughout facility. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of cooked ribs, steak, salmon, chicken and shrimp being held in grill drawer cooler ranging between 43F - 45F. CDI: PIC voluntarily discarded ribs and moved all other items to WIF to rapidly cool. Service technician was contacted by PIC to evaluate grill drawers. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling broccoli without the use of a head covering. Use head coverings to prevent potential contamination of food, equipment and utensils.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of shredded cheese in which handle was resting in food. CDI: PIC repositioned scoop so that handle was above cheese. REPEAT. Points reduced to 0 due to multiple violations under same line item on previous report and improvement in in-use utensil storage.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee beverages on three different prep counters. CDI: Employee removed beverages from prep counters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of grilled chicken stacked high in hot holding unit with top three pieces of chicken measuring below 135F. CDI: Employee reheated pieces of chicken to above 165F before placing back in hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of baby back ribs and a container of riblets being held in grill drawer at 43F. CDI: PIC voluntarily discarded containers of baby back ribs and riblets.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of grilled onions in grill drawer with handle resting in onions. Store utensils with handles above food when storing in food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ladle for marinara sauce and scoop for spinach dip being stored in a container of water measuring 137F with an accumulation of food debris and residue in water. Clean water at least every 24 hours or when container has accumulated soil or residue.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under hand sink next to dish pit. Repair leaking pipe.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout between several floor tiles close to grill and dish pit. Replace worn away grout. REPEAT. Points not escalated due to violation on previous inspection being a different issue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter in front of hot holding unit. CDI: Employee removed cell phone.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed individual servings of prime rib portioned from room temperature in plastic bags tightly packed in a metal container cooling since 10:36am. Prime rib was 46F at 2:24PM. CDI: PIC removed portioned bags of prime rib from container and spread out in WIF to rapidly cool. Prime rib was 41F at 2:36PM. Prime rib would not have reached cooling parameters without EHS intervention.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stored on shelf next to dish machine stacked wet. Air dry equipment and utensils before stacking containers within each other.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at hand sink next to dish pit not dispensing soap properly. Dispenser would only dispense a drop of soap after pushing pump several times. Lid for dispenser was not placed on top of soap to allow employees to dip hand in container to obtain soap for hand washing. Repair or replace dispenser. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility with soil and food build up. Clean as needed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to put on gloves and handle food without washing hands. CDI: Food employee removed gloves and washed hands.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ribs thawing in standing water, according to PIC ribs have been thawing for about an hour. CDI: Food employee started the cooking process for the ribs.

REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed 2 scoops with handles coming into contact with food items. Plastic containers were laying on top of pasta. Points remain same due to improvement from last inspection.

REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility’s max/min thermometer for dish machine not working during inspection. CDI: PIC replaced battery during inspection.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in cooler, reach in freezers and grill equipment with build up of food debris.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use containers of spices and butter alternative at grill line without labels. CDI: Items were labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed container used for pasta coming to contact with food item. Observed scoops used for various cheeses with handle laying on food item. CDI: Items were removed.

4-501.11 Maintain equipment in good repair. Observed prep cooler near fryers in need of repair. PIC is aware of issue, called repair person and informed EHS at beginning of inspection. PIC placed all food items in an ice bath to maintain temperatures of 41F or below. EHS observed all food items at 41F or below. Visit will be made to ensure cooler is repaired.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility’s max/min thermometer not working during inspection. VR required within 10 days.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in coolers with food debris. Points not escalated as improvement has been made from last inspection.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling in dish machine area with black build up.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee drop knife on the ground, pick it up off the floor, remove gloves and don on new gloves without a hand wash. CDI: food employee removed gloves and washed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on both the large and small ice machine. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 pans of riblets in cold drawer under grill 42-44F, items had been in the unit less than 4 hours. CDI: PIC moved items to walk in cooler to quickly cool. No points taken due to all other cold holding being correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large plastic containers of cut lettuce with lids on cool at a rate of 0. CDI: PIC placed lettuce in walk in freezer to quickly cool.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop being stored in soiled water at a temperature of 126F. CDI: PIC dumped/cleaned container.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in coolers with food debris and non food contact surfaces of the grill in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash and cardboard dumpster doors open.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling in dish machine area with black residue/build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing wall tiles near the back door, cracked/missing floor tiles in door way of walk in freezer.