Applebee’s
255 E Cooper
Warrensburg, MO 64093
(660) 747-1683
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Date: 08/22/18
Reason for Inspection: Routine
Score: 85
Priority Violations: NONE
Core Violations:
6-501.11 Floor tiles in multiple areas – dishwasher walk-in cooler observed missing/broken.
6-501.12A Floors under equipment shelving observed with build-up of debris. Walls in multiple areas observed with build up debris.
4-601.11A Soda gun in bar observed build-up of debris. Manager had gun cleaned during inspection.
4-502.11C Wash temperature gauge no functioning. 4-501.14A Interior of dish machine observed with build-up of debris.
COMMENTS:
Date: 04/18/2018
Reason for Inspection: Routine
Score: 87
Priority Violations:
4-703.11B Sanitizing rinse observed reaching 154°F. Machine was run multiple times. Manager stated they will use the 3 compartment sink to sanitize till the machine is repaired. CORRECTED
Core Violations:
4-502.11C Wash temperature gauge not functioning.
4-601.11C In back prep area knife rack exterior with build-up.
6-501.11 Ceiling tile observed with hole above expo and plates.
COMMENTS:
Date: 12/22/2017
Reason for Inspection: Routine
Score: 87
Priority Violations:
4-601.11a Soda gun at bar has yeast build up in the distributor holes. CORRECTED.
Core Violations:
4-901.11A Wet stacking found of metal pans. CORRECTED.
4-601.11c Lids on 3 dry storage tubs in back prep area have food buildup.
6-501.12a Floor in walk in freezer has food trash and a gummy buildup.
COMMENTS:
Temperature Log Walk in Cooler: Dip 38°F Cheese 40°F Freezers: Food Frozen Hot Holding: Potato 156°F Cold Holding: Shrimp 40°F Cheese 41°F Meat 41°F Dip 40°F Salsa 41°F Sanitizer Heat approved temperatures with restaurant tests
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Date: 08/02/2017
Reason for Inspection: Routine
Score: 97
Priority Violations: NONE.
Core Violations:
4-601.11C Glass chiller at bar has buildup of rust/moisture on inner wall and liquid debris in bottom of cooler. CORRECTED.
6-501.11 Walk in cooler has deterioration of tile/tile adhesive and water build up in one corner of cooler.
6-301.12A Bar sink had no paper towels for drying hand. Sink is also in need of repair. CORRECTED.
COMMENTS:
Temperature Log: Walk in cooler: steak 36°F raw hamburger 27°F cheese 27°F Walk in freezer: all food frozen solid Cold hold prep: cut tomato °F Pico sauce28°F chipotle chicken 34°F Low boys: steak 32°F raw chicken 31 Sanitation: surface wipe bucket 400ppm Dishwasher: 185 degrees
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Date: 03/23/2017
Reason for Inspection: Routine
Score: 88
Priority Violations:
4-601.11a Soda nozzles in back found with mold on them. CORRECTED.
Core Violations:
6-501.12a Freezer floor dirty with built up scum.
4-601.11c Freezer section of the True 2 door freeze/refrigerator combo is dirty with food built up.
COMMENTS:
Temperature Log Walk in Cooler: Chicken 35°F Sauce 37°F Freezer: Food Frozen Prep Table: Cheese 34°F Pico 41°F Cheese 41°F Cole Slaw 37°F Hot Holding: Baked Potato 170°F
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Date: 11/28/2016
Reason for Inspection: Routine
Score: 99
Priority Violations: None.
Core Violations:
5-205.15b Drain underneath hand sink not draining effectively. Water pooling on floor then draining.
COMMENTS:
Temperature Log Freezers: Food Frozen Solid Walk in Cooler: Coleslaw 37°F Chicken 36°F Prep Tables: Salsa 38°F Onions 35°F Coleslaw 38°F Salad 39°F Hamburger 39°F Hot Holding: Soup 181°F
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Date: 08/01/2016
Reason for Inspection: Routine
Score: 98
Priority Violations: None
Core Violations:
4-501.11A Missing spacer above wood fired grill.
4-601.11C Door gasket on bar refrigerator has black material /slime. CORRECTED.
COMMENTS:
Temperature Log: steak (37°F) under grill chicken (38°F) under front prep table hamburger (38°F) walk-in cooler shrimp (-8°F) walk-in freezer pico (40°F) front prep cooler ranch (39°F) cold hold wait staff chicken strips (6°F) Traulsen cooler/freezer by hot line. Dishwasher final rinse > 165°F on test strip gauge read 190°F 3 vat bar sink 100 ppm quat.
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Date: 03/14/2016
Reason for Inspection: Routine
Score 99
Priority Violations: NONE
Core Violations:
4-501.11A Freezer full of frost ice build-up on door. Door not shutting completely with heavy frost on fans. Noted 11/23/2015 and again today.
COMMENTS:
Temperature Log: steak (34°F) under grill, chicken (36°F) under front prep table, hamburger (36°F) walk-in cooler, shrimp (-8°F) walk-in freezer, Pico (38°F) front prep cooler, ranch (37°F) cold hold wait staff, chicken strips (6°F) Traulsen cooler/freezer by hot line. Dishwasher final rinse > 165°F on test strip gauge read 190°F. 3 vat bar sink 100 ppm quat.
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Date: 11/30/2015
Reason for Inspection: Follow-up
Priority Violations:
4-101.11A Ice scoop is on order. Ice scoop in use is cracked and is no longer easily cleanable. CORRECTED
Core Violations:
COMMENTS: NONE
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Date: 11/23/2015
Reason for Inspection: Routine
Score 77
Priority Violations:
3-101.11 6 bottles have dead flies / insects in bottles at bar. Discarded. CORRECTED
4-101.11A Ice scoop is on order. Ice scoop in use is cracked and is no longer easily cleanable.
Core Violations:
4-501.11A Freezer full of frost ice buildup on door, door not shutting completely with heavy frost on fans.
5-205.15B Water leak at waitress station.
3-304.12A Ice cream scoop found dirty in unused dipper well. Well is broken and has been for months. Dirty item removed and placed in wash.
COMMENTS:
Temperature Log: steak (37°F) under grill chicken (38°F) under front prep table hamburger (37°F) walk in cooler shrimp (-8°F) walk-in freezer Pico (38°F) front prep cooler soup (172°F) hot hold wait staff ranch (37°F) cold hold wait staff chicken strips (6°F) Traulsen cooler/freezer by hot line. Dishwasher final rinse > 165°F on test strip gauge read 190°F 3 vat bar sink 100 ppm quat.
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Date: 07/16/2015
Reason for Inspection: Follow-up
Priority Violations:
3-501.16B Observed food for cold holding above 50°F in 2 prep tables on cook line 2 under grill refrigerators and salad prep bar. Note: All temperatures were under 41°F on all prep tables under grill refrigerators and salad prep bar. CORRECTED
Core Violations:
5-205.15B Observed very loose toliet seats in both stalls in womens bathroom. Observed steady leak of hot water on red hose by mop sink. CORRECTED
4-501.12 Observed deep cuts on cutting boards on all cook line prep tables and red and yellow cutting boards. CORRECTED
4-901.11A Observed wet stacked pans above 3 vat sink to side of dishwasher. CORRECTED
6-501.12A Observed food ice and trash on floor in walk in freezer. CORRECTED
4-601.11C Dry food storage containers dirty with food debris. CORRECTED
4-501.14A Observed food particles on sanitizer side of the dishwasher. CORRECTED
4-501.11A Observed damaged vent hoods above grill. CORRECTED
COMMENTS: NONE
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Date: 07/13/2015
Reason for Inspection: Routine
Score 41
Priority Violations:
3-501.16B Observed food for cold holding above 50°F in 2 prep tables on cook line 2 under grill refrigerators and salad prep bar. Note: Ice was added to prep tables in effort to reduce the temperature.
Core Violations:
5-205.15B Observed very loose toilet seats in both stalls in women’s bathroom. Observed steady leak of hot water on red hose by mop sink.
4-501.14A Observed food particles on sanitizer side of the dishwasher.
4-501.12 Observed deep cuts on cutting boards on all cook line prep tables and red and yellow cutting boards.
4-901.11A Observed wet stacked pans above 3 vat sink to side of dishwasher.
6-501.12A Observed food ice and trash on floor in walk in freezer.
4-601.11C Dry food storage containers dirty with food debris.
4-501.11A Observed damaged vent hoods above grill.
COMMENTS:
Temperature Log: Cold Prep Table: Chicken 70°F Cucumber 56°F True Fridge: Potatoes 39°F Walk in Beer Cooler: Steak 38°F Strawberry Alcohol Mix 34°F Walk in Cooler: Onions 39°F Cheese 39°F Lettuce 36°F Walk in Freezer: Riblets 5°F Potatoes 5°F Bar: Ice Cream 5°F
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Date: 04/06/2015
Reason for Inspection: Follow-Up
Score 78
Priority Violations:
3-304.12A Dipper wells (TWO) are not operational. Scoops sitting in well without running water. Dipper wells not fixed but not in use. CORRECTED
4-601.11A Numerous pans dirty grease residue stacked wet on clean shelf. Plates have grease food and a film residue that could be from hard water on them. 6 April dishes are clean. Still being stacked wet. One stack of plates wet and extremely hot being used while a stack of the same size plates is sitting on a shelf clean and dry. Allow plates cups pans to dry before stacking. CORRECTED
Core Violations:
4-501.14A Dishwasher nozzles are clogged. Heavy buildup of mineral deposits in machine. CORRECTED
4-901.11A Pans stocked wet several plates appear to have ben stacked wet. Food residue left on plates along with the moister can allow bacteria to grow on pans dishes .
COMMENTS:
Complaint of being served food on dirty plates. Plate had food particles on the underside and a film/haze on it. Felt gritty to touch. Confirmed. Now corrected.
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Date: 02/04/2015
Reason for Inspection: Routine
Score: 63
Critical Violations:
3-302.11A4 1) Ice cream not covered and condensation dripping in to it. 2) Wet soaked cloth towel left hanging over side of ice bin with potential to drip into drinking ice. CORRECTED
4-601.11A Clean dishes stacked with soiled dishes on a soiled surface. Clean disposable gloves exposed to hand wash sink splash. CORRECTED
Non-Critical Violations:
6-301.12A No disposable towels were provided a the hand washing lavatory at the waitress station. CORRECTED
4-501.11A Ice cream freezer was observed in a state of disrepair. Condensation dripping on food below.
6-501.18 Handwashing sink has food in it. CORRECTED
6-202.11A Light shield above dishwash area broken. CORRECTED
5-205.15B Plumbing leaking at the presoak line to the mechanical dishwasher.
3-305.11A3 Food stored on the floor and/or food stored less than 6
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Dry storage bins. 2) Inserts between food containers in food prep reachin refrigeration below grill.
COMMENTS:
Temperature Log: Ambient Air: Refrigerator #1 Below Grill 33°F. #2 35°F.
Cold Prep Table #1 36°F. #2 35°F. Vegetable and beer cooler 38°F. Food in freezers froze solid. Hot Hold: Mashed Potatoes 155°F.
Cold Hold: Pasta 35°F. Rice 41°F. Chicken 41°F. Sour Cream 35°F.
Note: Employees are not to drink in food prep/storage areas unless it is from a closed container that will not contaminate employees hands the container exposed linens clean equipment food etc. Sanitizer at acceptable concentrations.
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