APPLEBEES #85024

Violations (8)

• 1-2ACritical

  Georgia Food Code .03(2)(a)-(n),(p)The

  .03(2)(a)-(n),(p)The most recent delivery invoice does not have any temperatures recorded to show delivery conditions. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

  Priority Foundation

• 2-2ACritical

  Georgia Food Code .03(1)(c)2,3,17The

  .03(1)(c)2,3,17The person in charge did not have any knowledge of the symptoms and diseases that are reportable to them. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The person in charge reviewed and signed an employee health agreement.

  Priority Foundation

• 2-2ACritical

  Georgia Food Code .03(2)(o)Signed

  .03(2)(o)Signed Employee Health agreement documents could not be provided upon request. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Documents were printed and signed by all employees currently in the facility.

  Priority Foundation

• 4-2BCritical

  Georgia Food Code .05(7)(a)1Observed

  .05(7)(a)1Observed a buildup of a mold-like substance inside the ice machine. Observed multiple dishes stacked as clean, with food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were placed with dirty dishes in the warewashing area.

  Priority Foundation

• 11C

  Georgia Food Code .04(6)(c)Observed

  .04(6)(c)Observed beef thawing in running water at a temperature above 70°F in the warewashing sink. Observed the beef holding a temperature above 41°F. See temperature log. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The meat was discarded.

  Core

• 12B

  Georgia Food Code .03(5)(j)Observed

  .03(5)(j)Observed a food employee working with food at the grill without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The food employee donned a hairnet.

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed multiple bowls, cups, and metal pans stored clean, stacked wet throughout the facility. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were separated for air-drying.

  Core

• 15C

  Georgia Food Code .05(7)(d)Observed

  .05(7)(d)Observed a buildup of oil and grease on the food storage shelves in the kitchen across from the fryer. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

  Core