APPLEBEE'S BAR & GRILL #14 (Health Operation# 265484) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 1, 2018.
| NYS Health Operation ID | 265484 |
| Operation Name | APPLEBEE'S BAR & GRILL #14 |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
877 County Route 64 Elmira NY 14903 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | T.L.C. CENTRAL, LLC |
| Permitted Operator Name | CLYDE BRANT |
| Permit Expiration Date | 10/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-02-13 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Observed diced tomatoes at temperature of 36F, shredded cheese at 37F, diced chicken at 37F, pico mix containing tomatoes at 43F, rice at 44F, and taco meat at 42F in the top sections of facility's make units. Discussed keeping lid of make units closed when not in use to prevent potentially hazardous food or time/temperature control for safety (PHF/TCS) items from reaching temperatures above 45F. Observed functioning thermocouples near food preparation area and by grill line. Observed steak cooked to 158F, green beans cooked to 150F, and diced chicken cooked to 176F. Observed hotel pan of freshly cooked French fries at 181F and stored under hot-holding heating lamp. Discussed that fried foods are difficult to hot-hold and temperatures should be monitored to prevent food from reaching under 140F. Observed French onion soup hot-held in steam table at 175F. Discussed monitoring levels of quaternary ammonia that comes from facility's pre-made sanitizing solution and recommended contacting manufacturer to have solution mixer serviced as sanitizer levels in wiping cloth buckets were inconclusive. Observed final rinse temperature of high-temp dishwashing unit at 186F. |
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| Date: 2018-03-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during time of inspection. Discussed preparing foods containing time/temperature control for safety (TCS/PHF) food items using pre-chilled ingredients and cooling foods to 45F or less in walk-in cooler or in bottom section of make unit prior to storing in top section of make unit. Discussed working with TCS/PHF items in small quantities in 15-20 minutes periods to help keep food items at 45F or less. Observed several cooked meats, including steak and ribs, at or above required cooking temperatures. Observed several working thermocouples throughout kitchen area, specifically near food prep areas. Observed employees using gloves to handle ready to eat foods and observed proper hand washing when changing gloves or working with raw animal products. Observed appropriate levels of chlorine (100ppm) sanitizer, using facility's test strips, in sanitizing bay of 3 bay sink at bar area. | ||
| Date: 2017-11-16 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: Observed facility's thermocouples used to check temperatures of food items throughout the day. Observed adequate levels of chlorine (50ppm) in bleach base sanitizing solution in sanitizing bay of bar area. Levels of sanitizer found using facility's test strips. Observed invoice for certified pest control operator, Ehrlich, dated 10/9/17 with no issues. |
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| Date: 2016-02-08 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Stand-up refrigerator at end of cook line may not be operating properly as temperatures of food items contained inside were 44-46F. Ambient air temperature 44F. Manager stated service professional will evaluate upon arrival later in the day. Discussed ill food worker policy with managers. |
||
| Date: 2015-11-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violation #12C corrected-no condensate observed in walk-in freezer. Per manager (Andy), a new door between refrigerator and freezer and insulation around condenser or evaporator were recently installed. | ||
| Date: 2015-08-12 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: No other items evaluated during re-inspection. |
||
| Date: 2015-05-12 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Discussed reportable incidents with manager, to include fire, discharge of extinguishing equipment, water or electrical outage, alleged foodborne illness complaints. Facility recently obtained new cold-holding make units. Discussed cooling methods of several items, including cut potatoes, ribs, soups, pasta, which seem to be adequate. Also discussed differences for cold and hot holding temperature requirements in NY versus other states (45F and 140F in NY), minimum temperature of 158F in NY at which ground beef must be cooked to unless otherwise requested by consumer. |
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| Date: 2014-10-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Item #15A was corrected from previous inspection. Tile floor repaired at fryer station, hole in wall in dishwashing area is repaired, floors and walls in dish cleaned. No other items evaluated at time of re-inspection. | ||
| Date: 2014-01-28 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: High temperature dish machine reaches adequate temperature to adequately sanitize. Recommended thermocouple, which is typically kept on back side of cook line, be more accessible to cooks, or ensure other thermometer available and used. |
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| Date: 2013-06-25 | Type: Inspection |
Violations:
3 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: used thermo-label to verify high temp dish machine did reach required final rinse temp. Discussed cooling with staff and manager and provided food safety summary sheet. Offered food service training to facility if interested. CCHD 7372019. ttoc 1 week for the plumbing issues and the cooler doors. |
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| Date: 2012-01-19 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2011-02-09 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2010-02-08 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored |
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| Date: 2009-01-22 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2008-02-08 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
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| Street Address | 877 COUNTY ROUTE 64 |
| City | ELMIRA |
| State | NY |
| Zip | 14903 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WENDY'S (CONSUMER SQ.) | River Flats, LLC | 830 County Route 64, Elmira, NY 14903 | 2018-10-26 |
| CHARLEY'S PHILLY STEAKS | Charley's C.s. Inc | 830 County Route 64, Elmira, NY 14903 | 2018-05-15 |
| MT. FUJI JAPANESE RESTAURANT | Elmira Restaurant, Inc | 830 County Route 64, Elmira, NY 14903 | 2018-02-28 |
| T.G.I. FRIDAYS | Gc Fridays Ny, LLC | 830 County Route 64, Elmira, NY 14903 | 2018-02-21 |
| CHARLEY'S PHILLY STEAKS | Mac Food Concepts, Inc | 830 County Route 64, Elmira, NY 14903 | 2017-09-01 |
| OOB - WENDY'S #1-013 (under WendBing) | Wendbing Corp. | 830 County Route 64, Elmira, NY 14903 | 2015-04-14 |
| OOB - T.G.I. FRIDAYS (under SRAC) | Srac Casual Dining, LLC | 830 County Route 64, Elmira, NY 14903 | 2015-01-16 |
| OOB - T.G.I. FRIDAYS (under Carlson Restrs) | Carlson Restaurants Worldwide | 830 County Route 64, Elmira, NY 14903 | 2011-01-10 |
| OOB - GOLDEN HARVEST | Guilin Wang | 830 County Route 64, Elmira, NY 14903 | 2007-10-01 |
| OOB - NEW CHINA INN BUFFET | Chen Xue-yong | 830 County Route 64, Elmira, NY 14903 | 2006-04-04 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).