Jefferson County Department of Health

APPLEBEES

1250 BOOTS BLVD FULTONDALE 35068

3/5/20252/17/20259/25/20249/12/2024

91 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	3/5/2025

Deducted	Remarks
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exteriors of equipment throughout facility.
2	6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// WI freezer door damaged 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on walls throughout facility; debris accumulation underneath equipment throughout facility; rancid residue underneath equipment in bar area
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// NOV# 2112 (TCS foods 41F or below)- steak and riblets in drawer under make line ranging 45F-50F. COS- PIC discarded.
1	4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition. 4-201.11 Provide equipment and utensils that are designed and constructed to be durable and retain their characteristic qualities under normal use conditions. 4-501.11(A) Maintain equipment in good repair (general).// Make table not working (food on ice), reach-in cooler not holding temperature, door on make line missing and replaced with pan, stopper on 3 compartment sink broken, damaged drawer holding chips, and other various equipment damage throughout facility.

70 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/17/2025

Deducted

Critical

Remarks

Yes

3-501.16 (A)(2) Maintain TCS food at 41 F or below.// A variety of TCS foods (soups, cheese, precooked rice, mac n cheese sauce, ham, etc) underneath left side of make line range 47-59F. COS- PIC discarded foods.

Yes

4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Mildew/mold on top surface of interior of ice machine.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored on edge of hand sink behind bar, not in sanitizer solution; wet wiping cloth stored on make line without sanitizer solution.

Yes

6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Hand sink next to dish area did not have paper towels. COS- PIC stocked paper towels.

5-501.113 Keep dumpster doors and lids closed.// Dumpster door left open. 5-501.113 Keep the waste-grease receptacle closed.// Waste-grease receptacle left open. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Excessive grime accumulation on exterior of dumpster.

Yes

2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee did not wash hands prior to donning gloves nor after changing tasks (after wiping down make line).

3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// To-go container used to dispense sugar. 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Ice cream scoop stored in hot water at 110F. 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handles of scoops in make table touching the food.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exteriors of equipment throughout facility soiled with residue.

Yes

5-203.14 Provide backflow prevention device at all faucets where a hose is used.// Hose attached to faucet by dish pit without a backflow prevention device.

6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// Hand sink in back of facility missing hand washing sign.

93 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/25/2024

Deducted	Remarks
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors underneath make line soiled with food debris; debris on floor of beer cooler. 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Door to walk-in freezer does not seal due to damage. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken tiles in various areas of kitchen.
4	JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food safety training (food handler cards).
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris accumulation around drawer with chips on make line; residue build up on wells on make line.

82 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/12/2024

Deducted	Remarks
1	3-501.15 (B) Loosely cover or uncover food until cooled.// Recently cooked rice cooling in reach-in cooler next to hand washing sink.
1	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.// Food debris accumulation on interior of microwaves; excessive food debris and residue buildup on exterior of equipment on right side of make line; fan above make line covered in dust; bottom of glass cooler behind bar soiled with residue.
1	4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Knife being stored between wall and dish dispenser.
1	5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table.
1	6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.// Light missing in walk-in freezer.
1	3-304.12 Store between-use utensils in a container of water at 135 F or above.// Scoop for mashed potatoes stored in water at 122F. 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handles of scoops inside make table touching foods (cheese, pico, etc) 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Plastic ramican without handle stored in dressing to use as scoop.
1	3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth left on make table.
4	6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Hand sink by drink machine does not have soap or paper towels.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors underneath make line covered in old food and debris; vent covers above drink machine covered in dust. 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Door to walk-in freezer is damaged 6-201.12 Enclose or shield unnecessarily exposed pipes and utility service lines.// Cover missing to vent.
5	7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Unlabeled spray bottle filled with unidentified product on hand sink next to dish pit.