Inspection Report

Business Name
Applebee's Neighborhood Grill & Bar

Business Address
2032 E BASELINE RD MESA AZ 85204

Permit Number
FD-35305

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/6/2025

Grade
D

Priority Violation
5

Inspection Status
Re-inspection required

Cutting Edge Cutting Edge Participant

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed two containers of strawberries with brown/white organic matter on them and wilted in the bottom of the make-line unit on the left. Corrective Action: Corrected at time of inspection. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection - see embargo form.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed marinara (79*F) in the steam well. Person in charge (PIC) stated the marinara was placed in the unit at approximately 11:30 am, time of inspection was approximately 2:30 - 3:30 pm. Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection - see embargo form.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed Mexican rice, deli ham, American cheese, deli turkey, cooked ham, chicken tortilla soup, and tomato basil soup ranging from 44*F to 57*F in the walk-in. Observed diced tomatoes, pico de gallo, black bean and corn salsa, yogurt, iceberg lettuce, cheddar cheese blend, oriental salad mix, and romaine lettuce ranging from 50*F to 60*F in the top and bottom of the make-line unit on the left. Ambient temperature was 50.7*F using min/max thermometer. PIC stated all of the food items were placed in the unit at approximately 9am, time of inspection was approximately 2:30 - 3:30 pm. PIC voluntarily discarded all food items, see embargo form. Observed spinach artichoke dip, cut tomatoes, spicy Asian chicken, iceberg lettuce, 5 cups of chicken tortilla soup, and cooked nacho beef ranging from 46*F to 54*F in the top and bottom of the middle make-line unit. Ambient temperature was 45.3*F using min/max thermometer. PIC stated all food items were placed in the unit at approximately 9am, time of inspection was 2:30 - 3:30 pm. PIC voluntarily discarded all food items, see embargo form. Observed raw beef patties ranging from 48*F - 50*F in the bottom drawer of the unit under the grill. PIC stated the were in the unit since at least yesterday and voluntarily discarded, see embargo form. Observed 3 containers of coleslaw and sour cream ranging from 45*F to 47*F in the refrigerator at the server station area. Ambient temperature was 51.2*F using min/max thermometer. PIC was not sure how long the food items were in the unit and voluntarily discarded, see embargo form. Corrective Action: Corrected at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. ===3RD CONSECUTIVE

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed 3 containers of coleslaw with no date marking in the refrigerator in the server station area. PIC stated the the coleslaw was prepared on 8/5 and placed a date marking sticker on all three containers. Corrective Action: Corrected at time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed make-line unit on the left with ambient temperature of 50.7*F, middle make-line unit was 45.3*F, and refrigerator in the server station area was 51.2*F using min/max thermometer. All units were in use. PIC submitted a work order and placed out of order signs on all three. Corrective Action: Correct prior to re-inspection. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. ===RE-INSPECTION: 8/19

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required

Addl Notes: Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection. Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Predefined Comment: This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program.
Re-inspection for the cold holding units 8/19. Calibrated thermometer

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.