By: Robert Dewey | [email protected]

Wichita, KS

Applebee’s Grill and Bar

320 S RIDGE RD
WICHITA, KS 67209
316-942-0070

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/17/2020. As a result of that inspection, and due to the severity of the specific violations Applebee’s Grill and Bar was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 3 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

• A pan of guacamole temped 45.1f. the guacamole was prepped at 7:43AM, the current time was 1:42PM. (COS)PIC discarded the guacamole. The pan of guacamole was located in the make table cooler.*
• The following foods temped above 41f 1) One pan of Parmesan cream sauce temped 47.8f, PIC wasn’t sure on when the sauce was placed in the cooler. (COS)Sauce was discarded. 2)”sauce four cheese mac” temped 46.2f, PIC stated he wasn’t sure when the pan of sauce was placed in the make table cooler. (COS)Sauce was discarded. 3)One Pan of shredded american cheese temped 56.2f, the cheese was located in the Reach in cooler located below the grill. PIC stated that pan of cheese has been there over night. (COS)Cheese was discarded. 4)Two pans of yellow American cheese (squared) temped 54.8f, the cheese is located in the reach in cooler below the grill. PIC stated that the cheese was left in the reach in cooler since last night. (COS)Cheese was discarded. Note:did not get a proper ambient temp because employee placed ice on top of thermometer by accident.
• In the kitchen, there was grey water coming out of the floor drain located on the bottom of the make table cooler. PIC stated that the plumber has been called but the issue has not been fixed. PIC stated that the plumber will be called again. PIC plunge the drain and the most of the grey water flushed down. Note:Employee washed and sanitized the floor with soap and sanitizer.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler