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APPLEBEE'S NEIGHBORHOOD GRILL & BAR

7519 S CICERO AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

APPLEBEE'S NEIGHBORHOOD GRILL & BAR has been inspected 7 times by Chicago Department of Public Health since January 15, 2010. The most recent inspection, on September 19, 2013, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 15, 2010. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 15, 2010. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 15, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 15, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 4 separate inspections, most recently on September 19, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. License

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE #10 CAN OPENER. ALSO CLEAN INSIDE FRYER DOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO REMOVE STANDING WATER FROM REAR PREP/STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN WALL AROUND DISH AREA 1 COMP. SINK AND DISH RACH HOLDING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PREMISES HAS SOME UNUSED EQUIPMENT STORED IN REAR NEED TO REMOVE.
  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE SHELVES IN REAR STORAGE NEED TO REMOVE RUST/OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE FRONT BAR STAND MIXER, CLEAN COOLER STORAGE SHELVES IN BEER COOLER AND FOOD COOLER, ALSO CLEAN FOOD STORAGE CARTS. CLEAN INTERIOR OF BAR CABINET, AND 2 DOOR COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE BROKEN GLASS FROM FLOOR BEHIND BAR HAND SINK. REMOVE STANDING WATER FROM UNDER REAR STORAGE SHELVES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN DISH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO CLEAN VENTILATION HOOD OVER DISH MACHINE. NEED TO REPAIR DISH MACHINE LEAKING WATER REAR HOSE.
  4. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN AND SANITIZE BARGUN HOLDERS AND # 10 CANOPENER, CLEAN UPRIGHT COOLER INTERIOR AND EXTERIOR HANDLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REMOVE WATER FROM FLOOR INJ WALK IN COOLER AND DISH MACHINE AREA AND FRONT BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALL ABOVE COFFEE MACHINE, RESEAL WALL AROUND DISH MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD IN DISH AREA AND REAR STORAGE(DUSTY).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.WALK-IN COOLER COMPRESSOR POOR REPAIR LEAKING WATER NEED TO REPAIR ALSO 3 COMP SINK NOZZLE LEAKING COLD WATER NEED TO REPAIR.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED THROUGH OUT FRONT PREP, REAR PREP AND BAR AREA. NEW RUBBER GASKETS NEEDED AT REACH IN COOLERS ON LINE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: LARGE CAN OPENER, RUBBER GASKETS, PREP TABLES, SHELVES, ALL COOKING EQUIPMENT, HAND SINKS AND DISH MACHINE AREA. MUST CLEAN TO REMOVE ALL FOOD BUILD UP AND DEBRIS. CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE FOOD DEBRIS AND BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND WALL BASES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. FLOORS IN NEED OF REGROUTING TO ELIMINATE STANDING WATER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. ALL COOKING EQUIPMENT MUST BE UNDER THE HOOD VENTILATION SYSTEM. ALL AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. LEAK AT MOP SINK IN NEED OF REPAIR. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND CORRECT ALL AREAS AND MAINTAIN.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    5 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED SOURCES OF CROSS CONTAMINATION NOT CONTROLLED BY FOOD HANDLERS. FOOD HANDLERS MULTI-TASKING, ASSEMBLING, HANDLING FOOD, THEN MOPPING FLOORS, HANDLING UNCLEAN CLOTHS, ETC, AND RETURNING TO PREP/COOK LINES WITHOUT WASHING HANDS. ALSO NOTED FOOD HANDLERS, SITTING ON CUTTING BOARDS. OBSERVED CLEAN CUTTING BOARD ON WET FLOOR. INSTD MGR ON PROPERLY CONTROLLING CROSS CONTAMINATION. CITATION ISSUED CRITICAL 7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLERS NOT WASHING HANDS WHEN NECESSARY, HANDLING UNCLEAN CLOTHS, MOPPING FLOOR, AND THEN HANDLING FOOD WITHOUT WASHING HANDS, USING POOR HYGENIC PRACTICES. INSTD TO PROERLY WASH HANDS AND DESIGNATE DUTIES. CITATION ISSUED 7-38-005(A) CRITICAL
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • STANDING WATER IN DISHMACHINE AREA. INSTD TO KEEP CLEAN AND DRY. (ELIMINATED STANDING WATER DURING INSPECTION. HANDSINK AND SCRAPE SINK IN DISHMACHINE AREA LEAKING. REPAIR SAME. (CITATION ISSUED 7-38-030 SERIOUS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MSSING LIGHTSHIELDS IN WALK-IN COOLER AND ABOVE COOKING LINE. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS INSIDE COOLERS

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