The primary purpose for food facility inspections performed by Environmental Health is to prevent foodborne illness. When inspections are performed, observed violations are identified as either "Major" or "Minor."

Major Violations (identified in red) need to be corrected immediately because they are most likely to result in foodborne illness. Major violations typically fall into one of the following five categories identified by CDC as the major risk factors for foodborne illness:

  • Food from unsafe sources
  • Inadequate cooking
  • Improper holding temperatures
  • Contaminated equipment
  • Poor personal hygiene

Minor Violations (identified in blue) are less critical conditions that still need to be corrected in a timely manner because they create non-sanitary conditions for the preparation of food.

Note: Our web-based reporting system was updated on June 25, 2013 to include site-specific observations in addition to the violation categories. For inspections occurring after June 25, this new, more specific information can be obtained by clicking on any of the red or blue violation categories.

 

Food Facility Details

APPLEBEE'S
  2160 FEATHER RIVER Blvd
  OROVILLE, CA 95965
  530-534-4500
Google Map
03/11/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
03/10/2015:  Regular Inspection
Violations:Major - 2
 Minor -
K006  
  Paper towels stuck in dispenser at prep area hand sink. Paper towels properly reloaded during inspection. Note: Two other fully stocked and available hand sinks in close proximity for food handlers to use.
K027  
  Two avocados stored atop torn lettuce in prep refrigerator drawer at cookline.
K040  
  A few damp/soiled wiping rags stored behind faucets and hanging from sides of hand sink adjacent to dish washing area. Rags removed during inspection.
K035  
  Remove plastic containers that have melted areas on sides of containers and are hard-to-clean from use with food products.
K009  
  Major: 6 pans of cooked pastas 44-45F (penne and 'curly') in depths 4-5 inches, covered with plastic wrap and cooling on shelf inside walk-in for 15+ hours (time tag on pans showed around 7:51 am 3-9-15). Sheet pans of cooked foods 44F (whole chicken breasts, whole red potatoes and white and Mexican rices) covered with loose paper and cooling on rack (about 2 inches of space between pans) inside walk-in for 12+ hours (time tag on most pans showed around 7:43pm 3-9-15). Reported that cooked foods (i.e. pastas) are initially cooled in ice bath (correct procedure reported), spread onto sheet pans, covered with paper and placed on rack. Discussed that after cooked pastas are transferred from sheet pan into deep pans the internal temperature of the pasta should be checked with probe thermometer (preferably with thermocouple) in deepest part of food to ensure pastas are 41F, and below, prior to keeping pastas in deep pans and/or covering with plastic wrap. Discussed that cooling of foods on sheet pans, covered with paper and put onto rack inside walk-in should be monitored to ensure tiered cooling parameters are met; if necessary provide additional space between sheet pans cooling on rack, put slits into paper to aid in heat escaping. All aforementioned foods voluntarily discarded during inspection, see VC&D. Minor: Pan of cooked linguine 57F, covered with plastic wrap and cooling in depth 4-6 inches, for 3-4 hours (time tag showed around 8am 3-10-15). Reported that pasta was cooled in same manner as above (ice bath, sheet pan covered with paper and on cooling rack inside walk-in) and at some point transferred into deep pan and covered with plastic wrap. As first tier of cooling had been met, pasta was spread out onto sheet pan again to cool to 41F within next 2 hours.
K007  
  Major: Diced tomatoes 57F stored in top portion of cookline prep refrigerator. Minor: Steaks in refrigerated prep drawers at cookline 45-50F. Discussed that all potentially hazardous foods (PHFs) need to be at least 41F, or below, prior to being stocked in refrigerated prep units; prep units are not intended to cool PHFs that are above 41F.
K014  
  Couple of knives soiled with some dried food residues stored on wall-mounted magnetic rack in prep area (not actively being used). Knives placed at utensil cleaning area during inspection.
08/08/2014:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
08/07/2014:  Regular Inspection
Violations:Major - 1
 Minor -
K014  
  Potato twirler, tomato slicer and onion slicer all soiled with dried food debris/residues, especially in hard-to-reach areas. Reported that removable parts of potato twirler are removed and cleaned in dishwasher, but slicer base is just cleaned with sanitizer. Discussed that all parts of twirler (as with any utensil- prep tables, sink basins) need to be properly cleaned by washing with hot, soapy water, rinsing and then sanitizing. Several food pans, reportedly cleaned in dishwasher, soiled with food debris/residues and stacked together wet on utensil storage rack. Soiled pans put at dishwasher for re-cleaning during inspection and manager will have employee check remaining pans. Wash water at bar 94F and actively being used to clean utensils. Discussed that wash water needs to be at least 100F; water dumped and refilled during inspection.
K034  
  Paper towel being used as stopper in rinse basin of bar utensil sink.
K009  
  Cooked pasta cooling inside walk-in in covered containers and containers stacked atop each other, for short time period (within hour as noted on time tag): curly pasta 61F; penne 60F; linguine 60F. Discussed proper cooling and to not stack containers atop each other until foods are completely cooled (41F, or below, when checked with probe thermometer). Containers unstacked and uncovered during inspection to allow for air circulation and rapid cooling.
K035  
  Under counter refrigerator ambient air temperature 50F, but not currently storing potentially hazardous foods. Adjust refrigerator to 41F or below. Clean under water/tea/lemonade housing at kitchen beverage dispenser and inside ice bin (of ice machine) around chute to remove stalactites.
K038  
  Repair gap in hood at cookline.
K041  
  Repair automatic sanitizer dispenser at mop area and faucet of bar hand sink to stop leaks.

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