A92

APPLEBEE'S GRILL & BAR #1102

8700 J W CLAY BV, Charlotte, NC 28262

Restaurant · NC permit/State ID 20600110514

Latest gradeA (92)

Last inspectedOct 8, 2026

Inspections on record12

On record sinceNov 10, 2022

Score history

Nov 10, 2022Higher is betterOct 8, 2026

Inspections & violations

Oct 8, 2026 A 92 · 6 violations

Inspector comments: NOTE: Facility holds bbq sauce out near grill with a grill brush stored inside. Grill brush is used to brush bbq sauce on ribs and meats. Once used it is placed back into the bbq sauce. EHS advised PIC to either hold BBQ sauce cold, use TPHC or spoon bbq sauce onto meats then brush. After the brush is used, place into a separate container. Grade card was placed in an area that was not visible to all patrons. EHS notified manager that the grade card has to be posted in an area visible to all patrons. Grade card will be posted at the entrance of the restaurant beside the door.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers on the line, sauce containers, lids soiled soiled with old food debris. Observed soiled knife stored on knife magnet with clean knives. CDI- All dishes taken to be cleaned. -REPEAT FOR THE 5TH CONSECUTIVE TIME. EHS recommends risk control plan. EHS gave documents to Manager to fill out and send to EHS. Fv For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed wings, diced chicken and sausage without a date. Observed lettuce in cold drawer dated 10/8. Lettuce was made 10/7. All items dated with correct date. -REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisks on burgers. Burgers can be undercooked. 10 DAY VERIFICATION REQUIRED, 10/18/26 New menus are rolling out at the end of October.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored and burned. Get boards resurfaced/ replaced. 4-502.11(A) Maintain utensils in good repair. Observed several containers damaged with burns/ cracking. Containers are no longer cleanable. -REPEAT

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep top units, low reach in, cold drawers, shelving, roller carts, speed racks, bins housing clean dishes, tall reach in cooler and freezer in need of cleaning. -REPEAT

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout near prep table and hand sink. Observed hole in wall under hand washing sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed no floors in need of cleaning under and around equipment. -REPEAT

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Apr 9, 2026 A 93.5 · 10 violations

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for salmon served undercooked. CDI- Facility will no longer undercook salmon.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several lids, plates and utensils soiled with old food debris and oils. CDI- All dishes taken back to be cleaned. Ensure all dishes are clean For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sheet pan of ribs without date. CDI- Dated For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Corrected during inspection

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for salmon. PIC stated that customers can request undercooked salmon. CDI- Facility will no longer undercook salmon.

#45 · Single-use & single-service articles: properly stored & used

4-502.13 Single-use and single-service articles cannot be reused. Observed single service cup used as a reusable scoop for pasta. CDI- Discarded. Use utensils

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Corrected during inspectionRepeat violation

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean.-Pf Observed containers damages throughout. If containers are no longer usable, discard. CDI- Discarded.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Repeat violation

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean side of the dish machine drainboard heavily soiled with old food debris in water. CDI- Drainboard cleaned.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving, cold drawers, tall reach in units and equipment throughout in need of cleaning.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink near freezer slow to drain. Plumber has already been called.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with low grout throughout. Observed damaged and crack floor areas throughout. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout, especially where grout is low.

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Jul 11, 2025 A 92.5 · 18 violations

Inspector comments: Observed WIC door not fully latching. Observed cold drawers above temperature due to not being fully closed while in use. Ensure that door and drawers are fully closed at all times to maintain temperatures and ambient air at 41F or below. EHS encouraged PIC to review proper handwashing procedures and when to wash with ALL STAFF. EHS educated PIC on ensuring that food employees are not wiping gloved hands on aprons and then returning to food prep without changing gloves. No violations marked today. PIC stated that burgers and salmon were offered undercooked but new menus did not have any CAs next to these items, only next to steak items. EHS advised PIC to follow up with corporate about FC temps of burgers and salmon and to not offer them undercooked until they cleared it with corporate OR to change the menus to reflect CA. PIC stated that she would follow up and not offer them undercooked until a CA was added.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontamintating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee contact RTE shrimp with no gloves. -CDI- EHS educated food employee on not contacting food with barehands and food employee voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed large box of lettuce with white and black growth. -CDI- PIC voluntarily discarded. -1-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over RTE romaine lettuce in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy debris inside of microwaves. Increased and more thorough cleaning frequency recommended. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight debris inside ice machine at chute area. Increased and more thorough cleaning frequency recommended.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken and raw beef in cold drawer above 41F and 2 soup is in broil unit above 41F. Observed ambient air of cold drawers at 61F. -CDI- PIC voluntarily discarded items. At end of inspection, ambient air of drawers of cold drawers observed at 41F. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#38 · Insects & rodents not present; no unauthorized animals

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in WIC. -0- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish pit area below piping.

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of rice stored on floor in dry storage area. -CDI- PIC relocated items. -0-

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 employees with wrist watches. -0-

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets with murky water. -CDI- PIC replenished with fresh sanitizer water buckets. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids and other items stored in containers with debris. Observed clean plates stored upright exposed to air and other contaminants. -0-

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of to go jugs stored on floor in dry storage area. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving used for storing dishes and in dry storage area. Replace. -0- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed multi use containers no longer smooth and easily cleanable. -CDI- PIC voluntarily discarded items.

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed debris in ware washing machine. Increased and more thorough cleaning frequency recommended. -0-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior surfaces of RIC, RIF, and prep units in need of cleaning. Observed tops, sides, and backs of equipment (hard to reach areas) such as stove, steamer, prep units, dish machine, etc, in need of cleaning. Observed shelving above expo line with heavy debris. Observed NFCS of drink machine with debris. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

#50 · Hot & cold water available; adequate pressure −0.5

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 106F. **10 DAY VERIFICATION REQUIRED** -0.5-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle at FOH handsink consistently running, not able to be fully turned off. Repair. -0-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout between floor tiles throughout the kitchen and cracked and missing floor tiles in the WIC and WIF. Observed some non absorbent ceiling tiles in grill area. Repair or replace. **REPEAT** -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceilings in need of cleaning due to food debris and buildup. Observed ventilation area above dish machine with heavy dust buildup. Increased and more thorough cleaning frequency recommended.

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Mar 18, 2025 A 96 · details not yet loaded