ARBY'S #8354, 200 E CLOUD, ANDOVER, KS - Restaurant inspection findings and violations

Business Info

Name: ARBY'S #8354
Type: Restaurant
Address: 200 E CLOUD, ANDOVER, KS 67002
Phone: 316-733-1058
Total inspections: 4
Last inspection: Aug 17, 2015

Restaurant representatives - add corrected or new information about ARBY'S #8354, 200 E CLOUD, ANDOVER, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --In the bulk salt container under the prep table in the middle room, a small plastic cup with no handle was inside touching the salt. KDA_3_50118A2 - --In the walk in cooler, a container of diced tomatoes had no date marking. Manager said they use the sliced tomatoes that are 1 day old to dice. COS: Manager voluntarily discarded item in the trash can instead of dating the container. KDA_4_60111A - --On the clean dish storage shelving above the 3 compartment sink, 5 dishes had sticker residue and stickers still on the containers. Corrected on site (COS): Manager set them aside to wash, rinse, and sanitize. KDA_4_60111C - --In the walk in cooler, the wire shelving has some food debris build up. The fan guards in the walk in cooler have a build up of dust. KDA_4_90311B - --Under the prep table by the 3 compartment sink, 2 dishes were stacked wet. KDA_7_20111A - --On the prep table next to the hand sink, a container with clear liquid and wiping clothes (labeled as quaternary sanitizer) was next to single use gloves. COS: Manager moved the container and separated the gloves/sanitizer. KDA_Defacto - --3 Compartment Sink: 200 parts per million quaternary ammonia. --Chicken Breast: 188.0F Jalapeno popper: 168.7F --Make Table (north) Sliced Tomatoes: 39.7F Make Table (west) Sliced Tomatoes: 40.1F Sliced Turkey: 40.0F 2 Door Cooler (by registers) Salad: 42.1F Walk in Cooler Sliced Turkey: 38.5F Sliced Salami: 38.9F Ice Cream Machine: 43.5F --Roast Beef: 140.7F --Roast Beef: 144.7F Cheese Sauce: 148.7F --The facility makes it own potato chips. They fry them from frozen and then hold them for 12 hours, but do not maintain 135F. Checking for corporate contact information and will determine if they are potentially hazardous. --Wiping Cloth Bucket: 200 parts per million quaternary ammonia.	08/17/2015	7	Standardization	In
Details not available.	09/23/2014
Details not available.	05/28/2014
Details not available.	06/17/2013

KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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ARBY'S #8354, 200 E CLOUD, ANDOVER, KS - Restaurant inspection findings and violations

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