Arby's #760, 7411 Midlothian Tnpk, North Chesterfield, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Arby's #760
Address: 7411 Midlothian Tnpk, North Chesterfield, VA 23235
Type: Fast Food Restaurant
Phone: 804 276-8020
Total inspections: 12
Last inspection: 01/29/2016

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Inspection findings	Inspection date	Type
No violations noted during the inspection. PIC provided employee health policy, test strips and a calibrated thermometer. Observed good handwashing practices and cooling practices for TCS foods( steam spinach and tomatoes, and grilled onions and peppers). No violation noted during this evaluation.	01/29/2016	Routine
No comments No violation noted during this evaluation.	09/03/2015	Routine
- do not overload container with sliced tomatoes in the right cold holding unit Cooling Methods Observation: Food containers for cooling lima beans and baked potato are arranged so as not allow for maximum heat transfer (in the walk-in cooler). Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Deli meats sliced yesterday cold holding at improper temperatures in the walk-in cooler. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: Low reach-in freezer near friers was observed in a condition that prevents necessary maintenance and temperature control. Unit found at 40 F. Correction: Repair/adjust reach-in freezer to 20 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	05/04/2015	Routine
There are no violations noted during inspection. Reviewed employee health policy with PIC. No violation noted during this evaluation.	12/23/2014	Routine
There are no violations noted during inspection. Sanitizer solution tested at 200 ppm. Proper and frequent hand washing among employees observed. No violation noted during this evaluation.	09/22/2014	Routine
Notes: Keep the top portion of make-up table covered to support 41 F or less. Do not overload containers. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Sliced cheese and tomatoes cold holding at improper temperatures in the top portion of right make-up unit. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors in the small closet noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	06/11/2014	Routine
There are no violations noted during inspection. Notes: The top portion of left sandwich make-up table has heavy ice build-up around containers and along the basin. Suggested to place a maintenance order to get refrigeration unit checked and ensure that top portion is not freezing product and maintaining cold holding temperature between 35 - 40 F. Employees to use chemical test kit to ensure proper sanitizing concentration in the buckets. No violation noted during this evaluation.	02/25/2014	Routine
Notes: Work order was placed during inspection and maintenance person arrived to adjust shake unit. Place thermometer inside side hot box (cheese sauce unit) to monitor proper hot holding temperature. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Vanilla and chocolate shake mix cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: Left electro freeze milk shake unit was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is not supporting cold holding temperature of 41 F or less. Correction: Repair/adjust shake unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	11/18/2013	Routine
There are no violations noted during inspection. Notes: Labels for To Go Lemonade have been ordered during inspection, labels for sweet and unsweet tea are available. No violation noted during this evaluation.	08/19/2013	Routine
Non-critical violations must be corrected within 30 days. Reviewed employee health policy with person in charge. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Grilled onions and aujus hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Physical Facilities in Good Repair Observation: There is a leak in the ceiling near walk-in freezer. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	05/21/2013	Routine
There are no violations noted during inspection. Sanitizing solution tested correctly at 200 ppm. Excellent hand washing observed. No violation noted during this evaluation.	02/13/2013	Routine
Additional Food Temperatures (degrees F.): Cold Holding: Macaroni & Cheese - 39, Chicken, raw whole - 41, Tomatoes, sliced - 41 Signed copies of FDA Form 1-B are now on file for Employee Health documentation. Use this form to document training for all new hires in the future. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Grilled onions hot holding at improper temperatures. Operator voluntarily discarded the grilled onions. Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.	02/16/2012	Routine

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