All temperature control for safety (TCS) foods located in the three drawer cooler were moved to the walk-in refrigerator until the three drawer cooler temp dropped to 41F. Advised person in charge to have cooler serviced if temp did not reach 41F or lower. Person in charge understands that TCS are not to be stored in the three drawer cooler until the temperature reaches 41F or lower.
Cooling, Heating, and Holding Capacities (corrected on site) Observation: Observed temperature of three drawer cooler that is being used to thawl potato cakes at 57F.
Correction: Person in charge (PIC) relocated the frozen potato cakes to the wak-in cooler to complete thawing process. Advised PIC to monitor the temperature of the cooler and to call for service if the cooler temperature does not reach 41F or lower. PIC understands that temperature control for safety (TCS) foods are not to be placed in the cooler until the temperature falls to at least 41F. Improper food storage temperatures are a major contributing factor to foodborne illness.
Non-Food Contact Surfaces (corrected on site) Observation: The nonfood contact surface of the heat lamp above the meat slicer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that could fall and contaminate RTE foods.
Critical: Backflow Prevention Device, When Required* Observation: Observed mop sink faucet under pressure. Y-valve connected to the mop sink faucet causing the install vacuum breaker to remain under pressure. Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Advised person in charge to remove the Y-valve or install a dual check valve with intermediate atmospheric vent to prevent vacuum breaker failure and possible water contamination.
Toxics - Separation of Toxics (corrected on site) Observation: Sanitizer buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer buckets being stored over food at a food prep table.
Correction: Sanitizer buckets must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Advised person in charge to relocate sanitizer buckets to a location that is not above food and at least six inches off of the floor.
12/08/2015
Routine
SATISFACTORY INSPECTION No violation noted during this evaluation.
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