Arby's Roast Beef, 709 James Madison Hwy, Culpeper, VA 22701 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
hood due for cleaning 9/2015 by Green cleaners.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Tongs in small freezers stored on shelf in freezer and improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. .
- Food Storage - Prohibited Areas (corrected on site)
Observation: Box of Idaho potatoes stored under handsink where splash from handwashing can contaminate potatoes.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct within 2 weeks.
- Physical Facilities in Good Repair
Observation: Floor tiles missing at fry area and in walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct before next routine inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents and floors of establishment especially in mens room 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. CORRECT TODAY
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed slicer sanitizer stored next to single use lids. Chain gloves used to clean and sanitize food contact surface of slicer stored next to degreaser above dishwashing area at 3 vat sink.
Correction: Containers of toxics (sanitizer/degreaser) must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/14/2015 | Routine | |
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