Arby's - Wilco, 1318 E Lee Hwy. Suite B, Wytheville, VA 24382 - Fast Food Restaurant inspection findings and violations
Business Info
Restaurant: Arby's - Wilco
Address: 1318 E Lee Hwy. Suite B, Wytheville, VA 24382
Type: Fast Food Restaurant
Phone: 276 228-2518
Total inspections: 5
Last inspection: 03/10/2016
Address: 1318 E Lee Hwy. Suite B, Wytheville, VA 24382
Type: Fast Food Restaurant
Phone: 276 228-2518
Total inspections: 5
Last inspection: 03/10/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Management is knowledgeable, responsive, and personable. Facilities are clean, organized, and controlled, with good lighting and ventilation. Management will be checking foods being hot held in fryer area and ensure that temps are at or exceed 135F. If unit cannot hold 135F or greater, repair the unit, or consider switching to time as PHC (must be documented 4 hours maximum hold time). It was noted at inspection that the chicken patties and fried fish are cooked in the same oil and later stored in the same hot holding drawer, with direct contact between the two foods. VDH advises the PIC to ensure staff are alert and aware of allergen risks for vulnerable members of the public. Ensure that a policy is in place to respond safely to requests concerning food allergies (for example, a customer says they have a fish allergy, but they want to order a chicken sandwich). Staff need to know how to respond, and how to properly clean between handling of allergen foods. PIC should take steps to ensure customers are aware of the possibility that chicken may be in contact with fish. The 3CS at this facility has very hot water (140F+) in use for dishwashing, including for the sanitizing chamber. While quaternary ammonia of a correct concentration will sanitize dishes even when the water is very hot, sanitizer test kits may not give an accurate reading, possibly giving a false high reading at elevated temperatures. State regulations stipulate a minimum temperature of 75F for quaternary ammonium sanitizer. No maximum is specified. Please check with your supplier and follow temperature recommendations for the particular product you are using. Also discussed at inspection were minor residues on the meat slicer, proper hair restraints (loose, swinging pony tail should be confined/braided), and damage to floor (manager is working to correct the popped up floor covering).
|
03/10/2016 | Routine | |
| Adjust temperature of sanitizer dispenser to 75-90 degrees F for optimum effectiveness. No violation noted during this evaluation. | 11/02/2015 | Routine | |
| Notes: *Gave manager a sample employee health policy to implement and post. *Hand sink located near the oven/3 compartment sink area is clogged and draining VERY slowly due to it being used as a dump station for food/grease. Repair sink so that it will drain and train staff to use a sink that is connected to the grease trap for food/grease disposal.
|
03/12/2015 | Routine | |
| No violation noted during this evaluation. | 06/06/2014 | Risk Factor | |
| Notes: *Ice machine is starting to show signs of mold and mineral build up. Time to empty and clean thoroughly. *Back slicer needs to be taken apart and cleaned after each use or every 4 hours if in constant use. *Make sure back handsink stays stocked and ready for use!
|
08/15/2013 | Routine |
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