Arby's, 5426 James Madison Parkway, King George, VA 22485 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's
Address: 5426 James Madison Parkway, King George, VA 22485
Type: Fast Food Restaurant
Phone: 540 846-3950
Total inspections: 6
Last inspection: 12/14/2015
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Inspection findings

Inspection date

Type
Observed/Discussed with Person in Charge:
1) Good cooking & holding temperatures.
2) Facility is clean & well maintained.
3) Rest rooms are clean & well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		12/14/2015Risk Factor
Observed/Discussed with Person in Charge:
1) Very good holding temperatures.
2) Very good date marking procedures.
3) Facility is clean and well maintained.
4) Rest rooms are clean and well maintained.
5) Recommend dedicated storage space for employee belongings.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		06/08/2015Routine
Observed/Discussed with Person in Charge:
1) Very good cold holding temperatures.
2) Very good date marking.
3) Facility is clean & well maintained.
4) No cooking/hot holding during time of inspection.
5) Recommend dedicated storage space for employee belongings.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's room lavatory.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
12/03/2014Routine
Discussed with Person in Charge:
1) This inspection was conducted in conjunction with a Complaint Investigation.
2) Ware washing sanitizer at 200ppm (Quat 40)
3) Sanitizing buckets sanitizer at 150 ppm (Quat 40)
4) Equipment thermometer for hot holding drawers.
5) Good date marking procedures observed.
6) No hot holding/cooking during time of inspection.
Abbreviations: RIF = Reach in Freezer, CH = Cold Holding, WIC = Walk in Cooler, prep = preparation.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed raw beef roasts stored over ready-to-eat (RTE) onions & peppers and cooked sliced roast beef in the walk in refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed frozen foods stored in uncovered containers in the small reach in freezer unit.
    Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
03/12/2014Risk Factor
Abbreviations: WIC - walk in cooler
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The hand sink in the prep area and the 3-compartment sink are not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: The walls surrounding the mop sink are 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.
07/30/2013Routine
Conducted standardization inspection demo with Steve Valentine.
No violation noted during this evaluation.		07/02/2013Training

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