Discussed with the person in charge:
1. calibration of thermometers
2. Hand washing procedures
How to wash information given
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the masking tape used on the plastic container is not corrosion resistant, nonabsorbent, and/or smooth. The container was discarded.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring devices (degrees F) located in the roast beef are not accurate. Thermometers were removed from the product for calibration.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Cutting Surfaces
Observation: The green cutting board is 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the large ice machine and the ice bin in the lobby that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: storage shelf near the 3-compartment sink, top of the coffee machine, exterior of the ice bucket, cabinets under the fryers, vent on the large ice machine, and the beverage tubes.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel pans that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the women's restroom is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: walls throughout the kitchen and the floor near the fry station
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a container of fryer cleaner that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/15/2015 | Routine | |
EHS conducted a standardization inspection at this facility.
No violation noted during this evaluation. | 09/10/2014 | Training | |
Discussed with the person in charge:
1. soda nozzles
2. coverage of the toaster
3. attendance at a food safety class - information given
The facility is very clean and well maintained - thank you
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed foods in the reach in freezer that were not covered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The container in the reach in freezer and lid on the sandwich prep unit were observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the baking pans have a lot of carbon on them - in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine and the ice bin in the drive thru that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: air vent cover on the large ice machine, oven mitts, tops of the equipment, prep table across from the fryers, and the beverage tubes.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in front of the 3-compartment sink and near the shake machine is not smooth and easily cleanable.
Correction: Regrout floor. Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: cracked floor tiles in front of the 3-compartment sink, floor tiles on the front line, and a missing light shield over the entrance way
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: rear door, floors under the prep tables, air vent cover in the women's restroom, ceiling around the air vents, and the mop sink.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottles that were hanging on the condiment boxes on the front line - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/27/2014 | Routine | |
Discussed with the person in charge:
1. cleaning of soda nozzles
2. calibration of thermometer - sample given
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee set up the 3-compartment sink then donned gloves and continued to prepare foods. Manager discussed this with the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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12/30/2013 | Risk Factor | |
Discussed with the person in charge:
1. ensure to use the quaternary test strips for the sanitizer buckets - quaternary measured at 400 ppm
2. maintenance person was at the facility while this inspection was being completed therefore allowing them to correct hazards noted - thank you.
ServSafe and slicer information given
- Equipment - Good Repair and Proper Adjustment
Observation: The handle to the sandwich prep lid is missing and the handle is missing on the reach in freezer door were observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fry baskets, slicer, ice machine. All items were cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: vent in the sandwich prep unit, beverage tubes, and the equipment used to clean the fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service lids in the drive thru and coffee filters were observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: wall tiles beside the front counter, light out on the front line, broken floor tiles on the front line, under the 3-compartment sink, and in the drive thru, light shield coming down near the chemical storage area (corrected), and the light shield between the restrooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Arby's, 418 Garrisonville Road 118, Stafford, VA 22554 »