Arby's, 5220 Williamsburg Road, Sandston, VA 23150 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's
Address: 5220 Williamsburg Road, Sandston, VA 23150
Type: Fast Food Restaurant
Phone: 804 222-7438
Total inspections: 11
Last inspection: 09/16/2015
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Inspection findings

Inspection date

Type
Annual permit issued
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Observed Brunswick stew being replenished registered 130 degrees.
    Correction: Reheat foods to 165 degrees for at least 15 seconds within 2 hours.
09/16/2015Routine
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
    Observation: Observed a red bucket with a sanitizing solution sitting adjacent to the bun machine/plastic bag of opened buns.
    Correction: Store toxic items separate from foods/food equipment. Bucket was removed.
06/19/2015Risk Factor
No critical violations noted.
No violation noted during this evaluation.		02/24/2015Risk Factor
Observation/recommendation: When cooling chicken in zip lock bags, lay the bags in a single layer as opposed to placing all in a lexan container/avoid stacking bags to allow sufficient air flow/proper cooling.Permit issued
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed an unlabeled spray bottle of clear liquid behind the coffee dispenser at end of prep line.
    Correction: Label all toxic items.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed a sanitizer bucket being stored directly adjacent to an open lexan of cooked bacon.
    Correction: Store toxic items separate from foods. Bucket was moved.
10/03/2014Routine
Note: Mac and cheese found in walk in inside closed lexans with condensation on the lids. This may be because product was cooled inside pans with lids. This is a poor practice. Review cooling procedures with staff. Sliced grilled chicken found inside portion bags in a deep container at 56 F. These were done prior to my arrival. Apparently temperature of chicken was not taken prior to portioning. Cool to 41 F before portioning. Chicken was placed in freezer. Please use your thermometers to ensure food safety. Calibrate metal stemmed thermometers. Hood filter above ovens is in horizontally. Realign to vertical position.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Roasted chicken on front line found at 119 F-127 F.
    Correction: Maintain at 135 F or higher. Manager to discard after the lunch period. To resolve this issue I recommend placing on time control. Do not use this as pulled chicken. When it is placed on time control you must serve it or discard it within 4 hours. Write a time control policy to support your procedure.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: 1. Upper make table had elevated temperatures. Sliced tomatoes 50 F, aged provolone 45 F, gouda 45 F. 2. Feta found at 49 F and cut grape tomatoes 50.1 in salad display case.
    Correction: Manager agreed to discard TCS foods already in this upper unit at 4 PM today. Replaced foods to be discarded upon closing at 10 PM today. PIC intends to call a service person. 2. TCS foods in display case were relocated to back of case since those temperatures were satisfactory.
06/03/2014Risk Factor
Handout given to manager. Discussed Norovirus with manager: contamination, prevention, and clean up. Discussed employee health policy. Ensure policy covers symptoms associated with foodborne illness and stresses not working when sick. Communication is essential between crew and management. Please share information with staff.
No violation noted during this evaluation.		03/05/2014Training
Discussed process for turkey. Management is rewriting recipe to remove browning step. Note: Check concentration of sanitizer in 3-c sink. One wiping cloth solution was at 150 ppm. Calibrate if necessary. Good dates found on uncut deli meat.
No violation noted during this evaluation.		11/13/2013Risk Factor
Macaroni and cheese found panned up in covered containers on rack by door of walk-in. PIC is not sure how long it takes to cool. He is to check at 7:00 p.m. If not 41 degrees at 7 p.m. he will place in freezer to cool further since product was made at 2 p.m. it must reach 41 degrees within 6 hours after reaching 70 degrees within the first 2 hours. Verify all processes. Ok for permit. 200 ppm wiping cloths, 3 compartment.
  • Cooling Methods (corrected on site)
    Observation: Au jus found in walk-in at 47 degrees.
    Correction: PIC placed in freezer to chill quickly to ensure product is cooled thoroughly.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Ice chute in self service area has black residue.
    Correction: Clean and sanitize. PIC cleaned.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
    Observation: Unlabeled spray chemical bottle.
    Correction: PIC corrected.
08/27/2013Routine
1 person attended 2-day Food Manager's Certification course at Henrico Health Dept.
No violation noted during this evaluation.		05/15/2013Training
Note: spray hose falls below flood level of 3 compartment sink. Shorten/tighten spring. Good cooling observed today. 300 ppm wiping cloths.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Unlabeled spray bottle of chemical.
    Correction: Corrected.
04/03/2013Risk Factor
Good food temperatures. Discussed cooling of portioned stuffing. Cool quickly from 135 to 70 degrees in 2 hours then to 41 degrees in 4 more hours. 200 ppm at 3 compartment.
No violation noted during this evaluation.		01/07/2013Risk Factor

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