Arby's, 7110 Mechanicsville Turnpike, Mechanicsville, VA 23111 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's
Address: 7110 Mechanicsville Turnpike, Mechanicsville, VA 23111
Type: Fast Food Restaurant
Phone: 804 730-2345
Total inspections: 9
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge:
1. The food supplier is PFG.
2. Reviewed facility employee health policy. Employee Health forms are used as policy verification.
3. Recommend ensuring large tea containers have lids to prevent potential contamination.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Cheese Sauce (107°) hot holding at improper temperatures on the prep line.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/23/2016Risk Factor
Food supplier is PFG. Observed good datemarking, cooling procedures, and holding temperatures. Discussed employee health and reviewed corporate policy.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before donning new gloves and engaging in food preparation.
    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.EHSS instructed food employee to wash her hands.
12/04/2015Routine
Food supplier is PFG. Chicken & Beef come in raw. Discussed Employee Health & observed a signed Arby's policy per employee. Discussed cooling & reheating procedures. Discussed cleaning/sanitizing food contact surfaces & observed facility cleaning schedule. Very well run facility.
No violation noted during this evaluation.		01/29/2015Risk Factor
PFG and Schmidt Bread are the food suppliers. Turkey, ham, brisket, and corned beef are received precooked, and chicken and roast beef are received raw. Soups are routinely cooled and reheated
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Observed dispensing utensils improperly stored between uses. Observed scoop used for peanut butter, at the softserve station, stored in a cup of room temperature (66 F) water.
    Correction: Recommend storing 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. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Observed wet wiping cloths improperly stored between use. Observed wiping cloths stored in sanitizer at a concentration to low
    Correction: observed quaternary ammonium sanitizer bucket < 150 ppm.
11/03/2014Routine
Standardization inspection conducted at facility on 8/1/14.
No violation noted during this evaluation.		08/01/2014Training
PFG is the supplier. Discussed reheating of soups
No violation noted during this evaluation.		01/30/2014Risk Factor
PFG is the supplier. Fire suppression system serviced October 2013. Spence Pest is the LPCO. Discussed employee health
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Observed equipment and dishes stacked while wet after cleaning and chemical sanitization.
    Correction: Recommend allowing items to air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
11/05/2013Routine
PFG is the supplier. Reviewed employee health policy
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed sliced Swiss cheese and shredded cheese cold holding at improper temperatures
    Correction: observed sliced Swiss cheese at 47 F and shredded cheese at 50 F. PIC stated these had been removed from the walk in cooler at 12:30pm and 1:30pm respectively.
08/12/2013Risk Factor
Dessert reach in cooler: 40 F. Vanilla soft serve: 39 F, orange flavored soft serve: 40 F. Discussed employee health
  • Critical: Cooling* (corrected on site)
    Observation: Observed mac 'n cheese not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC reheated food to 174 F for 15 seconds.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed numerous time-temperature controlled for safety (TCS) foods in the top of the prep unit cold holding at improper temperatures. Observed sliced tomatoes at 45 F, cole slaw at 44.5 F, white cheese at 51 F, cheddar cheese at 49 F, and avocado at 45 F. PIC stated all of these items were removed from the walk in cooler and placed on the prep unit 9:00am, temperatures taken at 11:30am.
    Correction: Relocate food to a refrigeration unit that is capable of cooling and maintaining food storage at 41°F or below. PIC moved all food to the walk in cooler. PIC to monitor food temperatures to ensure it cools to 41 F within 4 hours (by 1:00pm) or to discard food. Recommend having the unit serviced.
03/21/2013Risk Factor

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