Arby's, 605 Potomac Station Dr, Leesburg, VA 20176 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's
Address: 605 Potomac Station Dr, Leesburg, VA 20176
Type: Fast Food Restaurant
Phone: 703 779-8124
Total inspections: 7
Last inspection: 09/21/2015
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Inspection findings

Inspection date

Type
cooking and hot holding temperatures good, make sure to clearly label containers being used for sanitizer solution, continue to monitor cooling temperatures for sliced deli meats
No violation noted during this evaluation.		09/21/2015Routine
Monitor food temperatures more often on the top of prep cooler to make sure the food temperatures are held at or below 41 degrees F. The quat sanitizer at the 3 basin sink was good @ 200 ppm. Staff was observed washing hands and changing gloves between tasks.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced tomato, slice turkey, and beef brisket cold holding at improper temperatures in the prep cooler.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All food was relocated. The foods are held overnight in the walk in cooler and food temperatures were good there.
04/17/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced roast beef at prep cooler was at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Item was discarded.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and trays. These items were not sanitized because the sanitizing solution used at the dispenser was empty.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Item was corrected and utensils sanitized.
11/19/2014Routine
All food temperatures were within the acceptable range. The quat sanitizer at the 3 basin sink was good @ 200 ppm. Manager provided information on cleaning procedures and reportable illnesses. Good thawing practices observed during today's inspection.
  • Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
    Observation: Ice used as a medium for cooling the exterior surfaces of a can of whip cream is also for drink ice or used as food.
    Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Water was observed dripping from ceiling tile in close proximity to the prep sink.
    Correction: Protect food from miscellaneous sources of contamination. Food prep moved across room.
06/20/2014Routine
The above item was corrected on site. Spoke to manager who stated the sliced tomatoes were put in the wrong pan to cool down. All food cooking and holding temperatures were good. The sanitizer at the 3 basin sink was good. Employee practices were good. Employee provided information on reportable illnesses.
  • Critical: Cooling* (corrected on site)
    Observation: Ambient temperature or pre-chilled sliced tomato not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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. Item was discarded.
01/30/2014Routine
The above item was corrected. Several food items at the deli sandwich prep were still over 41 after being sliced this morning. Make sure these food items cool down to 41 or less within 4 hours of slicing and / or mixing together. Chicken salad located in the walk in cooler was made today and is down to 41 degrees F.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The blade cover and tray to the deli slicer was observed washed and rinsed then placed to dry but was not sanitized..
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
08/14/2013Risk Factor
The above items was corrected. Time control is being used on some items due to a cooler not working. The quat sanitizer at the 3 compartment sink was good @ 200 ppm. Management provided info on the big 5 reportable illnesses. Make sure food temperatures are monitored and keep cold foods at or below 41 degrees.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced deli turkey cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Item discarded.
03/28/2013Risk Factor

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