Arby's, 2315 Salem Church Road, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Arby's
Address: 2315 Salem Church Road, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 540 371-8334
Total inspections: 8
Last inspection: 03/07/2016

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Inspection findings	Inspection date	Type
Discussed with the person in charge: 1. Up splash of the drive thru soda machine 2. Exterior of several sheet pans Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, WIF: Walk in Freezer Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the food contact surface of the automatic deli slicer and the roast probes for the oven. Employee cleaned and sanitized the slicer and the probes during the inspection. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Surfaces of the interior of the bulk ice machine were observed soiled with accumulations of grime and debris. PIC cleaned the interior of the ice machine during the inspection. Correction: Clean the surface of the interior of the bulk ice machine 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. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the by the bulk ice machine. Employee provided paper towels during the inspection. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	03/07/2016	Risk Factor
Discussed with Person-in charge 1. Hand sink Abbreviations: PIC-Person-in charge, RIC-Reach-in cooler,RIF-Reach-in Freezer, WIC-Walk-in cooler, WIF-Walk-in Freezer Critical: Hands - When to Wash* (corrected on site) Observation: Observed a food employee prepare salads then clean the prep table with a sanitizer cloth. Then the employee began cutting tomatoes without washing and changing gloves. Discussed with person-in charge to go over with all employees about when to wash procedures. 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. Equipment - Fixed Equipment, Spacing or Sealing Observation: Observed the 3 compartment sink and prep table across from the 3 compartment sink is not sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.	09/11/2015	Routine
The above observations and the following were discussed with the person in charge: -Ice Cream machines are cleaned and sanitized daily. -Employee health policy discussed. -The use of time instead of temperature as a public health control for roast beef. Lots of good handwashing and excellent procedures observed throughout the inspection, great job by all employees! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the area behind the ice chute in the lobby 2. the tops of the cabinets in the lobby under the carbonated beverage dispensers 3. the ceiling vents in the restrooms. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps were observed along the bottom of the back door of the kitchen. Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Physical Facilities in Good Repair Observation: The floors in the warewashing area and by the hot holding cabinets are not maintained in good repair. The grout was observed to be worn between the floor tiles in these areas. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	03/02/2015	Routine
Inspection conducted due to a complaint received regarding the temperature of the Philly Angus Steak and Cheese Sandwich. Discussed the details of the complaint with the person in charge and she stated that several customers have complained about the temperature of this sandwich and it not being warm enough. PIC stated the setting for the sandwich is #6 on the microwave which reheats the meat and vegetables for 35 seconds. The paperwork on the microwave shows the setting for the sandwich is #5 which cooks for 30 seconds. Recommend changing the setting on the paperwork to reflect #6 setting should be used. Meat for this sandwich is not hot held and cooked to order. Angus is a pre-cooked product. Facility may want to consider reheating this sandwich to a higher temperature to avoid additional complaints. PIC: Person in Charge No violation noted during this evaluation.	06/11/2014	Complaint
The above observations and the following were discussed with the person in charge: -Employee health policy. -Ice cream machine is cleaned at least once every 24 hours. All in use equipment and utensils are being washed, rinsed and sanitized at least once every 4 hours. -Quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm. Hot water heater was under repair at the time of inspection. Hot water was completely restored and water measured greater than 100'F at handsinks throughout the kitchen. Facility observed to be very clean and well maintained, great job by all staff members! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box Non-Food Contact Surfaces Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the hot holding cabinet 2. exterior of the sheet pans stored over the 3 compartment sink (carbon build up) 3. the tops of the cabinet doors under the carbonated beverage dispenser in the lobby. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Plumbing System Maintained in Good Repair Observation: Plumbing connections under the handsink by the warewashing area are leaking. Correction: Plumbing systems and components shall be maintained in good repair. Toilet Room Receptacle Covered (repeated violation) Observation: There is no cover to the feminine napkin refuse container in the ladies room stall. Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.	02/07/2014	Routine
Inspection conducted due to a fire in the facility. Fryer caught on fire and was put out with a fire extinguisher/powder chemicals only. -Facility in the process of cleaning all equipment during the inspection. Fryers are being evaluated to determine if they can still be used. Fire department onsite to determine the source of the fire. The following must be completed prior to opening: -Clean the carbonated beverage dispenser and the shelf under it. -Clean the fryers and replace the oil once clean. -Clean the hot holding cabinet used for holding french fries, etc. -Clean the floors throughout the kitchen to include underneath all equipment. -Clean the sides of the ice machine and the filter on the side. -Clean the handsink across from the reach in freezer. Facility has already discarded all foods, cups, single service items and condiments that may have come into contact with chemicals. Facility may reopen once all of the above items have been corrected. Please contact the health department once facility has reopened. No violation noted during this evaluation.	05/16/2013	Complaint
The above observations and the following were discussed with the person in charge: -All in use utensils and slicers are being washed, rinsed and sanitized at least once every 4 hours. -Ensure the amount of Magnesol XL powder that is being used in the fryers does not exceed the recommend usage on the chart. -Time and Temperature logs observed. -Please replace the sanitizer test strips used to measure sanitizer. The test strips have gotten wet and can no longer accurately measure the sanitizer. -Employee health policy observed. The quaternary ammonium sanitizer in the sanitizer buckets measured at 200 ppm. The facility and all equipment was observed to be extremely clean, great job by all staff members! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box Food Storage - Clean and Dry Location Observation: Food stored in a location where it is subject to splash, dust or other contamination. Foods stored uncovered in the reach in freezers. Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Equipment - Fixed Equipment, Spacing or Sealing (repeated violation) Observation: The prep sink is no longer sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The microwave on the left cooks line was observed in a state of disrepair and damaged. PIC stated the microwave caught on fire recently. Observed melted plastic inside the microwave. PIC stated they do use this microwave. Advised her to discontinue the use of the microwave. Correction: Repair/replace the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Non-Food Contact Surfaces Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the ice chutes in the lobby 2. observed dust on the vent over the dry storage racks. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Toilet Room Receptacle Covered Observation: There is no cover to the feminine napkin refuse container in the ladies room stall. Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall. Outer Openings - Protected (repeated violation) Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the side of the back door of the establishment. Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Physical Facilities in Good Repair Observation: Floor/wall tiles throughout the kitchen are not maintained in good repair. Observed several broken and/or missing floor/wall tiles throughout the kitchen. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	02/13/2013	Routine
Conducted Standardization inspection with Chris Gordon. No violation noted during this evaluation.	01/07/2013	Training

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