Arby's-Tuckernuck Square, 9080 West Broad Street, Richmond, VA 23294 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's-Tuckernuck Square
Address: 9080 West Broad Street, Richmond, VA 23294
Type: Fast Food Restaurant
Phone: 804 346-1031
Total inspections: 10
Last inspection: 03/21/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Mashed potatoes hot holding at improper temperatures. Observed mashed potatoes hot holding at 130 degrees F. PIC re-heated.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/21/2016Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed preweighted sliced meat at 57°F in paper trays stack high in the sandwich unit. Also, the cut grape tomatoes and cooked corn were 47°F in the salad display case.
    Correction: All products were pulled and put in the walk-in to cool to 41° or less.
11/10/2015Risk Factor
Permit Issued.
No violation noted during this evaluation.		07/09/2015Routine
Items that must be fixed before permit is issued, current permit expires on 7/31/2015. 1. grout on the floor under the slicer table in the back prep area. 2. cooling vents cleaned on sandwich prep unit.
No violation noted during this evaluation.		04/16/2015Risk Factor
Grouting is very low in several areas of the kitchen and service line. This must be repair by 7/31/2015 when the current permit expires.
No violation noted during this evaluation.		01/20/2015Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the TCS foods such as sliced meats and chicken salad at 46-58°F in the sandwich prep unit. Also, the sliced cherry tomatoes were 54°F in the front salad display case.
    Correction: The sandwich prep unit was not plugged into socket, ice placed on product. The cut tomatoes were pulled to cool back down to 41°F or less.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed the several dirty lexan containers stored with clean containers under the prep table. The containers both dirty and clean were stacked and still had water on them.
    Correction: Corrected by putting dirty containers in the sink to be cleaned. Air dry containers before stacking.
09/23/2014Risk Factor
Gloves worn during prep. No critical violations observed.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed condensate dripping from torn gasket in roast beef holding cabinet.
    Correction: Correct by repairing gasket.
  • Non-Food Contact Surfaces
    Observation: Observed shelving not clean (spice section).
    Correction: Correct by cleaning.
  • Lighting, Intensity
    Observation: Observed light less than 20 foot candles at handsink in kitchen (15.2 foot candles) and light less than 10 foot candles in walk-in box and freezer.
    Correction: Correct by providing light at 10 foot candles in walk-in units and 20 foot candles at handsink.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed floor not clean in freezer and at pipes near rear door.
    Correction: Correct by cleaning.
06/16/2014Routine
Gloves worn during prep. Quat sanitizer used. Discussed employee health policy.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Observed TCS foods on display line not properly reheated (lima beans 119 degrees, corn 94 degrees).
    Correction: Correct by reheating to 165 degrees (heat to required temperatures before placing on line).
12/11/2013Risk Factor
No critical violations noted. Gloves worn during prep.
  • Heating, Ventilating, Air Conditioning System Vents
    Observation: Observed condensation drip from ceiling vent in area of ovens.
    Correction: Correct condition causing drip and do not have uncovered food below the vent.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed dust on fans in walk-in box.
    Correction: Correct by cleaning.
07/09/2013Routine
No critical violations cited. Gloves worn during prep. Hands washed. Food temperatures checked by cooks. Note: chicken chili was at 136 degrees and was reheated to higher hold temperature. Temperatures in salad display case were slightly high. Monitor this unit and adjust temperature as needed to maintain TCS food at a maximum of 41 degrees.
No violation noted during this evaluation.		02/14/2013Risk Factor

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