Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
No violation noted during this evaluation. | Feb 16, 2009 | 100 |
No violation noted during this evaluation. | Feb 26, 2009 | 100 |
No violation noted during this evaluation. | Aug 11, 2009 | 100 |
No violation noted during this evaluation. | Aug 26, 2010 | 100 |
Our Department received a complaint from a customer who states that he and a friend ate at this establishment on Sunday evening 2-8-09. They
had roast beef sandwiches. He reports that their sandwiches tasted bad. They both became sick with vomiting and diarrhea at about 8:00a.m.
the following morning.
1. This is the only complaint to date that our Department has received.
2. The Manager on duty today was also on duty Sunday 2-8-09. She reports no sick employees on that day.
3. The Restaurant has a written sick policy in the employee hand book. I am told that all employees sign off on the policy.
4. Gloves were used during this visit.
5. Per Management, roast beef does not remain on the slicer for more than 1/2 hour. Sandwiches are not made ahead of time during slow periods.
Sandwiches made ahead of time are only held for 10 minuets before disposal.
Received a complaint from a customer who states that he ate at this establishment on 2-24-09 and observed an employee go from cleaning the
lobby to taking the order to making the sandwich. No hand washing was observed
Spoke with the G.M. and the manager on duty the night the complainant dinned. They state that on the evening in question, 3 people were on
duty with one person assigned to the sandwich board. Noted during this visit, the hand wash station is not visible from the dinning room.
No violations observed during this inspection.
Good hand washing was observed during the inspection.
Gloves are used to prevent bare hand contact with ready-to-eat foods.
Manager states that line slicer is washed and sanitized every 4 hours
4-compartment sink, Clean Quick sanitizer, n.s.u.
Temperatures recorded during the inspection:
Roast was removed from the oven with an internal temperature of 146f.
(Manager states that Final Cook is done during 30 minute minimum in the Alto Sham)
Roast on slicer had an internal temperature of 153f.
Alto Sham air temperatures - 160f & 163f
Walk-in cooler - 34f
Walk-in freezer - [-6f]
Reach-in freezer - [-4f]
Sandwich prep cooler - 34f
Sandwich prep drawers - 40f
Customer service cooler - 35f
Drive thru beverage cooler - 34f
Soft serve hopper - 34f
No violations observed during this inspection.
Restaurant was clean.
I observed good hand washing and glove use.
Food prep sink
Pre-wash sink
3-compartment equipment wash sink.
Clean Quick sanitizer - n.s.u.
Temperatures recorded during the inspection:
Walk-in cooler - 38f
Walk-in freezer - [-1f]
Alto Sham (roast) - 148f
Sandwich prep cooler - 40f
Hot hold drawer (chicken) - 155f
Beverage-air freezer - [6f]
Drive thru beverage cooler - 39f
Soft serve mix hopper - 40f
Customer service area cooler - 40f
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Name |
Address |
Distance |
---|---|---|
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Restaurant representatives - add corrected or new information about Arby's Roast Beef Restaurant, S73 W16770 Janesville Road, Muskego, WI 53150 »