Arby's #1441, 10901 Midlothian Tnpk, North Chesterfield, VA 23235 - Fast Food Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Small container of cooked onion straw noted on the make table. Operator explained that they are used for a sandwich. She said they are held for 30 minutes. If time is used in lieu of temperature, ensure that product is marked and there is something in writing, stating that this is the procedure. Angus steak is a fully cooked, injected roast. No violation noted during this evaluation. | 03/18/2016 | Routine | |
| Cheese sauce in the warming drawer should be rapidly reheated. Warming drawer is not equipped to rapidly reheat foods. Anyone preparing foods must be wearing a hair restraint. Discussed plumbing with operator. Spray nozzle was removed from the hose at the three compartment sink. Hose at the three compartment sink as well as at the mop sink must have a vacuum breaker, if the hose is hanging below the flood rim level. Will return tomorrow to pick up the data logger.
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11/12/2015 | Routine | |
| Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Corporate employee health policy is in place and was reviewed with PIC. Notes: 1. Still trying to get an answer regarding the type of egg used in the custard mix. Please research and provide the inspector with an answer. 2. Make sure staff have a ready and easily accessible supply of sanitizer mixed up at all times in the food preparation/handling areas. No violation noted during this evaluation. | 06/19/2015 | Routine | |
| A standardization inspection was conducted in place of a regular routine inspection. No violation noted during this evaluation. | 12/30/2014 | Training | |
| Adequate thermometer, quaternary ammonia sanitizer, 3-vat setup and test kit. Reviewed employee health. Corporate policy addresses all required signs and symptoms and copies are on file for all staff. Notified PIC that it is the store's responsibility to report to the Health Dept. if an employee is ever diagnosed with one of the 'Big 5..' It may be easier to install a dual check valve on the mop sink faucet connection rather than expecting staff to properly hang the hose to the mop sink. There is very little clearance between the faucet itself and the flood rim of the sink. Single-service utensils are stored behind the front counter and dispensed by staff. Utensils are unwrapped, stored in open containers, with the lip surface facing away from the employee. Management states the storage containers are washed routinely.
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08/04/2014 | Routine | |
| Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Facility in the process of prepping for day's operations. Excellent temperature control and clean facility. Remind staff that in addition to pulling long hair back that a hairnet, hat, or visor is required when handling food.
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03/19/2014 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer (tested strong at 400 ppm+), 3-vat setup, and test kit. Reviewed employee health. Notes: 1. Suggest having the sanitizer dispenser recalibrated to deliver a solution of 200 ppm. 2. Make sure any opened whole meats that have not been sliced are date marked. The sliced and unsliced portions must be date marked once the original packaging has been opened. 3. Pepper/onion mixture currently cooking in the oven. 4. Not sure why the coleslaw temperature was elevated. The product was made at 10 am. Keep the lid down on the MUT cooler during slower periods of use. 5. Invert ice buckets when not in use.
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12/02/2013 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Suggest facility start using time as a public health control on cooked peppers and cooked pepper/onion mixture that is kept in the hot hold drawers. These items consistently do not hold adequate temperatures for very long. If this course of action is pursued, management needs to write up a statement and send it to the health department. The statement must explain which products time is being used as a control for and those items must be clearly marked with the preparation/discard time at all times. At the end of every four hour period remaining product would be discarded.
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06/26/2013 | Routine | |
| Additional temperatures taken: roastbeef in hot box 156 sliced chicken and portioned reuben in bottom of 2-door Delfield 41 Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Sanitizer testing on the weak side. Manager states chemical company is already scheduled to come in and fix the dispenser. Ensure the solution is measuring 200 ppm, and being changed out frequently. Invert ice buckets when not in use. No violation noted during this evaluation. | 03/20/2013 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Once the whole turkeys are removed from their original packaging they too need to be date marked. Sliced portions were observed date marked. Ice buckets should be stored inverted.
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12/11/2012 | Routine |
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