Arby's #01-171-0058, 33771 Old Valley Pike, Strasburg, VA - Restaurant inspection findings and violations

June 18, 2009 (Follow-up)

Comments:
Permit Issued.

June 10, 2009 (Routine)

Violation: 0820 A 2 - Critical Food in the large prep table cold holding at improper temperatures.
Repair or replace the unit to cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Note: Maintenance was called during the inspection to come repair the unit.
Comments:
Sanitizer concentration at the three compartment sink was within the appropriate range (200ppm - quaternary ammonia).
Person in charge was very knowledgeable.

December 08, 2008 (Routine)

Violations:

• 0220 - Critical Repeat The kitchen personal is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the restroom used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Great job with date marking.

December 14, 2007 (Routine)

Violations:

• 3180 - beind and under racks and ice machine, under and behind cooking fryers in the kitchen and dry storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
Bathrooms and Dining area nice and clean
good job date marking
good job on separtion of food
Facility well organized
good use of gloves

December 11, 2006 (Routine)

Violations:

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0820 - Critical chicken, turkey, ham , roast, cheese, ect. cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - The temperature measuring device in the prep units are not properly located in the warmest part of the unit and are not working correctly.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1580 - The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3180 - Repeat Floors in the Walk-In Freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Store looks good and clean, well organized

April 04, 2006 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the freezer by the fryer and the walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical Butter cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1800 - The nonfood contact surface of the equipment doors has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - The handwash station at the ice machine is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Floor in the kitchen and walk-in freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Odor coming from grey wheeled cart for trash - please clean
Remember all coolers must have thermometers. Keep boxes picked up. Walk-in cooler is organized nicely with PHF on one side. Fire suppression system checked Jan 06, grease collected by Valley Protein.

January 30, 2006 (Complaint)

Comments:
Ehrlich is coming in one time per month -
Ehrlich in fo service on Jan 16 or 23.
Manager not sure of date and receipt sent to corp office. Requested they get a copy from corporate and fax to Health Dept. Number of traps increased at last visit. Increase cleaning and pest control etc.

June 30, 2005 (Follow-up)

Violation: 3180 - Repeat @Physical structure@ in the @Location@ noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
1) Other violations corrected. Permit can be issued. 2) Copy of Occupancy Permit is needed.

June 28, 2005 (Pre-Opening)

Violations:

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - Right and left slicer units need to be able to hold foods at 41 degrees or lower.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2650 - There is no grease refuse container.
  Provide a grease refuse container.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
1)Please call Thursday when the CO has been issued. 2)All above violations need to be corrected before another inspection/permit is issued.3)Ceiling tiles need to be installed/in place. 4) Gloves or delipaper is needed to handle ready-to-eat foods.