Arby's #59, 1800 North Main Street, Rocky Mount, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's #59
Address: 1800 North Main Street, Rocky Mount, Virginia
Total inspections: 19
Last inspection: Aug 31, 2009

Restaurant representatives - add corrected or new information about Arby's #59, 1800 North Main Street, Rocky Mount, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 31, 2009Routine00-
No violation noted during this evaluation. April 21, 2009Follow-up00-
0820 A 2 - Critical Repeat Prepared sandwich ingredients in sandwich unit cold holding at improper temperaturesApril 14, 2009Follow-up10Details / Comments
  • 0820 A 2 - Critical Prepared sandwich ingredients in sandwich unit cold holding at improper temperatures
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1780 - Critical The cleaning schedule for the Milk Shake Machine is not approved based on the consideration of the type of food involved.
April 07, 2009Routine21Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Chicken Salad in the two door cooler cold holding at 43F is at an improper temperature.
  • 1730 - Two door cooler and the wrap cooler was observed in a state of repair and condition preventing the equipment to be used as designed. Both units are not maintaining temperature properly due to condenser issues.
December 04, 2008Routine11Details / Comments
No violation noted during this evaluation. July 17, 2008Routine00Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 3180 - Floors in the Kitchen noted in need of cleaning.
February 13, 2008Routine02Details / Comments
3270 - Flies observed in warewashing area.October 09, 2007Routine01Details / Comments
No violation noted during this evaluation. April 17, 2007Critical Procedures00-
  • 1150 - The nonfood contact surface of the milk crates in the walk-in use to store food is not designed or constructed to be easily cleanable.
  • 3170 - Repeat Burn light bulb in hood, wall near door and fllor near fryer are not maintained in good repair
  • 3180 - Walls near the 3-vat sink noted in need of cleaning.
December 19, 2006Routine03Details / Comments
No violation noted during this evaluation. November 03, 2006Complaint00Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0470 - Corrected During Inspection Critical Containers of fries were placed on floor before placing in freezer.
  • 0820 - Corrected During Inspection Critical Gravy hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Eggs and cheese cold holding at improper temperatures.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. (drink lids)
  • 3080 - Less than 50 foot candles of light was noted under the hood (bulb missing)
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer (bulb missing)
  • 3170 - Repeat Wall near door and floor near hood is not maintained in good repair
July 28, 2006Routine24Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (uncovered ice bin)
  • 1320 - The temperature measuring device in the condiment cooler was not properly located in the warmest part of the unit.
  • 1320 - There was no temperature measuring device located in the wrap cooler.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside cooler under sandwich prep counter, soda fountain, fan in walk in.
  • 2000 - Repeat Single service items observed unprotected from contamination. (cup lids)
  • 3180 - Wall and floor behind shake machine noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
February 15, 2006Routine16Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1060 - The nonfood contact surface of the wood holding racks in walk in freezer, and wood holding equipment in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - The temperature measuring device in the under counter coolers was not properly located in the warmest part of the unit.
  • 1320 - There was no temperature measuring device located in the condiment cooler.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder, back of fry cooler.
  • 1780 - Corrected During Inspection Critical Surfaces of the wire utensil at three compartment sink were observed soiled with accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. (drink lids)
  • 3170 - Wall near door and wall behind grease trap is not maintained in good repair
  • 3180 - Floor by grease trap noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides or rodenticides.
October 03, 2005Routine28Details / Comments
  • 1560 - Top AltoSham has non accessible space between the bottom unit. This is a cleaning hazard.
  • 3350 - Several containers of paint stored in the kitchen.
June 07, 2005Routine02Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0820 - Critical chicken hot holding at improper temperatures.
  • 1100 - The food contact surface of the bottom shelf of unit under sandwich prep is not smooth, contains cracks, chips, or pits and can not be easily cleaned.-cloth towel
  • 3030 - No disposable towels were provided at the hand washing lavatory in the food prep.
  • 3080 - Less than 50 foot candles of light was noted in the @AREAS@
December 01, 2004Routine14Details / Comments
1800 - The nonfood contact surface of the exhaust hood has accumulations of grime and debris.May 27, 2004Routine01Details / Comments
0550 - Dispensing utensils improperly stored between.October 21, 2003Routine01Details / Comments
0820 - Critical Repeat Mayonnaise and cheese are cold holding at improper temperatures.April 18, 2003Routine10Details / Comments

April 14, 2009 (Follow-up)



Violation: 0820 A 2 - Critical Repeat Prepared sandwich ingredients in sandwich unit cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Keep food in refrigeration unit that is opened less often than sandwich unit before it is necessary to place it in sandwich unit for service.
Comments:
Under-counter prep cooler adjusted to lower temperature, foods in under counter cooler relocated to properly functioning refrigerator. If under-counter prep cooler fails to maintain food at 41F or less, repair or replace the cooler.

April 07, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Prepared sandwich ingredients in sandwich unit cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Keep food in refrigeration unit that is opened less often than sandwich unit before it is necessary to place it in sandwich unit for service.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1780 - Critical The cleaning schedule for the Milk Shake Machine is not approved based on the consideration of the type of food involved.
    The person in charge must develop a cleaning regimen for the Milk Shake Machine that provides for the machines cleaning and sanitization every 24 hours OR LESS.

December 04, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Chicken Salad in the two door cooler cold holding at 43F is at an improper temperature.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1730 - Two door cooler and the wrap cooler was observed in a state of repair and condition preventing the equipment to be used as designed. Both units are not maintaining temperature properly due to condenser issues.
    Discard, replace or repair the coolers to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

July 17, 2008 (Routine)

Comments:
Deli condiments were being exchanged from breakfast to lunch. A much improved kitchen since the last inspection, very clean and well run facility, keep up the good work.

February 13, 2008 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3180 - Floors in the Kitchen 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.

October 09, 2007 (Routine)



Violation: 3270 - Flies observed in warewashing area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
No other violations observed. Employees observed handling ready to eat food with gloves and suitable utensils, avoiding bare hand contact.

December 19, 2006 (Routine)



Violations:
  • 1150 - The nonfood contact surface of the milk crates in the walk-in use to store food is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3170 - Repeat Burn light bulb in hood, wall near door and fllor near fryer are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walls near the 3-vat sink 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:
Employees observed wearing gloves while handling ready to eat food. Good hanwash practices observed. Keep up the good work!

November 03, 2006 (Complaint)

Comments:
Inspection found no sign of mice or mouse feces. In talking to manager on duty, she suggested that the onion bunds have dark pieces of onions on top of them and what complainant saw was actually a darken onion piece. I looked at the bunds she suggested and the darkened onions on top and I feel this explanation is very likely. The bund used for roast beef sandwiches does not come on the onion bread. Also, the size of the onion pieces are about the size of an actual rodent fece. It would be easy for one piece of darkened onion to be transferred to a wrapper and then have roast beef sandwich wrapped in it.
Complaint Abated.
Separately, the establishment is very overcrowded and wall tiles need repair/replacement. A full routine inspection was soon follow this inspection.

July 28, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0470 - Corrected During Inspection Critical Containers of fries were placed on floor before placing in freezer.
    Protect food from cross contamination by keeping containers off floor.
  • 0820 - Corrected During Inspection Critical Gravy hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Eggs and cheese cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. (drink lids)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3080 - Less than 50 foot candles of light was noted under the hood (bulb missing)
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer (bulb missing)
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Repeat Wall near door and floor near hood is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Establishment was clean and organized.
Reduce concentration of sanitizer for thermometers-use test strips to check for 100 ppm.

February 15, 2006 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (uncovered ice bin)
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1320 - The temperature measuring device in the condiment cooler was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1320 - There was no temperature measuring device located in the wrap cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside cooler under sandwich prep counter, soda fountain, fan in walk in.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Repeat Single service items observed unprotected from contamination. (cup lids)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Wall and floor behind shake machine 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.

October 03, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - The nonfood contact surface of the wood holding racks in walk in freezer, and wood holding equipment in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - The temperature measuring device in the under counter coolers was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1320 - There was no temperature measuring device located in the condiment cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder, back of fry cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Corrected During Inspection Critical Surfaces of the wire utensil at three compartment sink were observed soiled with accumulations of grime and debris.
    Clean the surface of utensil 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.
  • 2000 - Single service items observed unprotected from contamination. (drink lids)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Wall near door and wall behind grease trap is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor by grease trap 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 - 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.
  • 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Remember to keep drinks in food prep area covered to prevent possible contamination of food.

June 07, 2005 (Routine)



Violations:
  • 1560 - Top AltoSham has non accessible space between the bottom unit. This is a cleaning hazard.
    Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4 inches off the table 3. Seal the equipment to the table
  • 3350 - Several containers of paint stored in the kitchen.
    Remove unnecessary poisonous or toxic materials.

December 01, 2004 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Critical chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.CORRECTED by throwing out.
  • 1100 - The food contact surface of the bottom shelf of unit under sandwich prep is not smooth, contains cracks, chips, or pits and can not be easily cleaned.-cloth towel
    Remove cloth towel to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.CORRECTED by removing towel.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the food prep.
    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
  • 3080 - Less than 50 foot candles of light was noted in the @AREAS@
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
critical items corrected at time of inspection

May 27, 2004 (Routine)



Violation: 1800 - The nonfood contact surface of the exhaust hood 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.

October 21, 2003 (Routine)



Violation: 0550 - Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

April 18, 2003 (Routine)



Violation: 0820 - Critical Repeat Mayonnaise and cheese are cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Critical violations was corrected onsite during the inspection.

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