Arby's, 10267 Washington Highway, Glen Allen, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's
Address: 10267 Washington Highway, Glen Allen, Virginia
Total inspections: 4
Last inspection: Sep 1, 2009

Restaurant representatives - add corrected or new information about Arby's, 10267 Washington Highway, Glen Allen, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 01, 2009Routine00Details / Comments
No violation noted during this evaluation. June 18, 2009Risk Factor Assessment00Details / Comments
0820 A 1 - Corrected During Inspection Critical Chili and brunswick stew hot holding at improper temperatures. Chili in holding unit since 12 p.m. Brunswick stew in holding unit since 2 p.m. Temperature taken around 4 p.m.February 09, 2009Risk Factor Assessment10Details / Comments
  • 1960 - Equipment stored above 3-compartment sink and prep pans on rack next to prep table were found stacked while wet after cleaning and chemical sanitization. Drawer and bins with clean equipment observed with water.
  • 2020 C - Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Single service cups at the the drive through station not protectected. Lip contact surface not protected from bare hand contact.
August 28, 2008Routine02Details / Comments

September 01, 2009 (Routine)

Comments:
Additional temperatures taken and all were within required range. New menu items include Cobb Salad, Turky Cuban Sandwich (aoli sauce) and Triple Decker Roastburger(thousand island sauce) -- only new sauces for sandwiches, made in house from prechilled ingredients, dated and kept in WIC. PIC knew signs, symptoms and reportable diseases, restrictions and exlusions. Discussed upcoming changes in regulations. Discussed carvery process -- foods placed on carvery at 10:30, hot held until 2 p.m., vegetables discarded, chicken hot held then picked, cooled on trays in walk in cooler and reused for chicken salad or Brunswick stew the next day. Corned Beef and Turkey are precooked commercial products and thawed in walk in cooler prior to slicing. Discussed Roast Beef cooking steps: whole roast beef cooked for 2.5 hours to 135 degrees, then additional 40 minutes to 150 degrees. EHSS took temperature of whole roast beef at end of first stage and observed temperatures of 141 and 142. Observed employees washing hands and properly using gloves.

June 18, 2009 (Risk Factor Assessment)

Comments:
No critical violations observed. Roast beef cooked with 2-step method: 2hours/40 minutes at 135 then placed in c-vap hot holder at 153 for 40 minutes. Discussed new changes in regulations, employee health, allergens with manager. New menu items include: tuna salad made in facility with tuna prechilled. Recommended that mayonnaise is pre-chilled. Cool tuna salad to 41 or below within 4 hours after preparation. Observed frequent proper handwashing and glove use by employees on prep line. Discussed both with employees on prep line and manager. Have 1 hour policy for handwashing for all employees.

February 09, 2009 (Risk Factor Assessment)



Violation: 0820 A 1 - Corrected During Inspection Critical Chili and brunswick stew hot holding at improper temperatures. Chili in holding unit since 12 p.m. Brunswick stew in holding unit since 2 p.m. Temperature taken around 4 p.m.
Rapidly reheat food to 165F and maintain at 135F or above through the hot holding period. Brunswick stew was reheated. Chili was discarded. Discussed taking temperatures of food every 2-3 hours, not keeping containers full and checking equipment temperature guage setting.
Comments:
New menu item -- fish sandwich. Fish is breaded/raw/frozen Pollock fillets. Discussed employee health. Manager knowledgable on diseases/sign/symptoms. Discussed handwashing policy which is about every 15 mins and when changing tasks. Observed employees washing hands. Large slicer where roast beef hot held cleaned every 3-4 hours and records kept on cleaning. Front service hot holding station broken down and cleaned at 2p.m. and 8:30 p.m. Discussed cooling methods for vegetables and checking temperatures during cooling process.

August 28, 2008 (Routine)



Violations:
  • 1960 - Equipment stored above 3-compartment sink and prep pans on rack next to prep table were found stacked while wet after cleaning and chemical sanitization. Drawer and bins with clean equipment observed with water.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Clean storage bins as often as needed.
  • 2020 C - Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Single service cups at the the drive through station not protectected. Lip contact surface not protected from bare hand contact.
    Dispense single-service and single-use articles intended for food- or lip-contact in orginal intact wrapper or from an approved dispenser
Comments:
Roast beef takes about 72 hours to thaw. Packages rotated during thawing and FIFO. Thermometers calibrated daily. Sanitizer in wipe cloth bucket at 200 ppm. Discussed roast beef hot holding on the slicer. Temperature tested every hour. If meat out of temperature it is discarded. Discussed cold holding method for diced chicken to bring chicken temperature down to 41 degrees in 4 hours. Diced chicken used in four hours. Sliced tomatoes kept at ambient air temperature and changed every four hours. Observed handwashing by numerous employees.

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