Discussed the following with the Person In Charge.
The facility is overall very clean and well-maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of the two microwaves were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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10/19/2015 | Routine | |
Discussed with the person in charge:
1. Light bulbs need replacing in the walk-in cooler
2. Proper removal of stickers from food containers prior to wash,rinse, and sanitizing
Facility was very clean with knowledgeable staff. Thank you!
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed string onions on the sandwich prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Person in charge labeled the string onions with a proper discard time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed container of bleach chemical stored next to a sheet pan of chocolate turnovers. Person in charge relocated the container of chemical.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/03/2014 | Routine | |
Facility observed to be clean during today's inspection.
Quaternary ammonium sanitizer measured at 200 parts per million.
No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Facility uses time as a public health control for onion strings. They are fried in the facility and discarded within 4 hours if not used. Foods noted appropriately marked with discard time.
2. Overall, facility observed clean and well maintained. Thank you!
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Tongs used to dispense frozen chicken fillets were observed with handles stored in direct contact with food.
Correction: 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 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth stored on cutting board between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Angus Beef (45'F it), Roast beef (44'F it) cold holding at improper temperatures in the walk in cooler. All meats were stored on the right hand side of the walk in cooler. Air blowing from the right hand side compressor was measured at 42'F, while air blowing from the left hand side compressor was measured at 35'F. Foods on the left hand side measured at 41'F and below. PIC re-located meats to the left side of the cooler and contacted maintenance personell. Thermostat in walk in cooler was inadvertly set to 40'F a few days ago during maintenance, and was lowered back to approximately 36'F during today's inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the switch on the meat slicer has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Arby's, 5303 Jefferson Davis Highway, Fredericksburg, VA 22407 »