Arby's, 1504 Armory Drive, Franklin, VA 23851 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Arby's
Address: 1504 Armory Drive, Franklin, VA 23851
Type: Fast Food Restaurant
Phone: 757 516-2894
Total inspections: 7
Last inspection: 12/14/2015

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Inspection findings	Inspection date	Type
Overall excellent sanitation with very good handwashing and glove use, sanitizer in place tested at 300 ppm quats and used. *Food in the preparation refrigerator directly across from the ovens with food tested at 43-48 F < one hour. All foods and containers changed and labeled to use time as a public health control facility with air conditioning on but very warm. Suggest changes to refrigerator such as a new lid that is domed in design with small doors to open and reach in for food to improve temperatures when ovens are on, or any other improvement to avoid periodic increases in food holding temperatures when cooking. Good employee health knowledge for symptoms, but uncertain of all diseases and how policy works - reviewed, train all staff. All food temperatures by EHS thermocouple calibrated at 32.0 F. **Facility planning a remodel date not determined - ENSURE an application and plans are submitted prior to remodel. Critical: Food - Potentially Hazardous Food - Hot Holding (corrected on site) Observation: Chicken strips in french fry tray holding between 127-133 stem temps - one bulb out in hot hold tray. Correction: Tray sanitized, current chicken discarded. Instructed staff to hold in area where french fries are stored, with all bulbs working. Temperature check chicken after moved, if not hot holding at 135 or above use new timers in place for quality. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Lunch meats, cheese etc. in top holding and drawer of preparation refrigerator cold holding above 41 F < 1 hr. Per manager ovens on today (kitchen very warm) and prep unit just across from ovens. Correction: Foods removed and taken to walk in freezer to quick cool - new food in new containers put in unit with time stickers placed on foods. As mentioned in comments change equipment to prevent temperature abuse of food in prep table. Exhaust fan above oven on and working. Physical Facilities in Good Repair Observation: Lobby cabinets under drink machines with doors stuck and unable to access to clean previously leaks present and bottom cabinets damaged. Correction:** Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	12/14/2015	Routine
Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The walkin freezer door, which is accessible throuogh the walkin cooler, is not sealing properly with a build up of ice crytals and a torn gasket. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.	08/18/2015	Routine
Overall excellent sanitation. Observed good handwashing, good glove use, good food temperatures, labeling and storage. Clean well organized facility with sanitizer in place at 300 ppm Quats and used. Good understanding of employee health policy. Review policy with all staff to ensure all staff understand policy. Temperature - Food Temperature Measuring Devices - Provided Observation: Two digital thermometers in place, with 3 degrees higher reading for thin foods than EHS thermocouple. Literature not available to read for depth of food needed to have accurate reading, however, similar thermometers normally need 1" of food for accurate reading.;Keep and use digital thermometers and obtain a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Equipment - Good Repair and Proper Adjustment Observation: Walk in freezer and walk in refrigerator with maintenance issues. WIF accessible by going through the WIR, with continual frost/ice build up and door that will not close completely. WIR with one end of ceiling bowing. Facility with roof leaking above and next to managers desk. Repairmen present and working on roof during inspection. Correction: Ensure repairmen are aware of bowed ceiling in WIR and check for damage / repair roof. No leaking in WIR now, suggest moving food directly under area / and or monitoring frequently. Repair WIF door and unit to prevent frost build up. Pests - Controlling Pests* Observation: Mouse droppings noted in cabinet under lobby drink area. Cabinet bottom painted wood with soaked in soda syrup - and accesses for soda run "tubes" in back of wall. Only one door opens for long cabinet - so that staff would have to crawl inside to be able to clean whole cabinet. Correction: Pest control operator (CPO) just at facility last week, with no mention of rodents noted on report. Contact CPO, if rodent/s have not been trapped and removed, leave cabinet alone and schedule a visit as soon as possible. If rodents have been trapped and removed, clean cabinet and monitor for more droppings. Repair second cabinet door so that it will easily open and replace bottom of cabinet. Contact EHS with status. Coordinate pest control with adjacent convenience store.	04/08/2015	Routine
Overall excellent. Observed good handwashing, excellent glove use, clean, sanitized surfaces, sanitizer in place on make line at 200 ppm quats, good overall food temperatures, good storage and excellent labeling. Noted, bucket of tea to refill lobby dispensers on floor due to size. Discussed with manager, for today bottom of bucket will be cleaned, and bucket placed on tray to prevent cross contamination issues when refilling tea. Suggest obtaining and using a small food cart to provide suitable storage and transportation for tea and remove the risk of cross contamination from storage. Discussed employee health, review for diseases needed. Flyer left. Discussed 8 major allergens, flyer left. Noted Walk in Freezer door will not completely close without removing ice. Have maintenance done. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced cheese stored in top holding of preparation refrigerator tested at 47 and 48 F for 4 hours. Cheese not in pans with holes for air flow, and one tray next to hot equipment. Food checked with EHS thermocouple calibrated at 32.3 F. Correction: Food voluntarily discarded, new cheese placed in pans with holes, cheese placement moved over with non-time and temperature controlled foods (TCS) placed nearest hot equipment. Test cheese in about an hour to ensure unit properly cold holding cheese, If above temperature, use time. Suggest maintenance for unit, foods in drawers on opposite side of unit at top allowable cold holding temperatures.	12/11/2014	Risk Factor
Overall excellent with good handwashing, glove use, cleanliness, sanitizer in place at 300 ppm quats and used, initially new batch made for wiping bucket with little residual present, suggest test each batch, good overall food temperatures, labels and storage. Food temperatures are taken - a very good practice, however, per manager, foods in prep table taken shortly after food is stocked for afternoon and evening from walk in refrigerator. Suggest altering schedule to either take food temperatures before new food is stocked from walk in unit or after it is present at least 45 minutes to an hour for good holding temperatures. Lobby AC out of order pending repair. Please call EHS when preparation refrigerator maintenance is done and closely monitor food temperatures. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Roast with cheese and chicken salad in top drawer of prep table holding at 48, and 47 stem temps x 2 hours. Temperatures taken with thermocouple calibrated at 32.1. Facility thermometer calibrated at 32.9 F. Correction: Foods moved to walk in refrigerator. Ensure unit maintenance is done. All other food temperatures in unit good. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Additional cleaning needed for the fan, ice machine and floor sink. Correction: Clean when facility not serving food and routinely.	05/21/2014	Routine
Overall excellent sanitation seen. Good handwashing, glove use, food temperatures, food storage and labeling. Facility clean and sanitized with 200 ppm quats. Good employee health knowledge. Improvements made, new insert pans with holes used in top holding for preparation refrigerator improving cold holding. Walk in freezer drain line replaced, per manager, food was not exposed to drain water. While new WIF drain lines installed, new walk in refrigerator drain line replaced to prevent future problems. Equipment - Good Repair and Proper Adjustment Observation: 1) End of prep table with sharp stainless present, surface is not smooth and cleanable. 2) Water line to coffee pot is leaking. Line is too long, coiling on the floor and impedes cleaning. 3) Walk in refrigerator floor is coming up. Correction: Repair end of prep table, repair or replace water line, repair or replace flooring (when facility is closed).	11/22/2013	Routine
Overall excellent sanitation. Excellent handwashing, good glove use, good food temperatures, and time use, good labeling, clean well organized facility with sanitizer in place in all work areas and used, at 200 ppm quats. Noted, Bulbs in light fixtures over the service counter may not be shatterproof. Suggest ensure bulbs are shatterproof right away. Cabinet under lobby soda dispenser with door that is very hard to open, and clean bottom cabinet and signs of leaking system or stains on bottom of cabinet. Foods in prep table drawers checked at 42 and 43 F (highest allowable temperatures) . Foods prepped day before and held in walk in refrigerator, with normal food hold temperatures in mid thirties. Foods moved to walk in freezer to rapidly cool. Suggest maintenance for drawers. Holding cabinet for same unit with good temperatures. No violation noted during this evaluation.	03/15/2013	Risk Factor

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