Arby's, 5303 Jefferson Davis Highway, Fredericksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's
Address: 5303 Jefferson Davis Highway, Fredericksburg, Virginia
Total inspections: 15
Last inspection: Mar 11, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Quaternary ammonium sanitizer in two wet wiping cloth buckets measured at less than 200 ppm.
  • 0820 A 2 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:- at sandwich prep: cheese (it) 51F, 49F, tomatoes (it) 45F; DISCARDED, RELOCATED, OR LABELED WITH DISCARD TIME.- left make line: cheese (it) 44F, tomatoes (it) 42-44F; DISCARDED- in walk-in cooler: salami (it) 42F, turkey (it) 44F, turkey (it) 43F, deli meat (it) 43F. WIC RECHARGED WITH COOLANT.
  • 1800 - Repeat The non-food contact surfaces of the interior (bottom) of the reach-in freezer and the condenser covers in the reach-in freezer have accumulations of grime and debris.
  • 1960 - Corrected During Inspection Metal pans were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Ceiling in rear of facility is not maintained in good repair. Ceiling is stained and the paint is peeling.
  • 3180 - Floor under ice machine noted in need of cleaning.
  • 3220 - Corrected During Inspection Mop not hung up to air dry.
March 11, 2009Routine16Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Cheese (47F - it) cold holding at improper temperatures on make line. Cheese container located close to toaster oven.
  • 1570 - Observed interior of ice machine with rust, a condition that prevents necessary maintenance and easy cleaning.
  • 1730 - Two food temperature measuring devices were found out of calibration in the range of use. Thermometers read 84F and 112F at ambient temperature (measured as 71F).
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: container of equipment stored across from 3-compartment sink
  • 1800 - The non-food contact surface of the interior of the Randall reach-in freezer has accumulations of grime and debris.
  • 3170 - Repeat The following areas noted in need of repair:- floor in need of regrouting near the fryers;- coving detaching under the 3-compartment sink and by Randall reach-in freezer, - cracked floor tiles at drain by fryers;- broken coving tiles by front handsink
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided. Observed employee jacket stored with food at drive-thru.
March 17, 2008Routine25Details / Comments
  • 0820 - Corrected During Inspection Critical Salad display unit 50- cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the prep units.
  • 1570 - Metal bins bent/damaged, lower shelf of prep table near WIC requires resurfacing as galvanized metal has corroded, rust on the interior of ice machine
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: bin of utensils with grease and debris in the bottom in clean dish storage area, knife stored in holder unclean, warmer cabinet has food debris accumulated on the interior
  • 1800 - The nonfood contact surface of the fan in small reach-in cooler has accumulations of grime and debris.
  • 2350 ii - Plumbing connections at handsink are leaking.
  • 3170 - Floor grout is low and missing in areas. floor has aged and grout has become dislodged. Floor needs to be re-grouted.
July 05, 2007Routine25Details / Comments
  • 0820 - Critical Repeat White cheese 52'F (it) and Cheddar Cheese 46'F (it), Swiss Cheese 49'F (it), and Sliced Tomatoes 47'F (it) in the top of the sandwich prep cooler cold holding at improper temperatures.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. Inside fryer cabinet (improvement noted). 2. Door gasket to the Randall reach in freezer.
  • 3170 - Repeat The following physical structures are not maintained in good repair: 1. Coving below 3-compartment sink (not sealed to wall). 2. Coving right of Randall reach in freezer not sealed to wall.
September 07, 2006Follow-up12Details / Comments
  • 0220 - Critical REPEAT OBSERVATION: 2 employees are chewing gum in the food prep area.
  • 0610 - Bag of onions sitting on the floor in the walk in cooler.
  • 0820 - Critical Repeat White cheese 52'F (it) and Cheddar Cheese 52'F (it) in the top of the sandwich prep cooler cold holding at improper temperatures.
  • 1180 - REPEAT OBSERVATION: Several thermometers on shelf in stainless steel pitcher were not accurately calibrated. The thermometers were reading 130'F, 64'F, 0'F, 70'F, and 82'F at room temperature.
  • 1320 - The temperature measuring device located sandwich prep cooler is not easily readable.
  • 1320 - REPEAT OBSERVATION: There were no temperature measuring devices located in the walk in cooler and glass door reach in cooler.
  • 1570 - The door gasket of the sandwich prep cooler is damaged.
  • 1570 - REPEAT OBSERVATION: The bottom drawer (blue part) of the sandwich prep cooler is cracked in the corners (it wasn't in use today).
  • 1770 A - Corrected During Inspection Critical REPEAT OBSERVATION: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Back interior of the ice bin on the drive thru side has build up of black debris (corrected). 2. The meat slicer has not been used today, but meat debris remains on slicer (corrected).
  • 1800 - REPEAT OBSERVATION: The following nonfood contact surfaces have accumulations of grime and debris: 1. Wall and electrical conduit inside cabinet below french fry warmer, and top interior of cabinet. 2. Inside fryer cabinet. 3. Door gasket to the Randall reach in freezer. 4. Fan covers inside the walk in cooler.
  • 1960 - REPEAT OBSERVATION: Sheet pans and steamtable pans were found stacked while wet after cleaning and chemical sanitization.
  • 2010 - Clean spatulas were found stored behind the knife holder-touching the wall.
  • 3140 - REPEAT OBSERVATION: Employee purses and jackets sitting on the ice machine and next to the ice machine.
  • 3170 - REPEAT OBSERVATION: The following physical structures are not maintained in good repair: 1. Coving below 3-compartment sink. 2. Wall trim below drive thru window. 3. Damaged wall tile below chemical dispenser in mop sink room. 4. Damaged floor tile near drain in mop sink room. 5. Coving right of Randall reach in freezer coming off wall.
  • 3270 - Critical Repeat Fruit flies on wall near the front handsink. House flies throughout kitchen. (An insect light has been installed in the mop sink room).
  • 3340 - Critical 4 cans of insecticides stored on shelf with cleaning products.
August 02, 2006Routine59Details / Comments
No violation noted during this evaluation. June 14, 2006Other00Details / Comments
  • 0820 - Critical Repeat Swiss cheese 51'F (it) and white American cheese 54'F (it) in the top of the sandwich prep unit; and chicken breasts 48'F & 48'F (it) and cheddar cheese 50'F (it) in the reach in cooler. (The reach in cooler thermosdat was adjusted by the maintenance technician).
  • 3270 - Critical Repeat Gnats or fruit flyes in the mop sink room. Manager stated that the licensed pest control operator instructed him to pour bleach down floor drains to reduce insect problem.
June 09, 2006Follow-up20Details / Comments
No violation noted during this evaluation. June 01, 2006Other00Details / Comments
  • 0140 - Critical Improper handwashing procedures observed. Employee rinsed hands under water for a couple seconds without using soap and shook hands to dry. Employee wiped soiled hands on pants after making a coffee drink.
  • 0160 - Critical Employees not washing hands between glove changes.
  • 0200 - Employee wearing wrist watch while preparing food.
  • 0220 - Critical Employee chewing gum in the food prep area.
  • 0450 - Critical Employee handled cooked roast beef with bare hand while lifting it onto the slicer.
  • 0580 - Single-use gloves worn during multi-tasked food preparation. Employee didn't change gloves after getting food from the walk in cooler and proceded to use gloved hands to handle ready to eat foods. Employees handling different equipment such as refrigerator door handles, microwave handles and buttons, and slicer switch on sandwich line with gloved hands and continue to handle and prepare foods with the same gloves.
  • 0820 - Critical Repeat The following foods cold holding at improper temperatures: 1. Cooked chicken breast in reach in cooler 53'F (it). 2. Swiss cheese 55'F (it) and Cheddar Cheese (it) 48'F in the top of the sandwich prep unit.
  • 1060 - 1. Paper used for lining on shelf next to ice cream machine is not easily cleanable. 2. Rust accumulation on chemical storage shelving.
  • 1100 - Critical The food contact surface of the ice scoop holder at the soda machine, contains cracks, chips, or pits and can not be easily cleaned.
  • 1180 - Several food thermometers are not accurately calibrated. Observed thermometers reading the following at room temperature: 128'F, 10'F, 208'F, 64'F, 78'F, 64'F, & 72'F. Thermometers were located near the 3-compartment sink and on equipment storage shelf.
  • 1320 - Could not locate temperature measuring device in the Delfield glass door reach in and the reach in below the slicer.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The available test kit is faded, and not accurate.
  • 1570 - The following equipment was observed in a state of disrepair and damaged: 1. Door to small reach in cooler below slicer doesn't close properly. The door bounces open and the refrigerator is not keeping foods at the proper temperature. 2. Blue part of bottom sandwich prep drawer is broken. 3. Light bulb burned out inside walk in cooler.
  • 1700 - Critical Quaternary Ammonium sanitizing solution dispensed at the 3-compartmen sink was not at an acceptable concentration.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Shakers at bakery table. 2. Utensils in cup at bakery table. 3. Stainless steel pans on storage shelf unclean after washing. 4. Slicer sitting on reach in cooler is unclean with dried meat debris. .
  • 1800 - Repeat The following non-food contact surfaces of equipment were unclean: 1. Sheet pan cart next to ovens. 2. Interior fryer cabinet area. 3. Exterior sides of fryers.
  • 1960 - Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
  • 2190 - Water from the handwashing sink in the restrooms were measured at temperatures less than 110F: Ladies 95'F, Men's 90'F.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law at the mop sink.
  • 2910 - Corrected During Inspection Fly sticky paper hanging above C02 tank.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the front area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3050 - No waste receptacle provided at handwashing lavatories in the kitchen (1 corrected).
  • 3140 - Employee sweater hanging from storage shelf. Purse and hat on top of food warmer. Purse on top of ice machine.
  • 3170 - Repeat The following physical structures are not maintained in good repair: 1. Coving on left side below 3-compartment sink not sealed to wall. 2. Coving left side of soda box storage not sealed to wall. 3. Hole in ceiling tile above french fry warmer. 4. Coving not sealed to wall near front hand sink left of fire extinguisher. 5. Coving on wall divider right of front hand sink missing. 6. Coving below drive thru window damaged. 7. Drywall ceiling damaged in back room. 8. Opening in wall in behind bulleton board (wiring exposed). 9. Damaged wall tile below chemical dispenser at mop sink. 10. Damaged ceiling above electrical panels. 11. Floor tile damaged near drain in mop sink room.
  • 3180 - Repeat The following physical structures noted in need of cleaning: 1. Floors below shelving inside walk in cooler. 2. Floors below dry storage shelving. 3. Floors below sandwich prep island. 4. Floor below ice machine. 5. Floor below fryers and french fry warmer. 6. Floor below drive thru counter.
  • 3200 - Intake and exhaust air ducts in the kitchen and restrooms are not being cleaned
  • 3220 - Mops and brooms not hanging.
  • 3270 - Critical Gnats below 3-compartment sink. Flyes in kitchen.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Repeat 2 chemical spray bottles hanging above wrapped utensils. Open container of Clean Quick sanitizer sitting on counter near coffee pot.
May 31, 2006Routine1120Details / Comments
No violation noted during this evaluation. May 31, 2006Other00Details / Comments
  • 0450 - Corrected During Inspection Critical Ice scoop stored with handle laying in ice and soda machine.
  • 0820 - Corrected During Inspection Critical The following foods hot holding at improper temperatures: Fried Chicken Breast 133F, 132F (discarded).
  • 0820 - Corrected During Inspection Critical The following foods cold holding at improper temperatures: Sliced white cheese 49F (discarded).
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Steam table pans stored on shelf had greasy residue.
  • 1780 - Critical Roast beef slicer in continuous use is not broken down and cleaned and sanitized at least every 4 hours. The surface temperature of the slicer base was 107F.
  • 1900 - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for QUAT sanitizing solution.
  • 2190 - When timed, the automatic shut off faucet at the handwashing sink located in the men's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 3340 - Corrected During Inspection Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 20, 2005Critical Procedures--Details / Comments
  • 1800 - Repeat The nonfood contact surface of the sides of fryers, interior of walkin unit has accumulations of grime and debris.
  • 1100 - Critical Repeat The food contact surface of the interior of ice machine are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
  • 3180 - Repeat Floor/wall junctures underneath and behind equipment and shelving noted in need of cleaning.
April 21, 2004Follow-up13Details / Comments
  • 1800 - The nonfood contact surface of the tops of equipment, sides of fryers, interior of walkin unit, speed racks has accumulations of grime and debris.
  • 3220 - Mops not hung up to air dry.
  • 1060 - Observed aluminum foil lining shelving.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2000 - Single service items observed unprotected from contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 3270 - Critical Observed drain flies throughout facility.
  • 1100 - Critical The food contact surface of the interior of ice machine, and sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The door gasket of the reachin unit is damaged.
  • 0450 C - Observed ice scoop lying in the ice bin.
  • 0480 - Unlabeled food containers.
  • 3170 - Ceiling tiles, caulking along three compartment sink, and cabinet shelving in front of the soft serve machine are not maintained in good repair
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Floor/wall junctures underneath and behind equipment and shelving noted in need of cleaning.
  • 2350 - Critical Observed no hot water at the handsink in the restroom.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
April 13, 2004Routine412Details / Comments
  • 0820 - Critical Chicken (122) hot holding at improper temperatures.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the food prep area.
  • 0470 - Critical Unwrapped or uncovered food in the walkin unit.
  • 1100 - Critical Observed rust on the interior of the ice machine.
  • 0450 C - Critical Observed scoop lying in bulk food product.
  • 0160 - Critical Observed no handwashing in between glove changes.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
December 09, 2003Critical Procedures61Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the front.
  • 3020 - Soap was not provided at the hand washing lavatory in the front
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
  • 1790 - The food contact equipment surface of the sheet pans is observed soiled with accumulations of grime and debris.
  • 1960 - Containers/sheet pans were found stacked while wet after cleaning and chemical sanitization.
  • 0140 - Critical Improper handwashing procedures observed.
  • 0480 - Unlabeled food containers.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
July 22, 2003Critical Procedures36Details / Comments

March 11, 2009 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Quaternary ammonium sanitizer in two wet wiping cloth buckets measured at less than 200 ppm.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:- at sandwich prep: cheese (it) 51F, 49F, tomatoes (it) 45F; DISCARDED, RELOCATED, OR LABELED WITH DISCARD TIME.- left make line: cheese (it) 44F, tomatoes (it) 42-44F; DISCARDED- in walk-in cooler: salami (it) 42F, turkey (it) 44F, turkey (it) 43F, deli meat (it) 43F. WIC RECHARGED WITH COOLANT.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1800 - Repeat The non-food contact surfaces of the interior (bottom) of the reach-in freezer and the condenser covers in the reach-in freezer have 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.
  • 1960 - Corrected During Inspection Metal pans were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 3170 - Ceiling in rear of facility is not maintained in good repair. Ceiling is stained and the paint is peeling.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. ENSURE THERE IS NOT A LEAK CAUSING THE DAMAGE TO THE REAR CEILING. PIC STATED THE REPAIR TECH. IS AWARE AND BELIEVES TO BE ON REPAIR SCHEDULE.
  • 3180 - Floor under ice 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 - Corrected During Inspection Mop 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:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, PIC: person-in-charge, st: surface temperature, it: internal temperature
- Floor tiles around floor drain by fryers were cracked. Maintenance tech. is on-site and stated he is in the process of repairing the tiles. The tiles were being measured, so new tiles could be cut. Maintenance tech. expects the tiles to be repaired today.
- Some ice accumulation on rear of walk-in cooler condenser. Maintenance tech. stated this indicated that the unit was low on coolant. Tech. defrosted and recharged unit. Temperature of unit read 38F by end of inspection. Continue to monitor walk-in cooler temperature to ensure foods hold at 41F or below. Recommend ambient air temperature inside unit read 38F or below.
Discussed:
1) Ensure employee health policy also includes the Big 5 Foodborne Illnesses, which require employee exclusion and must be reported to the Health Dept. Handout provided.
2) 3-compartment sink is installed with a direct connection. If the facility remodels or changes ownership an air gap must be installed.
3) Soda machine carbonator must be equipped with an ANSI 1022 approved backflow preventer. Please update equipment.
Observed good glove use and handwashing by employees.

March 17, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Cheese (47F - it) cold holding at improper temperatures on make line. Cheese container located close to toaster oven.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. CHEESE WAS DISCARDED. NON-PHF WERE PLACED NEAR THE TOASTER, INSTEAD OF THE CHEESE.
  • 1570 - Observed interior of ice machine with rust, a condition that prevents necessary maintenance and easy cleaning.
    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.
  • 1730 - Two food temperature measuring devices were found out of calibration in the range of use. Thermometers read 84F and 112F at ambient temperature (measured as 71F).
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: container of equipment stored across from 3-compartment sink
    Clean and sanitize these surfaces for food contact.
  • 1800 - The non-food contact surface of the interior of the Randall reach-in freezer 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.
  • 3170 - Repeat The following areas noted in need of repair:- floor in need of regrouting near the fryers;- coving detaching under the 3-compartment sink and by Randall reach-in freezer, - cracked floor tiles at drain by fryers;- broken coving tiles by front handsink
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided. Observed employee jacket stored with food at drive-thru.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Additional temperatures: CH: shake mix (st) 36F, HH: roast beef (it) 149F, WIC: cheese (it) 38F, turkey (it) 43F, cheese (it) 36F, chicken (it) 40F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Discussed:
1) Relocate Health permit to an area that is more clearly visible to customers.
2) Employee Health Policy.
3) Ensure facility has a small diameter probe thermometer.
Observed cleaning log for roast beef slicer. Discussed timers on fryers, which are used to indicate when fries, chicken, etc. need to be discarded.
Observed good handwashing and glove use by employees.

July 05, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Salad display unit 50- cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Repair man on site to repair.
  • 1320 - Repeat There was no temperature measuring device located in the prep units.
    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.
  • 1570 - Metal bins bent/damaged, lower shelf of prep table near WIC requires resurfacing as galvanized metal has corroded, rust on the interior of ice machine
    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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: bin of utensils with grease and debris in the bottom in clean dish storage area, knife stored in holder unclean, warmer cabinet has food debris accumulated on the interior
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the fan in small reach-in cooler 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.
  • 2350 ii - Plumbing connections at handsink are leaking.
    Plumbing systems and components shall be maintained in good repair. Unit
  • 3170 - Floor grout is low and missing in areas. floor has aged and grout has become dislodged. Floor needs to be re-grouted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Current condition of the floor makes cleaning difficult.
Comments:
Organize and clean-up back storage area. Discard old paint and equipment not in use.
Food safety knowledge is required for employees in the establishment. Serve Safe and Over Easy brochures given.
Recent foodborne illness outbreaks have been associated with produce. The best way to prevent such an outbreak at you establishment is to obtain food from approved suppliers, handle the produce with minimal hand contact, wash produce and keep the produce at 41 degrees or below.

Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge

September 07, 2006 (Follow-up)



Violations:
  • 0820 - Critical Repeat White cheese 52'F (it) and Cheddar Cheese 46'F (it), Swiss Cheese 49'F (it), and Sliced Tomatoes 47'F (it) in the top of the sandwich prep cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. Inside fryer cabinet (improvement noted). 2. Door gasket to the Randall reach in freezer.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Repeat The following physical structures are not maintained in good repair: 1. Coving below 3-compartment sink (not sealed to wall). 2. Coving right of Randall reach in freezer not sealed to wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
RIC-Reach In Cooler, (it)-internal temperature.
A lid was placed on the top of the sandwich prep cooler to reduce food temperatures. Maintain temperatures at 45'F or below. Begining March 1, 2007 all cold foods must be holding at 41'F or below.
The fly population has been reduced greatly. Fly lights have been installed near the front hand sink and in the mop sink room. A few fruit flies were observed, but great improvement noted. Continue cleaning drains and soda machines daily to reduce fruit fly population.
Both meat slicers were in use, therefore I could not observe the cleanliness.
All violations noted in the previous inspection dated 8/2/06 have been corrected except the above. Thank you for making the corrections.

August 02, 2006 (Routine)



Violations:
  • 0220 - Critical REPEAT OBSERVATION: 2 employees are chewing gum in the food prep area.
    Provide a designated area where employees may chew gum, eat, and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0610 - Bag of onions sitting on the floor in the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Repeat White cheese 52'F (it) and Cheddar Cheese 52'F (it) in the top of the sandwich prep cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1180 - REPEAT OBSERVATION: Several thermometers on shelf in stainless steel pitcher were not accurately calibrated. The thermometers were reading 130'F, 64'F, 0'F, 70'F, and 82'F at room temperature.
    Accurately calibrate the thermometers to 32'F in ice water.
  • 1320 - The temperature measuring device located sandwich prep cooler is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1320 - REPEAT OBSERVATION: There were no temperature measuring devices located in the walk in cooler and glass door reach in 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.
  • 1570 - The door gasket of the sandwich prep cooler is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - REPEAT OBSERVATION: The bottom drawer (blue part) of the sandwich prep cooler is cracked in the corners (it wasn't in use today).
    Repair the drawer 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.
  • 1770 A - Corrected During Inspection Critical REPEAT OBSERVATION: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Back interior of the ice bin on the drive thru side has build up of black debris (corrected). 2. The meat slicer has not been used today, but meat debris remains on slicer (corrected).
    Clean and sanitize these surfaces for food contact.
  • 1800 - REPEAT OBSERVATION: The following nonfood contact surfaces have accumulations of grime and debris: 1. Wall and electrical conduit inside cabinet below french fry warmer, and top interior of cabinet. 2. Inside fryer cabinet. 3. Door gasket to the Randall reach in freezer. 4. Fan covers inside the walk in cooler.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - REPEAT OBSERVATION: Sheet pans and steamtable pans were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 2010 - Clean spatulas were found stored behind the knife holder-touching the wall.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3140 - REPEAT OBSERVATION: Employee purses and jackets sitting on the ice machine and next to the ice machine.
    Locate lockers or other suitable facilities for employee belongings so that food, equipment, single-service and single-use articles to protect them from contamination
  • 3170 - REPEAT OBSERVATION: The following physical structures are not maintained in good repair: 1. Coving below 3-compartment sink. 2. Wall trim below drive thru window. 3. Damaged wall tile below chemical dispenser in mop sink room. 4. Damaged floor tile near drain in mop sink room. 5. Coving right of Randall reach in freezer coming off wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Critical Repeat Fruit flies on wall near the front handsink. House flies throughout kitchen. (An insect light has been installed in the mop sink room).
    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.
  • 3340 - Critical 4 cans of insecticides stored on shelf with cleaning products.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Abbreviations: SP-Sandwich Prep Cooler, RIC-Reach In Cooler, WIC-Walk In Cooler, (st)-surface temperature, (it)-internal temperature, HH-Hot Holding
Sanitizer in 3-compartment sink 200ppm quat.
Pesticides and insecticides may only be applied by a Certified Pest Control Applicator.
Enforcement policy: Having 3 or more critical repeat violations or 10 total repeat violations, places a facility under enforcement.
This facility is now under enforcement actions. NOV issued.

June 14, 2006 (Other)

Comments:
Entered report

June 09, 2006 (Follow-up)



Violations:
  • 0820 - Critical Repeat Swiss cheese 51'F (it) and white American cheese 54'F (it) in the top of the sandwich prep unit; and chicken breasts 48'F & 48'F (it) and cheddar cheese 50'F (it) in the reach in cooler. (The reach in cooler thermosdat was adjusted by the maintenance technician).
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 3270 - Critical Repeat Gnats or fruit flyes in the mop sink room. Manager stated that the licensed pest control operator instructed him to pour bleach down floor drains to reduce insect problem.
    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. Continue working to eliminate pests.
Comments:
Follow up inspection to critical hazards only. A routine follow up inspection will be conducted around July 1, 2006.
All critical violations noted in the inspection dated May 31, 2006 have been corrected except the above.
Discussed:
Using time as a control for cheeses at the sandwich line. A writting policy must be in place and approved by the Health Dept.; or using deeper drop in pans (6 inch pans) to help keep food colder.
By 3/1/07, cold foods must be 41'F or below.
Ensure employees wash hands before donning gloves.
Several non-critical items have been corrected also. Thank you.
Continue working to clean sheet pan exteriors.

June 01, 2006 (Other)

Comments:
Consultation with manager regarding inspection from 5/31/06

May 31, 2006 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed. Employee rinsed hands under water for a couple seconds without using soap and shook hands to dry. Employee wiped soiled hands on pants after making a coffee drink.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound (soap) in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water, and using a disposable paper towel to dry.
  • 0160 - Critical Employees not washing hands between glove changes.
    Wash hands before donning new gloves.
  • 0200 - Employee wearing wrist watch 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.
  • 0220 - Critical Employee chewing gum in the food prep area.
    Provide a designated area where employees may eat, smoke, and chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0450 - Critical Employee handled cooked roast beef with bare hand while lifting it onto the slicer.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0580 - Single-use gloves worn during multi-tasked food preparation. Employee didn't change gloves after getting food from the walk in cooler and proceded to use gloved hands to handle ready to eat foods. Employees handling different equipment such as refrigerator door handles, microwave handles and buttons, and slicer switch on sandwich line with gloved hands and continue to handle and prepare foods with the same gloves.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0820 - Critical Repeat The following foods cold holding at improper temperatures: 1. Cooked chicken breast in reach in cooler 53'F (it). 2. Swiss cheese 55'F (it) and Cheddar Cheese (it) 48'F in the top of the sandwich prep unit.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1060 - 1. Paper used for lining on shelf next to ice cream machine is not easily cleanable. 2. Rust accumulation on chemical storage shelving.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Critical The food contact surface of the ice scoop holder at the soda machine, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the equipment 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.
  • 1180 - Several food thermometers are not accurately calibrated. Observed thermometers reading the following at room temperature: 128'F, 10'F, 208'F, 64'F, 78'F, 64'F, & 72'F. Thermometers were located near the 3-compartment sink and on equipment storage shelf.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Calibrate thermometers to read 32'F in ice water.
  • 1320 - Could not locate temperature measuring device in the Delfield glass door reach in and the reach in below the slicer.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The available test kit is faded, and not accurate.
    Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The following equipment was observed in a state of disrepair and damaged: 1. Door to small reach in cooler below slicer doesn't close properly. The door bounces open and the refrigerator is not keeping foods at the proper temperature. 2. Blue part of bottom sandwich prep drawer is broken. 3. Light bulb burned out inside walk in cooler.
    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.
  • 1700 - Critical Quaternary Ammonium sanitizing solution dispensed at the 3-compartmen sink was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Shakers at bakery table. 2. Utensils in cup at bakery table. 3. Stainless steel pans on storage shelf unclean after washing. 4. Slicer sitting on reach in cooler is unclean with dried meat debris. .
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The following non-food contact surfaces of equipment were unclean: 1. Sheet pan cart next to ovens. 2. Interior fryer cabinet area. 3. Exterior sides of fryers.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 2190 - Water from the handwashing sink in the restrooms were measured at temperatures less than 110F: Ladies 95'F, Men's 90'F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law at the mop sink.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2910 - Corrected During Inspection Fly sticky paper hanging above C02 tank.
    Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the front area.
    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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
  • 3050 - No waste receptacle provided at handwashing lavatories in the kitchen (1 corrected).
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3140 - Employee sweater hanging from storage shelf. Purse and hat on top of food warmer. Purse on top of ice machine.
    Locate lockers or other suitable facilities for employee belongings so that food, equipment, single-service and single-use articles are protected from contamination.
  • 3170 - Repeat The following physical structures are not maintained in good repair: 1. Coving on left side below 3-compartment sink not sealed to wall. 2. Coving left side of soda box storage not sealed to wall. 3. Hole in ceiling tile above french fry warmer. 4. Coving not sealed to wall near front hand sink left of fire extinguisher. 5. Coving on wall divider right of front hand sink missing. 6. Coving below drive thru window damaged. 7. Drywall ceiling damaged in back room. 8. Opening in wall in behind bulleton board (wiring exposed). 9. Damaged wall tile below chemical dispenser at mop sink. 10. Damaged ceiling above electrical panels. 11. Floor tile damaged near drain in mop sink room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The following physical structures noted in need of cleaning: 1. Floors below shelving inside walk in cooler. 2. Floors below dry storage shelving. 3. Floors below sandwich prep island. 4. Floor below ice machine. 5. Floor below fryers and french fry warmer. 6. Floor below drive thru counter.
    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 in the kitchen and restrooms 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 and brooms not hanging.
    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. Store mops, brooms, and dust pans on hooks to facilitate the cleaning of floors.
  • 3270 - Critical Gnats below 3-compartment sink. Flyes in kitchen.
    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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Corrected During Inspection Critical Repeat 2 chemical spray bottles hanging above wrapped utensils. Open container of Clean Quick sanitizer sitting on counter near coffee pot.
    Containers of HAZARDOUS PRODUCTs must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
This is a non-smoking facility.
Additional temperatures: Cooking-Chicken Tenders 178'F (st), RIC-Chocolate Milk (st) 42'F (st).
Abbreviations: WIC-Walk In Cooler, SP-Sandwich Prep Cooler, HH-Hot Holding, (st)-surface temperature, (it)-internal temperature
Manager stated that the meat slicer is cleaned and sanitized every 2 hours.

May 31, 2006 (Other)

Comments:
Prepared inspection report.

April 20, 2005 (Critical Procedures)



Violations:
  • 0450 - Corrected During Inspection Critical Ice scoop stored with handle laying in ice and soda machine.
    Store the ice scoop in a clean location or in the ice bin with the handle extended to avoid hand contact with the ice.
  • 0820 - Corrected During Inspection Critical The following foods hot holding at improper temperatures: Fried Chicken Breast 133F, 132F (discarded).
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical The following foods cold holding at improper temperatures: Sliced white cheese 49F (discarded).
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Steam table pans stored on shelf had greasy residue.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Roast beef slicer in continuous use is not broken down and cleaned and sanitized at least every 4 hours. The surface temperature of the slicer base was 107F.
    Clean and sanitize in-use equipment at least every 4 hours
  • 1900 - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for QUAT sanitizing solution.
    Immerse or expose food contact surfaces to sanitizing solution for adequate time period (at least 1 minute).
  • 2190 - When timed, the automatic shut off faucet at the handwashing sink located in the men's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
    Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing.
  • 3340 - Corrected During Inspection Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
SP-Sandwich Prep Cooler, SLD-Salad Display, HH-Hot Holding, HBox-Hot box, RIC-Reach in Cooler.
Additional temperatures: WIC-Chicken 30F, Corned Beef 34F, Liquid eggs 34F, Rst Beef 31F.

April 21, 2004 (Follow-up)



Violations:
  • 1800 - Repeat The nonfood contact surface of the sides of fryers, interior of walkin unit 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.
  • 1100 - Critical Repeat The food contact surface of the interior of ice machine are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the above mentioned equipment 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.
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor/wall junctures underneath and behind equipment and shelving 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.

April 13, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the tops of equipment, sides of fryers, interior of walkin unit, speed racks 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.
  • 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.
  • 1060 - Observed aluminum foil lining shelving.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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. CORRECTED
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3270 - Critical Observed drain flies throughout facility.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.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.Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1100 - Critical The food contact surface of the interior of ice machine, and sheet pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the above mentioned equipment 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.
  • 1570 - The door gasket of the reachin unit is damaged.
    Repair or replace the reachin unit door gasket in accordance with the manufacturer's specifications.
  • 0450 C - Observed ice scoop lying in the ice bin.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3170 - Ceiling tiles, caulking along three compartment sink, and cabinet shelving in front of the soft serve machine are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Floor/wall junctures underneath and behind equipment and shelving 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.
  • 2350 - Critical Observed no hot water at the handsink in the restroom.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

December 09, 2003 (Critical Procedures)



Violations:
  • 0820 - Critical Chicken (122) hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. CORRECTEDHot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the food prep area.
    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 CORRECTED
  • 0470 - Critical Unwrapped or uncovered food in the walkin unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1100 - Critical Observed rust on the interior of the ice machine.
    Repair or replace the above mentioned equipment 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.
  • 0450 C - Critical Observed scoop lying in bulk food product.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0160 - Critical Observed no handwashing in between glove changes.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. CORRECTED
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. CORRECTED
Comments:
Inspection was limited to critical procedures such as temperatures, personal hygiene, and cross contamination.

July 22, 2003 (Critical Procedures)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the front.
    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 CORRECTED
  • 3020 - Soap was not provided at the hand washing lavatory in the front
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. CORRECTED
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 1790 - The food contact equipment surface of the sheet pans is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1960 - Containers/sheet pans were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0220 - Critical 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.
Comments:
Inspection was limited to critical procedures such as temperatures, cross contamination, and personal hygiene.

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