- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine, freezer, and bread storage dollies.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The air vents, in the kitchen, were observed rusted.
Correction: Repair or replace the rusty vents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The kitchen floor was noted in need of cleaning.
Correction: 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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02/23/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine, mop buckets, fryers, ovens, microwave ovens, soda storage cabinets, soda machine ice dispenser, refrigerators and freezers.
Correction: Clean and maintain cleanliness of the equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (To-go containers and wraps.)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: The light shielding, in the kitchen, was observed cracked.
Correction: Replace the damaged shielding.
- Physical Facilities in Good Repair
Observation: The ceiling vents, throughout the facility, were observed rusty.
Correction: Repair or replace the rusty vents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, lights, vents, floor drains, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, drains, 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter. (Dumpster area.)
Correction: Maintain the premise free of litter.
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07/29/2014 | Routine | |
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