Arby's #0497, 5205 Brook Road, Richmond, VA 23227 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Arby's #0497
Address: 5205 Brook Road, Richmond, VA 23227
Type: Fast Food Restaurant
Phone: 804 266-6579
Total inspections: 16
Last inspection: 12/14/2015
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Inspection findings

Inspection date

Type
Ok to permit.
No violation noted during this evaluation.		12/14/2015Routine
Observed the raw whole chicken being coated with the spice mixture on a sheet tray on the lettuce spinner. Make sure that the lettuce spinner is sanitized (especially the lid) at the end of the process to prevent cross contamination.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed an employee put in their contacts then put on gloves without washing hands.
    Correction: Corrected by getting employee to remove gloves then wash hands.
08/07/2015Risk Factor
No violation noted during this evaluation.04/13/2015Risk Factor
Ok to permit.
No violation noted during this evaluation.		01/13/2015Routine
Observed an employee take off their visor and put it on the surface of the slicer were the sliced meats fall. Also, observed an employee hat and apron on the prep table. Employees need to keep personal items off of food contact surfaces.
No violation noted during this evaluation.		10/03/2014Risk Factor
Problem with hot hold drawer was corrected. Dial was not high enough.
No violation noted during this evaluation.		07/03/2014Follow-up
Gloves worn. Discussed condition of drawer unit. Had been rewired from 230 to 120 volt electric supply. Maintenance repair was scheduled to correct problem. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Found rotisserie chicken in drawer of hot hold unit at 118-133 degrees. Hot hold is to be at 135 degrees or more (Arby's spec is 150 degrees).
    Correction: All chickens were removed, pulled and cooled down. Hot foods to be held at 135 degrees or more in drawer.
07/02/2014Risk Factor
No risk factor violations. Gloves worn. No insect problem, clean facility. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
No violation noted during this evaluation.		04/17/2014Risk Factor
No risk factor violations observed. Gloves worn. Discussed use of black cutting boards and how to tell if they are clean. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
No violation noted during this evaluation.		02/25/2014Risk Factor
Gloves worn. Annual permit inspection. Discussed procedure for preparation of cooked turkey for meal order. 3 compartment sink - Quat Sanitizer - 200/test kit (ok).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Found sliced turkey on salad dishes on table at 77 degrees.
    Correction: Cold hold food is to be at or below 41 degrees. Please hold product below 41 degrees (product was discarded).
11/12/2013Routine
Follow up for cold hold unit - front line. Left data log unit inside attached to shelf. Will return on 8/26/13. Unit is turned off to "defrost" every night and then turned back on in morning.
No violation noted during this evaluation.		08/22/2013Follow-up
Gloves worn, handwashing observed. 3 compartment sink - Quat sanitizer - 200 ppm/test kit (ok).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Found chicken strips, sliced ham and sliced chicken in cold storage unit on front line by window at 46 degrees. Unit had frost accumulation on evaporator unit inside box that totally blocked air flow.
    Correction: All cold hold units to be at or below 41 degrees. Repair company called to have unit operational and down to acceptable temperatures.
08/19/2013Risk Factor
Follow up inspection - walk-in and sandwich line unit at acceptable temperatures (37-38 degrees). Violation from 6/3 (820A2) has been corrected. New procedures for temperature control will be put in place.
No violation noted during this evaluation.		06/04/2013Follow-up
Gloves worn. Discussed temperature logs and type of product to check instead of air temperature gauge. Reinspection will be performed on 6/4 to determine compliance. 3 compartment sink - Quat sanitizer 200+ ppm/test kit ok.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Found cooling units for walk-in and sandwich reach-in coils were frozen over resulting in temperatures of 49 and 53 degrees.
    Correction: All cold hold is to be lower than 41 degrees. HVAC tech on premises to address situation due to ice machine failure.
06/03/2013Risk Factor
Gloves worn, hands washed. 3 compartment sink - Quat sanitizer - 200 ppm/test kit (ok).
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Found equipment in sanitizing sink not in solution (sink was overfilled with equipment).
    Correction: All equipment must be in sanitizer solution required time to be sanitized.
03/04/2013Risk Factor
Gloves used, handwashing observed. Annual permit inspection. 3 compartment sink - 200+ ppm/test kit (ok).
  • Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
    Observation: Found no food thermometer for checking food temperatures operational.
    Correction: Food thermometers required and operational. Thermometer eventually found.
  • Critical: Backflow Prevention Device, Carbonator
    Observation: Found no backflow on carbonator water line, protection required for carbonator.
    Correction: Technician was called.
  • Refuse - Areas, Enclosures, and Receptacles, Good Repair
    Observation: Found excess trash in enclosure.
    Correction: Enclosure to be kept clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Found floor area under ice machine and other front line equipment need cleaning. (Also filter cover in restroom)
    Correction: Clean.
12/10/2012Routine

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