Arby's, 75 Market Street, Gordonsville, VA 22942 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Thawing (corrected on site)
Observation: Improper methods used to thaw roast beef. Saw the roast beef being thawed in a sink filled with warm water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
|
12/08/2015 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/04/2014 | Routine | |
| No violation noted during this evaluation. | 03/06/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/24/2013 | Risk Factor | |
Employee health is in place.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop is not identified as meeting standards set by the American Society of Sanitary Engineering for constent pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Operator agreed to disconnect the y conection on the mop sink causing the backflow prevention to be under content pressure. Cut the sink off when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the dish washing area 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.
|
03/20/2013 | Routine | |
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