Arby's, 10267 Washington Highway, Glen Allen, VA 23059 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Arby's
Address: 10267 Washington Highway, Glen Allen, VA 23059
Type: Fast Food Restaurant
Phone: 804 412-0550
Total inspections: 11
Last inspection: 12/09/2015

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Inspection findings	Inspection date	Type
Discussed the following with the PIC: 1. The employee health policy (FDA Form 1-B) is signed by all staff and kept on file in the office. 2. Ensure that the temperature of the wash water in the 3 compartment sink is at a minimum of 110°F. Observed the temperature at 104°F by the end of the inspection. The wash sink has a built in heater that is used to heat up the water and maintain it hot while washing equipment and utensils. 3. Observed significant improvement in the cooling methods and cooling temperatures of foods. Observed many types of foods cooling on a speed rack in the walk-in freezer prior to placing into the walk-in cooler. No critical deficiencies observed. Observed good holding, cooling, cooking, and reheating temperatures of foods and the overall facility very clean. No violation noted during this evaluation.	12/09/2015	Risk Factor
Discussed the following with the person in charge (PIC): 1. The cooling methods have been changed since the previous inspection. An ice bath is being used to initially cool the macaroni & cheese and then it is placed into the freezer uncovered until it reaches 41°F. All other foods, spinach & lima beans, are placed into the walk-in freezer uncovered until it reaches 41°F. Once the foods reach 41°F they are placed into the walk-in cooler. Observed significant improvement of the cooling temperatures of these foods. 2. Observed improvement in the temperatures of the foods in the sandwich prep unit (make station). Recommend lowering the temperature of the unit to compensate for the periods of time when the top side of the unit is continually open for service. 3. The PIC stated that the walk-in cooler was serviced and the unit is now operating at 34°F. 4. The PIC stated that the carving station hot plate is working properly and that she discovered that the unit had not been turned on the day of the initial inspection. No violation noted during this evaluation.	08/06/2015	Follow-up
Discussed the following with the person in charge (PIC): 1. Proper cooling methods to included using an ice bath, uncovering the food during the cooling process, and not stacking the containers of food during the cooling process. The EHSS observed Arby's cooling procedures for the macaroni & cheese, spinach, and lima beans. The cooling procedures include cooling the foods in lexan pans in the walk-in freezer on racks. Observed no racks for cooling foods in the walk-in freezer. The EHSS also offered to provide training to the staff on cooling procedures. 2. Observed the employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office. Recommend posting the policy in the kitchen were it is readily observable by staff. Observed good foodhandling practices (handwashing and glove use) by staff and the overall facility clean. Critical: Cooling* Observation: (CORRECTED DURING INSPECTION): The following foods not being adequately cooled to prevent the growth of harmful bacteria: 1. Macaroni & cheese-93°F, 76°F (temperature after 2.75 hours of preparation), 2. Spinach-85°F (temperature after 2.75 hours of preparation), 3. Lima beans-67°F (prepared yesterday), 4. Spinach-55°F (prepared yesterday). The PIC reheated the macaroni & cheese and spinach prepared today in the steamer to restart the cooling process. The lima beans and spinach prepared yesterday were discarded. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Cooling Methods Observation: The methods used for cooling were not adequate. Observed food items (macaroni & cheese, spinach) cooling in covered lexan pans stored in the walk-in cooler with the pans stacked on top of each other (minimizing air circulation around the pans). Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: (CORRECTED DURING INSPECTION): The following foods hot holding at improper temperatures at the carving station: 1. Broccoli-130°F, 2. Mashed potatoes-122°F, 3. Rotisserie chicken-127°F, 4. Corn-122°F, 5. Spinach-123°F. The PIC rapidly reheated all of the foods in the microwave oven or oven. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures in the sandwich prep unit: 1. Swiss cheese-47°F, 2. Coleslaw-51°F, 3. Corned beef-50°F. The PIC relocated the items to the walk-in cooler. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: The following equipment was observed in a state of disrepair: 1. Walk-in cooler door (not closing properly), 2. Carving station hot plate (not holding food at or above 135°F). Correction: Repair or replace 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.	08/03/2015	Routine
Follow up visit made to check the installation of the new sandwich prep unit. Unit seems to be operating correctly. No violation noted during this evaluation.	07/25/2014	Follow-up
Person in charge (PIC) stated that the unit was worked on twice within the last month. New unit has been ordered and will be installed within the next couple of weeks. until unit can be replaced, time as a public health control will be used for TCS foods stored in the top of the sandwich prep unit. PIC to call/email health department with the past work orders and when the new nit is installed. All other risk factors identified on 5/6/2014 routine inspection report have been corrected. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: The following foods were found cold holding at improper temperatures: SANDWICH PREP: Sliced Tomato - 49'F, Smoked Cheddar - 44'F, Tuna Salad - 45'F (foods in unit were voluntarily discarded) Correction: SALAD BAR: Feta Cheese - 45'F (discarded). Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Sandwich prep unit was observed in a state of disrepair and damaged. Unit does not appear to be holding TCS foods at an internal temperature of 41'F or below. Repair order has been placed. Correction: 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.	06/23/2014	Follow-up
3-compartment sink - 200 ppm quaternary ammonium, WCB - 200 ppm quaternary ammonium Foods from approved sources. Employee Health information available for review. Reviewed HACCP records for completeness. Discussed: 1. Strong sewage small coming room women's restroom and from storage cabinet under customer self-service drink area. Recommend calling plumbers to address issue. 2. Time as a public health control will be used for TCS foods in the sandwich prep unit and salad bar until repairs to unit can be completed. Follow up inspection scheduled for 6/6/2014. Fax completed work ordered invoice to Health Department as soon as possible. Abbreviations: CH - Cold Holding Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food cold holding at improper temperatures: SANDWICH PREP: Sliced Tomato - 53'F, Shredded Cheese - 51'F Correction: SALAD BAR: Sour Cream - 50'F, Sliced Grape Tomato: 45'F. PIC will use time as a public health control until unit can be repaired. Equipment - Good Repair and Proper Adjustment Observation: Sandwich prep unit was observed in a state of disrepair and damaged. Unit does not appear to be holding TCS foods at an internal temperature of 41'F or below. Repair order has been placed. Correction: 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. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Several plastic food containers were found stacked while wet after cleaning and chemical sanitization. Correction: 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. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station across from slicer is being used to clean equipment and utensils. Observed employee cleaning parts of the milkshake machine in handsink. Correction: The handwash facility identified above is to be used for washing hands only Physical Facilities in Good Repair Observation: Ceiling tiles throughout the kitchen are not maintained in good repair. They are not tight fitting. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles stored on prep table next to slicer. PIC relocated chemicals. Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.	05/06/2014	Routine
Quat sanitizer 200 ppm. Form 1-B signed and in file. Good date marking observed. HACCP plan logs reviewed. No risk factor violations cited. The following recommendations are made: Provide hair coverings for all food handlers to prevent contamination from hair. No violation noted during this evaluation.	12/09/2013	Risk Factor
Quat 200 ppm. Hand washing observed. Gloves used. Reviewed HACCP logs. Form 1-B signed and in file. No critical violations cited. No violation noted during this evaluation.	08/29/2013	Routine
Employee health form 1-B signed and in file. Discussed prohibiting jewelry during food prep. Quat 200 ppm. Discussed not storing thermometers in containers of sanitizer solution. Observed "fruit flies" near mop storage area. Recommend that establishment contact pest control company regarding issue. Person in charge stated that issues were being taken to resolve the problem and that they were working with the pest control company to do so. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed grilled chicken, Italian mix and turkey cold holding at improper temperatures. Correction: Recommend discarding items that have been out of temperature for more than 4 hours and relocating others to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	06/18/2013	Risk Factor
standardization visit Chris Durrer No violation noted during this evaluation.	02/25/2013	Training
Training inspcetion as a part of standardization procees for Environmental health specialist. No violation noted during this evaluation.	02/25/2013	Training

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