ARBY'S RESTAURANT

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm, operator ran dish machine 3 times and primed line, retested no change. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-11-08: Dish machine not filling up or sanitizing properly. Work order has been submitted and is 3 weeks out until a technician will be available. Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm, operator ran dish machine 3 times and primed line, retested no change. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked crispy onions no time mark on cooks line at room temperature. Operator chose to discard item and make new ones.

High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles over single service gloves. Hand soap refills over gloves and a sauce bottle. Operator moved sauce bottle to correct food storage location. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under Three compartment sink with purple liquid, operator stated it was degreaser but discarded bottle. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 phones on shelf above sauce containers on make line across from bread storage.

Basic - Equipment in poor repair. Reach in cooler on make line the large removable lids the gaskets are torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda machine nozzle backsplash is soiled. Walk in cooler food racks soiled with a white substance in various areas. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. One metal container on the clean dish rack with an old label attached.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored with the head in the mop sink.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer is 0 ppm. Manager stated machine is used as last step in ware wash procedure. Triple sink in set up with quaternary ammonia.

Intermediate - Handwash sink used for purposes other than handwashing. Male employee rinsed towel in hand sink near fryer.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees currently working. No certified food manager at this location. Manager stated card is expired. Repeat Violation Admin Complaint

Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves on top of case of napkins.

Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cookline, several marks in boards.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in cookline. Moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in bin on shelf over pans of deli meats.

Basic - In-use spatula stored in cracks between pieces of equipment. Spatula stored between two pans in make table. Removed by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of reach in make table. Also, hood filters over cooking equipment.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One bucket stored on prep tables. Also, Surface sanitizer spray bottles on shelf over single use cup lids. All were moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler on make line: lettuce (46°F - Cold Holding); tomatoes (49°F - Cold Holding); cheese (46,48°F - Cold Holding); turkey (41°F - Cold Holding); cheese (49°F - Cold Holding); steak (49°F - Cold Holding). Employee stated items placed in cooler at 11 am, employee placed items in walk-in freezer to reduce temperature to 41°F. Corrective Action Taken Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five employees working in restaurant, manager on duties manager certificate expired on 1/11/2021.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from office.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler on make line ambient temperature 53°F.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf next to dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled.