ARBY'S 8702

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Partially cooked chicken stored above uncooked French fries in reach in freezer on cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Thick slice roast beef left in Autosham overnight at 98F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Thick slice roast beef left in Autosham overnight at 98F

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line. Manager restocked dispenser. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (metal bins)not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor soiled/has accumulation of debris. Accumulation of lettuce on floor in prep area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on reach in cooler behind front register

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sink sign in men's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Door handles and door on prep table soiled with food and grease

Basic - Old food stuck to clean dishware/utensils. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager instructed employee to remove labels Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored above drinks served to customers in reach in cooler behind front register

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in make line reach-in cooler: beef (49F - Cold Holding); lettuce (47F - Cold Holding); tomatoes (45F - Cold Holding); cheese (45F,44F - Cold Holding); macaroni (45F - Cold Holding); ham (49F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves. Cutting board on make line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to kitchen reach-in freezer. Manager provided paper towels at hand washing sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf in back of kitchen. Manager removed drink during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler on cooler drawers behind front counter. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Pans stored in walk-in cooler.

Basic - Open dumpster lid. Dumpster in parking lot.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in make line reach-in cooler: cheese (51F,57F - Cold Holding); tomatoes (51F - Cold Holding); beef (53F - Hot Holding); lettuce (47F - Cold Holding). Manager stated items were at proper temperature three hours prior to temperature being taken. Manager had employee move items to walk-in freezer to reduce temperature to 41F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions stored on make line: fried onions (92F - Hot Holding). Manager stated item placed on make line 20 minutes prior to temperature being taken. Manager voluntarily discarded fried onions. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table next to slicer. Water nozzle of tea machine on kitchen prep table.

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. Ambient temperature of make line cooler, 49F.

Basic - Food storage container/container lid cracked or broken. Lid for tomatoes on make line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath the front of drive thru shake machine.