ARBY'S #1453

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - fried onions (97-125F - Hot Holding). Per operator item on temperature control. Per operator item prepared approximately 3 hours ago. Operator voluntarily discarded. Corrected On-Site

Basic - Ice buildup in walk-in freezer - door and circulation fans. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 50ppm). Operator made new solution. Quaternary 200ppm. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered Cookline, put on gloves and began slicing meat without first washing hands. Reviewed proper hand washing and employee washed hands. 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored under dripping water line. Items in walk in cooler stored under pan collecting water from dripping condensing line.

Basic - Ice buildup in walk-in freezer - around circulation fan. Ice buildup in reach-in freezer next to fryers - ice around circulation fan.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 100ppm). Operator made new solution. Quaternary 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - beef burgers (124-125F - Hot Holding). Per operator holding 15 minutes. Operator voluntarily discarded item. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Front counter glass unit.

Basic - Ice buildup in walk-in freezer - under circulation fans.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - individual milk (51F). Per operator items were held in unit overnight. Observed ice buildup by condensing fan. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - individual milk (51F). Per operator items were held in unit overnight. Observed ice buildup by condensing fan. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink - water 78F.

Basic - 1. Ice buildup in walk-in freezer - by condensing fans. 2. Ice buildup - front counter glass unit - by condensing fans. Repeat Violation

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. Front counter - glass unit - individual milk (51F). Per operator items were held in unit overnight. Observed ice buildup by condensing fan. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Behind ice machine.

Basic - Standing water in bottom of reach-in-cooler. Front counter glass unit.

Basic - 1. Ice buildup in high/low reach-in freezer in storage area. 2. Ice buildup on condensing coils - front counter glass door reach in.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain soda drink nozzles in drive thru and dining areas. Operator began cleaning during inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under drive thru shelving. Around and under Alto Sham in prep area. Under bag in box station back area. Operator began cleaning during inspection. Corrective Action Taken