ARBY'S

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee use phone then touch single use item. Coached operator on proper handwashing and operator coached employee. Operator discarded single use item. Corrective Action Taken - From follow-up inspection 2025-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler under make table on cooks line bottom is soiled - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door of reach in freezer next to fryers Door and fan unit in walk in freezer - From follow-up inspection 2025-09-15: Time Extended

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. One new hire not informed of their reporting responsibility. Filled form during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On walk-in freezer door and curtains.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Broken vacuum breaker on faucet at mop sink.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at mop sink.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Green hose at back mop sink

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on fryer adjusted shirt then no change gloves or wash hands went to touch ready to eat food at fryer warmer station Operator coached employee to always wash hands after any dirty uniform touching Corrective Action Taken

Basic - Equipment in poor repair. Ice cream machine broken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on front service window area dirty Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Underneath 3 comp sink leaking pipe into container

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back kitchen door

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In males restroom

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch while actively preparing food

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of side machine in to go window area dirty and table Fan in walk In cooler dirty

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects near back dish washer area Next unannounced inspection per supervisor Dianna Davis

Basic - Cutting board has cut marks and is no longer cleanable. Main cook line cutting board Advised operator to either sand down or remove Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on door Advised operator to remove ice build up Operator removed ice****Corrected On-Site** Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above cut lettuce and cut tomatoes advised operator to move tomatoes underneath cut ready to eat products Operator moved tomatoes Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Handsink by front counter does not shut off Operator is having company come out to fix it later today Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked hamburger at hot holding unit at 121F-125F less than four hours. Operator discarded rather than re-heat for corrective action taken Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over sliced tomatoes and shredded lettuce in walk in cooler. Manager corrected Corrected On-Site