ARBY'S

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat at three compartment sink quat 500 ppm. Operator corrected to 200 ppm. Corrected On-Site

Basic - Floor area(s) covered with standing water, by mop sink.

Basic - Ice buildup in walk in cooler and reach in freezer by fryers.

Basic - Water leaking from pipe and/or faucet/handle at three compartment sink.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker , with gloved hands touched hat and continued to handle food without changing gloves and wash hands , educated operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area , make table Portioned sliced turkey (41-44F - Cold Holding); operator reduced amount. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food preparation area , hot holding unit drawer sliced roast beef 127F, for 20 minutes. Operator instructed to reheat. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided and operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer by fryers , gasket soiled with food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot holding slicer sliced roast beef (106F - Hot Holding)/ less than 4 hours . operator instructed to reheat . Corrective Action Taken

Basic - Ice buildup in walk-in freezer.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in drive thru cold holding unit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw venison and elk stored over sliced turkey in walk in cooler. Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee washware handwash sink. Corrected On-Site

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle, at wash ware area hand sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Food debris in walk-in cooler shelves. - front line makeline cutting board board stained with food debris.

Basic - Standing water in bottom of Beverage air reach-in-cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Gyro 126-128F in front line hot holding unit,

Basic - Cove molding at cooking equipment floor/wall juncture broken/missing.

Basic - Ice buildup in walk-in freezer.

Basic - Traulsen Reach-in freezer shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Food preparation ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-08-29: Time Extended