Arby's

Observed a piece of unsliced roast beef being hot held below 135°F and warmer cabinet. Temperature of roast beef was 110°F. Facility uses time as a public health control (TPHC) for roast beef, but only once sliced (please advise TPHC may not be used if initial temperature of roast beef is <135°F. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed no signed employee health policy for staff present during inspection. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed mold buildup along interior portions of bulk ice machine in drive- thru area. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase frequency to a rate that precludes mold accumulations.

Observed lettuce buildup along posterior blade of slicer used to shred lettuce. Slicer was not used today and was not properly cleaned before storing as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean slicer.

Observed a significant clog at hand sink on cook line. A plumbing system shall be repaired according to law; P and maintained in good repair. This was noted on previous inspection but not corrected. Must fix.

Observed most recent inspection report of 87/B from 3/13/25 not posted in public view. The score posted in dining area and drive-thru window was a 100/A from 8/18/24.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

COS by displaying correct score.

Observed incorrect time documentation on fried onions. The time on the onions stated they were fried at 2:00pm but at 2:05pm the temperature of the onions were 71°F. Initial temperature of onions must begin at 135°F or above when using time as a public health control (TPHC). COS by discarding. PIC must ensure that products utilizing TPHC have proper time documentation on them and are discarded after 4 hours.

Observed dish machine not dispensing chlorine. Chlorine must be dispensed at 50 ppm. Sanitize primer is dispensing rinse aid instead of chlorine sanitizer. Chemicals are spewing out of tubes near primer buttons. COS by discontinuing use of dish machine and sanitizing dishes in 3-compartment sink. Must have machine serviced. Employees must use test strips daily to ensure proper concentration is being reached.

Observed dish machine not dispensing chlorine. Chlorine must be dispensed at 50 ppm. Dish machine was primed but still did not dispense chlorine as it should. COS by discontinuing use of dish machine and sanitizing dishes in 3-compartment sink. Must have machine serviced. Employees must use test strips daily to ensure proper concentration is being reached.

Observed the food temperature is being recorded without cleaning the probe with the sanitizer. COS by cleaning the probe.

Observed build up of grease on the doors of the refrigerators.

Observed water leaking from the ceiling/ light close to the fryer. Observed one of the vents of the hood not working.