ARBY'S #5138

Observed sanitizer containers with cloths held at improper concentration. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) PIC correct on site, replaced container with new sanitizer.

Latest Inspection report not properly displayed at drive-through window. The current inspection report should be visible through each window allowing customers to easily read the score, date of inspection and establishment information.

No chocking poster was observed at facility.

Observed prep top cooler not maintaining cold holding temperatures of 41°F or below (see temperature observations). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Consulted with PIC on temporarily utilizing Time as a Public Health Control (TPHC) with a maximum of 4-hours until the prep top cooler is repaired or replaced to COS. The prep top cooler must be repaired or replaced such that it is in good repair, functioning properly and maintaining temperatures of 41°F or below. Recommended to PIC to also utilize water ice baths in containers underneath the containers with TCS foods to help maintain colder temperatures. PIC labeled all containers with date and time to be discarded for TPHC. While the facility is temporarily utilizing TPHC, all TPHC procedures must be followed, see below: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

Observed fly trap hanging above single-service and single-use articles. PIC removed fly trap to COS.

Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed an accumulation of residue on nonfood-contact surfaces (shelves in dry good storage area, shelves in walk-in-cooler, inside reach-in-freezer). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces such that they are free of any accumulation.

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation. 2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Note: Observed fly tap above meat slicer. PIC voluntarily removed fly trap.