Arby's 7239

Brisket on the make line (48 deg f) and whipped cream in container on the counter top (62 deg f) were cold holding above 41 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Brisket put back in cooler and whipped cream discarded.

Bucket of sanitizer stored above boxes of dipping sauce by the drive thru window. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.P COS: Moved during inspection.

Observed two phones on the prep table. CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Meats on the make line, and whipped cream on counter top were above 41 deg f. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.P COS: Discarded during inspection.

Buckets of sanitizer stored above condiment dipping sauce (BBQ). CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.P COS: Moved during inspection.

Multiple flies throughout the facility. CA: The facility shall control pests by using trapping devices or other means of pest control, and close back door.

Observed an open employee drink on the prep table by the walk in cooler, and an open employee drink inside the walk in cooler, and an open employee drink inside the walk in cooler. CA: Lockers or other suitable facilities shall be used for storage of employee items.

TCS items cold holding on the cold line were above 41 deg f. All tcs food shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Garbage can lid are open. All refuse lids shall be maintained closed.

Observed black residue on the nozzles and dispenser of the soda machine by the drive thru window. Equipment food contact surfaces shall be clean to sight and touch. COS: Cleaned during inspection.

Wiping cloths held in sanitizer bucket without sanitizer. Cloths held in 0 ppm concentration. Cloth in use shall be held between uses in a chemical sanitizer at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

Mop head resting on floor, not air drying properly. After use, mops shall be placed in a position that allows them to air dry without soiling walls, equipment, or supplies.