Arby's

Most current inspection report not posted in lobby or in drive thru. Advised PIC to post. Inspection reports shall be prominently displayed at all points of service for public viewing.

Inside freezers dirty with crumb build up. Prep cooler under containers dirty with old food debris. Shelves throughout kitchen dirty with spills/food and dust. Doors/handles of ovens dirty. Large plastic containers holding utensils dirty. Advised PIC to clean. Food and Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.

Hood vent dirty with build up of grease and dust. Advised PIC to clean. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Ceiling tiles around vents with dust build up. Advised PIC to clean. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Cooler unplugged and out of temperature. Advised PIC to discard food and turn cooler back on. Temperature control food shall be held cold at 41F or less.

Dish machine registering at 0 ppm chlorine. Advised PIC to get machine fixed and check machine each morning before opening and throughout the day to make sure sanitizer is registering between 50 and 100 ppm chlorine. COS-set up 3 compartment sink @ 400 ppm quat and called ecolab

Shelves throughout kitchen dirty. Inside freezers and coolers dirty. Handles/doors of freezers and coolers dirty. Handles/doors of oven nasty. Advised PIC to clean. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.

Ceiling tiles around vents with dust build up. Advised PIC to clean. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Vents throughout kitchen accumulating dust. Advised PIC to clean. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, or other materials.

Dish machine registering at 0 ppm chlorine. Advised PIC to check machine throughout the day to make sure sanitizer is at proper concentration of 50 to 100 ppm chlorine. cos-primed machine--registered at 100 ppm chlorine

Handles/doors of equipment dirty. Inside of freezers/coolers dirty. Shelves holding equipment and ss items dirty. Advised PIC to clean. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.

Employee preparing and handling food wearing a watch. Advised PIC to remove. Food employees may not wear jewelry on their arms or hands while preparing food except for a plain wedding band. cos-removed

Clean plastic containers stacked wet. Advised PIC to air dry prior to stacking. After cleaning and sanitizing, equipment and utensils shall be air dried before contact with food.

Shelves holding equipment dirty with crumbs. Bottom shelves of prep areas dirty with food, grease, spills and needs to cleaned. Inside of coolers/freezers, bottom of prep cooler gaskets of coolers and doors/handles of equipment dirty. Syrup under flavor station needs cleaned. Advised PIC to clean. Non-food and food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris.

Ceiling tiles around vents with dust build up. Advised PIC to clean. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.