Arby's

Inspector's notes

Cut tomatoes, cooked jalapenos, corned beef, turkey, ham, brisket, gyro meat, and Italian sandwich set ups-47-52F in the make line /reach in cooler unit. Employee stated that all items had been in the unit for an extended amount of time. PIC voluntarily discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of make line/reach in cooler in the cookline area was 45-46F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chemical dispenser attached below atmospheric vacuum breaker at mop sink. Manager removed hose connection to chemical dispenser. Provide separate water line for chemical dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

The mop sink is not draining and has standing water present. The PIC called to have the sink repaired. Ensure that the plumbing is properly repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Employee entered the kitchen from the bathroom, then went to handle food items and clean in use equipment without washing hands. Employee was asked to wash hands and did so. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. -- There were no paper towels or other drying device available at the handwashing sink nearest to the sandwich preparation area. The dispenser was refilled. ** For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage -- Tongs used to place frozen food items in the fryers were resting with their handles contacting the food in the frozen breaded fish container. Clean tongs were obtained and properly stored. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- There is an accumulation of dust adhering to the air return grilles above the warewashing area and to the ceiling above the sandwich preparation table. Clean. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.----Pan of roast beef-118-128F in the middle drawer of the hot holding unit in the make line area. Cheese sauce-117-124F in the cheese dispensing hot holding unit in the make line area. PIC stated that both items had been placed into the hot holding units about an hour prior and relocated to the oven to reheat. (* The cheese sauce was 134F after about 20 minutes.) Keep PHF/TCS foods in hot holding at 135 for above. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.----Venison burger patties-58-61F in the reach in cooler unit under the make line. PIC stated that the patties had been in the unit for an extended amount of time and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Large covered pan of shredded lettuce-58-62F cooling in the walk in cooler.PIC stated that the lettuce was prepped about three and a half hours prior. The PIC divided the lettuce into smaller portions and placed the lettuce into an ice bath to rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----The left fan in the freezer is not working and there is excess ice buildup under the fan area. Ensure that the equipment is maintained in good repair. Correct By: Correct Prior To Next Routine Inspection