ARBY'S

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to sauce Employee drink on shelf over and next to plastic containers Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles touching frozen chicken in reach in freezer. Operator immediately removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat, brisket stacked above the load line 46 less then 4 hours. Operator moved some product into cooler, placed lid on remaining product Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -facility not currently using dish machine, waiting for cost of repair to decide whether or not to remove. 3 Compartment Sink set up at proper amount for sanitizing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood has minor grease debris. Knife holder station debris.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken stored over French fries.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sliced tomatoes kept on sandwich line for less than 4 hrs with temperature of 57F, ribeye steak kept on sandwich line for less than 4 hrs with temperature of 53F, brisket kept on sandwich line for less than 4 hrs with temperature of 57F, brisket kept on sandwich line for less than 4 hrs with temperature of 57F, gyro meat kept on sandwich line for less than 4 hrs with temperature of 60F. Manager placed on walk in cooler for rapid cooling.All items re temp and temperatures ranging from 35-37 F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.Whisk inside hand sink located on drive thru . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located at drive thru . Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information.Three employees have the certificates missing info.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer has debris.