ARBY'S

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Dominique , manager stated class has been scheduled. Must be in compliance upon the next unannounced inspection

Basic - Cove molding at floor/wall juncture broken/missing. -next to walk in cooler door

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand sink next to food service film wrapping station in back Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -mop sink faucet dripping

Basic - Cove molding at floor/wall juncture broken/in disrepair. -next to walk in cooler, large gap between tile and unit, advised to seal/repair

Basic - Equipment in poor repair. -lexan lid damaged/in disrepair around corner(tomatoes) inside walk in cooler

Basic - Unwashed fruits/vegetables stored above ready-to-eat food. -whole unpeeled/uncut onions stored above sliced meats, cut lettuce inside walk in cooler

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water damage on ceiling tiles out front

Basic - Floor area(s) covered with standing water. -corner of floor

Basic - Objectionable odors in areas of the establishment. -in lobby

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey 53F and sliced gyro meat 55F, per operator stored less than 1 hour in top of reach-in cooler, operator relocated excess to lower portion of reach-in cooler Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 1/15/2024.

Basic - Floor area(s) covered with standing water in walk-in cooler underneath beef rack, operator mopped Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -walk-in cooler below roast beef thawing racks Repeat Violation Warning - From follow-up inspection 2023-09-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-06-01: Operator states test strips have been ordered. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-06-01: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent and tiles above sandwich line lightly soiled

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door gasket lightly soiled

Basic - Standing water in bottom of reach-in-cooler. -main sandwich line cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -CHLORINE 0ppm Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee began preparing food without changing her gloves after touching her cell phone with gloved hand, employee discarded gloves, washed hands, and replaced gloves Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -sliced roast beef 112F less than 15 minutes, operator states hot holding unit just began malfunctioning. Operator relocated roast beef to a different hot holding unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen -interior of reach in cooler underneath sandwich prep line -interior of alto-shaams drip trays soiled Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -observed mens restroom door ajar, door not completely self-closing Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food stored above thawing meats in walk in cooler, operator relocated -employee cell phone on prep table Corrected On-Site

Basic - Floor area(s) covered with standing water. -walk in cooler floor underneath thawing rack covered with standing water, operator mopped floor Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Corrected On-Site

Basic - Ice buildup in reach-in freezer near fry station.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of reach in freezer near fry station -hood filters above fryers soiled with grease -walk in cooler door and gasket soiled -stainless steel behind soda nozzles soiled Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles improperly stored. -case of napkins stored on floor next to back door

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -observed 0ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -accumulation of food debris on scale in walk in cooler -multiple cutting boards stained throughout kitchen Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in warewashing area 85°F

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens room door ajar, does not fully close

Basic - Floor area(s) covered with standing water. -standing water in floor in walk in cooler under thawing roasts

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris in walk in cooler under food storage racks -accumulation of soil on walk in freezer floor

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tongs in contact with chicken patty inside reach in freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of mold-like substance on walk in cooler door frame -accumulation of grease on side of heating element over fry station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine