Arby's #6596

Observed customer jackets hanging on the shelf with the facility's product or on top of product. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC that personal items could not be stored with facility items; jacket was moved to storage.

Observed the reach in REF drawers on the front line with an ambient temperature of 51F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC not to place any TCS items in the unit until it can maintain temperatures of 41F and below.

Observed the walk in cooler door not self closing. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC of the need to have the door fixed as it will cause the unit to not maintain temperature.

Observed excessive ice build up in the WIF. After speaking with the GM, she stated that the door's latch is broken. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed her of the need to fix the latch as the issue with the WIC door not self-closing and the WIF door not latching is causing air to enter the freezer and produce the excessive ice build up.

Observed ice build up in the reach in freezer by the fryers. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC of the need to clean the unit/remove ice.

Observed majority of the equipment in the facility in need of cleaning from grease build up or other accumulations. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to clean all equipment.

Observed facility in need of cleaning(under equipment, ceiling tiles, ceiling vent grates). (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean.

Observed customer jacket hanging on the shelf with the facility's product. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC that personal items could not be stored with facility items; jacket was moved to storage.

EHS requested for the manager to show her employee health form since she was cooking. PIC could not provide records.

Corrective action-PIC must make sure all employees that will be handling food must sign a employee health form and the documents must be kept on file at the facility.

511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

EHS observed employee handing food with charm bracelets on.

Corrective action- PIC must make sure any employees that are handling food do not have any jewelry on around their wrist.

511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS observed a out of date inspection report posted in the facility.

Corrective action- PIC needs to make sure that the most up to date inspection is post in the facility.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

EHS observed lettuce and sliced cheese cooling after preparation this morning. Violation: using predictive cooling products only cooled by 1 degree Fahrenheit in 30 minutes. predictive cooling is 0.121 degrees per minute or 7.25 per hour. Product will not cool to 41 within 4 hours at current rate. CA: PIC moved to walk in freezer to cool faster as well as shifted lids for greater air flow.

EHS observed food containers on clean storage shelves wet stacked. Violation equipment and utensils shall be air-dried or used after adequate draining. CA: ensure all equipment and containers are able to air dry prior to stacking.

EHS observed grease build up on hood system over fryer station. Violation: non-food contact surfaces of equipment shall be kept free of soil accumulations. CA: clean hood system over fryer station.

EHS observed missing and cracked floor tiles next to fryer station. Violation: physical facilities shall be maintained in good repair and clean. CA: repair or replace flooring.

EHS observed backpack on bottom shelf of prep table next to scale and vegetable slicer. Violation: personal items shall be stored in designated area located to prevent contamination of all food, equipment, utensils, linens, and single service/use item/articles. CA: ensure all personal items located in designated areas located to prevent contamination.