Arby's

1-2A: .03(2)(a)-(l), (n)The facility received a food delivery during the inspection. After the delivery EH asked the food employee did they take any temperatures of temperature control for safety (TCS) from the delivery. The food employee stated they did not and proceeded to put food items away without checking delivery temperatures. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non- operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6- 1-.04(3)(m) Corrective Actions: EH observed delivery temperatures and the assessed TCS items were received in compliance. Education was provided to the person in charge discussing to ensure delivery items are assessed when being delivered to ensure the items are being delivered in temperature.

14B: .05(10)(a)Observed multiple dishes identified as cleaned staked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Education was provided to the person in charge discussing to ensure all equipment is properly dried before being stacked. The equipment was rearranged.

2-2A: .03(2)(m)The person in charge was not able to demonstrate that all food employees are/were informed of their responsibility to report symptoms and/or illnesses in a verifiable manner. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Education was required to the person in charge discussing the requirement of having a verifiable manner that all employees have been informed of their responsibility to report symptoms and/or diseases; this can be electronic or hard copies. A DPH employee health policy form was provided to the person in charge and all employee present signed the form as a verification of their understanding.

8-2B: .07(6)(g)Observed the sanitizer solution (quaternary ammonia) exceed the maximum sanitizing concentration of 400 ppm when tested. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Education was provided to the person in charge discussing the importance of ensuring all sanitizer solutions are tested using sanitizing strips and not exceed the concentration levels as listed on the sanitizer solution instructions.

12B: .03(5)(f)Observed one employee with polished artificial nails packaging foods such as fries and retrieving frozen foods to place in the fry without any gloves. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: Education was provided the person in charge discussing the requirement for all employees handling food with artificial nails and/or nail polish must wear gloves. If the employee is just cashiering there is not a requirement for gloves to be worn. The employee was relocated back to the service window.