Arby’s #252

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee water bottle on dry storage rack in back kitchen with to go items. nEmployee water bottle on tray liners at front counter. nEmployee drink cup on back prep table in kitchen. All drinks moved and stored correctly. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Manager on cook line in kitchen. Hair restraint placed on. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean storage pans stored on rack/shelf near dish area. Pans separated by manager to air dry. Corrected On-Site

Basic – Food stored on floor

Case of bread on floor near cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Side of drink dispenser in dining area. Employee began cleaning. Corrective Action Taken

Basic – Old labels stuck to food containers after cleaning

Clean storage pans stored on rack/shelf near dish area.

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop in water in mop bucket by office.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Manager on cook line placed hair restraint on, touched hair to adjust restraint, and immediately placed gloves on to engage in food preparation on cook line without washing hands. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One live fly in prep area of kitchen. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In drive through area in ice bath, containers of milk 57F. Milk placed in ice bath approximately 30 minutes prior. Milk moved to reach in cooler to cool. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

Breaded onion strings on sandwich make line in kitchen is not marked. Manager states onion strings cooked approximately 30 minutes prior. Onion strings marked. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Sliced roast beef below slicer on sandwich make line 109F. Beef cut approximately 15 minutes prior. Beef voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink near manager office. Towels provided. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

No proof of any food handler training could be provided. Warning