ARBY'S

Violations (1)

• 3-501.16Critical

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) At the time of inspection, observed the walk-in refrigerator to have an ambient temperature above 41*F. Observed prepped foods to have temperatures between 46*F and 50*F (see embargo form for more details regarding the products, quantity, and temperatures). The person in charge (PIC) could provide daily temperature logs for the walk-in refrigerator. The final entry of the log stated the refrigerator was 38*F at closing on 3/31/26. PIC moved products prepped on 4/1 to a different refrigerator and an embargo notice was made for all products that were in the walk-in refrigerator over night. PIC adjusted the temperature of the walk-in and the ambient temperature returned to 41*F or below before the end of the inspection. PIC stated a work order had been made for the walk-in refrigerator. Discussed with PIC to continue to monitor the temperature of the walk-in and to ensure all cold-holding products are held at 41*F or below. PIC is a certified food protection manager.

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) At the time of inspection, observed the walk-in refrigerator to have an ambient temperature above 41*F. Observed prepped foods to have temperatures between 46*F and 50*F (see embargo form for more details regarding the products, quantity, and temperatures). The person in charge (PIC) could provide daily temperature logs for the walk-in refrigerator. The final entry of the log stated the refrigerator was 38*F at closing on 3/31/26. PIC moved products prepped on 4/1 to a different refrigerator and an embargo notice was made for all products that were in the walk-in refrigerator over night. PIC adjusted the temperature of the walk-in and the ambient temperature returned to 41*F or below before the end of the inspection. PIC stated a work order had been made for the walk-in refrigerator. Discussed with PIC to continue to monitor the temperature of the walk-in and to ensure all cold-holding products are held at 41*F or below. PIC is a certified food protection manager.

  Priority