Arby's 7757

Year by year

Inspections

1. Oct 3, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Wire rack by fryers and faucets of 4 compartment sink are heavily soiled with grease build up. Walls by 4 compartment sink have been cleaned but still have dark staining.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Wall covering by 4 compartment sink may need replacement if dark spots cannot be removed.

     Code WFC 4-601.11(C)

2. Sep 25, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Wire rack by fryers, sides of fryers, side of 4 door freezer, and faucets of 4 compartment sink are heavily soiled with grease build up. Walls by 4 compartment sink appear to be soiled with mold spots. 4 door freezer gaskets and door contact areas are soiled. Doors of walk-in cooler and freezer are soiled. Basin of mop sink is heavily soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Back-up slicer is visibly soiled with old food debris underneath blade guard.

     Correction: Maintain food contact surfaces in a clean condition. Wash with hot soapy water, rinse, then sanitize and let air dry.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Deli ham date marked with discard date of 9/24 is in prep cooler and still in use. Macaroni and cheese cups in walk-in cooler from yesterday for use over the next two days are not date marked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Washing of produce occurs in prewash basin of 4 compartment warewashing sink per operator.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on single use gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     HYGIENE - HAIR RESTRAINTS

     Employee working in fryer area without a hair restraint.

     Correction: Provide employees working in the food prep/cooking areas with an effective hair restraint.

     Code WFC 2-402.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors underneath equipment (ice machine, food prep sink table, etc.) are soiled. Ceiling and wall on right-hand side of fryer area is a soiled brown color.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Sliced roast beef in hot hold cabinet near slicer is at 126F. Roast beef was sliced about 30 minutes ago and was likely left too long out on table per operator.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Multiple thermometers used to measure food temperatures is inaccurate by greater than +/- 2 degrees; some reading 100F, 10F, and 28F in ice bath.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Not serious Good Retail Practice

     WAREWASHING - WASHING

     Deli slicer is only being cleaned with sanitizer at 4 hour intervals.

     Correction: Wash all equipment food contact surfaces and utensils in a manner that would effectively remove soils. Wash with hot soapy water, rinse, then sanitize and let air dry before resuming use.

     Code WFC 4-603.14(A)

3. Sep 5, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Wire rack and sides of equipment by fryers are heavily soiled with grease build-up. Walk-in cooler door is soiled. Faucets and top edges of basins of 4 compartment sink are soiled. Back side, non-food contact surfaces of customer self-serve drink ice chutes are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Corners of interior drop shield in ice machine are soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Two containers of sliced deli turkey in walk-in cooler datemarked with last use date of 9/3 and still in use. One container of sliced corned beef in walk-in cooler datemarked with incorrect date (8/5).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Commercially precooked mozzarella sticks intended for hot holding reheated to 75-92F in fryer.

     Correction: Adjust procedures and methods to properly reheat commercially precooked food intended for hot holding to at least 135 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Tray of onion strips out on countertop by sandwich prep area are at 72F. Operator states they are intended to be covered by TPHC plan, however container was not marked per plan.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

4. Nov 17, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the following items are soiled and unclean: 1) countertop under slicer legs soiled with food buildup, 2) sides of fryer soiled with grease buildup, 3) metal rack next to fryer with heavy grease buildup, and 4) gaskets/non-food contact surfaces in 2-door cooler at front counter with mold buildup.

     Correction: Clean and remove grease, dust, dirt, food residue, mold, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Wall/ceiling soiled with dust buildup near ceiling vent in back section of kitchen.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Remaining section of roast beef in slicer at 122F. Mounted heater was not properly aligned with the product in the slicer to maintain roast beef >135F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

5. Sep 16, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 24, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 24, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 24, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.