Arby's 8672

Year by year

Inspections

1. Jan 27, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Tongs used for fish, french fries, and fried chicken are not cleaned at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Prepackaged sliced gyro meat improperly thawed on counter at ambient air (74F) in food preparation area.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine & quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Box of slider bread buns stored on the floor in the walk in freezer.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - EQUIPMENT ON FLOOR

     Vegetable slicer stored adjacent to low temperature dishwasher wastewater. It is exposed to splash.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Box of single service cups improperly stored on the floor in the dry storage area.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

2. Sep 19, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE - Not Corrected

     No handwashing signage is provided at employee handwash sink on the line.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Wall of some coolers, fryer nonfood surfaces are visibly soiled from splashes. Floors underneath the fryer and the prep tables are greasy and dirty.

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

     Code WFC 6-501.12

3. Sep 11, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink on the line.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Wall of some coolers, fryer nonfood surfaces are visibly soiled from splashes. Floors underneath the fryer and the prep tables are greasy and dirty.

     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

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the Ecolab low energy dish machine is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     BBQ sauce 48 F requires refrigeration in Beverage-Air drawer cooler being cold held at above 41 degrees F. The air temp of the cooler is 48 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Jun 2, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     The following non-food contact surfaces are soiled and unclean: handles and doors of refrigeration units; front and sides of fryers; kitchen floor; lowest shelves of tables in kitchen.

     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)

5. Sep 6, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Sep 21, 2018 Pre-Inspection · Reinspection Required

   No violations cited.