Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Beef was held at 48 °F, in the walk-in cooler area, rather than 41°F or below as required.
Equipment in Good Repair & Proper Adjustment (46.671)
--Walk in cooler was not maintaining a temperature of 41 F or lower.
Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--Observed accumulation of food residue around hot holding unit.
Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
--Flies were present throughout kitchen at time of inspection.
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