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Arby’s in Kansas City slapped with 6 violations following inspection; 20-30 fresh mouse droppings were observed

Arby’s in Kansas City slapped with 6 violations following inspection; 20-30 fresh mouse droppings were observed

By: Robert Dewey |

Kansas City, KS


Kansas City, KS 66112

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/5/2020. As a result of that inspection, and due to the severity of the specific violations the Arby’s on State Ave in Kansas City was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 6 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the front make table at 2pm: tartar sauce 49’F; gyro dressing 51’F; Parmesan Ranch dressing 48’F. PIC (Person in Charge) said that they were put in the table fresh at 10:30am. COS – put in reach in cooler to rapid chill. In the make table at 2pm, 6 single serve containers of gyro meat 47-51’F. Four sliced turkey single servings at 47’F; 2 single servings of roast beef 45’F; 4 single servings of pepperoni/salami – 47’F. All were sliced at 10:00am. COS – voluntarily discarded In the back make table at 2pm, sliced ham was 47’F. PIC stated that it was sliced at 10:30am, less than 4 hours before. COS – moved to RIC (Reach In Cooler) to rapid chill. At 2:00PM, in the tall RIC next to the make line, the RIC had an ambient temperature of 47’F. All of the meats had been sliced and prepped this morning at 10:30am, except the 1 1/2 bags (15 pounds) of gyro meat which had been there since last night. They all had temperatures ranging from 47’F-51’F. There were 15 pans of meat and 2 pans of sliced cheese. COS – the gyro meat was voluntarily discarded. The pans of meat and cheese were moved to the Walk In Freezer to rapid chill. In the ice cream maker at 2pm, the ice cream mix was 54’F. It was placed in the maker at 9:30am this morning. COS – the ice cream maker was put out of order and maintenance was called.
  • Fried onion strips did not have a time sticker. The PIC said that they were made 4 hours prior and voluntarily discarded them and made new ones. A new sticker was placed on the pan.
  • In the back RIC under the make table, no thermometer is provided. PIC said that some were on order.
  • In the back room, stored as clean on a rack, were 8 pans that had sticker residue on the sides.
  • Under and next to the ice machine, about 20-30 fresh mouse droppings were observed. The food establishment has routine pest control. Inspector looked at the last pest control report (1/8/2020) and they treated for rodents, spiders and ants. Per report, the pest control company did not find live rodents, but found dead ones in the traps. The inspector did not find any mice in the traps at the time of the inspection. Inspector recommends having the pest control back out to treat for mice.
  • On a wire rack next to the registers, the cloth sanitizer bucket was stored directly next to trays used to serve food. COS – moved the trays. Next to the registers on a shelf, a bottle of peroxide cleaner was stored with the nozzle hanging over packets of buffalo sauce. COS – moved to the floor in a bin where cleaners are stored.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler