Arthur Treacher's Fish & Chips - Inspection Report



Inspection Information:


Facility Type: Fast Food Restaurant
Inspection type: Routine
Inspection date: July 09, 2014
Number of critical violations: 7
Number of non-critical violations: 3

Definition of critical and non critical violations


Violations:

A summary of the violations found during the inspection are listed below.

Code Observation / Corrective Action
2-301.14(A)-(I) Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRIITEN INFO. PROVIDED

2-301.12(A)-(B) Corrected During Inspection Critical Repeat Observed food employees using improper handwashing procedures.BOTH FOOD SERVICE WORKERS WASHED HANDS THEN WITH CLEAN HANDS, SUT OFF WATER FAUCET AND USED ROLL OF PAPER TOWELS LAYING ON RATHER THAN USING Z FOLD PAPER TOWELS IN DISPENSER.
Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device. ORAL & WRITTEN INFO. PROVIDED.

4-501.114(A) Corrected During Inspection Critical Repeat When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the FIRST 2 WASH CLOTHS TESTED with a concentration of 0.0 ppm total chlorine.
A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED.

4-602.11(A)(2) Corrected During Inspection Critical FOOD SERVICE WORKER WAS OBSERVED USING UTENSIL STORED IN THE SAME CONTAINER THAT WAS TOUCHING FROZEN RAW FISH AND CHICKEN TO HANDLE ROLLS.
ORAL & WRIITEN INFO. PROVIDED

3-501.16(A)(2)(a) Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 3 DIFFERENT SIZE CONTAINERS OF COLESLAW IN REFRIGERATOR LABELED #3, 45f, 52F & 50F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL COLESLAW DISCARDED.

3-501.17 Corrected During Inspection Critical Repeat The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: COLE SLAW HAS NO DATE MARKINGS AND MGR. SAID THEY FILLED CONTAINERS 2 DAYS AGO.
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.ORAL & WRITTEN INFO. PROVIDED.

6-501.111(C) Critical Methods are not being used to control pests. OVER 10 RAT TYPE HOLES ON LEFT SIDE OF BUILDING.
Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. HIRE AN EXTERMINATOR TO TREAT FOR RATS & FILL IN HOLES UNTIL THERE ARE NOT OPENED AGAIN (CLEAR SIGN RATS ARE DEAD OR GONE).

3-303.12(A) Corrected During Inspection The following packaged food was found stored in direct contact with ice: CFM'S LUNCH IS BEING STORED WITH CUSTOMER ICE.
Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. ORAL & WRIITEN INFO. PROVIDED.

3-304.12(A)-(F) Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOPS BEING STORED IN ICE MACHINES AND WATER IN CONTAINER THAT HOLDS TONGS FOR RAW CHICKEN & FISH.
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ORAL & WRIITEN INFO. PROVIDED.

4-501.11(A) The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: REFRIGERATION UNIT CONTINUOUSLY SAYS 38F AND INSIDE THE TEMPERATUREMEASURED AT 52F & 53F, AS MEASURED 3 TIMES.
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.



Comments:

IT IS RECOMMENDED TO SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 ALONG WITH PEST CONTROL REPORTS UNTIL RATS ARE EXTERMINATED..THANK YOU! (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX).

Maybe if they tried hiring staff who can read and speak English?

I used to like going there, but it's always empty except for the rats I guess...

Empty Wrote:
-------------------------------------------------------
> I used to like going there, but it's always empty
> except for the rats I guess...

Arthur Treacher's does not discriminate. We serve rats too.

Arty Wrote:
-------------------------------------------------------
> Empty Wrote:
> --------------------------------------------------
> -----
> > I used to like going there, but it's always
> empty
> > except for the rats I guess...
>
> Arthur Treacher's does not discriminate. We serve
> rats too.


Concur. The rat meat is tender, juicy, and well-suited for pairing with deep fried balls of dough, and three day old shredded letttuce. A fine vintage Mug rootbeer (ensure it is flat) tops off the experience.

Now that AT is closed, where will the rats go for fine seafood cuisine? Or will they go to Mary's Chicken or the Peter Pan or Dunkin Donuts until the new place opens up.