RUBY TUESDAY, 4200 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 26, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 19, 2012 | Follow-up | 7 | 0 | Details / Comments |
|
Mar 26, 2012 | Routine | 6 | 10 | Details / Comments |
Apr 26, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
No CFPM certificate posted in area visible to consumers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CEASE & DESIST ISSUED DUE TO CFPM REPEAT VIOLATIONS
The Business has a written employee's health policy for food-borne illness.
No CFPM duty
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 10/12/2011
Correct stated items within 5-Days and 45Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F
Apr 19, 2012 (Follow-up)
Violations:
- Correct response to questions
No CFPM on duty(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
No CFPM certificate posted in area visible to consumers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered food items in the walk-in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces/can opener(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in cooler not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and numerous grooves, they need to be replaced or resurfaced (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
No CFPM on duty
Consumer advisory notice printed on the menu
Most recent pest control service date: 04/16/2012
Correct stated items within 5days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.2°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - beverage) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Hamburger cooked (Steam Table) (Hot Holding) | 166.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Mar 26, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The handwashing sink in the dishwashing area is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sinks in the toilet rooms and the bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The temperatured sensitive strip did not register at least 160 degrees Fahrenheit during two (2) dishwash machine final rinse cycles. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There is food debris on the bottom of the ice cream freezer and the unit needs to be defrosted. There is a buildup of dust on the walk-in refrigerator's compressor fan guards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Various food items (sliced tomatoes, American cheese, etc.) in the under counter refrigerator are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the ice cream freezer and display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
The plastic bus pans of spices on the storage shelves are unlabeled. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top kitchen shelf and prep counter are stored with the food-contact surfaces unprotected and need to be covered or inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are badly chipped, missing small sections, and need to be replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 28 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a heavy lime buildup on the interior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floor beneath the bar equipment is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No lighting (blown bulb) in the display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Thermocouple in ice & water: 32 degrees Fahrenheit
Dishwash machine final rinse cycle pressure: 28 p.s.i.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 114.0F |
| Hot Water (Handwashing Sink - toilet/male) | 145.0F |
| Hot Water (Handwashing Sink - Bar) | 139.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 135.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 186.0F |
| Hot Water (2-compartment sink) | 149.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 22.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Italian Dressing (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Lettuce spring mix (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Broccoli (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Sirloin Steak (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink - kitchen) | 142.0F |
| Tomatoes sliced (Handwashing Sink - kitchen) (Cold Holding) | 142.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Lettuce Greenleaf (Refrigerator - under counter) (Cold Holding) | 37.0F |
| American Cheese (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Crab cake (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Chicken Breast (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Ground Beef (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) | 42.0F |
| Parmesan Cream Sauce (Bain-marie) (Hot Holding) | 177.0F |
| Hamburger patty (Grill) (Cooking) | 166.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Honey Mustard Dressing (Refrigerator - under counter) (Cold Holding) | 44.0F |
| Ranch dressing (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Artichoke Dip (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Chicken Wings (Refrigerator - under counter) (Cold Holding) | 30.0F |
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