Ruby Tuesday #3148, 1101 Carmia Way, Bon Air, VA 23235 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ruby Tuesday #3148
Address: 1101 Carmia Way, Bon Air, VA 23235
Type: Full Service Restaurant
Phone: 804 897-9281
Total inspections: 11
Last inspection: 03/14/2016

Restaurant representatives - add corrected or new information about Ruby Tuesday #3148, 1101 Carmia Way, Bon Air, VA 23235 »

Inspection findings	Inspection date	Type
Notes: Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days. Hands - Preventing Contamination from Hands* Observation: Cook observed handling ready-to-eat (RTE) food with his bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Food Display (corrected on site) Observation: The food on display is not protected from contamination. Seeds and cut up bread at the bar are not covered or protected. Relocated. Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Critical: Backflow Prevention Device, When Required* Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Mop sink. Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.	03/14/2016	Routine
Date marking with salad bar items is not consistent. Labeling system should either be with discard or day item was prepped. All staff should be aware with what the date correlates to. A few fruit flies were noted at the bar area. Recommended wiping down this area at least before closing nightly, to help prevent pest. Soap dispenser at the bar is hard to get soap out of. Recommended having a pump soap at the bar. Provided and discussed FDA form 1-B with operator. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following utensils were observed soiled to sight and touch: Several stacks of plates were observed with dried on food debris. Correction: Clean and sanitize these surfaces for food contact. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors and walls throughout the kitchen noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	11/05/2015	Routine
Repair technician invoices provided. The clear RIC: three large containers were found stored on top of the unit, which were covering the condensor coil and the rest of the condenser. When these were removed the temperature dropped to 36 F. The left MUT: both evaporators for the cooler were frozen Refuse - Maintaining Refuse Areas and Enclosures (repeated violation) Observation: Grease residues present around the collection container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Powerwash routinely.	06/08/2015	Follow-up
Adequate thermometers, dish machine, sanitizer, and test kits. Notes: 1. The repair technician was called during the inspection to come service the left MUT cooler and clear RIC. 2. Suggest lowering the thermostat on the low bar RIC that holds milk. 3. Minimize the amount of product stored in the clear RIC since it is known to have issues and is subject to heavy in/out traffic. 4. It is clear that suggested measures on the salad bar have been put to good use. Even with some elevated temperatures noted today, the numbers were still lower then past inspections. Pre-chilling plates and pulling product from the WIC at the last possible moment for stocking the bar at opening is making a difference. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Shrimp, turkey burgers, cooked pasta (bottom of left MUT) Correction: diced egg, sour cream, turkey pasta salad (in clear RIC) Equipment - Good Repair and Proper Adjustment Observation: The left MUT cooler and clear RIC are not maintaining product temperatures of 41 F or less. Correction: Repair the refrigeratio to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of food residue/spills in the bottom of the corner Delfield RIC and the small MUT . Correction: Maintain nonfood-contact surfaces of equipment clean. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station by the dish machine is being used as a dump station. Correction: The handwash facility identified above is to be used for washing hands only Refuse - Covering Receptacles (corrected on site) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Maintaining Refuse Areas and Enclosures Observation: Grease residues present around the collection container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Powerwash routinely.	06/03/2015	Routine
Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: No sanitizer detected in any of the wiping cloth buckets. Correction: Manually mix sanitizer buckets until the dispenser can be repaired and brought back to normal operation. It must deliver a solution of at least 200 ppm of quaternary ammonia. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Cubed ham (in clear RIC) and multiple salad bar items cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	12/04/2014	Routine
A standardization exercise was done as part of a routine inspection. No violation noted during this evaluation.	07/02/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Reviewed corporate employee health policy. Additional temperatures taken: right MUT cooler: sourcream, pico, diced tomatoes @36 Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Salad bar items and pasta with ham in the Delfield glass cooler cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	02/26/2014	Routine
Additional food temperatures: Pico - 38, Salmon - 38, Lobster - 35, Soup - 25, Chicken - 180, Shrimp - 190, Pasta salad - 41, Ham - 41, Quartered tomatoes - 40. Excellent cold holding temperatures observed. Keep up the good work! Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: The same gloves were observed being handle raw meats and ready-to-eat foods. Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Temperature Measuring Devices Observation: Thermometers were needed in several coolers. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Clean ice buckets were not observed stored in a position to allow air-drying. Correction: Store ice buckets in a self-draining position that allows air-drying. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation) Observation: The handwash station at the bar is being used as a dump station. Correction: The handwash facility identified above is to be used for washing hands only	10/08/2013	Routine
Additional temperatures taken: MUT by grill: grilled onions 41, pico 45*, lobster/fish/shrimp 38-40, cooked ribs 43-46* right MUT: pico 38, spinach dip 36, sliced tomatoes 37, shrimp/chx 33-34 left MUT:sliced tomatoes 42, bagged pasta 40-43*, turkey burgers 37,40, pot stickers 44* back corner Delfield: crab/burger/steak 35-38, chicken (out for use for a while) 53*** WIC: hardboiled eggs 39, chx/sausage gumbo 39, raw proteins 38-40 Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health. 1. Suggest flip flopping the order of product stored in the drawers of the left MUT cooler for better cold holding temperatures. Right side traditionally maintains much cooler temperatures. 2. Keep ice on the cooked ribs as well. All other proteins in the small MUT are already being iced. 3. Keep bagged product single stacked in metal pans to provide better cold holding temperatures. Make every effort not to overstock product on the line. 4. Remind staff to keep lids/doors closed on dumpsters unless they are being actively filled. As warm weather arrives make sure to maintain regular cleaning of outside areas to prevent build-ups that attract pests. Might also consider storing dirty linens in containers with tight fitting lids. 5. Discussed possibility of using time as a public health control for salad bar items since it is extremely difficult to maintain temperatures of 41 F or less. Also consider prepping some of the potentially hazardous items at night, storing them in the WIC, and ensuring temperatures of the product are indeed 41 F or less before being placed on the salad bar. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Salad bar items, cooked ribs, pot stickers, and raw chicken cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station behind the bar is being used as a dump station and had a soapy water bucket stored in it. Correction: The handwash facility identified above is to be used for washing hands only	04/24/2013	Routine
baked potatoes in drawer 188 Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Invert ice buckets when not in use for drainage of melt water. Door sweep/threshold area to the WIF from inside of the WIC is missing. WIF is experiencing tremendous stress from loss of cold air. Manager is expecting the bid to repair the flooring to be approved next week. Reviewed the benefits of not overstocking top wells or even drawers on the MUT coolers. Also suggest keeping PHFs throughout the facility in metal pans vs. plastic because they transmit heat/cold much more effectively. Staff is doing a MUCH better job of monitoring and controlling temperatures. Suggestions from the previous inspection to help provide safer temperature controls are clearly taking place. Active managerial control is being practiced. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Bagged rice+pastas in left MUT and diced egg on salad bar cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knife holder on the wall had heavy debris build-up. Correction: Clean and sanitize these surfaces for food contact.	01/12/2013	Routine
A repair technician is coming this afternoon to order parts for the corner Delfield cooler so the door will open and close properly. The ambient air temperature of the WIC, right MUT cooler, and corner Delfield cooler are better today. The equipment is capable of maintaining adequate temperatures. It is still unclear as to whether or not the small MUT cooler by the grill is holding adequate temperatures. The unit was recently stocked and the lid had been left up and so the cool air had escaped. It is recommended that containers be kept in all of the topside slots to help prevent the escape of cool air directly out of the openings. It is strongly recommended that bags of ice be kept on all proteins to help aid in proper safe storage even during busy times when refrigeration is opened and closed very frequently. Keeping smaller portions of items out will also help with more even cooling within the drawers or bins within refrigerators. No violation noted during this evaluation.	09/30/2010	Follow-up

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