Good focus on food safety
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/21/2015 | Routine | |
The operator provided metal probe thermometers, chlorine & quat test strips and an Employee Health policy during today's inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) salad prep reach-in cooler were is not properly dated for disposition ( several prepared TCS food items were observed dated 8/12 & 8/1 - 8/3). The operator reviewed the dating process/dates indicated on the TCS food items and made the appropriate adjustments)
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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08/05/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wrapped cooked ribs and portioned and wrapped chicken strips in the refrigerated drawers of the pantry maketable unit were cold holding at improper temperatures. The TCS food products were held < 4 hrs and the operator rapidly cooled and refrigerated the food products in the walk-in cooler)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( a hose was observed attached to the threaded hose bibb, at the warewashing area).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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03/19/2015 | Routine | |
No violations were observed during today's inspection.
The operator provided probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 11/05/2014 | Routine | |
Addl Temp: potato salad-46F (cooling), steak-40F, milk-38F, diced ham/cut tomatoes-42F, raw tilapia-37F
Note: The operator provided metal probe thermometers, chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Food - Miscellaneous Sources of Contamination
Observation: A leak from the ceiling joints, in the walk-in cooler was observed during today's inspection.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: The Garden Bar ham-pasta salad was observed noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Physical Facilities in Good Repair
Observation: Cracked floor tiles were observed in various locations in the walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/28/2014 | Routine | |
Addl Temp: ribs-41F, chicken wings-30F, portioned soup-39F, ham & pea salad-39, milk-40F, potato salad-41F, raw chicken-40F
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 03/25/2014 | Routine | |
The operator provided a metal probe thermometer, quat and chlorine test strips and an Employee Health policy, during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad, pasta salad and cut tomatoes on the garden salad buffet line and portioned wrapped salmon in the walk-in cooler were cold holding at improper temperatures (the operator voluntarily discarded the food products)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/31/2013 | Routine | |
Add'l temps: cooked noodles-40F, potato salad-36F, diced ham-41F, mac and peas salad-40F, half and half-39F
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during today's inspection.
***The facility called-in a service/repair order/ticket for the cookline Delfied reach-in cooler during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger patties, raw chicken, zucchini cakes in the cookline Delfield reach-in cooler and cut tomatoes and pasta salad on the buffet were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions at the bar warewashing sink and maintain them at a safe and effective level.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed a the bottom of the at the rear exit door broken bottom threshold).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/10/2013 | Routine | |
Additional temps
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the bar cooler, where bottled milk is stored and the cookline seafood cooler.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided (Employee jacket/outerwear was observed stored on the shelving with the dry salad toppings, in the salad prep area).
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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03/28/2013 | Routine | |
Additional Food Temperatures (degrees F.):
COLD Holding: Fish Filets - 43, Salmon Filet - 40, Hamburger, raw - 42, 43, Tilipa Filets - 36, Pork Back Ribs, ckd. 31,Top Sirloin Steak -38, Lobster Tails - 38, Chicken Breast , raw 35
HOT Holding: Mashed Potatoes 150, Chicken Chili Soup - 175, Marinara Sauce 176
Notes:
1. Facility has adequate food testing thermometers, sanitizer concentration test kits and 3-vat sink set-up on hand.
2. Dish washing machine temperatures (degrees F.): Wash - 158, Final Rinse - 184
3. Observed good handwashing practices in place and staff following proper handwashing procedures in between handling clean and soiled dishes glasses, etc.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa and Hard cooked, chopped eggs cold holding at improper temperatures on the salad bar. Bothe fooods were 50 Degrees F. or highe on the salad bar.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide CHLORINE (bleach) or Quaternary Ammonium sanitizer solution at proper concentration of 100 ppm - Chlorine , 200 ppm for Quaternary Ammonium sanitizer solution and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/24/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Tomatoes, sliced - 39, 42, Salmon Filet - 34, 41, Hamburger patties 41, 35, 39, Top sirloin steak - 38, Chicken Breast, raw 34, 41 Pasta salad w/ ham - 41, Chicken Wings, cooking - 183.
Food testing thermometers and sanitizer test kits on hand. Chlorine sanitizer in use at the bar tested at 100 ppm. Quaternary sanitizer in use in the wiping cloth pails tested at 200 ppm.
Retraining for staff on "When to Wash Hands" is necessary. Hands must be washed prior to putting on clean single-use gloves.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands after touching bare human body parts, coughing, sneezing, and after handling soiled utensils. Observed several employees not wash their hands before putting on clean single use gloves also.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed scooping ice with a drinking glass causing bare hand contact with the ice.
Correction: Provide suitable utensils such as scoops or spoons with a handle to serve RTE food (ice) to prevent contamination from hands.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice transfer bucket was not observed stored in a position to allow air-drying.
Correction: Store ice transfer buckets in a self-draining position that allows air-drying.
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10/25/2010 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday #3799, 10419 Hull Street Road, Midlothian, VA 23112 »