Ruby Tuesday #4255, 145 Commonwealth Ave., Wytheville, VA 24382 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Ruby Tuesday #4255
Address: 145 Commonwealth Ave., Wytheville, VA 24382
Type: Full Service Restaurant
Phone: 276 223-4380
Total inspections: 4
Last inspection: 03/14/2016
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Inspection findings

Inspection date

Type
PIC was very knowledgeable about food handling critical control points, and general detail of facility operation. Staff were observed using disposable gloves, scoops, tongs, and other hand contact prevention strategies properly and with practiced confidence, observed frequent and thorough handwashing whenever appropriate. Food temps, segregation, date labelling and protection in storage were very good.
No violation noted during this evaluation.		03/14/2016Routine
No violation noted during this evaluation.02/11/2015Routine
No violation noted during this evaluation.03/18/2014Routine
Notes: Back storage area needs to be reorganized and any unused equipment removed
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed bread, lettuce and sliced tomato being handled with bare hands during sandwick prep.
    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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared lobster tail in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of food 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.
  • 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(chlorine) used at the bar 3 compartment sink.
    Correction: Obtain a proper chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections at the mop sink are leaking and the vacuum breaker appears to be broken.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Container of cleaner(Windex) was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex stored above ice bin.
    Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
03/26/2013Routine

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