Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Precooked chicken meat, in individual size "baggies," was "out of temperature" on top of the cold food prep bar. The chicken meat was at 58 F.
Correction: It is critical to know how long a potentially hazardous food has been out of temperature. Potentially hazardous "cold" foods must be eaten, or discarded, within four hours of going out of temperature, that is above 41 F, or there is a risk of foodborne illness. In order to correctly use "time as the food safety control" instead of "temperature," the pan of food must be labeled with the time (and date) that the food was placed on top of the cold food prep bar. All of the food in the pan must be eaten, or discarded, within four hours of the time the food was placed in the pan on top of the cold food prep bar. Also, the pan must be exchanged with a clean pan at least every four hours. The chicken meat that was out of temperature was immediately discarded by the establishment management, at our request. This corrected the violation.
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09/23/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed. No violation noted during this evaluation. | 02/23/2015 | Routine | |
- Jewelry - Prohibition (corrected on site)
Observation: An employee was cutting and preparing vegetables in the kitchen, but had three rings on her fingers, beneath her disposable gloves.
Correction: When preparing foods, the only ring that may be worn on the fingers is one plain wedding band. This is true, even when disposable gloves are worn. This violation was immediately corrected by the establishment management.
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07/22/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.No food temperature problems were observed. No violation noted during this evaluation. | 12/30/2013 | Risk Factor | |
Handwashing, and dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Employee Health (corrected on site)
Observation: The manager-on-duty was not able to show us, in a verifiable manor (such as having employees sign a written agreement) that all employees, who may work with food, at this site, are aware that, if a member of their household is diagnosed with E. coli, Shigellosis, Typhoid Fever, Hepatitis A, or Noroviruses, then the employee is required to report this to their supervisor.
Correction: We covered the "employee health screening" regulations, at length, with the manager-on-duty. We provided a form taken from the FDA foood code which may be used to verify that employees have signed such an agreement.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: There was visible black mold on the white pieces of the soft drink dispenser nozzels, at the soft drink dipenser unit that is located near the "to go" entrance door.
Correction: These pieces need to be scrubbed, and washed, rinsed, and sanitized, on a more frequent basis.
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06/20/2013 | Routine | |
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