| No violation noted during this evaluation. | 12/30/2015 | Routine | |
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/17/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.(flour stock room)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Plumbing System Maintained in Good Repair
Observation: Hand sink at end of cook line in poor repair.(leaking)
Correction: Repair and maintain all plumbing components ans fixtures.
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10/29/2014 | Routine | |
Repair plumbing on hand sink. Clean inside drawer slots of prep units.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.( waiter)
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: Cooling* (corrected on site)
Observation: Cooked rice 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 from 70°F to 41°F or below within 4 hours. 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. Discarded.
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06/11/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.Ice machine scoop.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the grill reach in and line reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sinks sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained. Waitress station
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quatenary ammonia and chlorine/bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.Both were too strong.
Correction: Utilize only quartenary ammonia and chlorine/bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.Both diluted.
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02/03/2014 | Routine | |
Need to purchase a mop for the front of the house,so employees do not have to use the back of the house which is greasy.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Short straws which are cut in half long straws.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Leave plastic wrap on top half.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink in food prep area is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/24/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Phf's in the salad prep reach in and on the salad bar cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in numerous refrigeration units..
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.
- Plumbing System Maintained in Good Repair
Observation: Prep sink,hand sink(leaking) in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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07/01/2013 | Routine | |
Lowered temperature on salad bar fan.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice machine scoop.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Employee was observed washing hands with plastic disposable still on.
Correction: Plastic disposable gloves are a single use item and must be changed after washing bare hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the cook line area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/10/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the prep line reach in and walk in cooler are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the end of prep line is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in the hand sink preventing its use.
- Physical Facilities in Good Repair
Observation: Tile floor grout in prep area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/08/2012 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(sugar)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (tongs and spatula)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Uncooked ground sirloin in the right side prep unit and Phf's on the salad bar cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill,line area,refrigeration door gaskets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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10/11/2011 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday Restaurant #4637, 3250 Electric Road, Roanoke, VA 24018 »