- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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03/08/2016 | Routine | |
Eco Lab repaired the dishmachine by replacing booster heater breaker and rinse temperature reached 190°. Gauge does not correspond to actual temperature and has been ordered. To be replaced on 3/14/16.
No violation noted during this evaluation. | 03/08/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes, sour cream, and shredded cheese stored in the left side prep cooler cold holding at improper temperatures.
Correction: Foods stored in cooler discarded during inspection. PIC shall not utilize cooler for cold holding until it is capable of cold holding foods at 41 degrees Fahrenheit or lower. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Plates
Correction: Clean and sanitize these surfaces for food contact.
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11/09/2015 | Routine | |
Cutting board on order
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board on right side food prep unit is 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.
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07/27/2015 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ribs and rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Foods discarded during inspection. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad, ham and pasta salad cold holding in Delfield cooler at improper temperatures.
Correction: Foods discarded during inspection. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Delfield cooler cold holding at 50 degrees Fahrenheit.
Correction: Repair or replace cooler so that foods cold held at 41 degrees Fahrenheit or lower. PIC to contact VDH when cooler is repaired and cooling properly. Unit shall not be used for PHF storage until repaired. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces
Observation: The cutting board on right side food prep unit is 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.
- 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: 1. Outer surfaces of unit used for storage of take out items very soiled.
2. Exhaust system above grill has heavy grease/soil build up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/20/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Cooked pasta 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.
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04/08/2015 | Routine | |
| No violation noted during this evaluation. | 12/11/2014 | Routine | |
raw chicken = 38 degrees Fahrenheit
peas = 33 degrees Fahrenheit
- Equipment - Cutting Surfaces (repeated violation)
Observation: The large cutting boards at food prep units 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following food-contact surfaces were observed soiled to sight and touch:
Plates, glasses and utensils
Correction: Clean and sanitize these surfaces for food contact.
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09/25/2014 | Routine | |
| No violation noted during this evaluation. | 02/10/2014 | Follow-up | |
Additional food temps:
half-n-half = 41 degrees Fahrenheit
sour cream = 36 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice, ribs, bacon/shrimp, crabmeat, sliced cheese and cooke squash cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)foods in the refrigeration unit is not properly dated for disposition.
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.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: plates and utensils
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead exhaust system
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light near dishmachine needs shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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02/03/2014 | Routine | |
PIC to continue efforts to ensure plates and utensils are clean to sight and touch.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Plates on the salad bar.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Knives and dispensing tongs.
Correction: Clean and sanitize these surfaces for food contact.
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03/15/2013 | Follow-up | |
PIC states that Time is used as Public Health Control for the salad bar with 3 hours or less used as time restraint and supporting documentation shall exist.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of (1) Sunflower seeds, (2) Oil at salad bar, (3) Seasonings at prep table.
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 (repeated violation)
Observation: Dispensing utensils (Ice scoop, flour and sugar dispensing cup) improperly stored between uses.
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.
- Thawing
Observation: Improper methods used to thaw Ribs (thawing in prep sink in standing water).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potatoes were hot holding at 88 degrees F.
Correction: Reheat potatoes to 165 degrees F. and then Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Right Side Sandwich unit was observed in a state of disrepair and damaged with standing water in the bottom of the unit.
Correction: Repair the sandwich unit 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Plates on the salad bar.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Knives and dispensing tongs.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood Vents, exterior and interior of refrigeration unit doors.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware
Observation: Unwrapped knives, forks, or spoons were not stored with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station beside the Ice Machine and at the grill area were being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of Magnasol (food additive) was found stored with grill cleaners.
Correction: Store Magnasol (a food additive) in separate location from chemicals, cleaners.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Quat sanitizer was found at <200 ppm and does not meet the requirements of 40 CFR 180.940
Correction: Utilize Quat sanitizer that meet the requirements of 40 CFR 180.940 (200 ppm) when applying to food contact surfaces
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03/08/2013 | Routine | |
PIC states that Time is used as Public Health Control for the salad bar with 3 hours or less used as time restraint and supporting documentation shall exist.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of (1) Sunflower seeds, (2) Oil at salad bar, (3) Seasonings at prep table.
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 (repeated violation)
Observation: Dispensing utensils (Ice scoop, flour and sugar dispensing cup) improperly stored between uses.
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.
- Thawing
Observation: Improper methods used to thaw Ribs (thawing in prep sink in standing water).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potatoes were hot holding at 88 degrees F.
Correction: Reheat potatoes to 165 degrees F. and then Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Right Side Sandwich unit was observed in a state of disrepair and damaged with standing water in the bottom of the unit.
Correction: Repair the sandwich unit 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Plates on the salad bar.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Knives and dispensing tongs.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood Vents, exterior and interior of refrigeration unit doors.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware
Observation: Unwrapped knives, forks, or spoons were not stored with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station beside the Ice Machine and at the grill area were being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of Magnasol (food additive) was found stored with grill cleaners.
Correction: Store Magnasol (a food additive) in separate location from chemicals, cleaners.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Quat sanitizer was found at <200 ppm and does not meet the requirements of 40 CFR 180.940
Correction: Utilize Quat sanitizer that meet the requirements of 40 CFR 180.940 (200 ppm) when applying to food contact surfaces
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03/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ruby Tuesday, 3585 Riverside Dr., Danville, VA 24541 »