Ruby Tuesday, 6249 College Dr., Suffolk, VA 23435 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Ruby Tuesday
Address: 6249 College Dr., Suffolk, VA 23435
Type: Full Service Restaurant
Phone: 757 638-4755
Total inspections: 6
Last inspection: 08/10/2015
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Inspection findings

Inspection date

Type
Temperatures borderline in cold drawer units under and in front of grill area. All items within 4 hours, to be removed at 3:00. REcommended that time stamp policy be put into place to avoid possible future issues.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The toppings reach in unit was observed with water standing in the bottom.
    Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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: in and down the outside of the fryers.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
08/10/2015Routine
  • Person in Charge (repeated violation)
    Observation: Persons without a current food handlers card are working and entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
    Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please have this corrected within 30 days of inspection. All food employees, as stated in the City of Suffolk code, are required to have a food handlers card and can be punishable by a Class I misdemeanor for each day working without one.
05/07/2015Routine
Suggested that touch screens and order buttons be cleaned at the same hourly frequency that the cutting boards are and to not touch with gloved hands when possible to ensure that cross contamination does not occur.
Discussed the importance of maintaining temperature on sliced fruit for drinks, reminded that once sliced become a potentially hazardous food.
  • Person in Charge
    Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. Code of Suffolk requires all persons in a food establishment to obtain a food handlers card prior to employment and maintain as current during lenght of employment. Many employees observed with expired food handlers cards. Please note this is a class I misdmeanor.
    Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please correct within 30 days of this inspection.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Post lunch visit and in process of completing inventory for truck order so kitchen storage areas were in a disarray. Debris noted on floors and under equipement and racks throughout.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. Cleaning should be done as soon as able following high volume times and throughout shifts to ensure that the regular cleaning schedule is being followed to maintain the facility in a clean and sanitary manner.
02/04/2015Routine
Along with the marked violations the following issues were discussed with manager
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Drawer unit and included items cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the dishmachine, racks, shelves all in dishroom have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
07/31/2014Routine
Discussed with facility manager the need for employees to use gloves properly. Gloves should be changed as needed and between tasks and food groups.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following utensils were observed soiled to sight and touch: spoons, forks, ladels.
    Correction: Clean and sanitize these surfaces for food contact.
01/10/2014Risk Factor
Salad bar temp monitored 3x daily. No food items maintained >4 hours. Food either consumed or discarded.
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Ensure all cold holding units have visible thermometers located in the front of each unit. CORRECTED
Regular, consistent food temps taken by kitchen staff. All meat items temp'd prior to serving.
Cutting boards soiled and deeply grooved.
Prep unit/prep drawers 48F-62F. Service tech on site. Unit closed until <41F is maintained. All food items returned to walk in (36F).
Hot holding temps monitored hourly.
Cold holding equipment temps monitored 2x daily.
All information reviewed with PIC.
No violation noted during this evaluation.		06/07/2013Risk Factor

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