Ruby Tuesday #4169, 7692 Richmond Hwy, Alexandria, VA 22306 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ruby Tuesday #4169
Address: 7692 Richmond Hwy, Alexandria, VA 22306
Type: Full Service Restaurant
Phone: 703 765-7020
Total inspections: 8
Last inspection: 03/31/2016

Restaurant representatives - add corrected or new information about Ruby Tuesday #4169, 7692 Richmond Hwy, Alexandria, VA 22306 »

Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine assessment. Please continue the following practices as a means to incorporate Active Managerial Control (AMC): 1. Training on cross contamination prevention (raw vs. ready to eat, raw vs. raw, and allergen training) 2. Maintaining and monitoring temperature logs for all cold holding items 3. Training employees on how to properly take cook temperatures 4. Monitoring of sanitizing practices (i.e., testing mechanical warewashing machine, time stamping wet wiping buckets) An Active Managerial Control Award was given during today's inspection. No violation noted during this evaluation.	03/31/2016	Routine
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC): 1. Use food/equipment temperature logs provided to monitor cook, cold holding, and hot holding temperatures 2. Store in-use utensils on surfaces that are able to be sanitized, in hot (135F or above) water, or in food with handles up 3. Wash walk-in cooler with cooler water (~75F) instead of extremely hot water to prevent elevated temperatures of walk-in cooler and items stored in unit. Suggestions made to keep food in cooler or relocate to walk-in freezer during prolonged cleaning periods to prevent food from reaching temperatures above 41F. No violation noted during this evaluation.	09/15/2015	Risk Factor
The purpose of today's visit was to respond to a complaint received on 3/13/15 in which complainant said they visited the facility and was served spoiled steak and salad bar items. A complaint investigation was conducted on 3/16/15 in which date marking, First-In-First-Out, and proper cold holding of salad bar items were discussed. All items in refrigeration units are properly date marked and no evidence of spoiled/rotten food was observed. Recommendations made to first cool items in Walk-In Cooler so they can reach 41F or below prior to putting in cold holding wells at salad bar. Complaint not confirmed. No violation noted during this evaluation.	03/16/2015	Complaint
The purpose of today's visit was to perform a routine assessment. Please continue to educate staff on safe food handling practices as their training allows them to better uphold food safety standards. Suggestions made to store single service and catering items indoors rather than outdoor storage area to avoid physical contamination from leaves, debris, and insects. Also recommended cooling food to 41F or below prior to putting in cold wells located at salad bar area. Made suggestions to stop double panning items in prep tops in order to ensure proper cold holding of 41F or below. Equip/Utensils/Linens/Single-Service/Invert, Cover Observation: Observed that clean SINGLE-SERVICE TO-GO BOXES AND CATERING CONTAINERS were stored in UNCOVERED, UNINVERTED IN OUTDOOR STORAGE HOUSE. Correction: PLEASE ITEMS COVERED AND INVERTED IN ORIGINAL PACKAGING TO PREVENT CONTAMINATION. Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. Physical Facilities Good Repair Observation: Observed that the CEILING IN KITCHEN NEAR GRILL is not maintained in good repair AND IS MISSING CEILING TILE. Correction: PLEASE REPLACE CEILING TILES. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	03/16/2015	Routine
The purpose of this visit is to conduct a routine inspection. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.	12/17/2014	Routine
The purpose of this visit was to conduct a complaint investigation. The complaint states that cockroaches were observed in the men's rest-room. EHS observed one dead cockroach under the hand sink in the men's rest-room. EHS spoke with manager during time of inspection and recommended that he contact pest control and have them inspect and treat the area during their next visit. EHS was given copies of the Dec 2013 pest control receipt as well as the Jan 2014 pest control receipt. The Dec 2013 receipt notes German cockroach activity at the bar, the area was treated. No cockroach activity noted on the Jan 2014 receipt. EHS requested CFM send a copy of the February 2014 pest receipt to the Health Department. Removing Dead or Trapped Birds, Insects, Rodents, etc. Observation: A Dead or trapped COCKROACH WAS found on the premises.--OBSERVED ONE DEAD COCKROACH INSIDE THE CABINET BELOW THE HANDSINK IN THE MEN'S RES-TROOM. Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.--EHS OBSERVED PEST CONTROL RECEIPTS FOR DEC 2013 AND JAN 2014 DURING TIME OF INSPECTION. EHS RECOMMENDS CONTACTING PEST CONTROL FOR TREATMENT OF THE MEN'S REST-ROOM. CABINET UNDER HANDSINK SHOULD BE THOROUGHLY CLEANED AND SANITIZED.	02/10/2014	Complaint
No violation noted during this evaluation.	12/12/2013	Risk Factor
Thawing / Approved Methods (corrected on site) Observation: Observed the following food thawing using an improper method: --OBSERVED BAGS OF PARMESAN CREAM SAUCE AND BROCCOLI CHEESE SOUP THAWING IN A BUCKET OF WATER IN PREP SINK. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. --EHS PROVIDED TRAINING ON THAWING METHODS. MANAGER TURNED ON COLD RUNNING WATER. Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a, QUATERNARY AMMONIA test kit.--EHS PROVIDED SMALL SAMPLE OF TEST STRIPS. Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.--MANAGER HAS SERV SAFE CERTIFICATE Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation: Observed that paper towels were not provided at each handwashing sink. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Handwashing Signage at Handwashing Facilities Required (corrected on site) Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN	07/03/2013	Routine

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