- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employees drinking from uncovered cups in kitchen (corrected onsite)
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Employee handling lemon with bare hands (corrected onsite)
Correction: No bare hand contact is allowed with ready to eat foods. Use proper utensil or gloves to handle RTE foods.
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03/02/2016 | Risk Factor | |
Properly store clean equipment.
No violation noted during this evaluation. | 07/08/2015 | Risk Factor | |
The dipper well is leaking water.
No violation noted during this evaluation. | 03/31/2015 | Follow-up | |
Repeat violation are subject to fines.
Provide thermal labels for the dish machine.
Properly date mark ready-to-eat foods. The day it is prepared is day number one.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Chicken wings were improperly stored above lettuce and brownies in the reach-in refrigerator. The chicken wings were discarded during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: the ice cream dipper well is turned off.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes, chicken strips, chicken wings lettuce, pasta, ribs (make table #1)
Correction: chicken breast, hamburgers (refrigerated drawers), and lettuce (salad bar). Foods were discarded during the inspection. The lettuce on the salad bar must be discarded after 4 hours.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the make table refrigerator, and the refrigerated drawers. Repair immediately.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: the peg board wall.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Physical Facilities Good Repair
Observation: Observed that thet exhaust filters are not maintained in good repair and missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2015 | Routine | |
This visit was made to conduct a complaint investigation.
According to the person in charge, no employees have been ill recently or shown any of the reportable symptoms of illness. The employee health policy for the establishment is in compliance.
There have not been any other reports to the Health Department or to Ruby Tuesday of foodborne illness.
Tilapia comes frozen from PFG foods, is thawed in the walk-in before service, and is kept at or below 41 degrees F in the walk-in and under counter fridge until cooked to at least 145 degrees F. Broccoli is cooked from raw to order. Rice is cooked, cooled in the walk-in, portioned, and stored in prep top during service until it is reheated in the microwave to order.
Cold temperature control for safety items (including rice) must stay at or below 41 degrees at all times during storage.
Proper hand washing by one of the cooks was observed when he was switching tasks, and by a server who had just arrived for work.
This establishment also keeps records of how much of each food is used, and keeps temperature logs for their equipment. The tilapia from Saturday was used before today. The person in charge agreed to e-mail me the number of tilapia meals that were served on Saturday.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths sanitizer solution concentration was too low ( 0-100 ppm quaternary ammonia)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (Sanitizer solution was replaced and new,clean towels were provided).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: portioned rice pilaf in prep top across from grill at far end of the line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Rice was discarded)
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12/23/2014 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to was his hands after touching personal items. EHS instructed him to was his hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: ice machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Exterminate the kitchen to eliminate fruit flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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12/16/2014 | Routine | |
This visit was made to conduct a follow-up. Manager has emailed his new CFM Card.
No violation noted during this evaluation. | 10/08/2014 | Follow-up | |
Called facility to follow- up on Northern Va. CFM card for manager Fred Elis and manager on duty stated he was on vacation. I left my phone number and fax number and left a message with her for Mr. Ellis to call me back and fax me a copy of his CFM card. Follow-up inspection extended.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (managers card has an expired date, fax copy of valid card to main office within 10 day)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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09/05/2014 | Follow-up | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (managers card has an expired date, fax copy of valid card to main office within 10 day)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 illnesses or reportable symptoms. New employee health poster and process tree given to and reviewed with facility.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: rice (prepared yesterday) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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08/20/2014 | Risk Factor | |
Walk-in refrigerator has been repaired and unit is functioning.
No violation noted during this evaluation. | 05/23/2014 | Follow-up | |
Complaint was received regarding the salad bar at improper cold holding temperatures and insufficient hot water in bathrooms. Salad bar temperature was @ 48F after being turned on around 11:00 a.m. Told manager the salad bar refrigeration unit must not be turned off at night in order to ensure the unit will be at proper temperature for lunch buffet. The water from the bathroom faucet did not flow hot in a timely manner. Hot water must be available after a few seconds when it is turned on. Call plumber for best option or provide own hot water heater for bathrooms.
No violation noted during this evaluation. | 05/13/2014 | Complaint | |
Walk-in unit @ 42F but food inside unit @ 41F. The door of the walk-in is not closing tightly after being opened leaving room for cold air to escape. The air curtain in the doorway of the walk-in is missing panels. Make repairs to the door closure and air curtain to ensure walk-in will be holding at proper temperature. Repair tech called at time of the inspection.
No violation noted during this evaluation. | 05/07/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: numerous foods in the walk-in being held at improper temp. including chicken @ 53F, burgers @ 50F, sausage @ 56F, ribs @ 56F, steak @ 56F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
All potentially hazardous foods in the walk-in were discarded and denatured prior to placing in dumpster.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Walk-in refrigerator @ 55F. Repair tech called at time of inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
Do not use until corrected.
- Physical Facilities Good Repair
Observation: 2 compartment sink faucet difficult to turn completely off to keep water from dripping.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2014 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Provide CFM card within 14 days.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: baked potatoes held at 106F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: broken/cracked lids.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Salad bar unit at 55F. Adjusted at time of inspection. Set unit between 36F-38F in order to hold foods at 41F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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.
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01/29/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Obtain your Northern Virginia Certified Food Managers' Card within ten business days and fax a copy to my attention at 703.746.4919.
2) Review hand washing with the staff responsible for dish washing. They should not be handling clean dishes after handling soiled dishes if they have not washed their hands.
3) Items that have been washed, rinsed and sanitized should be stored inverted and allowed to air dry.
Good cold holding temperature observed. Also, good cooling practices were observed with the rice.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee handled soiled dishes, then put away clean dishes and then went to other tasks without washing hands.)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flour, etc.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored with handle in ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored on floor.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pasta salad, potato salad
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Metal containers were found stacked while wet after cleaning and sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Physical Facilities Good Repair
Observation: Observed that the area along the exterior door frame of the WIC is not maintained in good repair. (metal is rusting and missing).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/02/2013 | Routine | |
This visit was conducted to follow up on issues raised during your routine evaluation. Line refrigeration now maintainng correct temperature. The dish washer is still not operational. Continue to use the 3 compartment sink until repaired.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
This visit was conducted to complete a risk based food safety evaluation.
1. Until repaired, and you are satisfied they can maintain food at 41
°F
or below
, you must ensure that no potentially hazardous food is stored in the right hand side cold counter in the line area, or in the top counter on the left hand side unit.
2. The dish washer is not achieving the correct sanitizing temperature. Until the engineer repairs the unit, and you have tested it using the strips I have provided you with, you must continue to use the three compartment sink as shown.
3. The manager was quick to rectify issues raised - please fax a copy of your new CFM card to 703.746.4919.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: Neither of the line open top coolers were working correctly. The following temperatures were recorded: Sour cream 47°F, Cut Tomatoes 47°F, Saute vegetables 48°F, Chicken soup 55°F, Mac & Cheese 59°F, Cut tomatoes 51°F, Ribs 46-47°F, Rice 46-48°F, pasta 46-48°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Food discarded/relocated)
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F. (3 compartment sink set up)
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06/07/2013 | Risk Factor Assessment | |
Maintenance record verified for repairs to the glass front salad unit. Unit now working properly.
No violation noted during this evaluation. | 03/07/2013 | Follow-up | |
Customer salad bar temperature has been lowered and now remaining on during the night time hours. Delfield glass front unit @ 44F. Manager did not know if it had been repaired. Service tech to be called and invoice to be faxed or emailed to AHD.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate the employee health policy. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): walk-in refrigerator and walk-in freezer gaskets are in disrepair.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Utensils in Good Repair / Discard (repeated violation)
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: numerous containers with cracked/broken lids.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Physical Facilities Good Repair (repeated violation)
Observation: Walk-in freezer door not closing properly after being opened. Both handsink faucets in the kitchen are in need of adjusting.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Odor behind bar from floor drains.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/06/2013 | Follow-up | |
Do not turn off the salad bar at night due to insufficient time to obtain proper temperature before stocking in the morning prior to opening facility. Reinspect for repair to both refrigeration units.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate the employee health policy. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: 1/2 & 1/2 @ 45F, pasta salad @ 45F, ham @ 47F, ham @ 47F, pasta salad @ 45F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. glass front salad unit @ 44F and salad bar customer area @ 50F. Do not use glass front salad unit and discard salad bar items for customers within 2 hours until unit is repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): walk-in refrigerator and walk-in freezer gaskets are in disrepair.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: numerous containers with cracked/broken lids.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Physical Facilities Good Repair
Observation: Walk-in freezer door not closing properly after being opened. Both handsink faucets in the kitchen are in need of adjusting.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Odor behind bar from floor drains.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday #4480, 210 Swamp Fox Rd, Alexandria, VA 22314 »