Ruby Tuesday 6289, 6405 Nova Dr, Davie, FL - Restaurant inspection findings and violations

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Business Info

Name: RUBY TUESDAY 6289
Type: Permanent Food Service
Address: 6405 Nova Dr, Davie, FL 33314
License #: 1618705
Total inspections: 8
Last inspection: 2/13/2012

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Inspection findings

Inspection Date

Type

Disposition

  • Floors not maintained smooth and durable. LOOSE TILES
  • Critical - Observed buildup of slime on soda dispensing nozzles. EXTERIOR
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed floor area(s) covered with standing water. THROUGHOUT KITCHEN
  • Observed floor area(s) covered with standing water. WALKIN COOLER
  • Observed food debris accumulated on kitchen floor. BEER COOLER
  • Observed food debris accumulated on kitchen floor. WALKIN COOLER AND WALKIN FREEZER
  • Critical - Observed food stored on floor. WALKIN FREEZER
  • Observed gaskets/seals on cold holding unit in poor repair. REACHIN COOLER IN THE KITCHEN PREP AREA
  • Observed grease accumulated on kitchen floor.
  • Observed leaking pipe at plumbing fixture. DISHMACHINE AREA
  • Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. SALAD PREP AREA
  • Critical - Observed soiled reach-in cooler gaskets. KITCHEN PREP AREA
  • Observed wall in disrepair. COOKLINE
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated food debris.
  • Observed water draining onto floor surface. WALKIN COOLER
  • Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. MOLD BUILD
2/13/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. icecream scoop.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. reach in coolers. Corrected On Site.
  • Observed dispensing equipment that allows contamination. no-handled cup inside sugar container. Corrected On Site.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
  • Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical - Observed food stored in ice used for drinks. Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. waitress station, cookline. Corrected On Site.
  • Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads in the upper level of the fliptop cookline reach in cooler. Corrected On Site. moved inside the cooler. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads, cheese in the buffet line. Corrected On Site. discarded. Repeat Violation.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in reach in coolers. Repeat Violation. Corrected On Site.
  • Critical - Observed raw animal food stored over cooked food. raw chicken over cooked seafood in a reach in freezer. Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. Fish over cheese in a reach in cooler. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. pasta in the walk in cooler.
  • Critical - Observed unlabeled spray bottle. Repeat Violation. Corrected On Site.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads, pasta in reach in coolers, walk in coolers. Repeat Violation. Corrected On Site.
  • Critical - Vacuum breaker mising at hose bibb. mop sink (splitted line). Repeat Violation. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Preparation table cross from walk in cooler and cookline
  • Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. sugar, seasoning. Repeat Violation. Corrected On Site.
7/24/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
  • Observed unnecessary items on the premise.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
3/30/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.
  • During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
  • Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
  • Critical. Please see inspection report for more details.
  • Please see inspection report for more details.
  • Please see inspection report for more details.
  • Exterior maintenance - The exterior of vending machines shall be kept clean.
  • Critical. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Critical. Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
  • Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
10/29/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, brocoli, cheese in fliptop RIC, Corrected On Site. voluntarily discarded.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top of fliptop RIC, inadvertently turned off. Corrected On Site, turned on.
  • Critical. Observed potentially hazardous food thawed at room temperature.
  • Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. no adequate sneezguards on buffet line.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over french fries, RIF.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw meat over ham, WIC.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. seasoning. Corrected On Site.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container. fliptop RIC.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  • Critical. Observed soil buildup inside ice bin.
  • Critical. No handwashing sign provided at a handsink used by food employees. men's restroom.
  • Critical. Unlabeled toxic container does not bear the manufacturer's label.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
1/29/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dairy products in WIC.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads in WIC.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw beef over ham in WIF.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Food-contact surface not smooth and easily cleanable. chipped plates.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup of slime on soda dispensing nozzles. bar.
  • Observed wall in disrepair. next to ice machine.
  • Observed dusty ceiling tiles and/or air conditioning vent covers. beer cooler.
  • Light not functioning. Hood.
9/23/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/19/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/22/2008Routine - FoodInspection Completed - No Further Action

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