Ridgeway Drive In, 821 Main Street, Ridgeway, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Ridgeway Drive In
Address: 821 Main Street, Ridgeway, Virginia
Total inspections: 15
Last inspection: Aug 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Critical Raw foods of animal origin, ()hamburger patties) stored over ready-to-eat (RTE) food (onions) in the refrigeration unit.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit was not discarded by the ""consume by"" date.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution in the 3 vat sink is at the proper concentration.
  • 1750 - Manufacturer containers (Hursey's BBQ) were observed reused for the storage of onions, hushpuppies, and onion rings.
August 20, 2009Routine22Details / Comments
No violation noted during this evaluation. February 17, 2009Follow-up00Details / Comments
No violation noted during this evaluation. February 11, 2009Follow-up00Details / Comments
No violation noted during this evaluation. February 05, 2009Follow-up00Details / Comments
0820 A 2 - Critical Repeat Refrigeration not holding foods below 41F. Data loggers were removed and charts printed for the previous week. Items delivered frozen such as hot dogs and BBQ were still below 41F and acceptable, however other items in refrigeration unit were above temp. Data logger temps were showing periods where refrigeration was not within acceptable ranges.February 04, 2009Follow-up10Details / Comments
  • 0760 - Critical Chili and pintos in crock pots were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  • 0820 A 2 - Critical Cheese cold holding at improper temperatures. Noted at 47F above containers of warm tea.
  • 2350 ii - Plumbing froze in restroom. Restroom is out of order until repaired.
January 26, 2009Routine21Details / Comments
No violation noted during this evaluation. March 31, 2008Follow-up00-
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Bags of lettuce stored on floor.
  • 0820 2 - Critical Hamburgers in the prep table cooler cold holding at improper temperatures.
January 22, 2008Routine11Details / Comments
1570 - Repeat DOORS of two chest freezers were observed in a state of disrepair and damaged.March 21, 2007Follow-up01Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 - Critical Food employee failed to wash his or her hands after handling ready-to-eat food. Employee failed to wash his hands after touching raw hamburgers, DID NOT wash his hands before handling ready-to-eat food.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chiken breasts and strips.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Cooking oil boxes store on the floor in the 3-vat sink room.
  • 0820 - Critical Repeat Cole slaw at 50F, shell eggs at 47F and sausage links at 47F cold holding at improper temperatures.
  • 0840 - Critical The prepared ready-to-eat (RTE) COLE SLAW was not discarded by the ""consume by"" date.
  • 1320 - There was no temperature measuring device located in the Gibson refrigerator, and in two chest freezers..
  • 1570 - DOORS of two chest freezers were observed in a state of disrepair and damaged.
  • 1580 - The cutting board(s) along the sandwich unit and along service table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Critical Chlorine sanitizing solution of wet wiping cloths used was not at an acceptable concentration. Over 200ppm.
  • 1750 - Manufacturer containers were observed reused for the storage of lemonade, tea and beans.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom surface of ice cream cooler and sandwich unit door seal.
  • 2000 - Pot was found stored on the floor under the 3-vat sink.
  • 3220 - Mops not hung up to air dry.
February 22, 2007Routine49Details / Comments
No violation noted during this evaluation. October 20, 2006Follow-up00Details / Comments
0820 - Critical Repeat Cheese 48F, Ham 46F and Cole Slaw on top of sandwich unit 51F was observed cold holding at improper temperatures.October 10, 2006Follow-up10Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 - Critical Cheese 60F, BBQ pork 48F, Polish Sausage 50F, Cole Slaw 46F, Cole Slaw on top of sandwich unit 58F was observed cold holding at improper temperatures.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: around sandwich unit door (inside), shelves in the refrigerator were observed rusted and in need of cleaning, and in the interior of the refrigerator (bottom surfaces).
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Mops not hung up to air dry.
September 27, 2006Routine24Details / Comments
No violation noted during this evaluation. July 21, 2005Routine00Details / Comments
0550 - Dispensing utensils improperly stored between uses.(Ice scoop stored in ice with handle in ice)October 20, 2004Routine01Details / Comments

August 20, 2009 (Routine)


Violations:

February 17, 2009 (Follow-up)

Comments:
Data loggers were removed from both glass front refrigerators. Both units have been repaired and are holding proper temperatures. Front unit is cycling from 34°F to 39°F. Rear unit is holding temps well also. Operator will continue to monitor temperatures.

February 11, 2009 (Follow-up)

Comments:
3 data loggers were removed and charts printed and discussed with operator. Front cooler should be turned down about 2 degrees. Rear cooler showed conflicting data, and we finally concluded that there was a circulation problem, and that the zone to the upper right was 10 degrees warmer than the lower left. Data loggers will be used to determine if moving stock will change air circulation patterns and allow unit to cool evenly. Operator will share this information with his refrigeration technician and ask for him to resolve.

February 05, 2009 (Follow-up)

Comments:
I met with operator and refrigeration technician. New thermostats were installed in two refrigeration units. Freon was installed to proper levels and pressures were corrected. As I left, both refrigeration units were cooling and hopefully will properly maintain temperatures. I suggested that operator use ice to cool brewed tea before final dilution and placing into refrigeration units. This will prevent large mass of tea (multiple gallon jars of tea at a time) warming up the iterior of cooler and stressing the ability of the unit to cool properly.

February 04, 2009 (Follow-up)


Violation: 0820 A 2 - Critical Repeat Refrigeration not holding foods below 41F. Data loggers were removed and charts printed for the previous week. Items delivered frozen such as hot dogs and BBQ were still below 41F and acceptable, however other items in refrigeration unit were above temp. Data logger temps were showing periods where refrigeration was not within acceptable ranges.
Refrigeration technician has been contacted and should respond immediately. Both units will be checked and repaired or replaced. Contact VDH with results of repair.

January 26, 2009 (Routine)


Violations: Comments:
Data loggers added in coolers. Air temp was OK at inspection, however it is possible that adding large volumes of warm tea in this cooler may be causing a problem.

January 22, 2008 (Routine)


Violations:

March 21, 2007 (Follow-up)


Violation: 1570 - Repeat DOORS of two chest freezers were observed in a state of disrepair and damaged.
Repair the DOORS 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 DOORS, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. IN PROCESS - Operator has ordered parts.

February 22, 2007 (Routine)


Violations:

October 20, 2006 (Follow-up)

Comments:
No other violations were observed during this inspection.

October 10, 2006 (Follow-up)


Violation: 0820 - Critical Repeat Cheese 48F, Ham 46F and Cole Slaw on top of sandwich unit 51F was observed cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
As stated in 12 VAC 5-421-0820 as of March 2007 refrigeration units should be capeable of maintaining food at 41°F or below.
Food facility operator corrected the observations in a timely manner. A suggestion of logging the facility refrigeration units temperatures was made to the operator as a way of tracking temperatures and possible refrigeration unit problems.

September 27, 2006 (Routine)


Violations: Comments:
Food facility operator adjusted refrigeration units thermostats to improve refrigeration temperatures. Cold and hot holding temperatures, and handwash signage was provided to operator.

July 21, 2005 (Routine)

Comments:
No violations noted at time of inspection

October 20, 2004 (Routine)


Violation: 0550 - Dispensing utensils improperly stored between uses.(Ice scoop stored in ice with handle in ice)
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 140F and the container.

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