Ruben's Too, 2449 Franklin Turnpike, Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ruben's Too
Address: 2449 Franklin Turnpike, Danville, Virginia
Phone: (434) 836-8302
Total inspections: 11
Last inspection: Sep 3, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Food cold holding at improper temperatures: ham, slaw, grilled chicken patty, and hamburger patty
  • 0930 - Critical Repeat The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
  • 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area
September 03, 2009Follow-up22Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0820 A 2 - Corrected During Inspection Critical Food cold holding at improper temperatures: ham, slaw, grilled chicken patty, and hamburger patty
  • 0930 - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
  • 1450 - Refrigerator not maintaining proper temperature
  • 2540 - Critical Sewage is being dumped on the ground surface.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
August 26, 2009Routine33Details / Comments
No violation noted during this evaluation. August 22, 2008Routine00Details / Comments
  • 0820 - Critical Repeat Several items in cold holding were above 41 degrees slaw, hamburger patties, and slice tomatoes 52
  • 1530 - No dish machine tape to verify the temperature is reaching 160 to sanitize the dishes
  • 3045 - No hand wash signs posted an any hand washing sink in kitchen or restrooms
August 31, 2007Routine12Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the cooler.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food (raw beef) left out on counter at room temperature.
  • 1800 - Bottom of cooler has accumulations of food particles and debris.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
February 06, 2007Routine22Details / Comments
0480 - Unlabeled food containers.September 13, 2006Routine01Details / Comments
  • 1750 - Single-service items were observed reused for the storage of gravy.
  • 3340 - Critical Containers of steel cleaner and Clorox spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 25, 2006Routine11Details / Comments
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gas stove and "eyes" on cook area.December 30, 2005Routine01Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Four (4) 6 lb. 5 oz. dented cans on working stock shelves.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor; condiments & single serve utensils.
  • 0820 - Corrected During Inspection Critical Half and half creamers; cold holding at improper temperatures.
  • 1450 - Corrected During Inspection The steam table was not maintaining the hot foods at the proper temperatures.
  • 1580 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink dispensing tips and dispensing area of the coffee maker in the food cooking area and in the beverage station area. Also, the aluminum foil on the toaster needed to be removed and the unit cleaned.
  • 1800 - The ice cream refrigerator has a large amount of ice buildup.
  • 2810 - Floor or floor covering in the area to the left of the bar is not smooth and easily cleanable; carpet. The floor orginally had commerical tile. The owner installed carpet after opening.
March 21, 2005Routine35Details / Comments
No violation noted during this evaluation. October 18, 2004Routine00-
  • 2810 - Ceilings in restrooms are not smooth and easily cleanable.
  • 1570 - Refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Needs to be sanded and painted.
October 02, 2003Routine02Details / Comments

September 03, 2009 (Follow-up)



Violations:
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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 135F.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Food cold holding at improper temperatures: ham, slaw, grilled chicken patty, and hamburger patty
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0930 - Critical Repeat The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

August 26, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    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 135F.
  • 0820 A 2 - Corrected During Inspection Critical Food cold holding at improper temperatures: ham, slaw, grilled chicken patty, and hamburger patty
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0930 - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 1450 - Refrigerator not maintaining proper temperature
    Equipment for cooling and cold holding shall be at 41 degrees or below
  • 2540 - Critical Sewage is being dumped on the ground surface.
    Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

August 22, 2008 (Routine)

Comments:
Dish Machine is out of order waiting on a new unit. Using 3 vat sink to wash, rinse and sanitize the 3 dishes. Sanitizer was between 50 ppm and 100 ppm when checked. Has consumer advisory on menu but need to link it to the items it refers to (hamburgers and eggs)
Facility has good handwashing practices and glove use by cooks and kitchen help.
Verify the inspections of the baked goods vendors.

August 31, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat Several items in cold holding were above 41 degrees slaw, hamburger patties, and slice tomatoes 52
    All PHF sold held must be kept below 41 degrees to prevent the growth of harmful bacteria
  • 1530 - No dish machine tape to verify the temperature is reaching 160 to sanitize the dishes
    Provide dish machine tape to verify that the machine is reaching the proper temperature
  • 3045 - No hand wash signs posted an any hand washing sink in kitchen or restrooms
    Pot hand washing signs at all hand wash sinks to promote hand washing by employees
Comments:
Provided the written proper cooling method and options for proper cool. I will send hand wash signs back and a copy of the CONSUMER ADVISORY that needs to be on Menus starting October 1, 2007.

February 06, 2007 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food (raw beef) left out on counter at room temperature.
    Potentially hazardous foods must be stored at 41F or below to inhibit the growth of microorganisms.
  • 1800 - Bottom of cooler has accumulations of food particles and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

September 13, 2006 (Routine)



Violation: 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

April 25, 2006 (Routine)



Violations:
  • 1750 - Single-service items were observed reused for the storage of gravy.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3340 - Critical Containers of steel cleaner and Clorox spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 30, 2005 (Routine)



Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gas stove and "eyes" on cook area.
Maintain nonfood-contact surfaces of equipment clean.

March 21, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Four (4) 6 lb. 5 oz. dented cans on working stock shelves.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor; condiments & single serve utensils.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Half and half creamers; cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1450 - Corrected During Inspection The steam table was not maintaining the hot foods at the proper temperatures.
    The steam table shall be able to maintain the proper hot holding temperatures or be replaced. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1580 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink dispensing tips and dispensing area of the coffee maker in the food cooking area and in the beverage station area. Also, the aluminum foil on the toaster needed to be removed and the unit cleaned.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The ice cream refrigerator has a large amount of ice buildup.
    Clean the surface at a frequency necessary to preclude large amounts of ice buildup.
  • 2810 - Floor or floor covering in the area to the left of the bar is not smooth and easily cleanable; carpet. The floor orginally had commerical tile. The owner installed carpet after opening.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.

October 02, 2003 (Routine)



Violations:
  • 2810 - Ceilings in restrooms are not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 1570 - Refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Needs to be sanded and painted.
    Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

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