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Restaurant: Ruby Tuesday #3427
Address: 4753 Valley View Blvd NW, Roanoke, Virginia
Phone: (540) 265-9301
Total inspections: 17
Last inspection: Jul 31, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 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)
- 1570 - Corrected During Inspection Mechanically vented hood filters not in good repair or have gaps in between filters.
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July 31, 2009 | Routine | 1 | 1 | Details / Comments |
- 0450 - Critical Food employee failed to wash his or her hands between glove changes.
- 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
- 2190 - Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100F.
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March 24, 2009 | Routine | 1 | 2 | Details / Comments |
- 0820 A 2 - Critical Repeat FOOD in glass front salad cooler cold holding at improper temperatures
- 1320 - There was no temperature measuring device located in the end sandwich prep unit
- 1730 - The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
- 2350 ii - Faucet at line hand sink in poor repair.
- 3170 - Repeat Floor in walk in cooler is not maintained in good repair
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November 12, 2008 | Routine | 1 | 4 | Details / Comments |
- 0820 A 2 - Critical FOOD in salad prep cold holding at improper temperatures.
- 3170 - Repeat Floor in walk in is not maintained in good repair
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June 16, 2008 | Routine | 1 | 1 | Details / Comments |
- 1190 - The ambient (air/water) temperature measuring device (degrees F) located in thedish machine is not accurate.
- 0820 A 2 - Critical FOOD in end sandwich prep unit cold holding at improper temperatures
- 2350 ii - PLUMBING at the mop sink in poor repair.
- 3170 - Floors are not maintained in good repair
- 1570 - Repeat THe end prep unit drawer was observed in a state of disrepair and damaged. THe drawer will not shut properly and the unit is unable to maintain proper temperature.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0480 - Repeat Unlabeled food containers.
- 0550 - Repeat In-use utensils improperly stored between use.
- 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soft drink nozzles
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February 15, 2008 | Routine | - | - | Details / Comments |
- 0550 - Dispensing utensils improperly stored between uses.
- 0570 - Wiping cloths improperly stored between use.
- 0820 - Critical Repeat FOOD in both sandwich type prep units on top and under units cold holding at improper temperatures.
- 1570 - End sandwich type prep unit was observed in a state of disrepair and damaged. The drawers do not shut properly
- 2310 B - The handwash station at the end of the cook line has a knife in the sink.
- 3030 - No disposable towels were provided at the hand washing lavatory in the end kitchen sink
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October 31, 2007 | Routine | 1 | 5 | Details / Comments |
- 0480 - Repeat Unlabeled bulk food containers.
- 0820 - Critical FOOD in tall end prep and fronts of low boy drawers cold holding at improper temperatures.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bulk sugar container and ice machine
- 3170 - Floors in walk in and kitchen and cove molding in dish area is not maintained in good repair
- 3180 - Floors in the walk in refrigerator and freezer noted in need of cleaning.
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June 11, 2007 | Routine | 1 | 4 | Details / Comments |
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
- 2310 - Corrected During Inspection Critical The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing.
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February 13, 2007 | Routine | 1 | 1 | Details / Comments |
- 0470 - Critical Unwrapped or uncovered tea in the kitchen.
- 0480 - Unlabeled food containers.
- 0820 - Critical Green beans and hard to chill items on top prep unit cold holding at improper temperatures.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and soft drink nozzles
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September 19, 2006 | Routine | 3 | 1 | Details / Comments |
- 0570 - Wiping cloths improperly stored between use.
- 0820 - Corrected During Inspection Critical FOOD under salad prep unit and eggs on salad bar cold holding at improper temperatures.
- 2310 B - Repeat The handwash station at the grill is being used to clean equipment and utensils.
- 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen at grill area.
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April 06, 2006 | Routine | 1 | 3 | Details / Comments |
- 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Water and tea pitchers in dining room
- 0820 - Critical Repeat Canned fruits and ham on salad bar cold holding at improper temperatures.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine
- 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
- 2350 ii - PLUMBING at mop sink in poor repair.
- 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the bar hand sink.
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September 13, 2005 | Routine | 3 | 3 | Details / Comments |
- 0470 - Critical Unwrapped or uncovered tea urns in the kitchen
- 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoops laying with handle in ice.
- 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knife
- 2310 B - The handwash station at the cook line is being used to clean equipment and utensils.
- 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and bar.
- 3170 - Floor at drain in dish area is not maintained in good repair
- 3330 - Critical Repeat Working containers of cleaning chemical are not properly labeled.
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May 02, 2005 | Routine | 3 | 5 | Details / Comments |
- 0820 - Critical Repeat FOOD in expo prep and some salad bar items cold holding at improper temperatures.
- 1060 - The nonfood contact surface of the shelf in meat cook line prep is not corrosion resistant, nonabsorbent, and/or smooth.
- 1100 - The food contact surface of the bar cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the bar area.
- 1570 - Repeat The door gasket of the walk in is (missing, damaged).
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
- 3020 - Soap was not provided at the hand washing lavatory in the bar area.
- 3170 - Floor in walk in is not maintained in good repair
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January 26, 2005 | Routine | 2 | 6 | Details / Comments |
- 0820 - Critical Repeat FOOD in salad bar prep unit and front short unit cold holding at improper temperatures. Food discarded from short unit and proteins discarded from salad prep unit.
- 1570 - Prep unit used for salad bar food was observed in a state of disrepair and damaged. Suggest replacing unit.
- 0550 - In-use utensils improperly stored between use. Ice scoops laying in ice
- 0480 - Unlabeled food container. Rib seasoning
- 3330 - Critical Working containers spray bottle is not properly labeled. Corrected during inspection.
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September 03, 2004 | Routine | - | - | Details / Comments |
- 0820 - Critical Repeat FOOD on top prep units and salad bar cold holding at improper temperatures.
- 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Backflow preventer removed from mop sink. There is a hose attached to this faucet.
- 3180 - Repeat Floors under equipment in the kitchen, and walls in the dish area noted in need of cleaning.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in in the refrigeration unit is not properly dated for disposition.
- 0450 C - Ice scoops laying in ice.
- 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
- 0470 - Critical Unwrapped or uncovered crutons on the salad bar.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener, sandwich grill, prep unit and lemon slicer. Lemon slicer cleaned during inspection.
- 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170 degrees. To Correct:
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June 01, 2004 | Routine | 6 | 3 | Details / Comments |
- 0820 - Critical FOOD on right side top prep unit and deep dish salad bar items cold holding at improper temperatures.
- 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
- 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine.
- 0470 - Uncoverred tea urn.
- 0380 - Critical Dented can on shelf with regular stock.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: iron skillets
- 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the bar hand sink.
- 3020 - Soap was not provided at the hand washing lavatory in the bar hand sink
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February 18, 2004 | Routine | 3 | 5 | Details / Comments |
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 0480 - Unlabeled food containers.
- 1570 - food containers/lids was observed in a state of disrepair and damaged.
- 3180 - Floor and wall in the dish machine area noted in need of cleaning.
- 3240 - Handwashing facilities are unclean and not maintained, with mold build up
- 1800 - The nonfood contact surface of the reach in coolers had accumulations of grime and debris.
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November 19, 2003 | Routine | 1 | 5 | Details / Comments |
July 31, 2009 (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)
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.
- 1570 - Corrected During Inspection Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters.
Comments:
nice job in kitchen
March 24, 2009 (Routine)
Violations: - 0450 - Critical Food employee failed to wash his or her hands between glove changes.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water before putting on a new pair of gloves.
- 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- 2190 - Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
November 12, 2008 (Routine)
Violations: - 0820 A 2 - Critical Repeat FOOD in glass front salad cooler cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1320 - There was no temperature measuring device located in the end sandwich prep unit
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 1730 - The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 2350 ii - Faucet at line hand sink in poor repair.
Repair and maintain all plumbing components ans fixtures.
- 3170 - Repeat Floor in walk in cooler is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
June 16, 2008 (Routine)
Violations: - 0820 A 2 - Critical FOOD in salad prep cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 3170 - Repeat Floor in walk in is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The new sandwich refrigeration unit is a good addition to the kitchen. Nice job
February 15, 2008 (Routine)
Violations: - 1190 - The ambient (air/water) temperature measuring device (degrees F) located in thedish machine is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- 0820 A 2 - Critical FOOD in end sandwich prep unit cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 2350 ii - PLUMBING at the mop sink in poor repair.
Repair plumbing.
- 3170 - Floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 1570 - Repeat THe end prep unit drawer was observed in a state of disrepair and damaged. THe drawer will not shut properly and the unit is unable to maintain proper temperature.
Repair the prep unit 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 drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0480 - Repeat 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.
- 0550 - Repeat In-use utensils improperly stored between use.
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.
- 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soft drink nozzles
Clean and sanitize these surfaces for food contact.
Comments:
The prep unit on the opening end of the cook line has been in a state of disrepair and is unable to maintain food at proper temperatures. This was a problem in October and must be repaired or replaced within 30 days. Call health department for follow up inspection when unit is repaired.
October 31, 2007 (Routine)
Violations: - 0550 - 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 140F.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0820 - Critical Repeat FOOD in both sandwich type prep units on top and under units cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1570 - End sandwich type prep unit was observed in a state of disrepair and damaged. The drawers do not shut properly
Repair the low boy drawers 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 2310 B - The handwash station at the end of the cook line has a knife in the sink.
The handwash facility identified above is to be used for washing hands only
- 3030 - No disposable towels were provided at the hand washing lavatory in the end kitchen sink
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
June 11, 2007 (Routine)
Violations: - 0480 - Repeat Unlabeled bulk 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.
- 0820 - Critical FOOD in tall end prep and fronts of low boy drawers cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bulk sugar container and ice machine
Clean and sanitize these surfaces for food contact.
- 3170 - Floors in walk in and kitchen and cove molding in dish area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Floors in the walk in refrigerator and freezer noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
February 13, 2007 (Routine)
Violations: - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
Clean and sanitize these surfaces for food contact.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
Comments:
Effective March 1, 2007 all refrigerated foods must be maintained at or below 41 degrees F.
September 19, 2006 (Routine)
Violations: - 0470 - Critical Unwrapped or uncovered tea in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
- 0820 - Critical Green beans and hard to chill items on top prep unit cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and soft drink nozzles
Clean and sanitize these surfaces for food contact.
April 06, 2006 (Routine)
Violations: - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0820 - Corrected During Inspection Critical FOOD under salad prep unit and eggs on salad bar cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 2310 B - Repeat The handwash station at the grill is being used to clean equipment and utensils.
The handwash facility identified above is to be used for washing hands only
- 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen at grill area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
September 13, 2005 (Routine)
Violations: - 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Water and tea pitchers in dining room
Store food in packages, covered containers, or wrappings.
- 0820 - Critical Repeat Canned fruits and ham on salad bar cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. SUggest prechilling canned foods to be put on salad bar and using time for control for hard to hold cold items.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine
Clean and sanitize these surfaces for food contact.
- 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets.
- 2350 ii - PLUMBING at mop sink in poor repair.
Repair plumbing.
- 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the bar hand sink.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
May 02, 2005 (Routine)
Violations: - 0470 - Critical Unwrapped or uncovered tea urns in the kitchen
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoops laying 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.
- 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
Obtain a bar star test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knife
Clean and sanitize these surfaces for food contact in the dish machine.
- 2310 B - The handwash station at the cook line is being used to clean equipment and utensils.
The handwash facility identified above is to be used for washing hands only
- 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and bar.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 3170 - Floor at drain in dish area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3330 - Critical Repeat Working containers of cleaning chemical are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
January 26, 2005 (Routine)
Violations: - 0820 - Critical Repeat FOOD in expo prep and some salad bar items cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 1060 - The nonfood contact surface of the shelf in meat cook line prep is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1100 - The food contact surface of the bar cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the bar area.
Obtain a bar star test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1570 - Repeat The door gasket of the walk in is (missing, damaged).
Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
Clean and sanitize these surfaces for food contact.
- 3020 - Soap was not provided at the hand washing lavatory in the bar area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 3170 - Floor in walk in is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
September 03, 2004 (Routine)
Violations: - 0820 - Critical Repeat FOOD in salad bar prep unit and front short unit cold holding at improper temperatures. Food discarded from short unit and proteins discarded from salad prep unit.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 1570 - Prep unit used for salad bar food was observed in a state of disrepair and damaged. Suggest replacing unit.
Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 0550 - In-use utensils improperly stored between use. Ice scoops laying 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.
- 0480 - Unlabeled food container. Rib seasoning
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.
- 3330 - Critical Working containers spray bottle is not properly labeled. Corrected during inspection.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
June 01, 2004 (Routine)
Violations: - 0820 - Critical Repeat FOOD on top prep units and salad bar 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.
- 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Backflow preventer removed from mop sink. There is a hose attached to this faucet.
Provide a backflow or backsiphonage prevention device on all threaded faucets.
- 3180 - Repeat Floors under equipment in the kitchen, and walls in the dish area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 0450 C - Ice scoops laying in ice.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Store ice scoop in ice with handle up or on clean surface.
- 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0470 - Critical Unwrapped or uncovered crutons on the salad bar.
Protect food from cross contamination by storing food under sneeze guard.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener, sandwich grill, prep unit and lemon slicer. Lemon slicer cleaned during inspection.
Clean and sanitize these surfaces for food contact.
- 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170 degrees. To Correct:
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
February 18, 2004 (Routine)
Violations: - 0820 - Critical FOOD on right side top prep unit and deep dish salad bar items cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- 0470 - Uncoverred tea urn.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0380 - Critical Dented can on shelf with regular stock.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: iron skillets
Clean and sanitize these surfaces for food contact.
- 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the bar hand sink.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 3020 - Soap was not provided at the hand washing lavatory in the bar hand sink
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
November 19, 2003 (Routine)
Violations: - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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.
- 1570 - food containers/lids was observed in a state of disrepair and damaged.
Repair the food containers/lids 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 food containers/lids, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 3180 - Floor and wall in the dish machine area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- 3240 - Handwashing facilities are unclean and not maintained, with mold build up
Keep handwashing facilities clean and maintained to encourage proper handwashing.
- 1800 - The nonfood contact surface of the reach in coolers had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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