Ruby Tuesday #4480, 210 Swamp Fox Rd, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ruby Tuesday #4480
Address: 210 Swamp Fox Rd, Alexandria, Virginia
Phone: (703) 960-1600
Total inspections: 30
Last inspection: Aug 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 10, 2009Follow-up00Details / Comments
No violation noted during this evaluation. June 24, 2009Follow-up00Details / Comments
  • 3-302.11A6 - Critical The door to the ice cream freezer was missing and the unit was open to overhead contamination.
  • 3-501.16A2 - Critical Repeat crab cakes were cold holding at room temperature in the back prep area at between 52 and 60 degrees F., while ham chunks were cold holdingt in the walk in refrigerator at 70.
February 25, 2009Routine20Details / Comments
  • 3-101.11 - Critical There was a piece of dirty cheese in the prep drawer by the grill.The ice in the ice machine was contaminated with a pink mold growing in the freezer tray andon the top of the ice bin.There was a container of rotting olives in a non-working refrigeration unit in the serving station in the pass-thru hall way.
  • 3-401.11A1b - Critical A well-done hamburger was cooked to 145 rather than the reuqired 155.
  • 3-501.16A1 - Critical beans were hot holding at 121 degrees on the holding unit.
  • 3-501.16A2 - Critical Repeat The cold holding of sliced tomatoes at 45, blue cheese at 52, sour cream at 45, portioned chicken at 55, cheese at 45, pasta at 52, brocolli at 55, cheese at 43, sliced tomatoes at 53, gorganzola cheese at 45, egg in walk-in at 44, ham at 46, vegetables at 44, tomatoes at 45, pasta at 46, and salad bar temperatures on waldorf salad at 47, cottage cheese at 46, pasta and ham saslad at 46, potato salad at 45, cucumber salad at 46, all cold holding above 41.
  • 4-301.11 - Repeat The main walk-in refrigerator was operating above 41 degrees and the condition was not observed by kitchen staff. All foods were out of temperature. The open top units and a number of the refrigerated drawers were operating above the required minimum temperatures of 41 and the salad bar was holding most foods above 41.
  • 4-501.11A - The honeycomb air frames on the salad bar cooling system were dirty with old moldy food and residual material.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in knife rack by grill line.
  • 6-501.18 - Handwashing facilities behind the grill line are unclean and are not maintained. th esink appeared to have been used for dumping foods or old oil and was coated with old residual manterial.
December 04, 2008Routine53Details / Comments
  • 3-501.16A2 - Critical Foods on the salad bar were cold holding at: pasta 48, potatoe salad 49, egg salad 49, brocolli 47, ham chunks 56, ribs 43, beeef 44, chick peas 59, Open top foods were cold holding at preportioned chicken 44, tomatoes, sliced 57, salsa 51, cheese 64 and 55, diced tomatoes 55, pasta 46. Food in refrigerated drawers were cold holding at: chicken 52, fish 49, chicken patties 51, steak 51. Foods were cold holding in the bar refrigerator: milk 49, and whipping cream 49.
  • 4-301.11 - Critical The display salad bar refrigeration, open top units and the refrigerated drawers under the grill area were not sufficient in capacity to meet the food storage demands of the establishment.
  • 5-204.12 - The backflow prevention device located on the spiggot of the mop sink and providing water to the Oasis chemical system is not preoteted by a continual presssure backflow pressure device. .
September 03, 2008Routine21Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food (ice cream) in the ice cream freezer.
  • 4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer, Walkin freezer, and prep coolers.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: ice machine interior panel is soiled with mold buildup.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: dishwasher storage in need of cleaning.
  • 5-205.15B1 - Plumbing connections at the faucet at the mopsink are leaking.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
  • 6-303.11B - Repeat Inadequate light was noted in the salad display cooler.
  • 7-201.11B - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
June 26, 2008Routine45Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed Santa Lucia halapeno can dented.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the ice cream.
  • 3-501.16A1 - Corrected During Inspection Critical Observed PHFs hot holding at improper temperature: mashed potatoes 107F.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Observed PHFs cold holding at improper temperature. Chicken 60F.
  • 4-101.11B - The food contact surface of the following is not durable, corrosion resistant, and/or nonabsorbent: cracked container is used to store foods in the Walkin cooler.
  • 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: crates.
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the Delfield prep cooler is not accurate.
  • 4-204.112B - There was no temperature measuring device located in the Walkin freezer.
  • 6-202.11A - The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
  • 6-303.11B - Inadequate light was noted in the Delfield salad display cooler.
  • 6-501.11 - Physical structure is not maintained in good repair. Observed mold on caulking at handsink.
April 11, 2008Routine47Details / Comments
  • 2-401.11A - Critical Employee w3as storing personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 3-501.16A2 - Critical Repeat Several open top foods were overstocked and above 50 degrees F including cheese items and meats.. Small bags of chicken were not prechilled in refrigeration designed to pull down temperatures first and were at 45 degrees in the refrigerated drawers.
  • 3-501.17A - Critical Foods such as the mashed cauliflour were not properly dated
  • 4-501.11A - The door of the Delfield cooler was loose and fell off when opened.
  • 5-205.11A - Corrected During Inspection The handwashing facility located in the grill area was blocked, preventing access by employees for easy handwashing.
December 26, 2007Routine32Details / Comments
  • 3-501.16A2 - Critical Repeat The refrigerated drawers under the grill and the drawers under the make station were holding cold foods at too high of temperatures. Raw steaks and raw chicken were being held at 48 to 52 degrees F. under the grill while cooked chicken was at 50, pasta at 51, buffalo wings at 46 degrees and cooked broccoli was at 51 degrees F.
  • 6-501.111B - The premises are not successfully being routinely inspected for evidence of pests. A customer observed a mouse in the dining area. During this inspection, evidence of rodents were seen in several areas within the facility. A freshly dead rodent was seen in a trap in the storage closet by the rest-room's. Apparent rodent pellets and apparent rodent urine stains were seen under four of 7 booth seats inspected in the rear dining room. The rear mechanical room has many old rodent pellets along the walls and deteriorated wall board and holes under the walls. The top loft area in the mechanical room contains baby roaches, food items, single service cups and paper goods and old equipment. Pest control reports show a low level of rodent activity over a long period of time, but it appears that clean-up efforts to remove old food from under booths and storage areas has been unsuccessful.
November 05, 2007Follow-up11Details / Comments
  • 3-501.16A1 - Critical mashed potatos were hot holding at 126 degrees F. on the steam table.
  • 3-501.16A2 - Critical Repeat Raw Hamburger was cold holding at 56 degrees F. and raw chicken was at 55 degrees F. in the cold drawers under the grill. The 2-door Dolfield cooler was holding ham at 44 and pulled chicken at 54. Additionally, the salad bar was holding ham pieces at 43, egg at 44 and cucumber salad at 44 and pasta salad at 48, and potato salad at 48.
June 14, 2007Routine20Details / Comments
No violation noted during this evaluation. March 01, 2007Follow-up00Details / Comments
  • 3-501.16A2 - Corrected During Inspection Critical Bison burgers in the cooling units under the grill holding at 57*F.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the walk in cooler and freezer.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Dish washer final rinse cycle is not meeting the required temperature to properly sanitize equipment and utensils.
  • 6-202.11A - The light bulbs in the walk in cooler were not properly shielded, coated, or shatter-resistant.
  • 6-501.18 - Corrected During Inspection Handwashing facilities are unclean and are not maintained. 1. Hot & cold water turned off at the hand sink in the dish room, due to a leak. 2. Soap for the hand sink on the cook line was not easily accessible for use.
February 28, 2007Routine23Details / Comments
No violation noted during this evaluation. December 18, 2006Follow-up00Details / Comments
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Interior of cooling units observed with food and other soil build up. 2. Door gaskets observed with food and other soil build up. .
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (exterior of dish washer, exterior of freezer, exterior of cooling equipment, exterior of hot holding equipment, exterior of cooking equipment, storage shelves, can rack and others.
  • 4-901.11A - Equipment and utensils were found stacked while wet after cleaning and chemical sanitization.
  • 5-205.15B1 - Leak observed at the plumbing under the dish washer.
  • 5-205.15B2 - Drain under the ice machine draining slow.
  • 6-501.11 - Broken light shield observed in the walk in cooler.
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Old mice dropping observed on the storage shelves under the salad bar.
  • 6-501.12A - 1. Walls, floors and ceiling in the dish room observed with mildew and other soil build up. 2. Plumbing lines under the dish washer observed with mildew and other soil build up. 3. Floors under and behind the ice machine observed with build up. 4. Floor drains throughout the facility observed with food, trash and other soil build up.
  • 6-501.18 - Handwashing facilities are unclean and are not maintained. Hand washing sinks observed with food and other soil build up.
November 20, 2006Routine18Details / Comments
No violation noted during this evaluation. October 30, 2006Follow-up00Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 4-501.11A - 1. Door cover missing from the under grill cooler. 2. Foil used to support the storage shelves in the delfield dessert cooler.
  • 4-501.11B - Door gasket to the delfield cooler across from the hand sink on the front cook line, observed torn and not in good repair.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Interior of cooler and door gaskets of coolers observed with food and other soil build up.
  • 5-205.15B1 - 1. Leak observed the plumbing under the dish machine. 2. Leak observed at the plumbing under the bar three compartment sink. 3. Leak observed at the faucet of the hand sink on the front cook line.
  • 6-501.112 - 1. Old mice dropping observed on the storage shelf under the salad bar. 2. Dead roach observed on the floor in the back prep area (under storage shelf)
  • 6-501.12A - 1. Floors - under ice machine, bar three compartment sink, beverage dispensing line, wait station area, and other areas observed with food and other soil build up. 2. Walls - behind the dish machine and bar three compartment sink observed with mildew and other soil build up.
August 21, 2006Routine16Details / Comments
No violation noted during this evaluation. June 13, 2006Follow-up00Details / Comments
  • 2-402.11 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the delfield freezer (ribs).
  • 4-301.11 - Repeat Walk in freezer was overstocked at the time of the inspection.
  • 4-501.11A - 1. Door to the bar cooler not closing properly (tightly). 2. Rusty storage shelves observed on the delfield up right cooler (cook line). 3. Foil used to support/repair storage shelves in the dessert cooler.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of cooling units (food and other soil build up) , food storage shelves in the walk in cooler (mildew build up), and door gasket to cooling units (food and other soil build up).
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (storage shelves, exterior of dish washer, exterior of cooling units and other equipment)
  • 4-901.11A - Corrected During Inspection Equipment and utensils were found stacked while wet after cleaning and chemical sanitization.
  • 5-205.11B2 - Corrected During Inspection The handwashing station(s) on the front cook line, ware washing area and back prep area are being used as a dump station.
  • 5-205.15B1 - Leak observed at the toilet in the women's rest room.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the ware washing/prep area.
  • 6-501.11 - Broken and damaged floor tiles observed around the ice machine and dish washing area.
  • 6-501.12A - 1. Wall and ceiling in the dish washing room observed with mildew and other build up. 2. Floors throughout the facility observed with food and other soil build up. ( behind the ice machine, bar area, ware washing area, dish room, under cooking equipment, and other areas)
  • 6-501.18 - Handwashing facilities are unclean and are not maintained. Hand washing sink in the ware washing area not seal to wall for proper cleaning.
May 16, 2006Routine211Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the up right cooler next to the grill.
  • 3-305.11A1 - Corrected During Inspection Bottom of food container observed on top of cole slaw.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Foods offered for sale under cooked are not identified (disclosure) on the menu.
  • 4-301.11 - Walk in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 5-205.15B1 - Plumbing line under the hand washing sink disconnected.
  • 6-301.11 - Corrected During Inspection There was no hand cleanser at the bar hand washing sink.
February 14, 2006Routine25Details / Comments
  • 4-204.112A1 - Thermometers missing from a number of cooling units in the food preparation area.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of cooling units, door gaskets to cooling units, exterior of dish washer, exterior of cooling units and other areas.
  • 6-202.11A - The light bulbs in the food preparation area ( above the cookline) were not properly shielded, coated, or shatter-resistant.
  • 6-501.11 - 1. Hand sink on the dish washing area not seal to wall. 2. Holes observed in wall around the hand sink in the dish washing area. 3. Broken floor tiles observed in the bar area.
November 15, 2005Routine04Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Dented can goods observed on the food storage shelf.
  • 3-501.16A2 - Corrected During Inspection Critical Chicken strips in the delfield cooler holding at 60*F.
  • 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated RTE chicken strips for salad held more than 24 hours is not properly date marked.
  • 4-301.11 - The walk in freezer was overstocked at the time of the inspection.
  • 4-501.11A - 1. Delfield five (5) door cooler holding at 65*F 2. Door cover missing to the cooler under grill.
  • 5-205.11B2 - Corrected During Inspection The handwashing station on the cook line is being used as a dump station.
  • 5-205.15B2 - Drain under the pre-wash sink for the dish washer draining slow.
  • 6-501.111D - Fruit flies observed in the bar area.
September 02, 2005Routine35Details / Comments
  • 4-601.11A - Critical Repeat 1. Interior of the ice cream freezer observed with food and other soil build up. 2. Interior of the 5 door prep cooler observed with food and other soil build up. 3. Interior of the microwave observed with food and other soil build up. 4. Door gasket to a number of cooling units observed with food and other soil build up. 5. Food storage shelves observed with food and other soil build up.
  • 5-205.11B1 - Corrected During Inspection The handwashing station at the ware washing and on the cookline is being used for purposes other than washing hands.
  • 5-205.15B1 - Leak observed at the plumbing fixtures under the dish washer.
  • 6-501.12A - Repeat 1. Floors throughout the establishment observed with food and other soil build up. 2. Standing water observed in the dish room. 3. Floors under equipment at the bar observed with heavy food and other soil build up.
May 31, 2005Routine13Details / Comments
  • 4-501.11B - Repeat Door gaskets to a number of cooling units observed torn/damaged and not in good repair.
  • 4-501.12 - Repeat The cutting board(s) along the Delfield 5 door prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-203.14A - Critical Repeat Hose connection from the chemical dispensing unit, directly connected to the mop sink. A 'Y' connection observed at the faucet of the mop sink, this is not allowed.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap observed at the threshold of the back exit door.
April 05, 2005Follow-up13Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  • 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Dented can goods observed on the food storage shelf.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. Moist cloths observed on cutting boards, prep tables and other food contact equipment throughout the facility.
  • 3-305.11A3 - Repeat Food products observed on the floor in the walk in cooler and freezer.
  • 3-501.13A - Corrected During Inspection Beef steaks observed thawing in a sink of water (in the prep sink).
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken in the Delfield 5 Door cooler holding at 48*F.
  • 4-101.11D - Foil used to line shelves in the Delfield dessert cooler and on the service line.
  • 4-204.112A1 - There was no thermometer provided for the delfield dessert cooler and walk in freezer.
  • 4-301.11 - The walk in freezer was overstocked at the time of the inspection.
  • 4-501.11A - Delfield 5 Door cooler on the front cook line ambient temperature @ 48*F
  • 4-501.11B - Repeat 1. Door gasket missing on Delfield dessert cooler. 2. Door gasket to coolers under grill observed torn/damaged and not in good repair. 3.Torn/damaged door gasket observed on the strategic up right freezer.
  • 4-501.12 - The cutting board(s) along the Delfield 5 door coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled and not in good sanitary condition: interior of a number of cooling units, interior of coolers under grill, food storage shelves, door gaskets to the delfield 5 door coolers, knife holder, interior and exterior door to ice machine, door gaskets to the bar cooler, hot holding units (top shelf) and others .
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: vent hood, filters to vent hood, interior/exterior of the hatco hot holding units, deep fryers and other cooking equipment.
  • 5-203.14A - Critical The hose of the chemical dispenser is attached to the mop sink, which is not installed properly to prevent a backflow, backsiphonage or both.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap observed at the threshold of the back exit door.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back prep area.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (rest rooms)
  • 6-501.11 - Repeat 1. Floors not slope to drain in the ware washing room. Standing water observed throughout the ware washing area. 2. Holes observed in walls behind the hand sink in the ware washing room.
  • 6-501.12A - Floors in the ware washing room observed with water, food and other soil build up.
March 31, 2005Routine515Details / Comments
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service. Observed several dented cans stored in the back kitchen on a shelving unit.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food (beef patties) in the 2-door freezer.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Observed PHFs cold holding at improper temperatures.
  • 4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer.
  • 4-501.11A - Observed ice cream freezer top (lid) damaged.
  • 4-501.11B - Repeat The door gaskets are severly torn at the 2-door freezer.
  • 5-205.15B2 - The hand sink basin at the ice machine area is slow to drain.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed visible gap along the threshold at the back door.
  • 6-301.11 - Corrected During Inspection Repeat Observed no soap available at the handsink.
  • 6-303.11B - Inadequate light was noted in the Delfield salad prep cooler.
  • 6-501.11 - Observed floor tiles at the warewashing area unleveled, creating water puddle.
January 04, 2005Routine38Details / Comments
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of Amana microwaves.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered ice cream in the ice cream freezer.
  • 4-204.112B - Repeat There was no temperature measuring device located in the Delfield desser cooler.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly date-marked after opening.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 4-501.11B - Repeat The gaskets are torn at Delfield freezer.
  • 3-501.16A2 - Critical Observed Potentially Hazardous Foods cold holding at improper temperatures inside the prepline drawer cooler.
  • 4-501.11A - Observed the drawer cooler under the hood system registering its ambient temperature at 49F.
September 28, 2004Routine46Details / Comments
  • 4-301.13 - Repeat The drainboards at the dishwasher are not sloped to drain.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: the exterior rim of the ice machine gaskets.
  • 6-501.12A - The dishwasher area was noted in need of cleaning.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed visible gap along the threshold at the back door.
  • 4-202.11A1 - Critical The food contact surface of the following is not smooth: cracked container lids.
  • 3-202.15 - Critical Repeat Food from damaged packaging (dented cans) offered for sale or service.
  • 5-205.11B2 - Repeat The handwashing station at the prep station (near the Walkin cooler) is being used as a dump station.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler and Walkin freezer.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant. Some light shields in the Walkin cooler are collecting water.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 4-501.11B - The gaskets are severely torn at the 2-door freezer.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. can opener blade soiled with metal shaving.2. gaskets are soiled with bread crumb buildup at 2-door freezer.3. interior of the microwave is soiled with buildup.
  • 6-301.11 - Observed no soap at the women's bathroom.
  • 5-205.15B2 - The toilet in women's bathroom is not flushing. (The other toilet is working).
July 01, 2004Routine311Details / Comments
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 4-901.11A - Soup bowls and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-204.112B - Repeat There was no temperature measuring device located in the Delfield dessert cooler and ice cream freezer.
  • 6-501.11 - Physical structure is not maintained in good repair:1. caulking at the handsink is deteriorated.2. water puddle is created near the ice machine and the warewashing area. Regrout the floor tiles.3. caulking at the 2-vat prep sink (near the Walkin cooler) deteriorated.4. holes are on the wall at the 2-vat sink.
  • 4-301.13 - Repeat The drainboard at the dishwasher is not sloped to drain properly.
  • 3-202.15 - Critical Repeat Observed one dented can of pineapple juice.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered ice cream in the ice cream freezer.
April 16, 2004Routine26Details / Comments
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots, pans, skilletes, etc.
  • 5-205.11B2 - The handwashing station at the prep station nera the Walkin cooler is being used as a dump station.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 4-301.13 - Repeat The drainboard at the dishwasher station is not sloped to drain.
  • 2-301.14E - Critical A dishwasher failed to wash his hands before stacking clean plates after handling soiled equipment or utensils.
  • 3-302.11A4 - Critical Unwrapped or uncovered food (ice cream) in the ice cream chest freezer.
January 22, 2004Routine26Details / Comments

August 10, 2009 (Follow-up)

Comments:
This is a follow-up inspection to assess changes after an office hearing. Facility is recording temperatures of numerous food products but not marking date on the temperature log on one set of sheets. Calabrated 2 thermometers at time of the inspection. One thermometer is incorrect and not to be used until properly adjusted. CFM on duty has credentials but no photo I.D. Establlishment is to continue monitoring temperatures on dated logs. Area under fryer with heavy grease and gaskets on the under counter refrigeration units are dirty.

June 24, 2009 (Follow-up)

Comments:
Both sandwich prep units have been repaired and holding foods below 41F.

February 25, 2009 (Routine)



Violations:
  • 3-302.11A6 - Critical The door to the ice cream freezer was missing and the unit was open to overhead contamination.
    Replace door.
  • 3-501.16A2 - Critical Repeat crab cakes were cold holding at room temperature in the back prep area at between 52 and 60 degrees F., while ham chunks were cold holdingt in the walk in refrigerator at 70.
    The crab cakes sere voluntarily thrown out.
Comments:
The above observations were discussed with the manager. She was conplemented on the great improvement to the temperature control at this facility.

December 04, 2008 (Routine)



Violations:
  • 3-101.11 - Critical There was a piece of dirty cheese in the prep drawer by the grill.The ice in the ice machine was contaminated with a pink mold growing in the freezer tray andon the top of the ice bin.There was a container of rotting olives in a non-working refrigeration unit in the serving station in the pass-thru hall way.
    Cheese and olives were thrown out.Ice machine needs to be properly cleaned and sanitized.
  • 3-401.11A1b - Critical A well-done hamburger was cooked to 145 rather than the reuqired 155.
    Cook well-done burgers to 155F.
  • 3-501.16A1 - Critical beans were hot holding at 121 degrees on the holding unit.
    Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • 3-501.16A2 - Critical Repeat The cold holding of sliced tomatoes at 45, blue cheese at 52, sour cream at 45, portioned chicken at 55, cheese at 45, pasta at 52, brocolli at 55, cheese at 43, sliced tomatoes at 53, gorganzola cheese at 45, egg in walk-in at 44, ham at 46, vegetables at 44, tomatoes at 45, pasta at 46, and salad bar temperatures on waldorf salad at 47, cottage cheese at 46, pasta and ham saslad at 46, potato salad at 45, cucumber salad at 46, all cold holding above 41.
    Cold holding foods shold be below 41 degrees F. All foods above that themperature were voluntarily destroyed or recooled quickly in alternate units. Another ticket was written for this repeat violation.
  • 4-301.11 - Repeat The main walk-in refrigerator was operating above 41 degrees and the condition was not observed by kitchen staff. All foods were out of temperature. The open top units and a number of the refrigerated drawers were operating above the required minimum temperatures of 41 and the salad bar was holding most foods above 41.
    Put in place a system to monitor the condition of the refrigeration equipment so break down are noted before foods are hopelessly out of temperature.
  • 4-501.11A - The honeycomb air frames on the salad bar cooling system were dirty with old moldy food and residual material.
    Clean air frames.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in knife rack by grill line.
    Clean and sanitize these surfaces for food contact.
  • 6-501.18 - Handwashing facilities behind the grill line are unclean and are not maintained. th esink appeared to have been used for dumping foods or old oil and was coated with old residual manterial.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
The above items were discussed at length with the manager on duty. It was ponted out that many of the items noted were repeat items and of great importance for food safety. Of particular note was the failure of the facility management to implement an effective temperature tracking system. A number of refrigeration units were again underperforming. A $100 ticket was written for the repeat cold holding violation. Failure to correct these significant violations above, may result in further regualtory action.

September 03, 2008 (Routine)



Violations:
  • 3-501.16A2 - Critical Foods on the salad bar were cold holding at: pasta 48, potatoe salad 49, egg salad 49, brocolli 47, ham chunks 56, ribs 43, beeef 44, chick peas 59, Open top foods were cold holding at preportioned chicken 44, tomatoes, sliced 57, salsa 51, cheese 64 and 55, diced tomatoes 55, pasta 46. Food in refrigerated drawers were cold holding at: chicken 52, fish 49, chicken patties 51, steak 51. Foods were cold holding in the bar refrigerator: milk 49, and whipping cream 49.
    Out of temperature foods were either thrown out or quickly re-cooled depending on temperature. An administrative fine was levied of $50 for this violation.
  • 4-301.11 - Critical The display salad bar refrigeration, open top units and the refrigerated drawers under the grill area were not sufficient in capacity to meet the food storage demands of the establishment.
    Provide additional EQUIPMENTas necessary to maintain food items at 41 or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to
  • 5-204.12 - The backflow prevention device located on the spiggot of the mop sink and providing water to the Oasis chemical system is not preoteted by a continual presssure backflow pressure device. .
    Install the backflow prevention device on the equipment so it is made for continual pressure and is easy to service.
Comments:
The above observations were discussed with the manager. Particular discussion was had regarding the refrigeration problems with the salad bar and refrigerated drawers. The manager was reminded that tickets had been written on these items in the past and that their proper operation was critical for maintaining the public health. Another $50 ticket was written. The manager was told that a temperature tracking system was necessary for her to properly manage these critical areas, and that future inspections would clearly focus on these areas in the future.

June 26, 2008 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food (ice cream) in the ice cream freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer, Walkin freezer, and prep coolers.
    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.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: ice machine interior panel is soiled with mold buildup.
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: dishwasher storage in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-205.15B1 - Plumbing connections at the faucet at the mopsink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-303.11B - Repeat Inadequate light was noted in the salad display cooler.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 7-201.11B - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Discussed report with the manager.

April 11, 2008 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed Santa Lucia halapeno can dented.
    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.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the ice cream.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16A1 - Corrected During Inspection Critical Observed PHFs hot holding at improper temperature: mashed potatoes 107F.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. CFM reheated the product to 165F.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Observed PHFs cold holding at improper temperature. Chicken 60F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-101.11B - The food contact surface of the following is not durable, corrosion resistant, and/or nonabsorbent: cracked container is used to store foods in the Walkin cooler.
    Repair or replace the cracked container so that it is durable, corrosion resistant, and nonabsorbent.
  • 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: crates.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the Delfield prep cooler is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-204.112B - There was no temperature measuring device located in the Walkin freezer.
    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.
  • 6-202.11A - The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-303.11B - Inadequate light was noted in the Delfield salad display cooler.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-501.11 - Physical structure is not maintained in good repair. Observed mold on caulking at handsink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Discussed report with the manager.

NOTE: Do not pile up to-go boxes near the ceiling.

December 26, 2007 (Routine)



Violations:
  • 2-401.11A - Critical Employee w3as storing personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store personal foods so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
  • 3-501.16A2 - Critical Repeat Several open top foods were overstocked and above 50 degrees F including cheese items and meats.. Small bags of chicken were not prechilled in refrigeration designed to pull down temperatures first and were at 45 degrees in the refrigerated drawers.
    Out of temperature items were thrown out or chilled quickly back below 41.
  • 3-501.17A - Critical Foods such as the mashed cauliflour were not properly dated
    Date foods in a manner that will not allow them to be used beyond their 7 day refrigerated below 41 degrees F. shelf life.
  • 4-501.11A - The door of the Delfield cooler was loose and fell off when opened.
    Get door fixed.
  • 5-205.11A - Corrected During Inspection The handwashing facility located in the grill area was 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 items preventing its use.
Comments:
The above observations were discussed with management. The most sensitive previous observation of proper dating and cold temperature abuse have yet not been fully addressed.

November 05, 2007 (Follow-up)



Violations:
  • 3-501.16A2 - Critical Repeat The refrigerated drawers under the grill and the drawers under the make station were holding cold foods at too high of temperatures. Raw steaks and raw chicken were being held at 48 to 52 degrees F. under the grill while cooked chicken was at 50, pasta at 51, buffalo wings at 46 degrees and cooked broccoli was at 51 degrees F.
    All the out-of-temperature items were voluntarily thrown out. A ticket was written on this repeat item
  • 6-501.111B - The premises are not successfully being routinely inspected for evidence of pests. A customer observed a mouse in the dining area. During this inspection, evidence of rodents were seen in several areas within the facility. A freshly dead rodent was seen in a trap in the storage closet by the rest-room's. Apparent rodent pellets and apparent rodent urine stains were seen under four of 7 booth seats inspected in the rear dining room. The rear mechanical room has many old rodent pellets along the walls and deteriorated wall board and holes under the walls. The top loft area in the mechanical room contains baby roaches, food items, single service cups and paper goods and old equipment. Pest control reports show a low level of rodent activity over a long period of time, but it appears that clean-up efforts to remove old food from under booths and storage areas has been unsuccessful.
    Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Assure that all dining areas are thoroughly cleaned often enough to remove food residue available to rodents and other vermin.
Comments:
The above observations were discussed with the manager. Again, the importance of adequate temperature monitoring was emphasized.

June 14, 2007 (Routine)



Violations:
  • 3-501.16A1 - Critical mashed potatos were hot holding at 126 degrees F. on the steam table.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Stirring would help maintain the needed tempertures.
  • 3-501.16A2 - Critical Repeat Raw Hamburger was cold holding at 56 degrees F. and raw chicken was at 55 degrees F. in the cold drawers under the grill. The 2-door Dolfield cooler was holding ham at 44 and pulled chicken at 54. Additionally, the salad bar was holding ham pieces at 43, egg at 44 and cucumber salad at 44 and pasta salad at 48, and potato salad at 48.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
Comments:
Employee heath was discussed with management. The manager correctly indentified all significant symptoms, but the facility does not offer sick leave to sick employees. The refrigeration problems were discussed at length, as were corrections.

March 01, 2007 (Follow-up)

Comments:
This visit was made to conduct a follow up inspection on the dish washer. Please review the following comments:

1. Dish washer service/repaired and is currently meeting the final rinse temperature, to properly sanitize.
2. If you have any question, please contact me.

February 28, 2007 (Routine)



Violations:
  • 3-501.16A2 - Corrected During Inspection Critical Bison burgers in the cooling units under the grill holding at 57*F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the walk in cooler and freezer.
    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.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Dish washer final rinse cycle is not meeting the required temperature to properly sanitize equipment and utensils.
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing
  • 6-202.11A - The light bulbs in the walk in cooler were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.18 - Corrected During Inspection Handwashing facilities are unclean and are not maintained. 1. Hot & cold water turned off at the hand sink in the dish room, due to a leak. 2. Soap for the hand sink on the cook line was not easily accessible for use.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please service the dish washer within Twenty four (24) hours to properly sanitize.
2. All noted non-critcal violation must be corrected by the next routine inspection.
3. Please contact me once the dish washer has been repaired/service , to conduct a follow up inspection.
4. If you have any question, please contact me.

December 18, 2006 (Follow-up)

Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:

1. Delfield cooler was repaired and is maintaining an ambient temperature of 37*F.
2. The unit was service on 12/11/06.
3. If you have any question, please contact me.

November 20, 2006 (Routine)



Violations:
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Interior of cooling units observed with food and other soil build up. 2. Door gaskets observed with food and other soil build up. .
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (exterior of dish washer, exterior of freezer, exterior of cooling equipment, exterior of hot holding equipment, exterior of cooking equipment, storage shelves, can rack and others.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-901.11A - Equipment and utensils 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.
  • 5-205.15B1 - Leak observed at the plumbing under the dish washer.
    Plumbing systems and components shall be maintained in good repair.
  • 5-205.15B2 - Drain under the ice machine draining slow.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.11 - Broken light shield observed in the walk in cooler.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Old mice dropping observed on the storage shelves under the salad bar.
    Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12A - 1. Walls, floors and ceiling in the dish room observed with mildew and other soil build up. 2. Plumbing lines under the dish washer observed with mildew and other soil build up. 3. Floors under and behind the ice machine observed with build up. 4. Floor drains throughout the facility observed with food, trash and other soil build up.
    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.
  • 6-501.18 - Handwashing facilities are unclean and are not maintained. Hand washing sinks observed with food and other soil build up.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violation must be corrected within Ten (10) days.
2. All remaining non-critical violations must be corrected by the next routine inspection.
3. Improvements needed on sanitation (equipment and physical facility).
4. If you have any question, please contact me.

October 30, 2006 (Follow-up)

Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:

1. A new hot water heater was installed - 54 kw/80 gallon capacity tank.
2. Heat sanitizing dish washer was converted to a chemical sanitizing dish washer. Dish washer sanitizing at 50 ppm at the time of the inspection..
3. If you have any question, please contact me.

August 21, 2006 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
  • 4-501.11A - 1. Door cover missing from the under grill cooler. 2. Foil used to support the storage shelves in the delfield dessert cooler.
    Make repairs necessary to maintain all equipment in good working condition.
  • 4-501.11B - Door gasket to the delfield cooler across from the hand sink on the front cook line, observed torn and not in good repair.
    Replace door gasket in accordance to specification, to maintain equipment in good working condition.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Interior of cooler and door gaskets of coolers observed with food and other soil build up.
    Clean and sanitize these surfaces for food contact.
  • 5-205.15B1 - 1. Leak observed the plumbing under the dish machine. 2. Leak observed at the plumbing under the bar three compartment sink. 3. Leak observed at the faucet of the hand sink on the front cook line.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.112 - 1. Old mice dropping observed on the storage shelf under the salad bar. 2. Dead roach observed on the floor in the back prep area (under storage shelf)
    1. Remove old dropping and clean/sanitize all areas properly. 2. Please continue to monitor and provide service as needed to control pest.
  • 6-501.12A - 1. Floors - under ice machine, bar three compartment sink, beverage dispensing line, wait station area, and other areas observed with food and other soil build up. 2. Walls - behind the dish machine and bar three compartment sink observed with mildew and other soil build up.
    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.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violation must be corrected within Ten (10) days.
2. All other violation must be corrected by the next routine inspection.
3. Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition. Improvements needed in sanitation.
4. If you have any question, please contact me.

June 13, 2006 (Follow-up)

Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:

1. All violation noted on the May 16, inspection report were corrected.
2. Good improvements observed throughout the facility. Good Job !!! Thank You !!! Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
3. If you have any question, please contact me.

May 16, 2006 (Routine)



Violations:
  • 2-402.11 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the delfield freezer (ribs).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Ribs were discard, per the certified food manager.
  • 4-301.11 - Repeat Walk in freezer was overstocked at the time of the inspection.
    Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to
  • 4-501.11A - 1. Door to the bar cooler not closing properly (tightly). 2. Rusty storage shelves observed on the delfield up right cooler (cook line). 3. Foil used to support/repair storage shelves in the dessert cooler.
    Make repair or replacements necessary to maintain all equipment in good condition.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of cooling units (food and other soil build up) , food storage shelves in the walk in cooler (mildew build up), and door gasket to cooling units (food and other soil build up).
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (storage shelves, exterior of dish washer, exterior of cooling units and other equipment)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-901.11A - Corrected During Inspection Equipment and utensils 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.
  • 5-205.11B2 - Corrected During Inspection The handwashing station(s) on the front cook line, ware washing area and back prep area are being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 5-205.15B1 - Leak observed at the toilet in the women's rest room.
    Plumbing systems and components shall be maintained in good repair.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the ware washing/prep 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 drying their hands on their clothing or other unclean materials.
  • 6-501.11 - Broken and damaged floor tiles observed around the ice machine and dish washing area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - 1. Wall and ceiling in the dish washing room observed with mildew and other build up. 2. Floors throughout the facility observed with food and other soil build up. ( behind the ice machine, bar area, ware washing area, dish room, under cooking equipment, and other areas)
    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.
  • 6-501.18 - Handwashing facilities are unclean and are not maintained. Hand washing sink in the ware washing area not seal to wall for proper cleaning.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Remaining critical violation must be corrected within Ten (10) days.
2. A follow up inspection will be conducted within Twenty (20) days on all remaining violation.
3. Improvements needed throughout the establishment. (food protection during storage, sanitation, maintenance and others) Strongly recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
4. The certified food manager on duty had a Washington D.C. food manager card. Please provide the proper identification required by the Alexandria Health Department.
5. If you have any question, please contact me.

February 14, 2006 (Routine)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the up right cooler next to the grill.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11A1 - Corrected During Inspection Bottom of food container observed on top of cole slaw.
    Store food containers properly to prevent the contamination of foods.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Foods offered for sale under cooked are not identified (disclosure) on the menu.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
  • 4-301.11 - Walk in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional freezing units necessary to maintain food items at the proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 5-205.15B1 - Plumbing line under the hand washing sink disconnected.
    Repair plumbing line to maintain hand sink in good working condition.
  • 6-301.11 - Corrected During Inspection There was no hand cleanser at the bar hand washing sink.
    Provide hand cleanser at all times to encourage hand washing.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. All remaining violations must be corrected by the next routine inspection.
2. Please conduct details cleaning to floors under and behind equipment.
3. Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
4. Additional food temperatures were observed: fish 40*f, beef patties 39*f, eggs 42*f, ham 41*f, potato salad 40*f, pasta 41*f and sour cream 41*f. (salad bar)
5. If you have any question, please contact me. Thank You

November 15, 2005 (Routine)



Violations:
  • 4-204.112A1 - Thermometers missing from a number of cooling units in the food preparation area.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of cooling units, door gaskets to cooling units, exterior of dish washer, exterior of cooling units and other areas.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.11A - The light bulbs in the food preparation area ( above the cookline) were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.11 - 1. Hand sink on the dish washing area not seal to wall. 2. Holes observed in wall around the hand sink in the dish washing area. 3. Broken floor tiles observed in the bar area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violations observed at the time of the inspection.
2. All non-critical violations must be corrected by the next routine inspection.
3. Good improvements observed throughout the facility. Good food safety practices.The Managers on duty demonstrated good knowledge of food safety practices and foodborne illness prevention. Good Job !!! Thank You
4. Recommend a cleaning and maintenance schedule to help maintain the facility in good condition. Please conduct detail cleaning to equipment and floors in the dish washing area.
5. If you have any question, please contact me.

September 02, 2005 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Dented can goods observed on the food storage shelf.
    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.
  • 3-501.16A2 - Corrected During Inspection Critical Chicken strips in the delfield cooler holding at 60*F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Product discard, per the Certified Food Manager.
  • 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated RTE chicken strips for salad held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-301.11 - The walk in freezer was overstocked at the time of the inspection.
    Please organize the walk in freezer for proper circulation and proper rotation of foods.
  • 4-501.11A - 1. Delfield five (5) door cooler holding at 65*F 2. Door cover missing to the cooler under grill.
    1. Make repairs necessary to maintain an ambient temperature of 41*F or below to prevent the growth of microorganism. Refrigeration Company in route to service unit. 2. Replace cover to cooler to provide a easy cleanable surface.
  • 5-205.11B2 - Corrected During Inspection The handwashing station on the cook line is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 5-205.15B2 - Drain under the pre-wash sink for the dish washer draining slow.
    Plumbing systems and components shall be maintained in good repair. Plumbing Company in route to service drain.
  • 6-501.111D - Fruit flies observed in the bar area.
    1. Conduct detail cleaning to drain and equipment in the bar area. 2. Seek the advice of your Professional Pest Control Company.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. All critical violations corrected during the inspection.
2. A follow up inspection will be conducted on all remaining violations within Fifteen (15) days.
3. Please conduct detail cleaning to floors, walls, exterior of equipment, interior of equipment, storage shelves and other areas throughout the facility. (Will follow up on all areas within Fifteen (15) days).
4. Conducted training with the new manager at the time of the inspection.
5. if you have any question, please contact me.

May 31, 2005 (Routine)



Violations:
  • 4-601.11A - Critical Repeat 1. Interior of the ice cream freezer observed with food and other soil build up. 2. Interior of the 5 door prep cooler observed with food and other soil build up. 3. Interior of the microwave observed with food and other soil build up. 4. Door gasket to a number of cooling units observed with food and other soil build up. 5. Food storage shelves observed with food and other soil build up.
    Clean all surfaces more frequently to prevent the contamination of foods and to maintain the establishment in good sanitary condition.
  • 5-205.11B1 - Corrected During Inspection The handwashing station at the ware washing and on the cookline is being used for purposes other than washing hands.
    The handwashing facility identified above is to be used for washing hands only.
  • 5-205.15B1 - Leak observed at the plumbing fixtures under the dish washer.
    Make repairs necessary to maintain all plumbing fixtures in good working condition. This may help eliminate standing water in the dish room
  • 6-501.12A - Repeat 1. Floors throughout the establishment observed with food and other soil build up. 2. Standing water observed in the dish room. 3. Floors under equipment at the bar observed with heavy food and other soil build up.
    Clean floors more frequently to maintain the establishment in good sanitary condition.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. All remaining violations must be corrected by the next routine inspection.
2. Good improvements observed throughout the facility - Good Job !!! Thank You
3. Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
4. If you have question, please contact me.

April 05, 2005 (Follow-up)



Violations:
  • 4-501.11B - Repeat Door gaskets to a number of cooling units observed torn/damaged and not in good repair.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-501.12 - Repeat The cutting board(s) along the Delfield 5 door prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 5-203.14A - Critical Repeat Hose connection from the chemical dispensing unit, directly connected to the mop sink. A 'Y' connection observed at the faucet of the mop sink, this is not allowed.
    The backflow prevention device installed on the mop sink is an atmospheric vacuum breaker, which is not design to prevent backflow or backsiphonage from the chemical dispensing unit. Remove the hose or install the proper backflow prevention devices.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap observed at the threshold of the back exit door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
Comments:
1. Please contact Ecolab to correct the remaining critical violation.
2. Remaining non-critical violations must be corrected by the next routine inspection. (note: Door gaskets and cutting boards on order).
3. While conducting the follow up inspection, I observed a electrical grill on the cook line, but was not located under the vent hood system. I was advised grill may have been approved. I will discuss with a Environmental Health Supervisor and get back with you.
4. Please work with the other tenants to maintain the dumpster area in good condition.
5. Good improvements observed throughout the establishment. Good Job!!! Thank You
6. If you have any question, please contact me.

March 31, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
  • 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Dented can goods observed on the food storage shelf.
    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.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. Moist cloths observed on cutting boards, prep tables and other food contact equipment throughout the facility.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11A3 - Repeat Food products observed on the floor in the walk in cooler and freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13A - Corrected During Inspection Beef steaks observed thawing in a sink of water (in the prep sink).
    Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken in the Delfield 5 Door cooler holding at 48*F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-101.11D - Foil used to line shelves in the Delfield dessert cooler and on the service line.
    Remove foil and conduct cleaning details necessary to prevent the contamination of foods.
  • 4-204.112A1 - There was no thermometer provided for the delfield dessert cooler and walk in freezer.
    Provide a thermometer to monitor the ambient temperature of the unit.
  • 4-301.11 - The walk in freezer was overstocked at the time of the inspection.
    Overstocked equipment does not allow for proper air circulation. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.11A - Delfield 5 Door cooler on the front cook line ambient temperature @ 48*F
    Please monitor and make repairs necessary to maintain the ambient temperature @ 41*F or below to prevent the growth of microorganism.
  • 4-501.11B - Repeat 1. Door gasket missing on Delfield dessert cooler. 2. Door gasket to coolers under grill observed torn/damaged and not in good repair. 3.Torn/damaged door gasket observed on the strategic up right freezer.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 4-501.12 - The cutting board(s) along the Delfield 5 door coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11A - Critical Repeat The following utensils were observed soiled and not in good sanitary condition: interior of a number of cooling units, interior of coolers under grill, food storage shelves, door gaskets to the delfield 5 door coolers, knife holder, interior and exterior door to ice machine, door gaskets to the bar cooler, hot holding units (top shelf) and others .
    Clean and sanitize these surfaces to prevent the contamination of foods.
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: vent hood, filters to vent hood, interior/exterior of the hatco hot holding units, deep fryers and other cooking equipment.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 5-203.14A - Critical The hose of the chemical dispenser is attached to the mop sink, which is not installed properly to prevent a backflow, backsiphonage or both.
    The backflow prevention device installed at the mop sink is an atmospheric vacuum breaker. A hose may not be attached to an atmospheric vacuum breaker. Remove the hose the chemical dispensing unit or install a dual check valve with an intermediate atmospheric device.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap observed at the threshold of the back exit door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back prep 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 drying their hands on their clothing or other unclean materials.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (rest rooms)
    Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
  • 6-501.11 - Repeat 1. Floors not slope to drain in the ware washing room. Standing water observed throughout the ware washing area. 2. Holes observed in walls behind the hand sink in the ware washing room.
    Make repairs necessary to maintain the establishment in good condition.
  • 6-501.12A - Floors in the ware washing room observed with water, food and other soil build up.
    Clean floors more frequently to maintain the establishment in good sanitary condition.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Remaining critical violation must be corrected within Ten (10) days.
2. All remaining non-critical violations must be corrected by the next routine inspection.
3. Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
4. If you have any question, please contact me. Thank You

January 04, 2005 (Routine)



Violations:
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service. Observed several dented cans stored in the back kitchen on a shelving unit.
    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.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food (beef patties) in the 2-door freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Observed PHFs cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-204.112B - Repeat There was no temperature measuring device located in the ice cream freezer.
    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.
  • 4-501.11A - Observed ice cream freezer top (lid) damaged.
    Repair the cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 4-501.11B - Repeat The door gaskets are severly torn at the 2-door freezer.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 5-205.15B2 - The hand sink basin at the ice machine area is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed visible gap along the threshold at the back door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-301.11 - Corrected During Inspection Repeat Observed no soap available at the handsink.
    Provide soap at the handsink to allow employees to effectively wash hands.
  • 6-303.11B - Inadequate light was noted in the Delfield salad prep cooler.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-501.11 - Observed floor tiles at the warewashing area unleveled, creating water puddle.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 28, 2004 (Routine)



Violations:
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of Amana microwaves.
    Clean and sanitize these surfaces for food contact.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered ice cream in the ice cream freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED.
  • 4-204.112B - Repeat There was no temperature measuring device located in the Delfield desser cooler.
    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.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-501.11B - Repeat The gaskets are torn at Delfield freezer.
    New gaskets have been ordered.
  • 3-501.16A2 - Critical Observed Potentially Hazardous Foods cold holding at improper temperatures inside the prepline drawer cooler.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED.
  • 4-501.11A - Observed the drawer cooler under the hood system registering its ambient temperature at 49F.
    Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
Comments:
Thank you so much for the great improvement!

July 01, 2004 (Routine)



Violations:
  • 4-301.13 - Repeat The drainboards at the dishwasher are not sloped to drain.
    Ensure the drainboards are sloped to drain water.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: the exterior rim of the ice machine gaskets.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12A - The dishwasher area was 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.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed visible gap along the threshold at the back door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 4-202.11A1 - Critical The food contact surface of the following is not smooth: cracked container lids.
    Replace the cracked lids with new ones to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
  • 3-202.15 - Critical Repeat Food from damaged packaging (dented cans) offered for sale or service.
    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.
  • 5-205.11B2 - Repeat The handwashing station at the prep station (near the Walkin cooler) is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler and Walkin freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant. Some light shields in the Walkin cooler are collecting water.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-501.11B - The gaskets are severely torn at the 2-door freezer.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. can opener blade soiled with metal shaving.2. gaskets are soiled with bread crumb buildup at 2-door freezer.3. interior of the microwave is soiled with buildup.
    Clean and sanitize these surfaces for food contact.
  • 6-301.11 - Observed no soap at the women's bathroom.
    Provide soap at the bathroom to allow employees and customers to effectively wash hands.
  • 5-205.15B2 - The toilet in women's bathroom is not flushing. (The other toilet is working).
    Plumbing systems and components shall be maintained in good repair.

April 16, 2004 (Routine)



Violations:
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-901.11A - Soup bowls and plastic food containers 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.
  • 4-204.112B - Repeat There was no temperature measuring device located in the Delfield dessert cooler and ice cream freezer.
    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.
  • 6-501.11 - Physical structure is not maintained in good repair:1. caulking at the handsink is deteriorated.2. water puddle is created near the ice machine and the warewashing area. Regrout the floor tiles.3. caulking at the 2-vat prep sink (near the Walkin cooler) deteriorated.4. holes are on the wall at the 2-vat sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-301.13 - Repeat The drainboard at the dishwasher is not sloped to drain properly.
    Recaulk the drainboard. The drainboard shall be elevated to allow water to drain properly. Currently, the drainboard is tilted downward below the flood rim level.
  • 3-202.15 - Critical Repeat Observed one dented can of pineapple juice.
    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.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered ice cream in the ice cream freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
1. Please correct the repeated violations to avoid civil fine. In particular, adjust the drainboard at the dishwasher to allow water to drain properly. This violation has been repeated several times.
2. Renew your CFM card at ORS (703-553-7600).

January 22, 2004 (Routine)



Violations:
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pots, pans, skilletes, etc.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 5-205.11B2 - The handwashing station at the prep station nera the Walkin cooler is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-202.11A - Repeat The light bulbs in the Walkin cooler were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-301.13 - Repeat The drainboard at the dishwasher station is not sloped to drain.
    Remove the existing caulking and recaulk with the drainboard raised higher to allow proper drainage.
  • 2-301.14E - Critical A dishwasher failed to wash his hands before stacking clean plates after handling soiled equipment or utensils.
    Instruct employees to clean their hands and exposed portions of their arms immediately before touching clean equipment and utensils.
  • 3-302.11A4 - Critical Unwrapped or uncovered food (ice cream) in the ice cream chest freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Great improvement from the previous inspection. However, please be reminded of the following:
1. When conducting warewashing, wash hands after handling soiled items. To prevent contamination of hands from soiled utensils, do not handle clean items without washing hands.
2. Provide a chair at the warewashing area, if an employee desires to sit down. I do not recommend an employee sitting on a drainboard for two purposes--mainly to prevent contamination on a nonfood contact surface and to maintain the drainboard in good repair. The drainboard is not sloped to drain as it is. See violation 4-301.13 above for more detail on adjusting the drainboard position.

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