Ruby Tuesday #4882, 1941 Rosser Avenue, Waynesboro, VA - Restaurant inspection findings and violations

June 01, 2009 (Routine)

Violations:

• 0080 - Corrected During Inspection Critical The management was not able to correctly answer our questions regarding policy about employee health situations.
  We reviewed our chart, which we handed out previously, regarding policy about employee health situations.
• 1770 A - Corrected During Inspection Critical There was a soiled knife being stored in the "crack" between two prep bar table-top surfaces in the kitchen. One of the knives on a magnetic strip knife rack in the kitchen had visible dried food debris on it. There was visible food debris on several steel pans which were stored on a shelf unit where only the pans which are presumed to be clean are supposed to be stored.
  Knives may not be stored in "cracks" between equipment-because these areas are not easy to keep clean at the bacterial level. Also, only clean knives may be stored on the knife racks. All of the knives stored on the knife rack, and the magnetic strip itself, were immediately washed, rinsed, and sanitized-this correctede this part of the violation. The pans with visible food debris on them, and the surrounding pans, were immediately scrubbed, and washed, risnsed, and sanitized in the mechanical dishwasher. This corrected this part of the violation.
• 0550 - Repeat The ice scoop associated with the big ice machine, in the kitchen, was being stored directly touching the top srface of the ice machine.
  The ice scoop needs to be stored in the cleanable side rack, or, of stored on top of the ice machine, it needs to be stored on a smooth, easily cleanable plate or tray-not directly on top of the ice machine surface. This violation was immeditaely corrected by the establishment management.

November 14, 2008 (Routine)

Violations:

• 0550 - Repeat The ice scoop associated with the ice machine in the kitchen, was sitting directly on top of the ice machine.
  The ice scoop must be stored on a smooth, cleanable plate or tray, if it is to be stored on top of the ice machine. We do not allow the ice scoop to be indirect contact with the top of the ice machine, because this surface is above the entrance door to the ice bin, and it is therefore not an easy surface to clean, due to the risk potential of "dripping."
• 3340 - Corrected During Inspection Critical There was a spray bottle of glass cleaner stored right next to a bulk salt container, and right next to packets of sweeteners, in a basket, on the bottom shelf of the prep table, next to the handwashing sink (near the mechanical dishwasher area).
  Cleaners and santizers must always be stored below and well segregated from all foods and food contact items. This violation was immediately corrected by the establishment management.

June 23, 2008 (Routine)

Violations:

• 0550 - Corrected During Inspection There was an ice scoop being stored directly on top of the big ice machine in the kitchen.
  If the ice scoop is to be stored on top of the ice machine, it needs to be stored in a smooth, cleanable plate or tray. It is also acceptable to store the ice scoop in the ice, as long as the handle is always up, out of the ice. This violation was immediately corrected by the establishment management.
• 1730 - The hot water handle on one of the kitchen handwashing sinks-the one nearest to the grill- is loose.
  All handwashing sinks need to always be kept in good working condition. This needs to be repaired as soon as possible.
• 2310 - Corrected During Inspection Critical Repeat There was no handwashing soap in the bar area, at the time of this inspection. Also, there were two small storage racks, intended for storage of inverted glasses, which were in place to the immediate right of the bar handwashing sink- so close to the bar handsink that this placement could interfere with proper use of the handwashing sink.
  We need to do everything possible to encourage frequent, and whenever necessary handwashing. Handsoap needs to be in place in the bar area at all times. Enough space needs to be left around the bar handwashing sink and handsoap dispenser so as to not impede their easy use. This violation was immediately corrected by the restaurant management.

Comments:
No food temperature problems were observed.

February 08, 2008 (Routine)

Violations:

• 1770 A - Corrected During Inspection Critical Repeat There was visible dried food debris on one of the knives in the knife rack above the three-compartment food prep sink.
  Only clean knives may be placed in the knife rack. All of the knives in the knife rack, and the knife rack, itself, were immediately scrubbed, and then run through the mechanical dishwasher. This corrected the violation.
• 3020 - Corrected During Inspection There was no handwashing soap at the handwashing sink in the bar area.
  This violation was immediately corrected by the management. We need to do everything possible to encourage frequent, and whenever necessary, handwashing.
• 3170 - One of the floor quarry tiles, in the center in the bar area, is no longer attached to the concrete base.
  This area of the floor is no longer easily cleanable. This area of the floor needs to be repaired.

September 25, 2007 (Routine)

Violations:

• 0820 - Critical Repeat Foods were "out of temperature" on top of the cold food prep bar across from the deep fryers. Cut celery stalks in water were at 50 F.
  When a potentially hazardous food goes out of temperature, that is above 41 F, or below 140 F , it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded within four hours of going out of temperature, or there is a risk of foodborne illness. The management immediately placed a call to have this cold food prep bar refrigerator unit serviced.
• 1770 A - Corrected During Inspection Critical There was a knife in the knife rack, above the three-compartment sink, which had chopped green peppers on the blade.
  Only clean knives may be placed in the knife rack. The knives in the knife rack, and the knife rack itself, were immediately taken to the mechanical dishwasher to be washed, rinsed, and sanitized.
• 2310 - Corrected During Inspection Critical There was a purse in the handwashing sink basin, in the bar area.
  The handwashing sink may not be used for anything other than handwashing, at any time. This violation was immediately corrected.

May 04, 2007 (Routine)

Violations:

• 0550 - Corrected During Inspection Repeat The ice scoop associated with the big ice machine (in the kitchen) was sitting directly on top of the machine, instead of in the side rack, which is provided. Also, the ice scoop in the ice bin, in the bar area, had the handle touching the ice.
  The ice scoop may not be stored direcly on top of the big ice machine because it is above the door to the ice bin, and is therefore not an easy area to clean (due to the risk of "dripping" into the ice bin). The ice scoop must be stored on a smooth, cleanable tray or plate, not directly on top of the machine (or in the side rack which the management has provided). Also, if ice scoops are to be stored in the ice, the handles must always be up, out of the ice. These problems were immediately corrected by the management.
• 0820 - Corrected During Inspection Critical Foods were "out of temperature" on top of the cold food prep bar unit across from the deep fryers. Celery stalks in water were at 50 F.
  All potentially hazardous foods need to be held at 41 F, or lower, at all times. (Potentially hazardous foods are any foods which are capable of supporting the growth of bacteria. This includes such foods as cut celery in water, lettuce leaves, slices of tmatoes, onion slices, and whipped butter.) When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly wwhen that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of food borne illness. The celery staks and water on top of the unit were immediately discarded by the management. A service call was placed immediately to have this refrigeration unit adjusted or repaired.
• 1190 - The "hanging" or "display" thermometer that we require to be present in the walk-in refrigerator (and in every refrigerator, and freezer) colud not be located.
  An easily visible thermometer needs to be kept in the walk-in refrigerator. The correct place would be inside the refrigerator near the entrance door to the refrigerator.
• 1570 - There is no hot water, operable from the handle above the handsink basin, at the handwashing sink that is nearest to the grill.
  We require that all handwashing sinks (and all other sinks) have both hot and cold water, operable from the handles above the sink basins, at all times. This repair needs to be made as soon as possible. We need to do everything possible to encourage frequent, and whenever necessary, handwashing.
• 2310 - Corrected During Inspection Critical There was a large knife in the basin of the handwashing sink nearest to the grill.
  Kitchen handwashing sinks may be used for nothing other than ahndwashing. No utensils may be be stored in any of the handwashing sinks. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the management.
• 3340 - Corrected During Inspection Critical There was a spray bottle of windex being stored on a storage shelf above canned foods, and other foods and food contact items.
  All cleaners and sanitizers must be always stored below all foods and food contact items. This violation was immediately corrected by the management. This violation was immediately corrected by the management.

Comments:
Dishwashing was being carried out properly.

December 20, 2006 (Routine)

Violation: 0550 - Corrected During Inspection The ice scoop associated with the big ice machine in the kitchen was being stored directly on top of the machine.
If the ice scoop is to be stored on top of the ice machine, it must be stored on a smooth, easily cleanable tray-not directly on top of the machine. The top surface of the ice machine is above the entrance door to the ice bin. It is not always easy to clean tops of ice machines, because there is a risk of dripping cleaner into the ice bin, where the ice is stored. The ice scoop was immediately washed, rinsed, and sanitized by the management, and then placed in the ice scoop rack, on the side of the machine. This corrected the violation. (There is a smooth,cleanable rack, on the side of this ice machine, which is where the management wants the employees to always store the ice scoop.)
Comments:
Handwashing and dishwashing procedures were being carried out properly. No food temperature problems were observed.

August 07, 2006 (Routine)

Violations:

• 0820 - Critical There were foods "out of temperature" on top of the cold food prep bar at the end of the cook's line, in the kitchen. Sour cream was at 48 F. Diced tomatoes were at 48 F.
  When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potewntially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. Continue to carefully manage foods on top of this bar, accordingly. This refrigerator needs to be repaired/adjusted so that it is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times.
• 1730 - There is a leak associated with the sprayer handle, in front of the mechanical dishwasher.
  The duct tape and the latex glove, wrapped around the sprayer handle, are not allowed. This temporary "fix" introduces unnecessary places where bacteria may hide, and may grow. The sprayer handle assembly needs to be properly repaired/replaced. The duct tape and latex glove were immediately removed by the establishment management, as we requested. The establishment mangement has placed a service call, to make the proper repair.

Comments:
Handwashing, and dishwashing, were being carried out correctly.

March 22, 2006 (Routine)

Comments:
No violations were observed on this inspection.

November 10, 2005 (Routine)

Violation: 2310 - Critical The hot water handle is missing (associated with the faucet above the sink basin) at the handwashing sink closest to the grill. Also, there is a red bucket in this handwashing sink basin.
The hot water handle needs to be replaced, as soon as possible. Nothing may be stored in the handwashing sink basin. Handwashiing sinks are to be used only for handwashing. We need to do everything possible to encourage frequent and whenever necessary handwashing.

July 14, 2005 (Routine)

Violations:

• 0540 - Corrected During Inspection Critical There was a storage tub, on a storage shelf in front of the manager's office, which had a black plastic food storage container in it, and several food storage containrer lids in it, which had visible food debris on them.
  All items in the storage container, and the storage container, were immediately taken to the mechanical dishwasher area, by the manager on-duty, to be washed, rinsed, and sanitized. This corrected the violation.
• 0820 - Critical Foods on customer area cold food/salad bar are "out of temperature." Thousand island dressing, diced hard-boiled eggs, and pasta salad were at 48 F.
  When a potentially hazardous cold food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous cold foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. Foods on top of the customer area cold food/salad bar need to be managed according to this rule, until the cold food bar refrigeration unit is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times. The manager on duty immediately placed a service call to have maintenance personnel come in and "check out"/repair/adjust this unit.
• 3030 - There were no paper towels at the kitchen handwashing sink which is located across from the grill.
  We require that paper towels be present at all handwashing sinks, at all times.

April 15, 2005 (Routine)

Violation: 0550 - There were two ice scoops sitting directly on the top of the big ice machine in the kitchen.
If ice scoops are to be stored on top of the ice machine, they must be stored on a smooth, easily cleanable plate or tray, not directly on top of the ice nmachine. This violation was immediately corrected by the manager on-duty.

January 13, 2005 (Critical Procedures)

Comments:
No "critical" violations were observed on this inspection. Handwashing and dishwashing appeared to be carried out correctly. No food temperature problems were observed.

November 15, 2004 (Routine)

Violation: 0540 - Critical Several steel steam-table style pans, stacked with pans presumed to be clean, had visible food debris inside of them. One knife, in the knife rack, on the wall, nearest to the grill, had a film of visible debris on it.
The dirty pans, and the surrounding pans, were immediately taken to the mechanical dishwasher area to be scrubbed, or brushed, out, and washed, rinsed, and sanitized. The dirty knife, and the knife rack itself, were immediately taken to the mechanical dishwasher area, by the manager on-duty, to be wsashed, rinsed, and sanitized. Only clean knives may be stored in a knife rack.

August 16, 2004 (Routine)

Violation: 3020 - There was no handsoap (and no handsoap dispenser) at the handwashing sink across from the grill, one of the three handwashing sinks in the kitchen.
Please reinstall the handsoap dispenser at this handwashing sink, as soon as possible. OK to use a small "pump bottle" of handwashing soap at this location, until handsoap dispenser can be reinstalled.

July 01, 2004 (Pre-Opening)

Comments:
No violations were observed on this inspection.