Ruby Tuesday #5064, 5310 West Broad Street, Richmond, VA 23230 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ruby Tuesday #5064
Address: 5310 West Broad Street, Richmond, VA 23230
Type: Full Service Restaurant
Phone: 804 282-8405
Total inspections: 11
Last inspection: 12/29/2015

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Inspection findings	Inspection date	Type
Good handwash and glove use observed. Good label and date practices. Temperatures good for cook and hot hold, chicken tenders on ice, originally 52 degrees. Noted accumulations of foods, debris and grease on: wall at grill area, table under flat grill, can opener, floor behind soda boxes and below salad bar. Clean and keep clean. Reviewed employee health education records - good practice. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: No effective heat sanitizer at dishmachine, operating without booster heater turned on. Correction: Assure booster heater on, final rinse at 180 degrees at all times. (noted leak in supply line to manifold).	12/29/2015	Risk Factor
Good handwash observed. Good glove use and changing as needed. Good date labeling. 400 ppm QAC - bucket, dishmachine satisfactory with thermolabel. Adequate lighting on cook line (approx. 55 foot candles). No violations observed. Annual permit issued. Post in public view. No violation noted during this evaluation.	07/24/2015	Routine
+ excellent handwash, glove use, and changing gloves observed. + Good label and date practices. + all temps - cold, hot hold, cook - were safe. + cook line staff were very knowledgeable. We discussed: orientation of heed filters, cooling of ribs, monitoring salad bar. Unit is very clean and well-managed. No violation noted during this evaluation.	04/29/2015	Risk Factor
All cold, cook, hot hold temperatures are satisfactory. Good handwash and glove use practices. 200+ ppm chlorine at bar handsink (too much), 400 ppm QAC in bucket. Dishmachine sanitizer satisfactory (thermolabel). Adequate lighting in kitchen (50-55 foot candles). Good date marking practices. No risk factor violations observed. We discussed : employee health, monitoring salad bar. Good work. No violation noted during this evaluation.	12/29/2014	Routine
Good handwash and glove use practices. Employee health information given to all employees at hire - recommend periodic review of requirements with employees. Dishmachine reached sanitizing temps - temp tape turned black. Bar 3rd sink @ 100ppm Chlorine. No violation noted during this evaluation.	08/25/2014	Risk Factor
OK for permit. Critical: Hands - When to Wash* (corrected on site) Observation: Employee did not wash hands when gloves were changed after handling raw meat before handling prepared foods. Correction: Discussed requirement with employee who then washed hands and put on clean gloves. Equipment - Good Repair and Proper Adjustment Observation: Reach in cooler under cook line is iced up and the door is damaged. Correction: PIC moved the food (still <41°F) to another unit. Repair door. Hand Drying Provision (corrected on site) Observation: Out of paper towels at handsink on cook line. Correction: Refilled dispenser. Physical Facilities in Good Repair Observation: Grout is eroded between floor tiles (as you enter kitchen/dish area). Correction: Repair grout.	05/13/2014	Routine
Observed good thermometer use by cook. Cook knows cooking temp requirements for raw meats and poultry. Good cooling and date marking practices. Employee health info is posted. Dishmachine wash/ rinse temps met requirements. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Employee failed to use soap and wash hands for 15-20 seconds after handling dirty equipment before returning to food prep activities. Correction: Corrected by informing employee of requirement. Employee rewashed hands with soap for 15-20 seconds and dried with paper towel before putting on gloves to begin food prep.	02/05/2014	Risk Factor
Observed good handwash practices. Facility in good general condition - need to finish tile work around floor drain in dish room. Dishmachine turned temp tape black. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: TCS food > 41F on Salad Bar. Found Cottage Cheese and Hard Boiled Eggs at 46 F. Unit appears to be froze up. Correction: PIC will discard Cottage Cheese and Hard Boiled Eggs with 6 hours of when they were placed on salad bar and defrost unit. Temps will be closely monitored to assure TCS food < 41F.	11/07/2013	Risk Factor
Permit issued. Good handwash practices. Good facility sanitation. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: TCS foods in left prep refrigeration unit is >41 degrees (in top part). Found sour cream 53 degrees, cooked chicken 58 degrees. Correction: PIC added ice and water to unit so pans of food are surrounded by ice bath. Chicken was cooked today, cut up and portioned less than 2 hours ago - PIC put it on sheet pan and placed in walk-in refrigerator to chill to 41 degrees or less. Don't put any food that is >41 degrees in prep unit. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: Broken/cracked lids. Correction: Replace damaged wares. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Vegetable slicers not clean - observed food residue on 2 vegetable slicers. Correction: Corrected by cleaning.	07/29/2013	Routine
Dishmachine - ok - temperature tape black. Chlorine 100 ppm in 3rd bar sink. Need to clean floor under bar equipment. Regrout, repair coving when damaged. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: TCS food >41 degrees in prep refrigeration units and drawers under units. Units were significantly iced up. Correction: Corrected by removing food and relocation items on unit <6 hours to walk-in refrigeration, cleaning units to remove ice and rechilling unit prior to putting food back in - use thermometer to check temperatures.	04/18/2013	Risk Factor
Observed good handwash practices. Chlorine at 3 compartment (bar) - 100 ppm. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food in 2 drawer refrigeration units under prep units on line found at 41 degrees. Left unit: cooked ribs 46 degrees, raw shrimp 45.6 degrees. Right unit: cooked chicken 46.3 degrees and cut cooked sausage 43.9 degrees. Correction: Service techs arrived - left unit was turned down, bags of ice were placed on ribs in front part of drawer (ribs in back were still <42 degrees), right unit couldn't be turned down any further - bags of ice were placed on top of food to cool and keep it cold through lunch. A new thermostat will be installed in right unit tomorrow morning.	01/10/2013	Risk Factor

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