Ruby Tuesday, 3585 Riverside Dr., Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ruby Tuesday
Address: 3585 Riverside Dr., Danville, Virginia
Phone: (434) 791-2977
Total inspections: 17
Last inspection: Apr 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Repeat Ribs, tilapia, cheese, pasta and sliced tomatoes cold holding at improper temperature.
  • 1580 - Repeat The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: seasoning shakers and serving utensils.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead grill area.
April 23, 2009Follow-up22Details / Comments
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers of sugar, rib seasoning and Ruby Tuesday seasoning.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0820 A 2 - Critical Repeat Ribs, tilapia, cheese, pasta and sliced tomatoes cold holding at improper temperature.
  • 1580 - Repeat The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: seasoning shakers and serving utensils.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead grill area.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 2350 ii - Plumbing connections under the handsink are leaking.
April 08, 2009Routine26Details / Comments
  • 0760 - Critical Repeat Creamed potatoes for hot holding were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  • 0820 A 1 - Critical Repeat Creamed potatoes hot holding at improper temperatures.
  • 1580 - Repeat The cutting boards along the top prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
July 28, 2008Follow-up21Details / Comments
  • 0480 - Unlabeled food containers of sugar and rib seasoning..
  • 0550 - Ice scoop improperly stored between uses.
  • 0690 - Bug zapper located such that contamination of foods may occur.
  • 0760 - Critical Creamed potatoes for hot holding were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  • 0820 A 1 - Critical Creamed potatoes hot holding at improper temperatures.
  • 0820 A 2 - Critical Cheese, chopped ham, pasta salad, potato salad, chopped eggs, hamburger, steak, chicken, chopped chicken, shrimp, milk, and ham cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the refrigeration units.
  • 1450 - Salad refrigeration unit, undercounter refrigeration units, salad bar, and walk-in unit cold holding at improper temperatures.
  • 1510 - The person in charge could not provide a food temperature measuring device for measuring thin foods.
  • 1570 - Walk-in freezer was observed in a state of disrepair. Ice accumulations overhead.
  • 1580 - The cutting boards along the top prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigeration units.
  • 2020 - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3350 - Insecticide found in the food establishment.
  • 3380 - Critical Sanitizer used in wiping cloth buckets at improper concentration.
June 30, 2008Routine411Details / Comments
  • 0080 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An employee open drinking cup stored on a shelf inside a 2-door refrigerated unit in the grill area.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Employee working with raw ground beef on refrigerated unit prep board without washing, rinsing, & sanitizing the area before working with and handling ready-t-eat food items.
  • 0550 - Corrected During Inspection Scoops & tongs stored in sanitizing solutions not rinsed before using in food products. Dispensing utensils improperly stored between uses.
  • 0610 - Corrected During Inspection Employee working with raw ground beef on cutting board beside ready-to-eat food items.Food stored in a location where it is subject to splash, dust or other contamination.
  • 0800 - Corrected During Inspection Critical The following food times are noted not being adequately cooled to prevent the growth of harmful bacteria: (1) mashed potatoes inside the 2-door upright unit in the grill area (55 degrees Fahrenheit), (2) sliced/diced tomatoes (45/46 degrees Fahrenheit), (3) baked potatoes used for making potato salad (86 degrees Fahrenheit).
  • 1190 - No thermometers to measure the ambient air temperatures in the following units: 2-door refrigerated upright unit in the grill area, the sandwich unit across from the grill, and the walk-in cooler
  • 3360 - Corrected During Inspection Critical A can of fly spray was observed on a shelf in the kitchen area. According to the PIC, the fly spray is used around the inside area of the back door & in the dining room areas. Pesticides are not being applied by a certified applicator
July 18, 2007Routine44Details / Comments
0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.April 26, 2007Critical Procedures10Details / Comments
  • 0820 - Critical Walk-in cooler cold holding at improper temperatures.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven area
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
October 16, 2006Follow-up12Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the refrigerators/freezers
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven areas
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside bottome areas and sides of small refrigerator, inside top areas of microwave oven
  • 1800 - Repeat The nonfood contact surface of the shelves, countertops, knife holders, hand sinksd, hood/vent system, outside areas of equipment such as stove top burners, deep fryers, inside bar glass cooler have accumulations of grime and debris.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  • 3180 - Toilet room fixtures noted in need of cleaning.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
October 10, 2006Routine18Details / Comments
  • 1320 - There was no temperature measuring device located in the refrigerator
  • 1570 - Plates was observed in a state of disrepair and damaged.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice cream freezer, food prep tables, inside oven
  • 1800 - Repeat The nonfood contact surface of the outside areas of equipment has accumulations of grime and debris.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
May 18, 2006Routine05Details / Comments
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: potato oven
  • 1800 - Repeat The nonfood contact surface of the shelves, countertops has accumulations of grime and debris.
  • 3170 - Hood filters are not maintained in good repair
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
November 04, 2005Routine14Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside oven, can opener, blackened food pots
  • 1800 - The nonfood contact surface of thestove top burners has accumulations of grime and debris.
June 09, 2005Routine11Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: baked potatoe oven
  • 1800 - The nonfood contact surface of the shelves in food prep area has accumulations of grime and debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3190 - Dustless methods are not being used when cleaning the floor
February 24, 2005Routine13Details / Comments
No violation noted during this evaluation. October 08, 2004Routine00Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - There was no temperature measuring device located in the walkin unit and freezer
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside and outside of oven, deep fryers, ice cream freezer
May 26, 2004Routine12Details / Comments
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: oven, broilers, microwave oven,baking sheets, shelves inside walkin coolers
  • 1800 - The nonfood contact surface of the shelves, countertops, outside areas of grill,microwave ovens, dishwash machine had accumulations of grime and debris.
  • 2890 - Light bulb in hood and walkin cooler not shielded, coated, or otherwise shatter-resistent.
February 17, 2004Routine04Details / Comments
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3020 - Soap was not provided at the hand washing lavatory in the food prep area
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside area of broilers
  • 1800 - The nonfood contact surface of the outside area of broilers,top areas of tall equipment, high shelves,outside area of dishwash machine, inside area of dishwash machine had accumulations of grime and debris.
  • 1530 - There is no test kit located in the facility bar sink area for monitoring the concentration of the chemical sanitizing solutions.
November 14, 2003Routine05Details / Comments
  • 1960 - Clear plastic containers were found stacked while wet after cleaning and chemical sanitization.
  • 0470 - Unwrapped or uncovered food in the spice storage area.
  • 0480 - Unlabeled food containers.
July 31, 2003Routine03Details / Comments

April 23, 2009 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Ribs, tilapia, cheese, pasta and sliced tomatoes cold holding at improper temperature.
    Ribs and tilapia discarded during inspection. Adjust or replace refrigeration unit so that potentially hazardous foods are cold held at 41F or below to inhibit the growth of harmful bacteria.
  • 1580 - Repeat The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: seasoning shakers and serving utensils.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead grill area.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
0820-2 - Sliced cheese in sandwich prep unit continues to cold hold at improper temperatures.
PIC chooses to resolve issue by relocating cheese to another refrigeration unit.
1770-A - Seasoning shaker found soiled. Serving utensil found clean.
1580 - Cutting boards not resurfaced or replaced. They remain heavily scratched.
1770-C - Overhead grill hood area scheduled to be cleaned tonight. PIC to fax documentation verifying cleaning to VDH.

Employee health policy has been implemented.

April 08, 2009 (Routine)



Violations:
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers of sugar, rib seasoning and Ruby Tuesday seasoning.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0820 A 2 - Critical Repeat Ribs, tilapia, cheese, pasta and sliced tomatoes cold holding at improper temperature.
    Ribs and tilapia discarded during inspection. Adjust or replace refrigeration unit so that potentially hazardous foods are cold held at 41F or below to inhibit the growth of harmful bacteria.
  • 1580 - Repeat The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: seasoning shakers and serving utensils.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead grill area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • 2350 ii - Plumbing connections under the handsink are leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
chicken - 29 degrees Fahrenheit.
steak - 41 degrees Fahrenheit.
potatoes - 41 degrees Fahrenheit.
sour cream - 41 degrees Fahrenheit.
shrimp - 11 degrees Fahrenheit.
potato salad - 36 degrees Fahrenheit.
An example Employee Health Policy was discussed with PIC.

July 28, 2008 (Follow-up)



Violations:
  • 0760 - Critical Repeat Creamed potatoes for hot holding were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165F or above within 2 hours.
  • 0820 A 1 - Critical Repeat Creamed potatoes hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 1580 - Repeat The cutting boards along the top prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
Creamed potatoes reheating procedure and hot holding temperatures could not be assessed during this inspection since creamed potatoes were not prepared.
Documentation of employee health policy could not be located by PIC during inspection. Store manager was not available during today's inspection.
Date marking is to be implemented on foods cold holding for more than 24 hours.
PIC states that scored cutting boards will be removed.

June 30, 2008 (Routine)



Violations:
  • 0480 - Unlabeled food containers of sugar and rib seasoning..
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Ice scoop improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0690 - Bug zapper located such that contamination of foods may occur.
    Relocate foods so that contamination does not occur.
  • 0760 - Critical Creamed potatoes for hot holding were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165F or above within 2 hours.
  • 0820 A 1 - Critical Creamed potatoes hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Cheese, chopped ham, pasta salad, potato salad, chopped eggs, hamburger, steak, chicken, chopped chicken, shrimp, milk, and ham cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the refrigeration units.
    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.
  • 1450 - Salad refrigeration unit, undercounter refrigeration units, salad bar, and walk-in unit cold holding at improper temperatures.
    Adjust, repair or replace refrigeration units so that proper cold holding temperatures is maintained at all times.
  • 1510 - The person in charge could not provide a food temperature measuring device for measuring thin foods.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1570 - Walk-in freezer was observed in a state of disrepair. Ice accumulations overhead.
    Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - The cutting boards along the top prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigeration units.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2020 - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3350 - Insecticide found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
  • 3380 - Critical Sanitizer used in wiping cloth buckets at improper concentration.
    Utilize sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Consumer Advisory posted on menu for applicable items.
chopped chicken - 52 degrees F.
raw shrimp - 48 degrees F.
ribs - 41 degrees F.
salmon - 33 degrees F.
milk - 43, 45 degrees F.
PIC to report on critical violations within 24 hours.
Dishmachine operating properly.
Discussed employee health policy with PIC.

July 18, 2007 (Routine)



Violations:
  • 0080 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An employee open drinking cup stored on a shelf inside a 2-door refrigerated unit in the grill area.
    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 and single-use articles.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Employee working with raw ground beef on refrigerated unit prep board without washing, rinsing, & sanitizing the area before working with and handling ready-t-eat food items.
    Each time there is a change from working with raw foods to working with ready-to-eat foods the equipment food contact surfaces & utensils must be washed, rinsed, and sanitized. Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0550 - Corrected During Inspection Scoops & tongs stored in sanitizing solutions not rinsed before using in food products. Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0610 - Corrected During Inspection Employee working with raw ground beef on cutting board beside ready-to-eat food items.Food stored in a location where it is subject to splash, dust or other contamination.
    Prepare raw ground beef in a separate area away from the ready-to-eat foods to prevent contamination.
  • 0800 - Corrected During Inspection Critical The following food times are noted not being adequately cooled to prevent the growth of harmful bacteria: (1) mashed potatoes inside the 2-door upright unit in the grill area (55 degrees Fahrenheit), (2) sliced/diced tomatoes (45/46 degrees Fahrenheit), (3) baked potatoes used for making potato salad (86 degrees Fahrenheit).
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 1190 - No thermometers to measure the ambient air temperatures in the following units: 2-door refrigerated upright unit in the grill area, the sandwich unit across from the grill, and the walk-in cooler
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use in all cooking units.
  • 3360 - Corrected During Inspection Critical A can of fly spray was observed on a shelf in the kitchen area. According to the PIC, the fly spray is used around the inside area of the back door & in the dining room areas. Pesticides are not being applied by a certified applicator
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

April 26, 2007 (Critical Procedures)



Violation: 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
Comments:
Spoke to manager about PIC responsibilities, overall inspection was good

October 16, 2006 (Follow-up)



Violations:
  • 0820 - Critical Walk-in cooler cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven area
    Clean and sanitize these surfaces for food contact.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
all other violations corrected

October 10, 2006 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the refrigerators/freezers
    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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven areas
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside bottome areas and sides of small refrigerator, inside top areas of microwave oven
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the shelves, countertops, knife holders, hand sinksd, hood/vent system, outside areas of equipment such as stove top burners, deep fryers, inside bar glass cooler have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 3180 - Toilet room fixtures noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
Comments:
No thermometers in any refrigerator/freezer units. Also no foods being preped at this time, so no food temps taken at this time. Reinspect 10/16

May 18, 2006 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the refrigerator
    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.
  • 1570 - Plates was observed in a state of disrepair and damaged.
    replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice cream freezer, food prep tables, inside oven
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the outside areas of equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

November 04, 2005 (Routine)



Violations:
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: potato oven
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the shelves, countertops has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Hood filters are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

June 09, 2005 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside oven, can opener, blackened food pots
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of thestove top burners has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
good

February 24, 2005 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: baked potatoe oven
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the shelves in food prep area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3190 - Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

October 08, 2004 (Routine)

Comments:
good

May 26, 2004 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the walkin unit 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside and outside of oven, deep fryers, ice cream freezer
    Clean and sanitize these surfaces for food contact.

February 17, 2004 (Routine)



Violations:
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: oven, broilers, microwave oven,baking sheets, shelves inside walkin coolers
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the shelves, countertops, outside areas of grill,microwave ovens, dishwash machine had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light bulb in hood and walkin cooler not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

November 14, 2003 (Routine)



Violations:
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3020 - Soap was not provided at the hand washing lavatory in the food prep area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside area of broilers
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the outside area of broilers,top areas of tall equipment, high shelves,outside area of dishwash machine, inside area of dishwash machine had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1530 - There is no test kit located in the facility bar sink area for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

July 31, 2003 (Routine)



Violations:
  • 1960 - Clear plastic 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.
  • 0470 - Unwrapped or uncovered food in the spice storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
Comments:
Very good!! Issue permit.

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