RESTAURANT INSPECTIONS: Health Distict Cites Gainesville Ruby Tuesday for Food Temperature Issues

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restaurantinspectionslogoDuring a routine inspection Aug. 24, the Prince William Health District cited the Gainesville Ruby Tuesday location with multiple food temperature, storage and sanitary issues.

The restaurant, located at 7505 Iron Bar Lane in Gainesville, was cited for three critical violations and seven non-critical violations.

According to the inspection report, the critical violations include:

Critical (Corrected During Inspection):  In use open drinking container stored in a manner that may contaminate food, clean food equipment.

Critical (Corrected During Inspection):  Employee observed handling ready-to-eat (RTE) food with their bare hands.

Critical Repeat (Corrected During Inspection):  Raw hamburgers and raw chicken at improper cold holding temperatures 48 degrees

The non-critical violations included:

  • Ice cream scoop improperly stored between uses.
  • Repeat (Corrected During Inspection):  No temperature measuring devices the drawer coolers.
  • 4-drawer cooler at 48-53 degrees.
  • Broken drawer on 6-drawer cooler.
  • Dust on drawer cooler refrigeration coils.
  • Filter missing in small exhaust hood in rear kitchen.
  • No disposable towels at the cooking line hand washing sink.

Click here to search for detailed information about this restaurant.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”

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