Restaurant Inspections: Ruby Tuesday Cited for 10 Violations; 3 Critical

The Prince William Health District  recently inspected Ruby Tuesday, located at 7505 Iron Bar Lane in Gainesville.

The restaurant chain was recently visited for a routine inspection and was cited for 10 violations of the health code, including three critical violations.

According to the Health District report, the July 22 critical violations include:

Critical (Corrected During Inspection): The meat and poultry in the cook's drawer cooler are unsound or adulterated.

Critical (Corrected During Inspection): Dirty chef's knives in knife rack at cooking line.

Critical (Corrected During Inspection): Raw beef patties in cook's drawer cooler out of temperature.

Other non-critical violations include:

• Corrected During Inspection: The bar handwashing sink was being used as a dump station.

• No thermometers in drawer cooler, bar coolers, or walk-in freezer.
• Broken door gasket on bar 2-door work-top cooler.
• Corrected During Inspection: The bar cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• The mop sink faucet with the hose with the spray nozzle lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
• Soda gun holder is missing a drain line hose.
• The scrap sink rinse arm is leaking.
• Dead lamp in ceiling light in dishwasher area.

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 inspectors observe violations 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), they 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.”