RUBY TUESDAY #3916 (Health Operation# 265437) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 12, 2018.
| NYS Health Operation ID | 265437 |
| Operation Name | RUBY TUESDAY #3916 |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3300 Chambers Rd, Suite 5055 Horseheads NY 14845 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | RUBY TUESDAY, INC. |
| Permitted Operator Name | TAMMY BURTON |
| Permit Expiration Date | 06/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-01-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Observed properly cooling pasta in walk-in cooler with staff using cooling log to record times items have begun cooling schedule. Discussed cooling with lids off until cooling items have reached 45F or below. Observed all cold-holding units properly storing all potentially hazardous food or time/temperature control for safety (PHF/TCS) items at a temperature of 41F or below as required by facility's standards and all units containing thermometers to monitor temperatures. Observed all PHF/TCS items on salad bar line at temperatures of 39F and below. Observed cooked hamburger come off grill at 166F. Observed staff portioning previously cooked and cooled pasta at 42F and cheese sauce at 40F in manageable quantities to prevent items from reaching temperatures over 45F. Facility's high-temp dish washer reached an adequate final rinse temperature of 184F. Observed staff portioning ready-to-eat vegetables for salad bar using gloves to prevent barehand contact. Observed several functioning probe thermocouples throughout kitchen in prep areas and cooking areas to take temperatures. |
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| Date: 2018-02-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during time of inspection. Facility has functioning thermocouple. Chopped hard boiled eggs on cold holding salad bar unit found at a temperature of 40F. Sliced tomatoes in cold holding sandwich make unit across from grill had a temperature of 42F. Chicken being cooked and served off grill was found at an internal temperature of 180F. Observed pasta in buds pan located in walk-in cooler at 2:30pm with a temperature of 55F inside and 50F outside. Bus pan of pasta was uncovered and being cooled in shallow depths, no greater than 4 inches deep. According to facility's cooling log, pasta was boiled then cooled in ice water bath at ~2:12pm prior to being placed in cold holding. Pasta to meet approved cooling schedule of 120F to 70F within 2 hours and from 70F to 45F within an additional 4 hours. Discussed using ice water bath to cool pasta all the way down to 45F prior to placing in cold holding unit to ensure pasta meets approved cooling schedule. Sanitizer (quaternary ammonia) in wiping cloth buckets had a concentration of 200ppm per facility's test strips. Item 12A, floor and ceiling tiles missing or in disrepair in kitchen area, from previous inspection have been corrected. | ||
| Date: 2017-11-16 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Observed facility's working thermocouple. Observed baked potatoes properly cooling on speed rack and items thawing in walk-in cooler. Observed items of buffet table, including cubed ham, macaroni salad, and a tomato based mixture with temperatures of 45F or less. Discussed keeping lid down on sandwich make unit across from flat top grill in kitchen to prevent potentially hazardous foods (PHF/TCS) such as sliced and shredded cheese from reach temperatures over 45F. Per employee, all items in sandwich make units are stored in walk-in cooler overnight and placed in the make units at the beginning of the next day after the make units have been turned on to reach 45F or less. Item 10B, door between walk-in cooler and walk-in freezer unable to completely close, corrected from previous inspection. |
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| Date: 2016-10-10 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Reinspection conducted to verify correction of build-up of condensate at door between walk in refrigerator and freezer, and from leaking condensate pipe in walk-in freezer. Leaking pipe appears to have been corrected. Manager stated authorization to purchase a new door had been obtained from corporate office, however, new door has not been ordered or installed. Per manager, general manager will provide update on status of repair or replacement upon return from meetings in the next week or so. |
||
| Date: 2016-04-04 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Discussed cooking temperatures of potentially hazardous foods and cooling schedules. Discussed proper glove use and use of tongs to prevent bare-hand contact at bar area. |
||
| Date: 2015-01-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Facility recently closed due to failure of hot water tank. Reminded manager to report water or electrical interruptions, disasters such as fire, discharge of extinguisher, flood, and allegations of foodborne illness to CCHD. Recommended making pico de gallo with pre-chilled ingredients and/or cooling in walk-in refrigerator or bottom of commercial make units to ensure it can be cooled to 45F within 4 hours. Final rinse temp on dish machine +177F. Manager requests copy of inspection report via mail. |
||
| Date: 2014-06-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection conducted to verify proper cold-holding, specifically in make unit across from cook line. Temperatures of PHF/TCS foods contained in top and bottom sections of make unit 38-43F (45F or under). Label on power switch clearly identifies position of switch. No other items evaluated during re-inspection. | ||
| Date: 2014-04-03 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Discussed ill food worker polices, handwashing requirements, bare-hand contact prevention with manager. Discussed importance of leaving lid off PHF/TCS foods that are being cooled with manager. Dishwasher operating such that final rinse temperature is adequate (170F or greater) for sanitizing wares. |
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| Date: 2013-12-05 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2013-11-08 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11D: Non food contact surfaces of equipment not clean Comments: high temp dish machine reaching required temp of 170 deg F as verified with thermolabel. CCHD to contact facility on Tuesday to discuss malfunctioning cold holding make unit. Observed bartender cut fruit garnish for drinks without bare hand contact with ready to eat fruit. |
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| Date: 2012-01-12 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2011-01-03 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Date: 2010-09-16 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 8B: In use food dispensing utensils improperly stored Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
||
| Date: 2009-12-07 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance |
||
| Date: 2008-09-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| RUBY TUESDAY #7494 | Ruby Tuesday · Ruby Tuesday, Inc. | 146 E 13th Street, Oswego, NY 13126 | 2018-11-01 |
| RUBY TUESDAY #2962 @ CROSSGATES MALL | Ruby Tuesday, Inc. | 1 Crossgates Mall Road, Albany, NY 12203 | 2018-10-26 |
| Ruby Tuesday #5139 | Ruby Tuesday, Inc. | 6405 Yorktown Circle, East Syracuse, NY 13057 | 2018-08-29 |
| RUBY TUESDAY #4714 | Ruby Tuesday, Inc. | 4917 State Hwy 30, Amsterdam, NY 12010 | 2018-08-21 |
| RUBY TUESDAY RESTAURANT #5244 | Ruby Tuesday, Inc. | 1290 Arsenal Street, Watertown, NY 13601 | 2018-03-13 |
| RUBY TUESDAY #4869 | Ruby Tuesday, Inc. | 675 Troy-schenectady Road, Latham, NY 12110 | 2018-03-12 |
| RUBY TUESDAY #4216 | Ruby Tuesday, Inc. | 1226 Ulster Avenue, Kingston, NY 12401 | 2016-01-27 |
| Ruby Tuesday #7430 | Ruby Tuesday, Inc. | 9613 Destiny Usa Drive, Syracuse, NY 13204 | 2015-08-26 |
| Ruby Tuesday #7457 | Ruby Tuesday, Inc. | 3220 Erie Boulevard East, Dewitt, NY 13214 | 2015-06-15 |
| Ruby Tuesday #4966 | Ruby Tuesday, Inc. | 41 Orange Plaza Lane, Middletown, NY 10941 | 2019-02-06 |
| Find all services with the same name | |||
| Department of State (DOS) ID | 2004848 |
| Entity Name | RUBY TUESDAY, INC. |
| Initial DOS Filing Date | 1996-02-29 |
| Entity Type | FOREIGN BUSINESS CORPORATION |
| DOS Process Name | C T CORPORATION SYSTEM |
| DOS Process Address |
333 East Broadway Avenue Maryville TENNESSEE 37804 |
| Location Name | RUBY TUESDAY, INC. |
| Location Address |
333 East Broadway Avenue Maryville TENNESSEE 37804-5743 |
| Street Address | 3300 CHAMBERS RD, SUITE 5055 |
| City | HORSEHEADS |
| State | NY |
| Zip | 14845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HOMETOWN TEAMS BBQ | Sample This Barbecue, LLC | 3300 Chambers Rd, Arnot Mall #17, Horseheads, NY 14844 | 2018-12-04 |
| PICNIC PIZZA - ARNOT MALL | Picnic Pizza of Elmira Ny, Inc | 3300 Chambers Road, Horseheads, NY 14845 | 2018-11-27 |
| HOMETOWN TEAMS BBQ | Nichols and Lewis Productions LLC | 3300 Chambers Rd, Arnot Mall #17, Horseheads, NY 14844 | 2018-05-29 |
| MULAN SUPER CHINA | Sichun Huang | 3300 Chambers Rd (arnot Mall), Horseheads, NY 14845 | 2018-03-13 |
| BURGER KING #663 (ARNOT MALL) | Carrols, LLC | 3300 Chambers Rd, Suite 5169, Horseheads, NY 14845 | 2018-02-20 |
| BLIMPIE SUBS AND SALADS (ARNOT MALL) | Southern Tier Blimpie | 3300 Chambers Rd, Suite 5023, Horseheads, NY 14845 | 2018-02-12 |
| OLIVE GARDEN RESTAURANT #1452 | N and D Restaurants, LLC. | 3288 Chambers Road, Horseheads, NY 14845 | 2018-02-01 |
| THE TAZA CAFE | Shawn & Rose Boyer | 3300 Chambers Rd, Arnot Mall, Horseheads, NY 14844 | 2018-01-25 |
| REGAL CINEMA 10 | Regal Entertainment Group / Hoyts Cinema Corp. | 3300 Chambers Road, Horseheads, NY 14844 | 2018-01-09 |
| DUNKIN DONUTS - BIG FLATS | Bapa Chambers Rd LLC | 3317 Chambers Road, Horseheads, NY 14845 | 2018-01-09 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).