Georgia › Muscogee County › Columbus
Ruby Tuesday
3431 MANCHESTER EXPY , COLUMBUS, GA 31909 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 29, 2026): Inspectors recorded 5 violations, 4 of them critical, involving temperature control, handwashing & hygiene and pest control.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B81June 29, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control, handwashing & hygiene and pest control.
Observed several time/temperature control for safety foods cold holding above 41°F. See Temperature Observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge discarded all food items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed handwashing sink located in dishwashing area lacking handwashing cleanser. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Priority foundation item must be corrected within 10 calendar days.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed sanitizer bucket stored in handwashing sink in dishwashing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed sanitizer bucket.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed several insects in main kitchen area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Priority foundation item must be corrected within 10 calendar days.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed shelves in reach-in cooler and dry storage area with an accumulation of rust and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Core items must be corrected within 72 hours.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”B89December 15, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed several time/temperature control for safety foods cold holding above 41°F. See Temperature Observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded all food items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A91March 12, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed several time/temperature control for safety foods cold holding in walk-in cooler above 41°F. See Temperature Observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded all food items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A100August 7, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
A100September 21, 2023No violations recorded
No individual violations are recorded for this inspection in the published data.
Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-106-001133. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.