Ruby Tuesday #2140 Improves its Sanitary Rating

Basic - - From inspection on 2016-12-08: Basic - Cutting board has cut marks and is no longer cleanable. End are pourous due to chips, on cooks line - From follow-up inspection on 2017-02-06: **Time Extended**

Basic - - From inspection on 2016-12-08: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Area on the side of the cooks line in need of cleaning. - From follow-up inspection on 2017-02-06: **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of the cabinets and upper pass line of the cooks line.

Basic - Cutting board has cut marks and is no longer cleanable. End are pourous due to chips, on cooks line

Basic - Employee with ineffective hair restraint while engaging in food preparation. Hair not restrained under hat, stay swinging.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Area on the side of the cooks line in need of cleaning.

Basic - Water leaking from pipe and/or faucet/handle. In front of ice machine, handle and faucet will not turn on and off easily.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed used wet cloth on cut board on cooks line. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ambient air temp prepped biscuits in Walkin cooler from 1 hours prior prep at 58° but covered during cooling process. **Corrected On-Site**

No Violations Were Observed

Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Gloves at hand wash sink by oven. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad bar suggest time as a public health control. Salad bar: ; pasta salad (46°F - Cold Holding); potato salad (47°F - Cold Holding); cut lettuce (41°F - Cold Holding); cut spinach (46°F - Cold Holding) **Warning**

Basic - Floors not constructed to be easily cleanable. Missing grout in areas and broken tiles. On work order.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar.

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First time through did not change to black, ran again strip changed. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. Cookline.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on Cookline **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Reeducated employee **Corrective Action Taken**

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Employee personal items stored in or above a food preparation area. Hat, coat glasses. **Corrected On-Site**

Basic - Reach -in cooler gasket torn/in disrepair. Pantry

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Did not reach 180° called for service. Rechecked 190° **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor tiles missing. Entrance to walk in cooler **Repeat Violation**

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Salad prep

Basic - Floor tiles cracked, broken or in disrepair. At entrance of walkin cooler

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.

Intermediate - Cutting board(s) stained/soiled. Portable white ones.

Intermediate - Hot water not provided/shut off at employee handwash sink. 2 sinks at grill side

Basic - Equipment in poor repair.Filter on hood is broken

Basic - Food stored in a prohibited area. There is labels from the outside of the box in product. Corrected on site

Basic - Grease accumulated under cooking equipment.

Basic - Hole in wall... There are holes in the wall in the hot water heater area

Basic - Light shield damaged/in disrepair.Server area in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.There re old labels on clean containers

Basic - Soil residue build-up on nonfood-contact surface. The side of the fryer

Intermediate - Handwash sink used for purposes other than handwashing. employee was filling pitcher

Critical - Observed raw animal food stored over cooked food.raw shrimp over coked items. Corrected on site raw shrimp over ready to eat

Observed old labels stuck to food containers after cleaning.walk in items

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.ice bin container bottom

Observed hole in wall.dish area

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.sauces under purse Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bartender -rings

Critical - Observed employee improperly washing hands. touching dirty food on plate and no hand washing

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.several servers getting drink with fake nails

Observed equipment in poor repair.bottom of salad cooler cracked

Critical - Dishmachine not aching proper sanitizer level . 153f Hobart called. Manually sanitize dishes until fixed

Observed hole in wall.by handsink on line

Observed wall in disrepair. missing molding

Critical - Observed bags of salt pellets on floor in mechanical roomCorrected On Site.

Critical - Observed bag of sugar stored on floor in dry storage area.Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. MUST MANUALLY SANITIZE DISHES IN 3 BAY SINK

Critical - Observed moderate buildup of slime in the interior of ice machine.

Critical - Observed oven rollers heavily encrusted with grease and/or soil deposits.

Observed debris accumulated on floor in mechanical room. Repeat Violation.

Observed wall moderatly soiled with accumulated food debris.prep and cook line

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.on the cookline Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.the servers at the bar are cutting lemons bare handed

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.the soda gun holster at the bar has a heavy slimey build up

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.in use utensils are stored in room temperature water on the Cook line Corrected On Site.

Critical - Vacuum breaker mising at hose bibb.at the 'y' connection at the mop sink

Observed food debris accumulated on kitchen floor.in the hot water tank room

Critical - Observed food being cooled by nonapproved method.Observed packaged cooked pasta,54 DEGREES F,cooling in eight inch deep container in walk in cooler. Corrected On Site.Transfer to shallow trays in walk-in freezer to complete cooling.

Critical - Observed moderate buildup of slime in the interior of ice machine.

Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.

Critical - Observed food [cooked lobster] stored in undrained ice in draw in cook line cooler. Corrected On Site.

Observed cutting boards grooved/pitted and no longer cleanable at both cook line coolers.On work order per operator.

Observed build-up of grease on evaporator coil on grill upright refrigerator.

Observed garbage on the ground and/or pad around dumpster in north parking lot.

Ceiling lights missing the proper shield, sleeve coatings or covers in hallway between walk in cooler and food storage area.

Critical - Observed toxic item stored by food. Corrected On Site.Relocated by operator .

Violation: 37-04-1Observed walls and coving at base of walls soiled with accumulated black debris in dishwashing area.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. CB INSPECTION No proof of certification for manager RYAN KREMELBERG placed on warning 9/13/10.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit on garlic butter.Manager discarded. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork cold holding at 52 DF in cook line draw cooler. Corrected On Site.

Critical - Observed food being cooled by nonapproved method.Observed bagged cooked pasta in sealed portion bags at 56-58 DF and cooked linguine in deep coverd lexan pan at 58 DF stacked together in walk in cooler,also eight inch deep sealed containers of freshly made salads were cooling in 4 door refrigerator at 65 DF. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in cook draw cooler.

Observed build-up of grease on filters above flat grills.

Observed garbage on the ground and/or pad around dumpster.

Observed walls and coving at base of walls soiled with accumulated black debris in dishwashing area.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge above flat grills. For reporting purposes only.

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No list of certified food service managers available at the establishment.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Observed cutting board grooved/pitted at cook line.

Observed floor and wall junctures not coved.Observed broken/missing coving tile by mop/utility sink.

Observed gaskets/seals on bottom upright line cold holding unit in poor repair.

Critical - Vacuum breaker mising at hose bibb at dishmachine. Repeat Violation.

Wall not smooth and easily cleanable.Observed peeling paint behind meat upright refrigerator at end cook's line. Repeat Violation.

Critical - Observed food being cooled by nonapproved method.Observed packages of hot chicken meat cooling in deep container in walkin cooler. Corrected On Site.Packages laid flat on sheet pan to cooler in walkin freezer.

Observed wall in disrepair with peeling paint behind upright refrigerator at end of cookline.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Vacuum breaker mising at hose bibb at dishmachine.

Observed gaskets/seals on bottom for raw meats at cook line cold holding unit in poor repair.

Observed old labels stuck to food containers after cleaning.Observed old date labels stuck to working containers of salads in walkin cooler.