Ruby Tuesday #2890 Degrades its Sanitary Rating

Basic - Floor soiled/has accumulation of debris. Water softer room

Basic - Working containers of food removed from original container not identified by common name. Flour in the rear prep area. Labeled during this inspection. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer: chicken 44°, sausage 46°- discarded by the manager during this inspection. **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Walk in cooler: Raw shrimp over cooked potatoes and rice. Moved under all ready to eat food during this inspection. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Whipped butter in the walk in cooler.

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab in cookline Reachin 47°. Placed in walkin freezer and was at 280 by end of inspection. In cookline Reachin chicken tenders 52, shrimp 63, fish 51-53, tomatoes 57. On counter chicken tenders 65.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Croutons and sunflower seeds not under sneeze guard at salad bar.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket with clean glasses at bar **Corrected On-Site**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. In salad prep area and server pickup area. **Corrected On-Site** **Repeat Violation**

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. Temperature at 120°. Fork stuck in machine somewhere. **Corrected On-Site**

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.Soiled apron stored on the clean dish rack. It was moved to the correct spot. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Boiled eggs on the bar 49°, the eggs were changed out. The manager chose to discard.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. The scampi garlic mix was not time stamped. A time mark was discerned. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bulk batter mix, rice **Corrected On-Site**

Basic - Food stored on floor. Water softener salt **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach at 51 on salad bar

High Priority - Vacuum breaker missing at hose bibb. Splitter on mop sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area **Corrected On-Site**

Basic - Food in double prep sink exposed to possible splash from handsink which is installed in the drain board of the prep sink. Install barrier.

Basic - Leaking pipe at plumbing fixture. Double prep sink

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish at 52° in cookline reachin. Iced down

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. By olive oil **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Cookline

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reachin

Basic - Wiping cloth/towel used under cutting board.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 51° in cookline drawer. Placed in walkin to cool down

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw hamburger over crab **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster, shrimp fish 49-53?. Corrective cation taken, ice bags placed on them. Front drawer of cooler, cook line. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Milk cooler, bar.

Basic - Cutting board has cut marks and is no longer cleanable. Make table.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Saut in freezer.

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lemon on drink at bar. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook in fry area. Cook walked away from fry area and returned without changing gloves. The cook also was wiping gloved hands on soiled wiping cloth instead of changing the gloves.

Basic - Bowl or other container with no handle used to dispense food. Red pepper.

Basic - Food storage container/container lid cracked or broken. On clean dish shelf in prep area.

Basic - Old food stuck to clean dishware/utensils. Back prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Fry area make table.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In fry area.

Intermediate - Cutting board(s) stained/soiled. Make tables.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front, right wait station.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottoms of coolers, through-out.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoon on paper towel, cook station.

Intermediate - Handwash sink used for purposes other than handwashing. In prep area, pouch. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with single-service items. Gloves on cleaning supply rack. **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 53, top of cookline reachin-CA-discarded. other rice in same pan at 42. cream 51 in wait station-CA-iced down. will use time for this item

Critical - Observed food stored on floor. water softener saalt

Observed gaskets/seals on cold holding unit in poor repair. cookline reachin freezer

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

Critical - Handwash sink not accessible for employee use at all times. bar-sani bucket in it. Corrected On Site.

Critical - Observed unlabeled spray bottle. server said it was windex Corrected On Site.

Critical - Observed expired Food Manager Certification. kim

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. spinach dip

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 55, eggs 56, pasta salad 53 on salad bar. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. cookline reachin cooler Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Critical - Observed interior of microwaves soiled. Corrected On Site.

Critical - Observed soil buildup inside ice scoop holder. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. food drawers on cookline Corrected On Site.

Observed utensils stored in crevices between equipment. knife Corrected On Site.

Plumbing system in disrepair. compartment at triple sink not holding water

Critical - Vacuum breaker mising at hose bibb. splitter at faucet under dishmachine

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon 58, fish 44, cookline drawers. in cookline reachin, chicken 70, dip 50, seafood 50, pasta 54.on salad bar, potato salad 45-55. discarded. Corrected On Site. Hobart repairman called and is on the way.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Observed soiled wet wiping cloth in use with dirty solution. Corrected On Site.

Critical - Observed buildup of slime in the interiors of ice machines.

Plumbing system in disrepair. handsink in prep area leaking and water turned off.

Critical - Vacuum breaker mising at hose bibb. mop sink splitter

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit holding eggs/macorni salad/potatoe salad all 45,in glass co0ler.Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures glass cooler holding at 45.Do not use till able to maintain 41 or below.

Critical - Observed food stored on floor rice in freezer.

Observed ice scoop with handle in contact with ice.

Critical - Observed interior of microwave soiled top part on both.

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

Critical - Observed soil buildup inside ice bin.

Critical - Vacuum breaker mising at hose bibb at y at mopsink.

Critical - Handwash sink not accessible for employee use at all times blocked by trash cans. Corrected On Site.

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

Critical - Observed mint leaves used in drinks stored on a paper towel with ice on leaves in bar area.

Critical - Observed biscuit mix stored on floor in dry storage area.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils in bar area. Corrected On Site.

Multiuse food-contact pans not smooth, free of breaks/cracks/chips/pits/crevices.

Equipment and utensils not properly air-dried.

Critical - Cold water not provided/shut off at employee handwash sink in kitchen area.

Critical - Observed loose toilet seats in mens bathroom.

Critical - No handwashing sign provided at a handsink in bar area used by food employees.

Lights near ice machine missing the proper shield, sleeve coatings or covers.

Critical - Observed sanitize solution stored on cutting board. Corrected On Site.

Critical - Observed unlabeled santize solution buckets.

Critical - Observed back door obstructed by cardboard boxes. For reporting purposes only. Corrected On Site.

Critical - Expired 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. SEVERAL EMPLOYEES TRAINING CERTFICATES EXPIRED

Critical - Food Service Manager not certified after 30 days of employment. TOM MATTS

Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR

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

Critical - No handwashing sign provided at a handsink used by food employees. AT BAR

Critical - Observed encrusted material on can opener. BLADE

Observed food debris accumulated on kitchen floor. HARD TO REACH AREAS AT BAR

Critical - Observed handwash sink used for purposes other than handwashing. KNIFE IN HANDSINK AT COOKLINE Corrected On Site.Repeat Violation.

Observed ice scoop with handle in contact with ice. AT BAR Corrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. DIPPERWELL NOT RUNNING Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed live flies in kitchen. GNATS IN CORNER NEAR ICE MACHINE

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SOUR CREAM AT MAKETABLE 47'F. HAM 46'F AND COTTAGE CHEESE 51'F AT SALAD BAR. Corrected On Site.

Observed residue build-up on nonfood-contact surface. HANDLES OF HANDSINKRepeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEANS 106'F AND SOUP 98'F IN STEAMTABLE UNIT AT PREP LINE. Corrected On Site.

Water treatment device has not been inspected or serviced according to manufacturer's instructions. FILTERS NEED TO BE INSPECTED/DATED

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Wait staff touching lemons with bare hands.

Critical - Backflow prevention device missing at hose bibb. "Y" Connection on mop sink faucet.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on fire supression pipes.

Critical - Observed an uncovered electrical box. For reporting purposes only. Outlet beside soda machine in wait area.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Wait staff touching lemons with bare hands.

Critical - Observed employee eating while preparing food.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher went between dirty dishes and clean dishes.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook handled faw fish then lettuce without changi gloves or washing hands.

Critical - Observed encrusted material on can opener.

Critical - Observed handwash sink used for purposes other than handwashing. Thawing food in handwash sink.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed interior of reach-in coolers and freezers soiled with accumulation of food residue.

Critical - Observed potentially hazardous food thawed in an improper manner. Fish not completely submerged under running water in handwash sink.

Observed residue build-up on nonfood-contact surface. Handwash Sinks

Critical - Observed soil buildup inside ice bin. rear ice machine

Critical - Portable fire extinguisher not fully charged. For reporting purposes only.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Self-service salad bar/buffet not provided with proper dispensing utensils. Croutons

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks touching hats and face without changing gloves.

Wet wiping cloth not stored in sanitizing solution between uses.