Ruby Tuesday 6289 Improves its Sanitary Rating

Critical - Observed food stored on floor. WALKIN FREEZER

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. SALAD PREP AREA

Observed gaskets/seals on cold holding unit in poor repair. REACHIN COOLER IN THE KITCHEN PREP AREA

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. MOLD BUILD

Critical - Observed soiled reach-in cooler gaskets. KITCHEN PREP AREA

Critical - Observed buildup of slime on soda dispensing nozzles. EXTERIOR

Observed water draining onto floor surface. WALKIN COOLER

Observed leaking pipe at plumbing fixture. DISHMACHINE AREA

Floors not maintained smooth and durable. LOOSE TILES

Observed grease accumulated on kitchen floor.

Observed food debris accumulated on kitchen floor. WALKIN COOLER AND WALKIN FREEZER

Observed food debris accumulated on kitchen floor. BEER COOLER

Observed floor area(s) covered with standing water. THROUGHOUT KITCHEN

Observed floor area(s) covered with standing water. WALKIN COOLER

Observed wall in disrepair. COOKLINE

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in reach in coolers. Repeat Violation. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads, pasta in reach in coolers, walk in coolers. Repeat Violation. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. sugar, seasoning. Repeat Violation. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads in the upper level of the fliptop cookline reach in cooler. Corrected On Site. moved inside the cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads, cheese in the buffet line. Corrected On Site. discarded. Repeat Violation.

Critical - Observed food stored in ice used for drinks. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Fish over cheese in a reach in cooler. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw chicken over cooked seafood in a reach in freezer. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. pasta in the walk in cooler.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. icecream scoop.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. waitress station, cookline. Corrected On Site.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.

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

Observed dispensing equipment that allows contamination. no-handled cup inside sugar container. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Preparation table cross from walk in cooler and cookline

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. mop sink (splitted line). Repeat Violation. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed unlabeled spray bottle. Repeat Violation. Corrected On Site.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads in the walk-in cooler.

Critical - Working containers of food removed from original container not identified by common name. sugar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad, chick peas on the buffet line. Corrected On Site. moved to a colder area of the buffet line.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline reach in cooler. operator turned the unit colder.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. operator turned the unit colder.

Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cups inside sugar container.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Vacuum breaker mising at hose bibb. mopsink (splitted line)

Observed floor area(s) covered with standing water. next to backdoor.

Observed ceiling in disrepair. kitchen

Critical - Observed unlabeled spray bottle. Repeat Violation.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).

Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Exterior maintenance - The exterior of vending machines shall be kept clean.

Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.

Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Theme park food carts shall operate adjacent to or within 300 feet of the support facility.

Critical - Handwashing cleanser lacking at handwashing lavatory. in bar

Critical - Observed encrusted material on can opener.

Observed ice scoop with handle in contact with ice. in bar Corrected On Site.

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

Garbage in receptacles not protected from insects and rodents.

Lights missing the proper shield, sleeve coatings or covers. in kitchen

Critical - Observed buildup of slime on soda dispensing nozzles. in bar

Observed dusty air conditioning vent covers.in kitchen

Observed floor area(s) covered with standing water. kitchen Corrected On Site.

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

Observed leaking pipe at plumbing fixture. on ice machine in kitchen

Observed open dumpster lid.

Observed personal care item stored with food. purses

Critical - Observed soiled reach-in cooler shelves.