Ruby's Pizza Improves its Sanitary Rating

Critical - NO TEST KIT OBSERVED TO TEST SANITIZER CONCENTRATION

Critical - OBSERVED SANITIZER CONCENTRATION AT 0 PPM WHEN TESTED AT THE DISHMACHINE.

Critical - OBSERVED FOOD CONTACT SURFACES NOT PROPERLY SANITIZED AFTER CLEANING: UTENSILS, PLATES, CUPS, POTS & PANS.

Critical - OBSERVED NO COLD WATER AT THE HANDSINK IN THE DISHWASHING AREA.

Critical - NO COVER OBSERVED ON WASTE RECEPTACLE IN LADIES RESTROOM

OBSERVED VENTS SOILED WITH DUST IN THE KITCHEN.

Critical - OBSERVED EXPIRED FOOD MANAGER CERTIFICATION.

Critical - OBSERVED NO PROOF OF EMPLOYEE TRAINING PROVIDED

Critical - stop sale done on garlic and oil.

Critical - observed ready to eat pizza held without time marking indication 4 - hour time limit. corrected on site

Critical - observed fresh garlic and oil combination held at 66 degrees fahrenheit by cookline.

Critical - observed torn paper bag with flour in dry storage area.

Critical - no test kit observed to test sanitizer concentration.

Critical - observed sanitizer concentration at 0ppm when tested.

Critical - observed food contact surfaces not properly sanitized after cleaning utensils and paltes, cups, pots and pans.

Critical - observed ice machine interior slimey.

Critical - no hot water observed in men's restroom.

Critical - no cold water observed at handwash sink in dishwashing area.

observed faucet handle missing in disrepair, in women's restroom and in dishwashing area (cold).

Critical - no cover observed on waste receptacle in ladies restroom.

observed ceiling soiled with dust in kitchen.

observed vents soiled with dust in kitchen.

observed hood filters soiled with grease.

Critical - observed electrical socket cover missing above microwave in prep area.

Critical - observed establishment operating without a current license - expired 12/01/11- a/c request.

Critical - observed expired food manager certification- 02/22/12

Critical - no proof of employee training observed.

Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength. Must wash,rinse & sanitize by hand until the dishmachine is repaired and operating properly.

Critical - Violation: 27-04-1Cold water not provided/shut off at employee handwash sink. Near the dishmachine. This violation must be corrected by : 2/23/12.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. Near the dishmachine. Repeat Violation.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Throughout kitchen and prep areas. Repeat Violation.

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only. Repeat Violation.

Critical - Violation: 45-41-2Portable fire extinguisher tag out-of-date. For reporting purposes only. All extinguihers dated 08/10

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Critical - Violation: 53B-08-1No 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. Pro Repeat Violation.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PizzaCorrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must wash,rinse & sanitize by hand until the dishmachine is repaired and operating properly.

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

Critical - Cold water not provided/shut off at employee handwash sink. Near the dishmachine. This violation must be corrected by : 2/23/12.

Critical - Hot water not provided/shut off at employee hand wash sink. Near the dishmachine.This violation must be corrected by : 2/23/12.

Critical - Handwashing cleanser lacking at handwashing lavatory. Near the dishmachine. Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers. Throughout kitchen and prep areas. Repeat Violation.

Critical - Observed unlabeled spray bottle. Tiger striped bottle with liquid in itbehind the front counter.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. Repeat Violation.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. All extinguihers dated 08/10

Critical - Establishment operating without a current Hotel and Restaurant license.

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. Pro Repeat Violation.

Critical - Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza

Critical - Violation: 22-22-1Observed encrusted material on can opener.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. kitchen

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only. Dated 07/10

Critical - Violation: 53B-08-1No 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. Cooks, waitstaff , diswahers, anyone that handles food or food contact surfaces is required to be trained with approved training material for safe food handling.This violation must be corrected by : 12/01/11.

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Drain rinsed produce in the kitchen Corrected On Site.

Critical - Observed encrusted material on can opener.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of dishmachine.

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen

Observed ceiling in disrepair above the dishmachine .

Lights missing the proper shield, sleeve coatings or covers.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 07/10

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. Cooks, waitstaff , diswahers, anyone that handles food or food contact surfaces is required to be trained with approved training material for safe food handling.This violation must be corrected by : 12/01/11.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunchmeats, ham in walk-in cooler.

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

Observed gaskets/seals on cold holding unit in poor repair. at pizza prep cooler door.

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm chlorine at dishwash machine. Note: do not use this dishwash machine to sanitize. Use 3 compartment sink to sanitize instead, until dishwash machine is able to sanitize properly.

Observed single-service articles improperly stored. plastic spoons not stored in container with handles facing up to only allow spoons to be touched by handles. Corrected On Site.

Observed attached equipment soiled with accumulated grease. hood / hoodfilters.

Critical - Observed obstructed exits, stairs, hallways or egress. backdoor / exit blocked by several garbage containers. For reporting purposes only. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.Repeat Violation.

Critical - Observed encrusted material on can opener.

Observed build-up of grease on nonfood-contact surface. hoodfilters Repeat Violation.

Observed build-up of dust and dirt on nonfood-contact surface. fan guard in walk-in cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling cart

Observed gaskets with slimy/mold-like black build-up. reach-in cooler by pizza oven

Critical - Observed bathroom doors left open other than during cleaning or maintenance. mens bathrooms propped open

Observed open dumpster lid.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. door by bathrooms with large gap on bottom of door

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gaps/showing light

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler by pizza station /oven

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets. pizza prep cooler

Critical - Observed buildup of slime/black debris in the interior of ice machine. interior top

Observed build-up of grease on nonfood-contact surface.on hood and filters in kitchen

Observed build-up of grease on nonfood-contact surface. on stovetop

Observed build-up of food debris, dust or dirt on nonfood-contact surface. on light fixtures and on A/C vents in kitchen and dishwash area

Plumbing system in disrepair. urinal in mens bathroom out of order

Carbon dioxide/helium tanks not adequately secured. several tanks by mopsink

Carbon dioxide/helium tanks not adequately secured.

Lights missing the proper shield, sleeve coatings or covers. dish area.

Observed attached equipment soiled with accumulated dust. AC vents kitchen .

Observed build-up of dust or dirt on nonfood-contact surface. Light fixtures kitchen.

Observed hole in wall. Above 3 compartment sink.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meats and cheeses

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

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

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs stored behind cooked pasta Corrected On Site.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagna

Observed single-service articles stored without protection from contamination. Foil containers not inverted.

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

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize

Storage/handling of clean equipment, utensils

Critical - Toxic items properly stored

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Clean clothes, hair restraints

Critical - Current license properly displayed

Critical - Electrical wiring - adequate, good repair

Critical - Fire extinguishers - proper and sufficient

Floors properly constructed, clean, drained, coved

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Foods handled with minimum contact

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation