THAI RUBY RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0PPM from dishmachine. Manager replaced container of chlorine solution. Observed new 50PPM Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used as liners in pull top reach in coolers. Manager replaced with coffee filters. Corrected On-Site

High Priority - Container of medicine improperly stored. Pain medicine stored on shelf over microwave on front line cook. Operator relocated medicine during time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs stored over bucket of sauce in kitchen Reach in cooler. Operator relocated raw shell eggs during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, located adjacent to water heater.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for rice noodles on front line cook. A time as a public health control form has been provided to the operator during time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon in kitchen Reach in cooler not identified or segregated. Mini fridge in kitchen not identified as employee personal fridge. Repeat Violation

Basic - Food stored on floor. Bags of rice stored on floor in hallway adjacent to restrooms. Cases of oil, sugar, flour, on floor adjacent to water heater. Bucket of sauce on floor adjacent to Employee handwash sink.

Basic - Stored food not covered. Multiple foods in front line Reach in cooler not covered. Repeat Violation

High Priority - Container of medicine improperly stored. Observed burn cream in server cooler above wine bottles

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Manager flipped rinse and sanitizer lines and re ran machine. Re tested at 50ppm Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel on container touching raw shrimp in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: bowl of cooked rice (88F - Hot Holding). Manager reheated to 165f. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser by sauces in back kitchen. Manager removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen hand sink has food items stored in it, making it inaccessible Manager fully cleared and discussed keeping it cleared for employee use at all times. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently 6 employees working and no food manager present.

Intermediate - No probe thermometer provided to measure temperature of food products. Only had infared thermometer.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee food handler training certificate expired and no reporting agreement

Intermediate - No soap provided at handwash sink. At back kitchen hand sink. Manager replaced Corrected On-Site Repeat Violation

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at back employee handwash sink. Temped 63f

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee food items in glass reach in cooler next to seasoning and produce for restaurant.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine. Do not use dishes/equipment not properly sanitized. Dish machine rinse and sanitizer chemical lines flipped. Manager corrected lines Corrected On-Site

Basic - Equipment in poor repair. Torn gasket in reach in freezer on cook line

Basic - Reuse of single-service or single-use articles. Candy container being reused to hold Thai basil.

Basic - Stored food not covered. Observed bowl of raw shrimp, bamboo and water chestnuts in reach in cooler not covered

Intermediate - Handwash sink not accessible for employee use at all times. Observed bag of seasonings stored in hand sink on cookline

Intermediate - No soap provided at handwash sink. Observed missing at hand sink in back kitchen Corrected-observed employee replace Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with yellow liquid not labeled Corrected observed employee label Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed 3 boxes of ramen stored on floor in hallway across from restrooms

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in 2 door reachin cooler

Basic - Wood food-contact surface not properly sealed. Unsealed wood along the wall under the 3-compartment sink

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2023-10-16: Observed missing Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers. Observed drinks in upright reach in cooler stored over sauces Warning - From follow-up inspection 2023-10-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above carrots. Manager moved the pork to the bottom shelf. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed curry with no label or date.

Basic - Food stored on floor. Observed oil stored on the floor. Manager put on the shelf. Corrected On-Site

Basic - Single-service articles improperly stored. Observed to go bags stored on the floor. Managerit the bags on a shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line shelled eggs (48F - Cold Holding); cooked rice (51F - Cold Holding). Manager time marked and emailed paperwork to owner for time as a public health control Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed lysol wipes and a squash stored in hand sink. Manager removed Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board-in dish machine

Basic - Ice scoop handle in contact with ice. Manager repositioned Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water at three compartment sink. Manager moved to reach in cooler Corrected On-Site

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed debris and a blackened buildup on the floor along walls and under/behind equipment - From follow-up inspection 2022-02-02: Observed debris and a blackened buildup on the floor along walls and under/behind equipment Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall covering to be damaged and not easily cleanable around the dish washing machine. - From follow-up inspection 2022-02-02: Observed wall covering to be damaged and not easily cleanable around the dish washing machine. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings and eggs stored over beef in the reach in refrigerator. Operator adjusted stored to proper order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed packages of chicken in a box on the floor in front of the freezer. The chicken measures 46°F. Chicken is not being prepared as workers are cutting chicken was placed into the freezer by the operator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed 5 bottles of cleaning agents stored on top of the ice maker with single service bowls and containers. Observed a bottle of Lysol spray stored on top of the microwave. All containers were removed from the food areas and placed with chemicals stored. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed worker begin to fill a beverage water pitcher at the hand washing sink. Employee was stopped by the inspector and educated about where the water pitcher can be filled. The pitcher was take to the dish washing area and a new pitcher of ice was obtained and filled at an approved sink for water for drinking. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed crusty buildup on the top of the dish washing machine and around the doors.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed existing perforated ceiling panels in the ceiling grid that are not easily cleanable. Panels must be replaced with a smooth and easily cleanable ceiling tile as needed or when they become broken or damaged.

Basic - Food stored on floor. Observed a box containing packages of raw chicken on the floor by the freezer. Operator removed the packages of chicken from the box and palaces them in the freezer. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 83°F. Operator plugged in heating unit to heat the water for the rice scoop. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris buildup in handle grips of refrigerators

Basic - Worn, torn and/or soiled floors/carpeting. Observed blackened buildup on the floor under equipment.