RUBY TUESDAY

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. 0 ppm chlorine x3 attempts Corrected to 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line end cooler top- Cooked onions 47, corn salsa 48F Per staff less than 4 hrs. Items moved to secondary cold hold unit ( walk in ) to facilitate rapid cooling. Corrective Action Taken

Basic - Drain cover(s) missing. Cook line floor drains

Basic - Floor area(s) covered with standing water. Ware wash area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple areas of kitchen - ware wash , cook line and storage / ice machine area. Repeat Violation

Basic - Floor area(s) covered with standing water. Ware wash area

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Above cook line - kitchen.

Basic - Equipment in poor repair. Ware wash area hand wash sink. Wall mounts holding hand wash sink in disrepair.

Basic - Floor tiles missing and/or in disrepair. Ware wash area and ice machine room.