THAI RUBY

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. Male employee chopping broccoli for later use with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw chicken on shelf over cabbage, raw shell eggs on shelf over noodles.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On roll cart on cookline: container with raw shell eggs 74F left out of refrigeration for over 5 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On roll cart on cookline: container with raw shell eggs 74F left out of refrigeration for over 5 hours. Stop sale issued.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer under table at server pass thru 200+ ppm chlorine. Instructed employee to add water. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Strainer and ice in hand washing sink in server station. 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/ Six employees working with no Certified Food Manager on site. Manager arrived during this inspection. Corrected On-Site

Intermediate - No person in charge present during hours of operation.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates are expired. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in two buckets of rice.

Basic - Employee eating in a food preparation or other restricted area. Female employee eating on prep table next to employee chopping broccoli. Also, employee drinks on prep table and dry storage shelf. Drinks were moved and employee finished meal during this inspection. Corrective Action Taken

Basic - Food stored on floor. Case of raw chicken on floor under prep table. Picked up during this inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knifes on cookline. Removed during this inspection. Corrected On-Site Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is non continuously cooking chicken. Provided operator with DBPR Form HR 5022-101. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front line blocked with cloth bin and strainer. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler door falling off hinge in cook line area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in 83F water in cook line area Knife stored between cooler and prep table Operator removed both utensils Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with apron then continued cooking food on cooks line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cooked tofu on cooks line, operator does not know if paper towel is food grade. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw chicken over potatoes in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (50F - Cold Holding); calamari (51F - Cold Holding); shrimp (47F - Cold Holding); bean sprouts (53F - Cold Holding); chicken (46F - Cold Holding); pork (45F - Cold Holding) items in reach in cooler on cooks line, cooler lids kept open during busy lunch rush foods at the bottom of cooler are 41F or below, ice was added to food. Retemps mussels 35, shrimp 36, chicken 43, beef 47, calamari 45. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Butane fuel in same container as bottled sauces on server alley, operator moved butane fuel away from food. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened 2 days ago in server reach in cooler, operator dated. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks chicken, beef, and pork partially, then cools items in walk in cooler, then places on cooks line and finishes cooking when item is ordered.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in Handwash sink at entrance to kitchen indicating the sink is being used as a dump sink.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on rice cooker by walk in cooler. Duct tape on cornstarch container lid. Duct tape on lid of seasoning container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line. Employee drink on dry storage shelf above canned coconut milk. Operator moved all drinks to the bottom. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat over ziplock bags on back storage shelf, operator moved hat. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Multiple containers lids are cracked. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen with gap under door and sun shining through.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line one spoon in water at 71F. 3 knives in between reach in cooler and prep table on cooks line, operator moved knives. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cooks line.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing cornstarch and flour with no labeling. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in dish machine area over 200ppm. Employee added water to bucket 100ppm. Corrected On-Site

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/ 5 kitchen employees 3 servers

Basic - Food stored on floor. Case of peas and carrots in walk in freezer

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms in prep area before being washed. Discussed with employee who washed mushrooms. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs stored at an ambient air temperature greater than 45 degrees Fahrenheit, with a surface temperature of 60. Cook placed eggs in walk-in-cooler and advised that eggs had been out for 2 hours.

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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure. Inspector provided procedure Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk-in-cooler with no date mark on identification of product.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food batter.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish bearing a label indicating that product is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two containers with in-use utensils in standing water at 88F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping clothes stored on cutting board in kitchen

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-02-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2:25 pm pooled eggs (55F cold holding ) Eggs were moved to the cooler for a quick cool down 3:05 PM pooled eggs (55F cold holding ) .

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted consumer advisory at time of inspection Repeat Violation

Basic - Employee beverage container on a food preparation table area operator remove beverages from the kitchen front line area. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves have accumulation of soil residues. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. By expo line

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator had beverages removed from kitchen. Corrective Action Taken

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.