Ruby Tuesday

Containers of fish, chicken and shrimp store uncovered in reach in freezer. CA - All food not cooling on speed rack or top shelf must be stored covered. Person in charge covered all food stored uncovered.

Food handling employee wearing bracelets on wrist. Employee removed bracelets.

Pasta was observed cooling in a deep plastic container with a lid. The volume of pasta must be reduced to rapidly cool to 41F or below, or another approved cooling method must be used. The volume of pasta was reduced and the lid was removed.

The establishment does not have a min/max dishwasher thermometer or heat strips. A min/max dishwasher thermometer and/or heat strips are needed to verify that the dishwasher is properly sanitizing the dishes.

The grout between the floor tiles is in various states of disrepair, making the floor uneven and hard to clean. The floor must be repaired so it is smooth and cleanable.

Multiple TCS food items in walk in cooler and reach in cooler 1 being cold held at temperatures above 41F. CA - Person in charge discarded all TCS food items being cold held above 41F.

Food handling employee wearing watch on wrist. CA - Employee removed watch from wrist.

Stacking wet plastic containers on drying rack by dish machine. CA - Allow to completely air dry before stacking.

Floor tiles by dish machine and grill area were observed to be cracked and missing. CA - Repair cracked tiles and replace missing tiles so floors are smooth and easily cleanable.

Sanitizer (quat) concentration too strong at 3-compartment sink dispenser. Corrective action (CA): Sanitizer should be kept at manufacturer's recommended level (150-400 ppm). Dilute sanitizer with water until dispenser is fixed.

Fish not removed from its vacuum packaging while thawing. Seal broken on fish.

Multiple containers wet stacked on dry dish rack by dishwasher. Allow to air-dry before stacking.

Ice buildup in reach-in freezer by fryers.

Cracked lids on multiple containers including bulk rice and bulk sugar.

Chicken was observed cooling in prep cooler and pasta was observed cooling in walk in cooler in plastic container with lid tightly closed. Corrective action - chicken was put on a pan and spread out and put in walk in cooler uncovered to cool properly. Pasta lid was removed to allow for rapid cooling. PIC was advised to use proper cooling methods such as ice baths, loose covering, etc. Corrected on site. REPEAT

Employee did not have a hair restraint on and was involved in food process. PIC was advised that all employees involved in the food process should wear hair restraint.

Wet cloth was observed on shelf by hostess stand and was not properly stored in bucket. PIC was advised to make sure all sanitizing cloths are properly stored in the correct strength sanitizing bucket.

Plastic containers were observed wet and stacked together. Plates, bowls and containers were observed not inverted or covered. PIC was advised not to stack wet containers. They must be allowed to air dry first.

Floor tiles were observed to be cracked and pieces missing. Floor was not smooth and not easily cleanable. PIC was advised to replace or repair broken or missing tiles.