Ruby Tuesday

Observed multiple TCS foods (steak, chicken, fish) to not be date marked in a reach in cooler. CA: PIC had an employee date mark foods with the prep date.

Observed dishware to be stored on the top shelf of the prep area with no overhead protection and not inverted or covered with a "dummy plate". CA: PIC removed the dishware that was on top and wrapped them to create a protective barrier.

Observed employee return to the food service area to prepare food without washing hands and changing gloves after wiping face. Rule: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

Observed multiple food items on salad bar holding temperatures above 41F. CA: PIC discarded all of the identified items and restocked. Rule: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed multiple food items (beef, tomatoes, etc.) temperature above 41F.

CA: PIC rapidly cooled food items still in the SAFE ZONE (prepped <4hrs) food items not in the SAFE ZONE were discarded.