Ruby Tuesday

Observed TCS foods in reach-in coolers at temperatures above 41F. (shredded cheese, shredded lettuce, rice, corn, pico, eggs)

COS CA: PIC discarded foods that had been held out of temperature and will call for service of reach-in cooler. TCS foods cold held shall be at temperatures of 41F or below.

Observed build-up on tea urn dispenser. Observed build-up on soda nozzles and dispenser. Observed slime inside of ice maker machine.

RCA: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch.

Observed that facility had a high heat dishwasher but no method to verify high heat sanitization temperatures.

RCA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed several TCS items to be above 41 F degrees at the salad bar. Tomatoes 47F, Pico 45F, pasta salad 47F, potato salad 48F.

CA:PIC discarded all items and replaced them with new items. Salad bar should keep all TCS and other items at 41 F and below.

Observed build-up of food on the bottom of reach in coolers.

RCA: Told PIC that they need to clean the bottom of all reach in coolers to ensure that there isn't any food build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple food items throughout the facility stored uncovered (food items in the freezer on the line, raw chicken in the reach-in cooler). CA/COS: PIC provided lids for all food items and will ensure employees are keeping food covered when not in active use.

Observed "clean plates" on main cook line under prep top to be soiled with old food debris. CA/COS: PIC removed plates and will have them rewashed. PIC will also ensue employees are monitoring the cleanliness of dishes before storing.

Observed hand sink on cook line to have an ice bucket stored in it. CA/COS: Handsinks need to be accessible at all times and ONLY used for handwashing. PIC removed bucket. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed "clean plates" on main cook line under prep top to be soiled with old food debris. CA/COS: PIC removed plates and will have them rewashed.

Observed multiple employee items stored on/around faciltiy items (employee drink with lid stored on prep top, bottle stored on prep top, tic tacs next to microwave, etc) CA/COS: PIC removed employee items and will store them in the designated employee area.