RUBY TUESDAY #4381

Food properly labeled; original container — Inspector Note: Observed several squeeze bottles containing various sauces in prep top coolers in main kitchen are not labeled with the common name of the food. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Correct within 72 hours.

Proper cooking time and temperatures — Inspector Note: Observed final cooking temperature of fried (previously raw) chicken breast is 122F in main kitchen fryer area. PIC placed the chicken on salad for service in main kitchen. C/A: Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. COS: Chicken and salad discarded.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Most recent inspection report not observed in public view. C/A: The most current inspection report shall be prominently displayed in public view at all times Correct within 72 hours

Proper cold holding temperatures — Inspector Note: Observed several cold holding violations inside prep top cooler unit (left side) of main kitchen. C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: Discarded

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC unable to provide key drop agreement for deliveries received during nonoperating hours. C/A: Employees shall verify that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m) Provide within 30 calendar days.

Hands clean and properly washed — Inspector Note: Observed food employee handle raw salmon, then proceed to touch other equipment and chopped zucchini without washing hands first in main kitchen. C/A: 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) and after touching raw animal proteins. COS: PIC instructed food employee to wash their hands.

Food in good condition, safe, and unadulterated — Inspector Note: Observed rotten/moldy cooked ribs stored in cooler drawer of prep line (main kitchen). Observed rotten/moldy produce (grapes, bell peppers) in walk in cooler of main kitchen. C/A: Food shall be safe. COS: Discarded

Proper cold holding temperatures — Inspector Note: Observed various containers of butter stored on counter tops and prep top cooler cold holding above 41F. C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: 2 containers discarded, one container placed on ice (recently removed from cooler).

Time as a public health control: procedures and records — Inspector Note: Observed TPHC being used on several TCS foods without written procedures in place at self-service buffet unit (front). C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. Correct within 72 hours- Email EHS written procedures.

Proper date marking and disposition — Inspector Note: Observed several TCS foods prepared in facility held past the 7 day mark (Diced tomatoes, sliced tomatoes, and blue cheese sauce prepped 11/22. C/A: A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days COS: Discarded