Ruby Tuesday

"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 | 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"

"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. | 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."

"PIC unable to provide key drop agreement with temperature logs for deliveries. 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 in 10 calendar days. | Observed several cold holding violations at salad buffet bar (front service) and prep top cooler (main kitchen). C/A: 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 COS: Per PIC, all foods were placed in the units from the walk-in cooler at 10:45am. All TCS foods were allowed to be rapidly chilled on ice baths except for the chopped chicken, steak, and cooked peppers in the prep cooler (discarded)."

"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. COS: PIC placed discard times on all TCS buffet food items. EHS emailed TPHC template. | Observed sliced tomatoes and whipped butter stacked high and tightly packed while cooling inside prep cooler (main kitchen). C/A: Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed the food items in smaller portions."

"Observed fryer hood with excessive grease build up to a drip (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. | Observed excessive grease and food debris build up inside conveyer oven (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch."