Ruby Tuesday

CROSS CONTAMINATION Critical

Bagged raw beef and pork cubes were observed stored in the open-top prep cooler. Raw meat juices presumed to have leaked from the bags were noted on adjacent food containers and pans. Lettuce intended for burgers was stored directly next to the raw meats creating a risk of cross-contamination. Additionally storing the raw meats in this location presents a risk of raw meat juices contaminating the prep cutting board and other food items during handling. Raw animal foods must be stored in a manner that prevents contamination of ready-to-eat foods and food-contact surfaces. Upon notification of the violation the raw meats were removed from the open-top cooler and all potentially contaminated food items were voluntarily discarded. The critical violation was corrected at the time of inspection through these actions and employee education regarding proper raw meat storage and cross-contamination prevention.

CROSS CONTAMINATION Critical

Raw meat noted stored over vegetables in the walk-in cooler. Raw meats are not to be stored above foods that do not have the same or higher required final cooking temperature. Critical violation corrected by moving the meat to a new location.

IN-USE UTENSILS

In - use utensil noted being stored with the handle laying in the bulk seasoning bins etc Use a scoop with handle.

FLOORS WALLS CEILINGS

Ceiling in the kitchen around vents noted in need of cleaning.

CONTAMINATION DURING STORAGE

Salmon and tuna noted be stored in there sealed vacuum bags. All fish and seafood must be completely removed from there vacuum sealed bags while thawing or being stored under refrigeration.

FOOD CONTACT SURFACES - CLEAN

Magnetic knife block can opener microwave interior and some cooler interiors noted not properly cleaned/maintained.

CROSS CONTAMINATION Critical

Raw chicken noted stored above raw scallops and fish. Raw meats are always to be stored according to final cooking temperature. From bottom to top: chicken beef pork seafood and all ready-to-eat/pre-cooked on top. Corrected on the spot by rearranging the speed rack.

COLD AND HOT STORAGE EQUIPMENT Critical

Prep cooler in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. Thermostat had been bumped or turned to too warm of temperature. The thermostat was adjusted from the cool range to the normal range (colder) to correct the violation. Also the table top steamwell with marinara and utensils noted at 123F. The thermostat was turned up to correct this violation. If the steamwell is not running as usual it should be repaired or replaced.

CONTAMINATION FROM WIPING CLOTHS

In a couple locations wiping cloths were noted laying on counter in kitchen.

NON FOOD CONTACT SURFACES - DESIGN

Cooler/freezer door gaskets and interior of microwave door noted not in good repair.

PREMISES

Mop not hung. Mop noted in the mop wringer.

SANITIZATION OF EQUIP. AND UTENSILS Critical

The temperature of the rinse cycle of the heat sanitizing dish machine noted not adequate to achieve final sanitization. Critical violation corrected on the spot. Dishwasher repair man came out while inspector was still present.