RUBY CHINESE RESTAURANT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.employee came from back entrance door, touched clean handle to served fried wings, after instructed, employee washed hands. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee using a card board box to place fried chicken. After instructed, employee discarded card board box. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding), per employee food held less than 4 hours, operator placed ice bags on raw shell eggs fora quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (112F-Hot Holding), per employee food hot held less than two hours, manager reheated on stove to (167F). Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Card board liner inside walk in cooler storage shelves.

Basic - Current Hotel and Restaurant license not displayed. Not available on site.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer- bag of raw fish , operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance fence has holes.

Basic - Food stored on floor. Ox of cooking oil under hand wash sin in cook line floor, employee removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice serving spoon on water temperature 80F. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along cook line. Repeat Violation

Basic - Soiled dry wiping cloth in use. Several soiled wiping cloths on top of prep tables, employee removed all. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- egg rolls. Employee covered container. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, employee removed to store properly. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line , lower cooler of flip top in soiled with food debris. Operator began cleaning during inspection. Corrected Action Taken. 2. At cook line ,Hood filters visibly soiled with grease. Warning - From follow-up inspection 2025-10-22: Observed 1-:clean lower cooler. 2-Hood filters -same Time Extended - From follow-up inspection 2025-10-29: Observed hood filters same Time Extended

High Priority - Raw animal food stored over or with unwashed produce. 1) Observed raw shell eggs stored above unwashed cabbage inside walk in cooler. Operator properly stored. 2) Observed raw chicken stored above duck sauce inside walk in cooler. Operator properly stored. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has not printed out procedures for time as a public health control.

Intermediate - Required employee training provided by a person who is not a certified food manager. Observed food handler training conducted by Jason Chen, a nonCFM.

Basic - Frozen time/temperature control for safety food being slacked at room temperature. Observed frozen bbq pork thawing at room temperature. Food still frozen. Educated operator on proper thawing methods. Operator put under cool running water. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside left side reach in freezer.

High Priority - Food placed in soiled container/equipment. Observed cut cabbage stored inside raw chicken cardboard box at cook line. Operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed ribs stored in to go bags inside chest freezer in back kitchen area. Operator properly stored. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Confirmation number: 237433239. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged , stored over wonton wraps, not commercially packaged, inside dukers reach in freezer in front of cookline. Operator properly stored. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed fried chicken wings stored at cook line, no time mark. Per operator, chicken wings stored approximately 2 hours at cook line. Operator put time mark on chicken wings Corrected On-Site

Basic - Food stored on floor. Observed bag of onions stored on floor in dry storage area. Operator properly stored. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored over gyozas and egg rolls, not commercially packaged, in reach in freezer in front of cook line. Operator properly stored. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed and emailed bodily fluid cleanup procedures to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. 1) Observed broken scoop stored inside flour bin in kitchen. Operator removed. 2) Observed deli cup stored in cornstarch bin in kitchen. Operator removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard lining shelf below prep table at cook line. Repeat Violation

Basic - Food stored on floor. Observed frying oil stored on floor at cook line. Operator properly stored. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and probe thermometer soiled with grease and food debris.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet and sour chicken (79F - Cold Holding), per operator statement item was removed from walk-in cooler and stored at front counter to fry intermittently. Observed raw chicken breast (48F - Cold Holding); chicken bones (46F - Cold Holding); cream cheese (48F - Cold Holding); barbecue pork (48F - Cold Holding), per operator statement products were stored in cooler overnight and not moved. See Stop Sale. Observed tofu (55F - Cold Holding), stored above make table. Per operator stored 1 hour in unit. Operator removed and stored in bottom of unit to cool. Corrected On-Site Warning - From follow-up inspection 2022-11-30: Observed rice on time as public health control for 3pm to 7pm. No tofu overstocked in make table. Make table has chicken at 43F, beef at 43F and shrimp at 43F Observed walk-in cooler with noodles at 40F, chicken 36F, pork at 43F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet and sour chicken (131F - Hot Holding) on counter, per operator fried 1 hour prior. Operator removed and refried to 170F. Warning - From follow-up inspection 2022-11-30: Observed cooked chicken tender at 110F, egg roll at 89°F on cook line table not maintained hot. Operator stated stored less than 1 hour. Operator removed and reheated to 168F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed soap stored in handwash sink at cook line. Operator removed soap and stored properly. Corrected On-Site Warning - From follow-up inspection 2022-11-30: Observed same, Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust in kitchen area. Warning - From follow-up inspection 2022-11-30: Observed same. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. Observed container of onions stored on floor in rear of kitchen. Food stored less than 6 inches on floor. Observed container of chicken stored on sheet pan. Warning - From follow-up inspection 2022-11-30: Observed same, Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of reach in freezer with heavy food debris in bottom of unit. Warning - From follow-up inspection 2022-11-30: Observed same, Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2021. Operator renewed during inspection. Confirmation #226000132 Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In RANDELL freezer, boxes of frozen shrimp and bags of raw scallops above packages of wonton wrappers, cooked pork, and raw rangoons.

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw shrimp above container of cut broccoli. Employee moved broccoli to different shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler containers of raw shrimp above container of cooked noodles. Employee moved noodles to higher shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cart at cook line, fresh vegetable broth (98F - Hot Holding). Per employee made approximately 2 hrs. Employee moved broth to stove and brought to boil to properly hot hold. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Chest freezer by back door. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buckets of sauce in walk in cooler and containers of cooked egg rolls w/ no date markings. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle under hand sink in kitchen. Employee labeled bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on end of cutting board on fliptop unit. Employee moved beverage to shelf below table. Corrected On-Site

Basic - Food stored on floor. 1) Containers of fryer oil under cook line. 2) case of chicken on sheet pan on walk in cooler floor. Employees moved fryer oil. Corrective Action Taken Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop standing in dirty water in mop bucket. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.December 1, 2021

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how to prep the triple sink/ wiping cloth sanitizer bucket.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Non-pitting surface rust on food-contact equipment. -chest freezer cover, next to back door -door of walk in Cooler, inside and outside

Intermediate - Packaged food not labeled as specified by law. Container of flour, container of salt. Employee labeled. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, dumplings and cooked chicken, made on 2/6/2022, employee dated. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Below triple sink. -Container of soy sauce. Bellow triple sink - container of chicken- WIC -3 boxes of cooking oil bellow cooking equipment Employee placed on shelves Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs hanging on electric cord, touching dirty wall. Employee removed Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Outer doors of RIF- RANTELLI - fan by prep table, vent full of dust Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Low boy cooler- cook line -RANDELL- RIF -Whirlpool -RIF Repeat Violation

Basic - Soiled dry wiping cloth in use. Cook line prep table, employee removed Corrected On-Site

Basic - Stored food not covered. Container of flour. Employee placed a lid Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. P,aced on standing water. Employee remove

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: wonton (125-130°F - Hot Holding), item cooked less than 30 minutes, items placed to reheat on stove. Item reheated to 169f. At room temperature under no temperature control fried rice (80°F - Hot Holding), item made less than 1 hr per manager. Item was reheated to 180f and sold per order Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline, soiled with food debris. Employee began to clean Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls, cooked pork, breaded chicken and cooked shrimp without date marking. Items made yesterday, employee placed date marking on containers Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline without hat

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by prep table with dust on vent Prep table with rice cooker, shelf soiled with grease and debris Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in stainless freezer, soiled with food debris

Basic - Stored food not covered. In walk in cooler, container of cooked egg rolls, cooked chicken and container of raw beef and chicken without lids. Employee put plastic wrap over items Corrected On-Site Repeat Violation