RUBY TUESDAY #7163

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep coolers.

Basic - Floor soiled/has accumulation of debris. -Under fryer.

Basic - No handwashing sign provided at a hand sink used by food employees. -In men's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Top interior of cooler to left of fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon not seperate from lettuce. Cook moved product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on prep cooler across from flat grill.

Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink by ice machine. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Hole in ceiling over cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. -Gap under outside walk in cooler door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Top oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some hood filters. -Under 2 burner.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Around top inside portion of cooler to left of fryers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Potato metal trays.

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

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - Floor tiles missing and/or in disrepair. -Under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Salad bar cooler leaking water.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -Cooler across from fryers.

Basic - Standing water in floor drain/floor drain draining very slowly. -Under handsink across from dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Sauce tray on cook line. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -On cook line.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of cooler by fryers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wine cooler at bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 54f, Pasta 59f, Spinach dip 55f. Less 4 hours. Manager placed in freezer. Coleslaw 43f, Pasta 42f, Spinach dip 42f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.

Basic - Equipment and utensils not properly air-dried - wet nesting. -Large bus tubs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of stove.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On top of prep cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting boards.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Meat cooler gasket torn.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Tray holding sauces on cookline. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of seasoning in dry storage. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over sweet potato fries. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Walk in cooler door.

Basic - Floor tiles missing and/or in disrepair. In front of ice machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in fish cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. By ice machine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn under steam wells.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in salad prep cooler. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. -Slow leak at handsink on cookline. Repeat Violation

High Priority - Container of medicine improperly stored. Over prep cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56f, Pasta 49f. Over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 56f, pasta 49f. Over 4 hours.

Intermediate - Handwash sink not accessible for employee use at all times. Knife stored in handsink on cookline. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over warewash.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in seafood cooler.

Basic - Water leaking from pipe and/or faucet/handle. -At warewash. -Handsink leaking on cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over milk in cooler by fryers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food residue in handsink on cookline.

Basic - Exterior door has a gap at the threshold that opens to the outside. Walk in cooler door located outside.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some cooler gaskets on cookline.