RUBY TUESDAY #7123

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pasta 54f, Cooked mushrooms 49f. Less than 4 hours. Manager placed in freezer. Corrective Action Taken

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Across from fryers.

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

Basic - Water leaking from pipe and/or faucet/handle. -Hand sink on cook line.

High Priority - Food placed in soiled container/equipment. -Cooked chicken wings in pan with standing water. Manager discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked mushrooms 47f, Peppers 52f, Chicken 51f. Less than 4 hours. Manager placed in freezer. Corrective Action Taken

Basic - Drain cover(s) missing. -By oven. Manager replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -By bread. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -Hand sink nearest to ware wash.

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 tile missing. -Over bar.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Refrigerator gasket torn by freezer.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cheese 49f. Less than 4 hours. Advised to rapid chill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep cooler lid. Corrected On-Site

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. Manager discarded. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. -By ice machine.

Basic - Floor soiled/has accumulation of debris. -Around fryers. Corrected On-Site

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

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. Provided form. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Some bulbs on cookline.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shrimp stored behind cooked pasta in prep cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sliced vegetables. Corrected On-Site

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

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

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At bar. 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. Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket soiled by fryers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By side prep table. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over onion rings. Corrected On-Site

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

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. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. On cookline. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Reach in cooler gaskets.

Basic - Stored food not covered. Container of rice and seasoning in dry storage.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By can opener area.

High Priority - Dented/rusted cans present. See stop sale. One can of peaches dented on body and seam located in dry storage area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. brisket overnight (50°F - Cooling); fettuccine overnight (49°F - Cooling); penne pasta overnight (49°F - Cooling) romaine lettuce cut overnight(50°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. romaine lettuce cut overnight(50°F - Cold Holding)

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. brisket overnight (50°F - Cooling); fettuccine overnight (49°F - Cooling); penne pasta overnight (49°F - Cooling)

Intermediate - Spray bottle containing clear toxic substance not labeled located at hostess counter.

Basic - Ceiling tile missing above hot holding unit on the cook line and in the bar.

Basic - Ceiling/ceiling tiles/vents throughout the kitchen are soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line has grooves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks are stored next to clean utensils in the wait station.

Basic - Floor soiled/has accumulation of debris. Floor under the fryer is soiled.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tile missing in front of the flat top and dishwasher machine.

Basic - Working containers of food removed from original container not identified by common name. Flour located in the dry storage room is not labeled.