RUBY TUESDAY #2149

High Priority - Rodent activity present as evidenced by rodent droppings found Observed approximately 10 rodent droppings on floor underneath dry food storage shelves in back closet of kitchen. Operator cleaned and sanitized area. Corrected On-Site Admin Complaint

High Priority - Salad bar identified in the written procedure as a food held using time as a public health control has no time marking Operator proved time mark Food out of temperature for 1 hour

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food trays at cook line soiled with old food debris

Basic - Floor soiled/has accumulation of debris through out establishment and walk in coolers, cook line

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach underneath prep table in kitchen operator removed and sanitized. Corrected On-Site - From follow-up inspection 2025-10-08: Observed approximately 5 dead roaches underneath each in cooler and cook line Observed approximately 5 dead roaches underneath stove prep shelves at cook line in kitchen. Operator removed and sanitized areas at time of inspection Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of food debris through out cook line - From follow-up inspection 2025-10-08: Observed cook line soiled with food debris Time Extended

High Priority - Observed Time/temperature control for safety food (whole salad bar) 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. Per operator, food placed on bar and left out of temperature for approximately 3 hours. Operator filled correct time stamps Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on floor underneath reach on cooler and prep table at cook line in kitchen. Operator killed and sanitized. Observed 1 live roach crawling on wall behind ice machine. Operator killed and sanitized. Corrective Action Taken

Basic - Buildup of food debris/soil residue on reach in cooler door handles. Employees began to clean at time of inspection Corrective Action Taken

Basic - Dead roaches on premises. Observed 1 dead roach underneath prep table in kitchen operator removed and sanitized. Corrected On-Site

Basic - Floor soiled/has accumulation of food debris through out cook line

High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimps over cooked hash puppies inside reach in freezer on cook line by pantry station Operator stored properly Corrected On-Site Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar on dining room. chopped romaine 47F cold Holding, potatoes salad 47F, cold Holding cooked corn 47F cold Holding, cooked beets 47F cold Holding,cheese 47F cold Holding Per operator products stored for approximately 2 hours. Operator moved all salad bar items to Time as a public Health control. Emailed form to operator Pantry station, Container overstocked with butter 60F cold Holding, Per operator product stored for approximately 2 hours Operator moved overstocked product to walk-in cooler Cooler across from Grill station diced tomatoes 50F cold Holding, pico 50F cold Holding, Per operator cooler broken, products on ice bath, not surrounded by ice entirely. Per operator products stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Cooler Under grill station steaks 48F cold Holding, per operator product stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Per operator booth drawer gasket is broken and not closing properly. Per operator all products mentioned in all locations above not prepared or portioned today. Corrective Action Taken Warning Priority: High Priority

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed the following items inside deep covered containers inside walk-in cooler Cooked onions at 1:27pm(53F cooling) for 2 hours, at 2:10pm ( 52F cooling) ( 49F cooling) cooked pasta at 1:27pm(53F cooling) for 2 hours at 2:10pm ( 53F cooling) at this cooling current rate products will not cool to 41F within 6 hours diced tomatoes at 1:28pm(50F cooling) for 2 hours, at 2:10pm at this current cooling rate product will not cool to 41F within 4 hours. Operator opened and removed Corrective Action Taken Warning Priority: Intermediate

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over mozzarella sticks and French fries reach in freezer cook line. French fries and mozzarella sticks opened from commercial packaging. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken Philly meat over ribs walk in freezer. Chicken Philly meat not in commercial packaging. Operator stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line: salmon (53F - Cold Holding); Stand up reach in cook line: cooked rice (58F - Cold Holding); cooked pasta (51F - Cold Holding); Philly beef (54F - Cold Holding); pork chops (55F - Cold Holding); diced chicken (47F - Cold Holding); cooked onions (49F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products out of temperature for 2 hours. Operator placed all products back into walk in cooler. Per operator, flip top cooler not functioning properly. Operator using ice to keep tcs foods cold. Observed salmon being stored with mostly melted ice. Per operator, stand up reach in door left open unintentionally. Corrective Action Taken Warning

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm); operator unable to fix; Manager set up three compartment sink for manual dishwashing. Corrective Action Taken Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red bean and rice salad (49F - Cold Holding) diced turkey (50F - Cold Holding); diced boiled eggs (52F - Cold Holding) at the salad buffet; As per operator foods not portioned or prepared today; foods left outside; foods out of temperature for less than four hours. Manager discarded and replenished the foods on the buffet. Repeat Violation Admin Complaint Priority: High Priority