RUBYS KITCHEN & MORE

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw meat put gloves on to work with ready to eat foods without washing hands; Educated Employee washed hands; Corrected On-Site

High Priority - Nonself-sufficient mobile food dispensing vehicle using a commissary that does not have a potable water source. Operator has no potable water to wash hands / three compartment sink; operator was able to refill tank during the inspection 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 beef not commercially packaged over fries in chest freezer; Advised to store properly

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

Basic - Food stored on floor- bucket of potatoes on the floor Advised to store properly Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. As per operator decal not received in the mail. Advised to call licensing. Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who corrected to Triple Sink (Chlorine 100ppm)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On food preparation table cooked steak (104F - Cooling)at 3:35 per operator cooling since 12:00, at this rate of cooling product never reached 70F within 2 hours see stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched trash can and without washing hands operator handled various containers of food, discussed with operator who washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On food preparation table cooked steak (104F - Cooling)at 3:35 per operator cooling since 12:00, at this rate of cooling product never reached 70F within 2 hours see stop sale.

High Priority - Toxic substance/chemical improperly stored. On steam table spray bottle of cleaner stored directly next to container of cooked rice, discussed with operator who removed bottle. Under counter spray bottle of window cleaner stored next to open bag of potatoes, discussed with operator who removed bottle. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator sells hamburgers Raw/undercooked with no consumer advisory posted and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed with operator who found copy of consumer advisory and posted in window. Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.