RUBY TUESDAY #4381

Observed final cooking temperature of fried (previously raw) chicken breast is 122F in main kitchen fryer area. PIC placed the chicken on salad for service in main kitchen. C/A: Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. COS: Chicken and salad discarded.

Observed several squeeze bottles containing various sauces in prep top coolers in main kitchen are not labeled with the common name of the food. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Correct within 72 hours.

Observed several cold holding violations inside prep top cooler unit (left side) of main kitchen. C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: Discarded.

Most recent inspection report not observed in public view. C/A: The most current inspection report shall be prominently displayed in public view at all times Correct within 72 hours.

Observed food employee handle raw salmon, then proceed to touch other equipment and chopped zucchini without washing hands first in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation (including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles) and after touching raw animal proteins. COS: PIC instructed food employee to wash their hands.

Observed rotten/moldy cooked ribs stored in cooler drawer of prep line (main kitchen). Observed rotten/moldy produce (grapes, bell peppers) in walk in cooler of main kitchen. C/A: Food shall be safe. COS: Discarded.

Observed various containers of butter stored on counter tops and prep top cooler cold holding above 41F. C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: 2 containers discarded, one container placed on ice (recently removed from cooler).

Observed TPHC being used on several TCS foods without written procedures in place at self-service buffet unit (front). C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. Correct within 72 hours- Email EHS written procedures.

Observed several TCS foods prepared in facility held past the 7 day mark (Diced tomatoes, sliced tomatoes, and blue cheese sauce prepped 11/22. C/A: A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days COS: Discarded.

PIC unable to provide key drop agreement for deliveries received during nonoperating hours. C/A: Employees shall verify that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m) Provide within 30 calendar days.

Observed several cold holding violations at salad buffet bar (front service) and prep top cooler (main kitchen). C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Per PIC, all foods were placed in the units from the walk-in cooler at 10:45am. All TCS foods were allowed to be rapidly chilled on ice baths except for the chopped chicken, steak, and cooked peppers in the prep cooler (discarded).

PIC unable to provide key drop agreement with temperature logs for deliveries. C/A: Employees shall verify that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m) Provide in 10 calendar days.

Observed heavy grease and food accumulations on bun toaster, cooler drawer (inner and outer) crevices and hood baffles in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct in 10 calendar days.

Observed TPHC being used on several TCS foods without written procedures in place at self-service buffet unit (front). C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS: PIC placed discard times on all TCS buffet food items. EHS emailed TPHC template.

Observed water leakage under bar hand sink when the water is turned on. C/A: A plumbing system shall be repaired and maintained in good repair.

Observed sliced tomatoes and whipped butter stacked high and tightly packed while cooling inside prep cooler (main kitchen). C/A: Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed the food items in smaller portions.

Observed fryer hood with excessive grease build up to a drip (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed excessive grease and food debris build up inside conveyer oven (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.