- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Water bottle in bar area without a lid or straw. **Repeat Violation**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. Under cabinets across from triple sink, excessive debris/small pieces of trash
- Basic - Reach-in cooler shelves with rust that has pitted the surface. On reach in cooler across from fryers shelves heavily pitted with chipping paint, also on reach in freezer along cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Gasket on bottoms reach in cooler drawer across from fryer has mold like build up, reach in freezer bottom drawer has excessive build up of food debris. Handles on reach in freezer on both doors have slimy build up.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic Container for garlic salt in reach in cooler by ice machine, also container of pepper and salt on dry storage shelf across from prep sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 50°, tilapia 46-47°, lobster 46°. Corrective action, had manager add ice to products and move to a different cooler. Manager voluntarily discarded shrimp.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red spinach cream 122°, corrective action chef stirred and food reached over 135°
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Upper back corner of ice bin in server area has slight slimy build up
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer inside small reach in cooler along cook line reading 38°, actual ambient temp 49°
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler along cook line ambient 49° **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Large sheet of mushrooms 71° on cooling rack next to ice machine, employee moved to walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired
|
11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/14/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Sitting on shelf above prep table entrance to cookline next to microwaves. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Container lid heavily cracked under center prep table between coolers, manager voluntarily discarded. **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. On 2 level reach in freezer center of kitchen, on bottom door.
- Basic - Interior of microwave soiled with encrusted food debris. 2 microwaves on shelf entrance to cook line.
- Basic - Old food stuck to clean dishware/utensils. Tongs stored above triple sink have heavy food debris on top, manager removed to clean. **Corrected On-Site** **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Large container of employee Gatorade in reach in freezer end of cook line sitting above food for establishment. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler drawer on cooler drawer next to bread toaster across from cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep across from cook line, at entrance of cook line, manager corrected. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Multiple small flies in bar area and server area. Manager stated pest control is coming out today.
- High Priority - Vacuum breaker missing at mop sink faucet. On non chemical side.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Heavy black accumulation behind root beer nozzle on soda machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler drawers under cookline on right side are not functioning, ice machine by back door is not functioning. Manager stated repair person is coming out today to fix.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink to left of kitchen across from dry storage blocked by large cooling rack.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from dishwashing area next to triple sink. Manager corrected. **Corrected On-Site**
|
07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards along prep area across from cookline. **Warning** At callback - new cutting boards have been ordered according to manager.
- Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers on storage shelf next to triple sink. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 56°, chicken 60°, salsa 57°, pico de gallo 55°, butter 60°, cut tomatoes 58°, blue cheese 59°, along prep line across from cook line. pepper jack cheese 47° in cooler drawer across from grill in prep area. Butter 80°-83° next toaster on prep, also by toaster on cookline. Corrective action, manager added ice to items. Recommended Time as a Public Health Control and gave forms. Reach in cooler in prep area: pasta salad 56°, pasta with ham 57°, cooked edamame 51°, egg salad 51°, coleslaw 51° ham 50°, shredded cheddar 51°, ranch 52°, Ceasar 50°, blue cheese dressing 50° **Repeat Violation** **Warning** At callback on prep - blue cheese dressing 41°, pico de gallo 41°, soft feta 41°, reach in cooler drawers peppers and onions 42°, raw chicken 42°, creamy dressing 41°, peppers and onions 42°, sausage 42°, cut lettuce 42° on prep across from stove. Steaks in cookline drawers directly under grill 48-50°, cut tomatoes on prep 48° out since earlier this morning according to manager across from fryer.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep cooler next to ice machine across from walk in cooler ambient 50°. **Warning** At callback - ambient thermometer reading 59-60°.
|
5/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards along prep area across from cookline. **Warning**
- Basic - Drain cover(s) missing. Under hand sink end of cookline. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on storage shelf in prep area. **Repeat Violation** **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Along cook line. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Multiple utensils soaking in sanitizer on prep sink back of kitchen. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep table top along cook line. **Corrected On-Site** **Warning**
- Basic - Old food stuck to clean dishware/utensils. On tongs above triple sink and small screens hanging about triple sink. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers on storage shelf next to triple sink. **Repeat Violation** **Warning**
- Basic - Single-use gloves left on a food-contact surface. Glove left on open bag of flour in prep area across from triple sink. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler under cook line holding seafood, gaskets on stand up reach in freezer along cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 56°, chicken 60°, salsa 57°, pico de gallo 55°, butter 60°, cut tomatoes 58°, blue cheese 59°, along prep line across from cook line. pepper jack cheese 47° in cooler drawer across from grill in prep area. Butter 80°-83° next toaster on prep, also by toaster on cookline. Corrective action, manager added ice to items. Recommended Time as a Public Health Control and gave forms. Reach in cooler in prep area: pasta salad 56°, pasta with ham 57°, cooked edamame 51°, egg salad 51°, coleslaw 51° ham 50°, shredded cheddar 51°, ranch 52°, Ceasar 50°, blue cheese dressing 50° **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach in cooler in prep area: pasta salad 56°, pasta with ham 57°, cooked edamame 51°, egg salad 51°, coleslaw 51° ham 50°, shredded cheddar 51°, ranch 52°, Ceasar 50°, blue cheese dressing 50° **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Black substance in interior of ice bin in server area. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep cooler next to ice machine across from walk in cooler ambient 50°. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For triple sink chlorine in bar area. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager did not have card on hand, had his certification emailed by end of inspection. **Corrected On-Site** **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. SAFESTAFF Certificates for employees are blank, yet all the training is completed in the books themselves. **Warning**
|
5/12/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on dish rack.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust on AC fan cover in walk in cooler.
- Basic - Food stored on floor. Cooking oil stored on floor in office. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bins on dish rack.
- Basic - Water leaking from faucet/faucet handle. Faucet leaking near dish rack.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mango salsa 48° and cut lettuce 46° at prep line. Salad bar cut lettuce 48°, 47° and cut spinach 47°. Corrective action placed in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer. Raw shrimp stored over red velvet cake. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Need back flow preventer on spigot at bottom of mop sink.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy half and half no date mark, reach in cooler in bar area. Employee discarded carton. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Upright reach in freezer
|
3/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Food storage container/container lid cracked or broken. Plastic tubs in drawer reach in cooler
- Basic - Gaskets/seals on holding unit in poor repair. Upright reach in freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Utensils in poor condition. Yellow tong handles are cracked and chipped
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Various phf's 51'F -54'F drawer reach in cooler on cookline corrective action items were iced down and moved to walkin cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Near oven
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Drawer reach in cooler ambient thermometer reads 58'F **Repeat Violation**
|
3/14/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad bar table unit potentially hazardous foods found at 46'F
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. icecream dipper well has slime buildup Corrected On Site. ice scoop container soiled Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. fries in reach in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato and pasta salad, salad bar, 46'F suggested time as a public health control
- Critical - Observed toxic item stored in food preparation area. sanitizer spray bottles stored on bar hand wash sink
|
10/25/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. plastic tubss stacked wet on shelf above 2 compartment sink
- Equipment or utensils not designed or constructed in a durable manner. cloth under cuttingboard Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. glass door reach in cooler
- Observed build-up of grease on nonfood-contact surface. beneath deep fryers
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. in drawer near ice machine
- Observed cutting board grooved/pitted and no longer cleanable. reach in cooler near flat top grill
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. icecream scoop in dipper well
- Critical - Observed interior of microwave soiled. on cookline
- Observed single-service articles improperly stored. black to go boxes stored inverted on shelf above plates on line
- Observed soda gun holster with accumulated slime/debris. at bar
- Observed wall soiled with accumulated dust. over ice machine
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta salads in sliding glass door reach in cooler
- Waste line missing at soda gun holster.
|
2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/21/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Current Hotel and Restaurant license not displayed. Verified paid and mailed.
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Tightly wrapped pasta found in walk in at 61 degrees F., no time marked to verify cooling parameters were met. Discussed using cooling chart. Corrected On Site., placed into freezer to quick cool to 41 debrees F.
- Observed ice scoop in metal container with slimey water in it. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, some salad bar items 43-47 degrees F.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soiled bar cooler reach-in gaskets.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. No time on mac n cheese prepped from cold packages today, unable to verify cooling parameters met (4 hrs. to get back to 41 degrees F) Corrected On Site. Placed into freezer to quick cool to 41 degrees F.
- Critical - Working containers of food removed from original container not identified by common name, sugar bin. Corrected On Site.
|
7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD HELD AT GREATER THAN 41 F. Crabcake 45 F Salmon 51 F Chicken 51 F 3/2/11- white chix chili 45F, ribs 45F
|
3/2/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad make table - chix chili, pork ribs
- Critical - Hot water not provided/shut off at employee hand wash sink. back prep area-cold water works
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. mashed potato scoops
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. white chicken chili pork cooked ribs, peas 44F , pickles 44F Repeat Violation. Repeat Violation. Corrected On Site- mgr removed ribs and lobster and placrd in a working unit
- Observed single-service items stored on floor. lids on back prep floor
- Observed utensils in poor condition. plastic lids for cambro - stored bread containers
- Critical - Working containers of food removed from original container not identified by common name. bulk shakers
|
3/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Non-food contact surfaces clean
- Plumbing installed and maintained
- Floors properly constructed, clean, drained, coved
|
11/16/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta salad
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef patty's in low boy Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.- discarded Waitress at prep area, eating a wrap
- Observed nonfood-contact equipment in poor repair Drawer at low boy
- Observed nonfood-contact equipment in poor repair walk in freezer door handle
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. under ice machine - drain for ice machine not properly aligned with floor drain
- Drain cover(s) missing. drain under ice machine
- Observed food debris accumulated on kitchen floor. under ice machine
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. shakers, squeeze bottles Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. low boy beef patty's
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pantry make table
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pantry make table
- Critical. No conspicuously located thermometer in holding unit. reach in make table, low boy
- Observed gaskets/seals on cold holding unit in poor repair. reach in freezer at fry line
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/ sanitizing buckets .
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Mold like build up on walk in cooler racks
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
|
8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/8/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
| No report available. | 8/6/2008 | Routine - Food | Call Back - Complied |
Restaurant representatives - add corrected or new information about Ruby Tuesday #4625, 4784 Windsor Commons Ct, Jacksonville, FL »