Ruby Asian Taste

Basic – Bowl or other container with no handle used to dispense food

Bowl no handle to scoop rice

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Drink on prep table next too cookline

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Multiple phones and chargers stored on shelf with seasonings

Basic – Employee with no hair restraint while engaging in food preparation

Both employees preparing food when I walked in with no hat onn Corrected On-Site

Basic – Food stored on floor

Onions on floor in walk in cooler

Basic – In-use knife/knives stored in cracks between pieces of equipment

Between cooler and prep table cookline

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters accumulated grease

Basic – Stored food not covered

Stored flour left uncovered on grey cart in back

Basic – Wet wiping cloth not stored in sanitizing solution between uses

On wok station. nnOn prep table

High Priority – Container of medicine improperly stored

With seasonings and sauces on back line

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee cracked raw shell egg with no hand wash and continued to work

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

10 live flying insects by hot water heater and ice machine in back of kitchen Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shrimp, raw beef, and raw chicken over ready to eat noodles on cookline cooler nnRaw shrimp over green onions walk in coolernnRaw chicken over cooked chicken walk in cooler

High Priority – Time/temperature control for safety food 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 cannot be determined. See stop sale

Operator placed out at 11:30, had them add a time mark Corrected On-Site

Intermediate – Establishment advertised crab on menu/menu board but served imitation crab

nImitation Krab written as crab, per Angela Carragher giving them til callback to correct, if not corrected an administrative complaint may be issue Warning

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

Printed and provided for operator Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Dirty dish stored in hand sink by triple sink Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

By triple sink Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Printed out time plan, filled out and reviewed with operator Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

No dates on any prepped items in walk in cooler

Intermediate – Records/documents for required employee training do not contain all of the required information

Need to fully fill out cards