Ruby Thai

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior of ice machine and deflector plate in ice machine soiled. Repeat Violation

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

Bowl without handle used to dispense soy sauce near dry food storage area.

Basic – Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area

Employee chewing on toothpick while cooking chicken. Employee removed toothpick and discarded. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee foods not segregated from foods being served to the public in walk in cooler and reach in cooler near wok station. Operator stated milk in walk-in-cooler and tofu in reach-in cooler near wok station are employees foods. Discussed with operator. Corrective Action Taken

Basic – In-use tongs stored on equipment door handle between uses

Two pairs of tongs hanging off handle of stove.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Rice spatula and other utensils stored in standing water in bowl and container at front service line next to hot food bar. Repeat Violation

Basic – Single-service articles improperly stored

Box with single use forks stored on floor on front service line near hot holding table.

Basic – Time/temperature control for safety food thawed in an improper manner

Frozen chicken stored in triple sink without running water. Operator turned on water to thaw chicken Corrected On-Site

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

Raw beef and raw shelled eggs stored over ready to eat vegetables in glass door reach-in cooler across from grill

Also, raw chicken stored over ready to eat sauces and vegetables in walk-in-cooler.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee cooking at grill with gloves on, then changed tasks by going to prep table and started to cut raw chicken without washing hands and changing gloves. Discussed with operator. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

tofu (46F – Cold Holding) in flip top reach-in cooler next to wok station. Observed tofu stored above chill line of reach-in cooler with lid open. Operator closed lid of flip top reach-in cooler to chill tofu. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

bourbon chicken, cooked noodles, fried rice, garlic chicken, cooked vegetables, cooked chicken (114-128F) at hot holding table at front counter. Operator stated items went in hot bar at 11am. Operator turned up the heat to bring temps of foods to 165F Corrective Action Taken Repeat Violation Admin Complaint

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

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Portable cutting boards in prep area soiled/ stained

Also, two soda nozzles at soda dispensing machine soiled. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink next to walk-in-cooler used to fill up container with water.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nFour employees working at start of inspection but no employee CfM. Operator arrived appropriately 15 minutes into inspection with CFM certificate. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and 4 employees working filled out health form. Corrective Action Taken Repeat Violation