RUVENS RESTAURANT AND DELICATESSEN

Violations (10)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 45F, pot pie 46F by the door in walk in cooler . Door was not closed properly, food not prepped or portioned today , food being held less four hours. Employee closed door properly.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 45F, pot pie 46F by the door in walk in cooler . Door was not closed properly, food not prepped or portioned today , food being held less four hours. Employee closed door properly. **Corrective Action Taken**

  High Priority

• 08B-38-4Corrected on site

  Food stored on floor...bread in walk in freezer . Employee properly stored.

  Basic - Food stored on floor...bread in walk in freezer . Employee properly stored. **Corrected On-Site**

  Basic

• 36-73-4

  Walk in freezer Floor soiled/has accumulation of debris

  Basic - Walk in freezer Floor soiled/has accumulation of debris

  Basic

• 21-28-4Corrected on site

  Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering...sanitizer bucket stored directly on floor . Employee replace new properly stored.

  Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering...sanitizer bucket stored directly on floor . Employee replace new properly stored. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling Matzoh ball 101F-100F in a five gallon bucket at walk in cooler . Took another temperature after about 30 minutes, food temperature is 99F-98F . Employee closed replace food in shallow container and removed to walk in freezer to chill fast .

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling Matzoh ball 101F-100F in a five gallon bucket at walk in cooler . Took another temperature after about 30 minutes, food temperature is 99F-98F . Employee closed replace food in shallow container and removed to walk in freezer to chill fast . **Corrective Action Taken**

  Intermediate

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned .

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned . **Corrected On-Site**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.....stored spoon in handwashing sink at kitchen. Employee replace new removed

  Intermediate - Handwash sink used for purposes other than handwashing.....stored spoon in handwashing sink at kitchen. Employee replace new removed **Corrected On-Site**

  Intermediate

• 53A-05-6

  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/

  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/

  Intermediate

• 24-06-4Corrected on site

  Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly on soda line at server station . Employee replace new properly stored.

  Basic - Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly on soda line at server station . Employee replace new properly stored. **Corrected On-Site**

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....turkey fat in multiple containers was prepped 2 days ago at walk in cooler . Employee date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....turkey fat in multiple containers was prepped 2 days ago at walk in cooler . Employee date marked. **Corrected On-Site**

  Intermediate