RUBY TUESDAY #4381

Violations (2)

• 5-1ACorrected on site

  Proper cooking time and temperatures

  Violation of Code: [511-6-1.04(5)(a)] 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. Corrected On-Site. New Violation.

• 10D

  Food properly labeled; original container

  Violation of Code: [511-6-1.04(4)(d)] 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. New Violation.