RUMA'S KITCHEN

Violations (10)

• 06FCritical

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• 05DCritical

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 05ACritical

  Sewage disposal system is not provided, improper, inadequate or unapproved.

• 04LCritical

  Evidence of mice or live mice in establishment's food or non-food areas.

• 05FCritical

  Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 10F

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.