- Critical: Observed improper reheating of food for hot holding.
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Minimum reheat temp for bulk reheats not demonstrated-PHF should be reheated to a minimum of 165 within 2 hrs. Corrected through discussion Correct By: 14-Jun-2025
- Critical: TCS foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. PHF temped at salad bar were as holding at 47.6F
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
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06/25/2014 | Standard Inspection |
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