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Business Info

Restaurant: Ruby Food
Address: 160 Main St, Bridgton, ME 04009-1247
Phone: (207) 647-8890
Total inspections: 3
Last inspection: Nov 5, 2010

Score
(the higher the better)
90

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Violation descriptions and comments

1: 2-102.11: C: The person in charge could not demonstrate required knowledge.
INSPECTOR NOTES: At least one person who is certified as a food manager must be working in the kitchen whenever it is open. The next chinese
ServSafe course is offered in Auburn on Nov 15th. Please enroll all applicable cooks.

4: 2-401.11: C: Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS,
and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result.
INSPECTOR NOTES: Food worker eating in food prep area.

14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses.
INSPECTOR NOTES: Rice cooker encrusted with old food debris.

14: 4-602.11.(C): C: Potentially hazardous food contact surfaces are not cleaned with proper frequency. At least every 4 hours.
INSPECTOR NOTES: Cutting boards and knives.

14: 4-602.11.(E): C: Non-potentially hazardous food contact surfaces are not cleaned with proper frequency.
INSPECTOR NOTES: Ice machine has slime and mold in it.

14: 4-702.11: C: Food contact surfaces not sanitized before use after cleaning.
INSPECTOR NOTES: Employee observed scrubbing food container with a brush and placing it back for use wih food still visible on it and with out
sanitizing.

18: 3-501.14: C: Food not properly cooled.
INSPECTOR NOTES: Chicken fingers cooked around 11am were 74*F at 2:45pm.

20: 3-501.16.(B): C: Cold Food not maintained at proper temperature.
INSPECTOR NOTES: Cooked foods brought out of refrigeration upon opening and left out all day. See temperature observations.

31: 3-501.15: N: Cooked foods improperly cooled.
INSPECTOR NOTES: Food left out all day after cooking.

33: 3-501.13: N: Improper thawing.
INSPECTOR NOTES: Pork left out over ware washing sink to defrost.

1: 2-102.11: C: The person in charge could not demonstrate required knowledge.
INSPECTOR NOTES: Both the manager and cook have been enrolled in a ServSafe course.

4: 2-401.11: C: Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS,
and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result.
INSPECTOR NOTES: A cigarette butt was found in a strainer and ashes were found near cook line.

14: 4-602.11.(E): C: Non-potentially hazardous food contact surfaces are not cleaned with proper frequency.
INSPECTOR NOTES: Interior of food storage bins are caked with old flour and cornstarch. Empty and clean or replace bins.

14: 4-701.10: N: Food contact surfaces not sanitized.
INSPECTOR NOTES: Ice storage bin. The inside of the bin smelled of a cleaner. Rinse cleaner and then sanitize bin with a solution of bleach and water.
Use 1/2 tbls per 1 gallon of water.

20: 3-501.16.(B): C: Cold Food not maintained at proper temperature.
INSPECTOR NOTES: Shrimp in bottom of prep unit 44*F. COS Discarded. Unit adjusted colder.

26: 7-204.11: C: Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT Surfaces do not meet the requirements
specified in 21 CFR 178.1010 sanitizing solutions.
INSPECTOR NOTES: Chlorine solution being used too strong. Use between 50-100ppm.

37: 3-305.12: N: Food being stored in prohibited area(s).
INSPECTOR NOTES: Food containers stored on the floor.

37: 3-305.11.(A).(B): N: Food not protected from contamination during storage.
INSPECTOR NOTES: Food left uncovered in the walk-in.

45: 4-501.11: N: Equipment in disrepair.
INSPECTOR NOTES: The prep unit door seals are in disrepair and need to be replaced.

46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided.
INSPECTOR NOTES: Install within 90 days. Failure to correct and notify the inspector may result in fines.

1: 2-102.11: C: The person in charge could not demonstrate required knowledge.
INSPECTOR NOTES: Ting Zheng Mui (manager) and Ting Ren Mui (cook) have been enrolled in a Serv Safe class.

20: 3-501.16.(B): C: Cold Food not maintained at proper temperature.
INSPECTOR NOTES: The right side of the prep unit is running almost 10 degrees above the left side. Increse circulation to the right side.

45: 4-501.11: N: Equipment in disrepair.
INSPECTOR NOTES: Prep unit door seals.

46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided.
INSPECTOR NOTES: Install within 90 days.

46: 4-302.14: N: No chemical test kit available.
INSPECTOR NOTES: Chlorine test papers.

53: 6-501.11: N: The physical facilities are in disrepair.
INSPECTOR NOTES: Broken floor tiles and chipping paint around the soda boxes.

53: 6-501.12: N: The physical facilities are not clean.
INSPECTOR NOTES: More cleaning still needs to be done. There has been good improvement in this area.

54: 6-501.14.(A): N: Ventilation not clean.
INSPECTOR NOTES: Hood system.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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