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Licensee
Name:
RUBY THAI KITCHEN
License Number:
NOS2001257
Rank:
Non-Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1910 WELLS RD STE VC-02 ORANGE PARK, FL 32073
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/16/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
2
12
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
All ceiling tiles in outside storage areas.
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
In standing reach in cooler in kitchen. Manager removed **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Spoon in dry chicken base under prep table in kitchen.
Handle in rice bin next to triple sink. Spoon handle removed from product **Corrective Action Taken**
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
Vegetable grater made of wood, not sealed, on shelve next triple sink.
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Standing Reach in cooler in kitchen, cut carrots stored in to go bag.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
cut cabbage (51°F - Cold Holding); cooked chicken (50°F - Cold Holding) in flip top reach in cooler, manager stated items where left in cooler over night, flip top left open since 10:30, chicken constantly being pulled from cooler and put back in.
cooked chicken (76°F - Cold Holding); cut cabbage (55°F - Cold Holding); stored next to standing reach in cooler, manager stated they cook the chicken at 10:30 and use all items before 2:30. Inspector spoke with manager to suggest they hold items on time. **Repeat Violation** **Admin Complaint**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
