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Licensee
Name:
RUBY THAI KITCHEN
License Number:
NOS2001257
Rank:
Non-Seating
License Expiration Date:
06/01/2025
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
Routine - Food
10/30/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
6
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 - Ice scoop handle in contact with ice.
Ice scoop in ice machine at front counter has handle touching the ice. Operator moved to proper storage. **Corrected On-Site** **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler gasket is soiled.
Fan guards in walk in cooler are dusty. **Repeat Violation**
Basic - Stored food not covered.
Two bags of dry ingredients in outside storage room opened with no covering. Operator closed all bags. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler behind front counter, raw chicken stored above ready to eat broth. Operator moved chicken to bottom shelf. **Corrected On-Site**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Cut cabbage held on time as a public health control not marked on board as noted in written instructions. Operator marked correct time during inspection. **Corrected On-Site**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket behind front counter at 200+ppm chlorine. Operator remade to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk container in reach in cooler in kitchen per operator opened two days prior and not marked with opened date.
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.
