RUBY'S FAST FOOD.

EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM REPORT #1473378 DATED:06/05/2014. 36 MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREP AREAS. 09/05/2014 . SERIOUS VIOLATION 7-42-090. MUST CORRECT AND MAINTAIN BY 1/29/15.

PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

THE FOLLOWING IN NEED OF DETAIL CLEANING, INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, STORAGE SHELVES AT FRONT SERVING AREA AND BOTTOM SURFACES OF STEAM TABLE.

MUST REMOVE THE CARDBOARD ON FLOOR IN THE KITCHEN AND DISH WASHING AREA. MUST CLEAN IN DETAIL THE FLOOR IN THE KITCHEN, ALONG THE WALLS AND IN ALL CORNERS BEHIND THE COOKING EQUIPMENT, IN THE PREP AREA AND DISH WASHING AREA AND MAINTAIN.

REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVER INSIDE THE TOILET ROOM AND MAINTAIN.

MUST PROVIDE AND MAINTAIN ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

(1) COOK WITH NO HAIR RESTRAINT.MUST PROVIDE AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.

EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

MUST REMOVE STANDING WATER FROM DISH AREA, AND FRONT DINING, TO KEEP PEST FROM BREADING,

WALLS AND CEILING IN KITCHEN, REPAIRED AND PAINTED, ALSO ALL OPENINGS SEALED, AND REPAINT WALLS IN A LITE COLOR,

MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREP AREAS.

FOUND POTENTIALLY HAZARDOUS FOODS ON TOP OF THE PREP TABLES AND ON THE SHELVE AT IMPROPER TEMPERATURES. PORK AT 110F, RICE AT 105F, MEAT SAUCE AT 99.0F. SAUSAGE AT 64.4F, BEEF AT 64.6F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATURE OF 140F OR HIGHER. COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LOWER. NO TIME/TEMPERATURE LOG AVAILABLE. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $200,TOTAL 35LBS.

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098713 DATED 11/16/12. #30-PREP FOOD INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.#33- THE FOLLOWING IN NEED OF DETAIL CLEANING INSTRUCTED TO CLEAN/SANITIZE COOLERS, FREEZER,COOKING EQUIPMENTS,PREP TABLES,BOTTOM PANEL OF PREP TABLES,,CARTS,STORAGE SHELVES AT FRONT SERVING AREA, AND BOTTOM PANEL OF STEAM TABLE. #35- INSTRUCTED TO REPAIR/REPAINT WALLS THRU-OUT DISHWASHING AREA AND KITCHEN. #38- INSTRUCTED TO REPAIR BROKEN HOT WATER HANDLE FOR EXPOSED HAND SINK. CITATION ISSUED SERIOUS 7-42-090.

MUST REMOVE THE CARDBOARD ON THE FLOOR IN THE KITCHEN AND DISH WASHING AREA. MUST CLEAN IN DETAIL THE FLOOR IN THE KITCHEN, ALONG THE WALL BASE, BEHIND THE COOKING EQUIPMENT, IN THE PREP AREA AND DISH WASHING AREA AND MAINTAIN.

VENT INSIDE THE WASHROOM WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

ALL EMPLOYEES HANDLING AND PREPARING FOODS MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED ABOUT 25 LBS. COOKED NODDLES AT 103.1F AND 5 LBS COOKED RICE AT 70.3F, BOTH CONTAINERS ON TOP OF PREP TABLES. INADEQUATE FOOD PROTECTION. INSTRUCTED, POTENTIALLY HAZARDOUS FOODS MUST BE AT COLD 40F OR BELOW, HOT 140F OR HIGHER. FOOD ITEMS DISCARDED; V=$160. CRITICAL CITATION ISSUED, 7-38-005(A).

OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS INSIDE THE 3PART SINK AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.

PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT REAR DISH WASHING AREA.

THE FOLLOWING IN NEED OF DETAIL CLEANING, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, STORAGE SHELVES AT FRONT SERVING AREA AND BOTTOM PANEL OF STEAM TABLE.

EXCESSIVE DEBRIS THRU-OUT PREP AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INSTRUCTED TO CLEAN.

INSTRUCTED TO REPAIR, CLEAN AND REPAINT WALLS THRU-OUT THE DISH WASHING AREA AND KITCHEN, TO CLEAN VENT COVERS THRU-OUT PREMISES, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

INSTRCTED TO REPLACE BROKEN HOT WATER HANDLE FOR EXPOSED SINK AND REPAIR 3PART SINK FAUCET.

NOTED CLUTTER THRU-OUT KITCHEN AND REAR DISHWASHING AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. VIOLATION REMAINS TO BE CORRECTED.

VIOLATION REMAINS TO BE CORRECTED.

VIOLATION REMAINS TO BE CORRECTED.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. VIOLATION REMAINS TO BE CORRECTED.

VIOLATION REMAINS TO BE CORRECTED.

VIOLATION REMAINS TO BE CORRECTED.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREPARATION AREAS.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST CLEAN GREASE TRAP AND AREA AROUND TRAP MUST BE DRIED IN BASEMENT.

VIOLATION REMAINS TO BE CORRECTED.

VIOLATION REMAINS TO BE CORRECTED.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED CONTAINER OF COOKED PORK, ABOUT 8LBS AT 62.4F AND 10 DOZ. EGGS RANGING FROM 72.3-78.9F, FOODS ON TOP OF PREP TABLE IN KITCHEN. INSTRUCTED MANAGER COLD FOODS MUST BE AT 40F OR BELOW. FOOD DISCARDED. V=$160. CRITICAL CITATION ISSUED, 7-38-005(A).

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SEVERAL MULTI-USE UTENSILS INSIDE SINK, SIX LARGE SERVING SPOONS, TWO COOKING PANS OF TOP OF SINK, MAKING THE SINK INACCESSIBLE FOR HAND WASHING. INSTRUCTED HAND SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF INSECT ACTIVITY IN KITCHEN, ON EQUIPMENT, WALLS, AND FLOOR. OVER 20 LIVE COCKROACHES, ADULTS AND SMALL/NYMPH NOTED AT THIS TIME. INSTRUCTED TO CLEAN/SANITIZE AREAS, SEAL ALL OPENINGS/CRACKS/CREVICES ON WALLS/CEILING TO PREVENT PEST HARBORAGE. ADVICED TO CALL PEST CONTROL FOR SERVICE. OFFICE NOTIFIED. SERIOUS CITATION ISSUED, 7-38-020.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS ISSUED ON 8-17-10, REPORT #284447 NOT CORRECTED. #33-OBSERVED THE FOLLOWING NOT CLEAN COOKING HOOD, STOVE TOPS, UPRIGHT FREEZER AND INTERIOR OF MICROWAVE. 34-OBSERVED THE FOLLOWING FLOOR AREA NOT CLEAN UNDER COOKING EQUIPMENT, BEHIND MICROWAVE, AND IN RESTROOM. ALSO ELEVATE STOCK ONIONS OFF THE FLOOR 6". 35-CLEAN WALL UNDER STORAGE SHELF BY MICROWAVE, NEXT TO HAND WASHING SINK, CLEAN WALLS IN KITCHEN ALSO, CLEAN RESROOM FAN DUSTY. 38-OBSERVED THE 3 COMPARTMENT SINK LEAKING AT BOTTOM PIPE INTO BUCKET, INSTRUCTED TO REPAIR, 41-OBSERVED CLUTTER IN THE REAR WEST STORAGE OF THE KITCHEN, RESTROOM, INSTRUCTED TO REMOVE ITEMS NOT BEING USED. SERIOUS CITATION ISSUED, 7-42-010(B).

All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS IN KITCHEN AND PREP FOODS INSIDE STORAGE COOLER NOT LABELED, MUST LABEL, MAINTAIN.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES IN KITCHEN AND REMOVE PLASTIC COVERING, ALSO SEAL OR REPLACE RUSTY SHELVING UNITS USE FOR DRIYING CLEAN MULTI-USE UTENSILS IN KITCHEN.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAINT/REPAIR WALLS IN KITCHEN, SEAL OPENINGS AROUND PIPES IN KITCHEN AND CLEAN FILTERS ABOVE COOKING EQUIPMENT.

All employees shall be required to use effective hair restraints to confine hair.

CLEANING TOWELS MUST BE PROPERLY STORED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN COOKING HOOD, STOVE TOPS, OVEN, UPRIGHT FREEZER AND INTERIOR OF THE MICROWAVE. INSTRUCTED TO CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FOLLOWING FLOOR AREA NOT CLEAN UNDER COOKING EQUIPMENT, BEHIND MICROWAVE, AND IN RESTROOM.ALSO ELEVATE STOCK ONIONS OFF THE FLOOR 6".

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.CLEAN WALL UNDER STORAGE SHELF BY MICROWAVE. NEXT TO HANDWASHING SINK, CLEAN WALLS IN KITCHEN ALSO, CLEAN RESTROOM FAN DUSTY. INSTRUCTED TO CLEAN AND OR REPAINT.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.OBSERVED THE 3 COMPARTMENT SINK LEAKING AT BOTTOM PIPE INTO BUCKET, INSTRUCTED TO REPAIR.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED CLUTTER IN THE REAR WEST STORAGE OF THE KITCHEN, RESTROOM, INSTRUCTED TO REMOVE ITEMS NOT BEING USED.