✓!

Ruby's Fast Food

November 16, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT REAR DISH WASHING AREA.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: EXCESSIVE DEBRIS THRU-OUT PREP AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INSTRUCTED TO CLEAN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: 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.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRCTED TO REPLACE BROKEN HOT WATER HANDLE FOR EXPOSED SINK AND REPAIR 3PART SINK FAUCET.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.
code 41

What changed since the previous inspection?

Compared with Pass on October 25, 2011: 9 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Irving Park

See every restaurant in Irving Park →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.