GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  RUBY TUESDAY #4381
Address:  2435 DELK RD SE
City:  MARIETTA Time In:  12 :  45 PM Time Out:  02 :  50 PM
Inspection Date:    07/17/2024   CFSM:   Christen Arnold (2025)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004934
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

94
Grade

A
Date

11/30/23
Prior Score

94
Grade

A
Date

02/07/23
CURRENT SCORE CURRENT GRADE
 
86
  
B
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Christen Arnold Date:   07/17/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
RUBY TUESDAY #4381		 Permit #
FSP-033-004934		 Date
07/17/2024
Address
2435 DELK RD SE 		City/State
MARIETTA GA		 Zipcode
30067
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooling, Main Kitchen, Prep Top Cooler 1, Tomatoes, Sliced, @1:00pm 56.0 ° F Cooling, Main Kitchen, Prep Top Cooler 1, Cut Leafy Greens, Shredded lettuce, @1:00pm 46.0 ° F Cooling, Main Kitchen, Prep Top Cooler 1, Tomatoes, Sliced, @2:12pm 46.0 ° F
Cooling, Main Kitchen, Prep Top Cooler 1, Cut Leafy Greens, Shredded lettuce, @2:12pm 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler 1, Tomatoes, Diced 41.0 ° F Cooling, Main Kitchen, Prep Top Cooler 1, Dairy, Whipped butter, @1:00pm 57.0 ° F
Cooling, Main Kitchen, Prep Top Cooler 1, Dairy, Whipped butter, @2:12pm 43.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 1, Beef, Ground patties, raw 38.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 1, Beef, Steak, raw 39.0 ° F
Cold Holding, Main Kitchen, Cooler Drawer Unit 1, Pasta, Penne 40.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Unit 1, Cheese, American, sliced 39.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Unit 1, Beef, Raw steak 40.0 ° F
Cold Holding, Main Kitchen, Cooler Drawer Unit 2, Beef, Raw steak 40.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Unit 2, Fish/Seafood, Raw salmon 40.0 ° F Hot Holding, Main Kitchen, Warmer Drawer, Vegetables, Baked potato 170.0 ° F
Hot Holding, Main Kitchen, Steam Table, Cheese, Queso 162.0 ° F Hot Holding, Main Kitchen, Steam Table, Vegetables, Mashed potatoes 164.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler 2, Tomatoes, Sliced 41.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler 2, Tomatoes, Diced 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler 2, Cut Leafy Greens, Shredded lettuce 39.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Unit 3, Vegetables, Broccoli 39.0 ° F
Cold Holding, Main Kitchen, Cooler Drawer Unit 3, Pasta, Penne 38.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Unit 3, Rice, Yellow 40.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Unit 3, Dairy, Ny cheese cake 39.0 ° F
Cold Holding-TPHC, Front Food Service, Buffet Unit, Pork, Diced ham 39.0 ° F Cold Holding-TPHC, Front Food Service, Buffet Unit, Eggs, Chopped 45.0 ° F Cold Holding-TPHC, Front Food Service, Buffet Unit, Cheese, Shredded cheddar 43.0 ° F
Cold Holding-TPHC, Front Food Service, Buffet Unit, Cheese, Shredded mozzarella 44.0 ° F Cold Holding-TPHC, Front Food Service, Buffet Unit, Cut Leafy Greens, Spinach 40.0 ° F Cold Holding-TPHC, Front Food Service, Buffet Unit, Cut Leafy Greens, Chopped lettuce 44.0 ° F
Cold Holding-TPHC, Front Food Service, Buffet Unit, Vegetables, Corn 47.0 ° F Cold Holding-TPHC, Front Food Service, Buffet Unit, Salad, Pasta, mayo sauce, herbs 44.0 ° F Cold Holding-TPHC, Front Food Service, Buffet Unit, Rice, with herbs 47.0 ° F
Cold Holding-TPHC, Front Food Service, Buffet Unit, Dairy, Ranch 45.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Chopped 42.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 36.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Cheddar, shredded 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Boiled 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, Chopped lettuce 40.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1D Violation of Code: [511-6-1.04(6)(i)] Observed TPHC being used on several TCS foods without written procedures in place at self-service buffet unit (front).
C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.
COS: PIC placed discard times on all TCS buffet food items. EHS emailed TPHC template.  Corrected On-Site.  New Violation.
   
   
   
   
   
   
   
   
   
Person in Charge (Signature)    Date: 07/17/2024
Inspector (Signature) SUMERLIN OLINGER Date: 07/17/2024
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
RUBY TUESDAY #4381		 Permit #
FSP-033-004934		 Date
07/17/2024
Address
2435 DELK RD SE 		City/State
MARIETTA GA		 Zipcode
30067
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
11A Violation of Code: [511-6-1.04(6)(e)] Observed sliced tomatoes and whipped butter stacked high and tightly packed while cooling inside prep cooler (main kitchen).

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans;
(ii) Separating the food into smaller or thinner portions;
(iii) Using rapid cooling equipment;
(iv) Stirring the food in a container placed in an ice water bath;
(v) Using containers that facilitate heat transfer;
(vi) Adding ice as an ingredient;
(vii) Other effective methods.
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: PIC placed the food items in smaller portions.  Corrected On-Site.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed water leakage under bar hand sink when the water is turned on.
C/A: A plumbing system shall be repaired and maintained in good repair.  New Violation.
Remarks Discussed using Time as Public Health Control for self-service buffet unit (front).
EHS emailed TPHC guidance/template.
Sani bucket: 200ppm Quat
Person in Charge (Signature)    Date: 07/17/2024
Inspector (Signature) SUMERLIN OLINGER Date: 07/17/2024
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