RUFFIN'S II - KITCHEN

WALLS AND CEILINGS

FLOORS

GARBAGE RECEPTACLES

NON-FOOD CONTACT CONSTRUCTION

NON-FOOD CONTACT SURFACES CLEAN

LABEL – PACK AT RETAIL, BULK FOODS, CONTAINERS

The bathroom was dirty, lacked a proper trash can, or the door doesn't close properly.

FLOORS

INSECT CONTROL DEVICES

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

INSECT CONTROL DEVICES

Reusable cloths and linens aren't being properly cleaned or handled.

PREMISES

Equipment and utensils that touch food were not being cleaned properly or often enough.

Non-food surfaces like shelving, counters, or equipment weren't being cleaned often enough.

WALLS AND CEILINGS

PLUMBING/GREASE TRAP

Prepared or opened food items were missing labels showing when they were made or when they expire.

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

MAINTENANCE EQUIPMENT

The restaurant's operating permit was either expired or not displayed where customers can see it.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

There was no backflow prevention device on the plumbing, meaning contaminated water could potentially flow backward into the clean water supply.