Ruby’s

219 Mulberry Street
Manhattan, NY 10012
(212) 925-5755

Current Inspection Grade: A
Current Grade: A
Last Graded: 06/16/2022
 
 

At A Glance

Ruby's has an average score of 30.25 from 4 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Ruby's may not be meeting the City and State guidelines for food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

10/17/2023 | Cycle Inspection / Initial Inspection | Score: 46 | Not Graded
  1. (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  2. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  3. (Critical) Live roaches in facility's food or non-food area.
  4. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  5. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  6. (Critical) Hot TCS food item not held at or above 140 °F.
  7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/16/2023 | Cycle Inspection / Re-inspection | Score: 8 | A
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
01/10/2023 | Cycle Inspection / Initial Inspection | Score: 29 | Not Graded
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  3. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  4. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
06/16/2022 | Cycle Inspection / Re-inspection | Score: N/A | A
  1. (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  2. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  3. (Critical) Hot food item not held at or above 140º F.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
01/19/2022 | Cycle Inspection / Initial Inspection | Score: 38 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
  3. (Critical) Eggs found dirty/cracked; liquid, frozen or powdered eggs not pasteurized.
  4. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  5. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  6. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

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