The RUBY SUNSHINE CAFE health score and inspection history

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 13 AUG 2026, score 82, is not posted.

Clean the dishmachine and attached equipment.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ Foodhandler working on the cook and expo lines put on a hair restraint after the inspection was initiated.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSM on duty and others on staff who have not registered their certifications with JCDH.

Clean the underside of the shelf over the steam table as often as necessary to prevent accumulation of residue./ Accumulations of food splatters, residues, and particles.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Heavy dust build-up on ceiling and fixtures over the cook and expo lines; accumulations of food wastes, grease, and debris under and behind equipment throughout the food operations areas.

Store single service and single-use articles at least 6 inches above the floor./ Boxes of disposables on the floor in the storage room upstairs.

Provide paper towels at each handwashing sink./ Supply of paper towels at the handsink on the left-hand end of the expo line was replenished during the inspection.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas where employee safety is a factor./ Lighting is too dim on the cook and expo lines: replace blown bulbs in fixtures and/or increase bulb intensity as needed.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food./ Verification of communication of a minimum required health policy to all employees is not available.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink in the employee toilet room upstairs measured maximum 81F.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE was briefed on the revised Alabama Seafood Labeling Law and provided a copy along with the updated signage for posting as required by the law.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of dust, dirt, food residue, and other debris./ Food particles and residues remaining on the underside of the blade ring and mount and inside the blade guard following cleaning after last use.

4-603.15; 4-301.12(C) Provide and use alternative manual warewashing equipment when there are special cleaning needs or constraints./ Provide: a long-handled, narrow-headed brush to access the niches, crevices, and hard-to-reach areas of the food slicer for manual cleaning; and, a super-bright flashlight to illuminate those areas of the equipment, which are in shadow, in order to do so.

(B) Loosely cover or uncover food until cooled./ Covered and stacked pans of cooked sausage links in the WI cooler were unstacked and uncovered during the inspection to allow the food to continue cooling under refrigeration.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor./ Lighting is too dim on the cook and expo lines: replace blown bulbs in fixtures and/or increase bulb intensity as needed.