RUTH'S CHRIS STEAKHOUSE

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Inspector provided establishment with a pack of heat measure stickers to use until they can order them. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Chef stated they are in process of replacing all cutting boards. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees near expo area. Inspector provided establishment with sign and chef hung sign at sink. Corrected On-Site

Basic - Hole in or other damage to wall. Wall around door frame to outside in kitchen in disrepair.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in seasoned flour. Manager removed scoop from flour. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees near expo. Repeat Violation

Basic - Soiled dry wiping cloth in use on cook line. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area.

Basic - Floor area(s) covered with standing water in 3 compartment sink area. Repeat Violation

Basic - Food stored on floor. Bag of bread loaves stored on floor in walk in cooler. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in seasoned flour on cook line. Repeat Violation

Basic - Soiled dry wiping cloth in use in multiple areas through out kitchen and cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on shelf under reach in Grill.

High Priority - Reduced oxygen packaged food label lacking use by date. Employee attached label to fish. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dishes blocking access to sink on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Ice stored in sink near expo station. Pitcher stored in sink on cook line. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Inside knob to walk in cooler missing. Inside door to walk in cooler in disrepair. Repeat Violation

Basic - Food stored on floor. Case of potatoes stored on floor in kitchen near open back door. Pogoes were placed on shelf. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- ahi tuna 67F (2:30-3:30), shrimp (69F 3:00-3:30). Cook placed food in walk in cooler. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour. Scoop was removed and sent to dish area. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cream spinach 104F, cheese sauce 97F. Warmer cream spinach 118F. Manager had cook re heat items to 165F then hold at 135F. Corrective Action Taken

Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. Warmer- cream spinach 118F Cream spinach 104F. Kitchen manager had cook reheat to 165F then hold at 135F. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Wood rot around frame at entry to back glass door.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside in kitchen.

Basic - Floor area(s) covered with standing water near upright cooler and expo.

Basic - Floor tiles missing and/or in disrepair near reach in cooler and expo.

Basic - No handwashing sign provided at a hand sink used by food employees at sink near expo and in shared employee restroom. Repeat Violation

Basic - Scoop handle in contact with flour.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed glasses inside the front bar employee hand sink. Observed a cleaning steel wool inside employee hand sink on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Back bar area.

Basic - Standing water in bottom of reach-in-cooler,in pantry area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water,back prep area.

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled.