RUTH'S CHRIS STEAK HOUSE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in pantry prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Green garden hose stored on top of hand sink in dish area. Item removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Grooved white cutting boards in pantry prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Right broiler Interior oven soiled with burnt food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, removed for cleaning Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork not commercially packaged over pasta in reach in freezer by produce walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored in food prep table. Chef put second bucket on floor and stored sanitizer bucket inside of bucket on floor. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in upright single door cooler at start of cook line. Chef removed. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine only reaches 153.5 F surface temperature after running 9 times. Manager set up three compartment sink for sanitization at 200 ppm quaternary. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server moved trash can by touching dirty liner then took out clean utensils with no hand wash. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer in rear of kitchen. Manager labeled appropriately. Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning

Basic - Covered waste receptacle not provided in unisex employee bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At end of cook line, utensil in standing water of 82 F. Manager removed. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris. Warning

Basic - Stored food not covered. Raw shrimp in walk in cooler not covered. Manager covered. Corrected On-Site Warning

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor of ware washing area. - From follow-up inspection 2023-07-18: Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle in office not labeled. Employee labeled. Corrected On-Site

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 22 dead and trapped flies on fly paper in dry goods storage area near service elevator. Manager removed. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and drinks stored above food to be served to the customers in walk in cooler. Manager corrected. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawed in ice bath, not under running water. Manager turned on water. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce put out at 4:30 pm and no time mark. Manager put in time stamp. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib at mop sink has multiple splitters and no vacuum breaker.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle on cook line not labeled. Manager labeled. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 dead flies on fly paper in ware washing area. Manager removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above to go boxes in kitchen. Manager removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee buttering bread not wearing a beard guard.

Basic - Food stored on floor. Fryer oil stored on floor of kitchen. Manager stored 6 inches off the floor. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in garbage can across from ice machine. 1 live fly near ice machine. 2 live flies in ware washing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked spinach, advised operator of correct storage procedures, operator rearranged and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bernese sauce on steam table hot holding at 104 F. Operator turned up temperature on steam table, Bernese sauce is now 127 F. Original temperature taken at 4:45, new temperature taken at 6:15 pm. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have food debris and visible cut marks. Vegetable press in rear of kitchen above two compartment sink has food debris buildup. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Lime scale build up on door of dish machine. Top of dish machine has food debris.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only bathroom in the kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food trays in rear of kitchen next to dry goods storage area has wet nesting.

Basic - Floors not maintained smooth and durable. Floors in rear of kitchen near dry goods storage area have low grout lines making floor not smooth and easily cleanable. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven to the right of eight burner stove has food debris buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on cook line is soiled with dust debris. On salad prep area, dispensers used for salads have dust debris on the fans. Employee wiped vents clean of dust. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Raw chicken in the walk in cooler nearest the office left uncovered. Operator put cover on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 55°f, on cook line In an ice bucket

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

Basic - Floors not maintained smooth and durable. Low grout on cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters scheduled for service.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. sanitizer bucket 0ppm employee changed to 200ppm. Corrective Action Taken Repeat Violation