RUTH'S CHRIS STEAK HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over ready to eat french onion soup in reach in cooler. Moved by manager. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle bottle by cleaned glasses. Bar. Moved by manager. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door in kitchen left open. Closed by manger. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Used employee apron on rack by cleaned pans. Moved by manager. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler / storage gasket. Kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.

Basic - Stored food not covered. Uncovered ice cream buckets in freezer. Covered by manger. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over containers of cut potatoes in walk in cooler, bacon moved Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw steak (54F - Cold Holding); raw chicken (54F - Cold Holding) on speed rack in standing reach in cooler on cook line, per manager door has been consistently open for less then 45 minutes, rack placed in walk in cooler. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired Repeat Violation Admin Complaint

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 photocopy Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen by office.

Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee bathroom in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on stove handle on cook line, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed vegetables in walk in cooler. Unwashed cabbage stored over cut lemons in walk in cooler. All unwashed produce moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of brown sugar in back storage area, manager corrected during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the storage area reach in freezer, commercially packaged raw frozen calamari over opened container of ice cream. Operator relocated the container of ice cream. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Unlabeled chemical spray bottle stored with clean linens at the waitstation storage area. Operator voluntarily discarded the chemical spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the salad make line has build up of food residue staining. Operator has replacement cutting boards. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the end of the main cook line by the bulk ice bin blocked by large trash can. Operator relocated the trash can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the prep area. Operator has replacement dispensers and was waiting on rolls to run out to replace. Operator provided paper towels. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection 8 total food handling employees with expired food handler training. Operator is in the process of scheduling a food handler training class. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep table on the main cook line. Operator voluntarily discarded the employee beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves of the warewashing area, clean metal and plastic containers stacked while wet. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line, operator relocated the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust between the hood filters on the main cook line.

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the salad line flip top reach in cooler. Operator wiped out the reach in cooler. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Commercially package cream sauce thawing at ambient air temperature on the salad make line. Employee relocated the cream sauce to thaw in a sink under cold running water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the cold salad line has build up of food residue staining.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection, six food handler training certificates expired.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean plastic containers stacked while wet. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Waitstation reach in cooler has standing water at the base of the cooler. Operator has placed a service call for the reach in cooler. Corrective Action Taken

Basic - Water softener salt (food) stored in a location that is not clean and dry. Rock salt for water softener stored in the floor in the rear hallway. Operator relocated the rock salt.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on the cook line not stored in sanitizer solution. Operator relocated the wet wiping cloth. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection chlorine dishmachine at 0ppm, operator set up three compartment sink and states will call maintenance company. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line closest to the office area blocked by large cart with tub of water stored on it. Operator relocated the cart to allow access to the hand wash sink. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At time of inspection multiple employees eating on cook line and in warewashing area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer, container of employee personal food stored on the top shelf over product to be servers to customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored hanging on rack in dishwashing area over clean utensils. Operator relocated the employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dishmachine, clean plastic containers stacked while wet. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles.

Basic - Old labels stuck to food containers after cleaning. On the storage shelf opposite the dish machine, clean containers with old labels attached. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On service side of the main cook line, wet wiping cloth stored on clean prep table. Behind the salad prep line, sanitizer solution stored on the floor.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At entrance to the kitchen by the warewashing area under the hand wash sink red hose connected to threaded faucet with no backflow preventer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at the entrance to the kitchen by the warewashing area no paper towels in dispenser. Operator replaced roll of paper towels in the dispenser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice bin by the warewashing area has mold like substance build up at top of ice bin where the silver meets the plastic portion of the ice bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At server pass through side of kitchen line ceiling vents have build up of mold like substance around the edges of the vents.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelves in warewashing area, clean plastic containers stacked while wet.

Basic - Old labels stuck to food containers after cleaning. On storage shelves in the warewashing room, clean plastic containers with old stickers on the containers. Operator instructed employee to remove all old stickers. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lamb under raw steak, moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over line area, discarded Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to metal pans on drying rack

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink, placed under running water Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on main kitchen line has spoilage from food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink closest to office door at entrance to kitchen line blocked by mop bucket and rack of glasses. Operator removed both items for access to the hand wash sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin by dishwashing area has build up of mold like substance along top of ice bin. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. At time of inspection dish washing machine not properly pulling sanitizer through machine. Operator called company to fix the machine and set up a three compartment sink for all ware washing. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish washing area on metal shelve, clean containers stacked while wet. Operator had employee take down and make sure containers are properly dry before storage. Corrected On-Site

Basic - Floor area(s) covered with standing water. In dishwashing area standing water in gaps where there are missing floor tiles. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In dish washing area broken/missing tiles. Repeat Violation

Basic - Floors not maintained smooth and durable. At time of inspection floors throughout kitchen under construction, through kitchen paper runners taped to floor. Repeat Violation

Basic - Plumbing system improperly installed or repaired. In dish washing area hood system has a pipe leaking water on to dishwashing table on either side of dish machine. Operator states that they have maintenance person coming out to fix the leak. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler behind bar closest to bar entrance, shelves have rust pitting.

Basic - Stored food not covered. Prepared mushrooms stored in walk in cooler uncovered. Operator covered the container of mushrooms. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Above dish machine on ventilation system, build up of mold like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on server side of kitchen line prep table. Operator relocated wiping cloth. Corrected On-Site