Ruth's Chris Steak House
FAILFriday, January 4, 2013 at 6:24 PM
Violations Cited
03-3-501.14
Cooling
Soup cooked yesterday and stored in a deep container in the walk-in with condensation on the interior of the cover is 48F in the center and 41F at the exterior edges. Ensure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additioanl four hours. (Manager voluntarily discarded the soup)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees are working in the prep kitchen with one handsink without cold water and another without paper towels. There were also paper towels missing at other handsink. Ensure that employees are properly washing their hands.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
27-5-103.11-.12
Hot and Cold Water
There is no cold water at the handsink in the prep kitchen. Provide.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
01-3-203.12
Tags & Records
Shellstock tags are out of order. Maintain the tags for 90 days and organized so they can easily be referenced if needed.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Hard boiled eggs for salad are stored on the top of the unit at 50F. Make sure items are properly cooled before being placed on the top of the refrigerator. The vegetable soup made earlier in the day is cooling in a deep covered container in hte walk-in 78F. Provide proper cooling methods.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
There is no test kit for the vegetable wash. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Paper towels are missing and out of the dispenser at most of the handsinks. Provide paper towels in a dispenser at each handwash station.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.