Ruth's Chris Steak House
FAILTuesday, July 22, 2025 at 6:00 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Noted crab cakes and Lobster tail at 60F stored a night before in the refrigerator.Monitor/Repair Voluntarily discarded by the PIC
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.005/5-402.11-P
Backflow Prevention (P)
Noted no visible air gap in the prep sink.Provide
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Quat sanitizer at the 3 bay sink in the dish area recorded 500PPM with the sanitizer strip. Repair
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Refrigeration broken underneath the rail in the pantry station. Repair
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-303.11-PF
Cleaning Agents and Sanitizers Availability (Pf)
Dish machine at the bar not dispensing detergent empty container.Provide COS by the PIC Dish machine at the bar/Server station recorded 0PPM with the chlorine strip.Repair
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
No soap available in the hand sink in the bar area.Provide COS by the PIC
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Provide drain plugs for 3 bay sink a the bar. Hand sink at the dish machine leaking.Repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Repair tile in the Server station near the dish machine. Repair tiles infront of the freezer door. No light shields in the server station and dish area.Provide/Repair Missing ceiling tiles near the hood above the stand in refrigerator.Repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.