RUTH CHRIS STEAKHOUSE

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator placed fresh cilantro on seared tuna without glove on left hand that is touching ready to eat food.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table in the salad pantry area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Repeat Violation

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

Basic - Ice scoop handle in contact with ice. Observed ice handle in ice, operator moved ice scoop. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on cart handle on the cookline. Operator removed tongs. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on the floor in a bucket. Operator moved sanitizer solution. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ribeye steak stored above fully cooked meatballs. Operator moved meatballs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed terry towel under cutting board at the salad station.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee return to line without washing hands and putting on gloves, employee put on gloves no hand wash. Chef spoke with employee, employee washed hands then put on gloves. Corrected On-Site

Basic - Employee eating while preparing food. Observed employee on line eating food out of a bag on cook line. Chef had employee leave line to finish meal. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on employees apron string, operator had employee remove wiping cloth. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not wash hands after coming out of walk in and put on gloves, spoke with employee who removed gloves, washed hands and put on fresh gloves. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor in salad staton. Chef moved to dish station Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on floor mixer on rotator in prep area by ice machine.

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. Observed no time mark on whipped butter. Educated operator on time as a public health control. Operator placed time mark on butter. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled knife stored in hand wash sink in dishwash area. Educated operator on importance of having hand wash only. Operator removed knife. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at bar. Operator labeled bottle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 45°F in reachin cooler. Milk, half and half, etc in walkin cooler front section 50°F, product moved to other coolers for cooling and cold holding

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. Whipped butter 63°F on counter, no time mark

High Priority - Toxic substance/chemical improperly stored over clean dishware Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold pan of water Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cloth used as a food-contact surface. Corrected On-Site

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

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

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored on raw chicken in walkin cooler. Both producers were wrapped. Storage corrected 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. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with food for customers. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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