Ruth's Chris Steak House Restaurant

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL ITEMS

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED STRAWBERRIES IN COOLER BY PANTRY

*32 Package integrity

LABEL DAMAGED CANS

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

THAW PRODUCTS UNDER RUNNING WATER

*41 Food storage containers, identified with common name of food.

LABEL ITEMS IN NON ORIGINAL CONTAINER

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED STRAWBERRIES IN COOLER BY PANTRY

*39 Equipment & utensils cleaned before restocking

DIRTY KNIVES IN KNIFE HOLDER

*19 Water & Plumbing in good repair- per code

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED BERRIES PANTRY

*46 Covered waste receptacle for women's restroom

EMPLOYEE RESTROOM

*10 Clean Sight and Touch

INSIDE MICROWAVE OVEN ON COOK LINE

*19 Hand sink water temperature below 110'F

BY PANTRY LINE 103 DEGREE F, BROIL HAND SINK 102 DEGREE F

*02 Cold Hold (41øF/45øF or below)

SHRIMP ON LINE 57 DEGREE F, BLUE CHEESE 45 DEGREE F( PANTRY)- COS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEE ITEMS

*18 Toxic items labeling-non original container

Any spray bottle containing a potentially toxic substance should be clearly labeled to the contents.

*34 Outer openings:closed,tight-fitting windows

Main entrance to building has a gap between the two doors. The distance near the ground is greater than 1/2". Exterior doors should not have gaps such that daylight can be seen through it.

*19 Hand sink water temperature below 110'F

Hand wash sink only reached 80.2°F in back dishwashing area.

*39 Cutting surfaces.

DO NOT USE TOWELS UNDER CUTTING BOARD