Ruth's Chris Steak House

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Cooked onion holding ontop of stove top without sufficient means of temperature control at 100F(?).All foods must be kept hot at 140F or above.Mash potato in steamtable at 134F as well as in alto-sham at 134F.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: Shredded cheese on top layer of storage container at 60F(??????).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Prevention of Contamination from Handscritical
  Inspector note: Front of house staff observed cutting condiments with bare hands that are going to placed in customer drinks.Reminder to use proper handwashing techniques also(Same staff observed drying hands with cloth towel????).Inspector instructed staff to utilize paper towel.
  code 12-3--301.11*** · critical food-safety factorstatus: Pass
• ✓Non-Food Contact Surfaces
  Inspector note: Equipment(blender) adjacent to handsink at downstairs bar(handsink).Provide a splash gaurd or adequate space.Discussed with chef.
  code 15-4-202.16* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: Wiping cloths lying on tabletops in a few various spaces.Properly store in sanitary solution.
  code 21-3-304.14* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: Handwashing sinage missing at side bar downstairs(handsink).
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 7, 2010: 6 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.