Ruth's Chris Steakhouse

Observed pooling water and debris on the floor in the back of house due to drains overflowing. The drains have been serviced, but the establishment had yet to clean and sanitize the floor in the back of house. Physical facility must be cleaned frequently enough to prevent standing water and possible contamination. The PIC started to clean and sanitize the floors while the inspector still onsite. Discussed immediately sanitizing after such events prior to continuing food service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 pans of cooked mashed potatoes at 122-132*F. Potatoes had been placed in the unit 30 minutes prior after prep. Potatoes were reheated to 165*F prior to returning to hot holding. Reviewed prep procedures with chef. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the floor drain in the kitchen draining very slowly. All floor drains must be draining properly. Please have floor drain repaired. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked bell peppers, various dairy based sauces, and butters being held on time as control at the side station without proper documentation. Observed butter being stored on pans in the service area that were on time as control without documentation. All time/temperature controlled for safety (TCS) foods placed on time as control must have a discard time documented. Reviewed time as control procedures with manager. Labels were added to foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.>>> Observed all the packages of raspberries at the bar with some grey-black organic matter. Manager removed and discarded. Embargo paper form was provided. All food shall be wholesome, safe and honestly presented. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.>>> Observed the soda gun nozzles at the bar with some brown organic matter, please clean more frequently to avoid accumulation. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.>>> Observed a house made cheese sauce holding on the cook line at 100*F for about 20 minutes, the Chef reheated the sauce on the stovetop well above 165*F before returning to the hot holding unit. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed blue cheese stuffed olives at the bar on either end, holding at 55*F for less than an 1 hour. Blue cheese stuffed olives were moved to the refrigerator. Garnish container shall have ice for the blue cheese stuffed olives to remain at 41*F or shall be kept inside the fridge at all times. Correct By: Corrected At Time Of Inspection