RUTH CHRIS(N), 2017 S ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 07, 2013 | Complaint | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 01, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 02, 2013 | Routine | 1 | 1 | Details / Comments |
|
Sep 06, 2012 | Routine | 1 | 1 | Details / Comments |
May 07, 2013 (Complaint)
Comments:CFH: YOLANDA RUIZ FS:33349 EXP:08/01/2015
NO EVIDENCE OF ABOVE COMPLAINT FOUND AT TIME OF CALL.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 38.4F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 155.0F |
| STUFFED CHICKEN (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 160.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
May 01, 2013 (Follow-up)
Comments:Certified Food Manager Rony In FS#54777 expire 6-14-14.
VIOLATIONS CITED ON 4-2-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Mashed potatoes | 161.0F |
| Spinach | 156.0F |
| Shrimp raw | 41.0F |
| Tuna | 29.0F |
| Salmon | 37.0F |
| Steamed Rice | 41.0F |
| Hot Water | 110.0F |
Apr 02, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID PASS HEAT STRIP TEST ON SECOND ATTEMPT. STRIP WAS NOT IN COMPLIANCE WHEN PLATE WAS PLACED UP RIGHT. MACHINE MUST BE ADJUSTED OR REPAIRED TO ENSURE SANITATION COMPLIANCE OF ALL SURFACES REGARDLESS OF THE ANGLE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-YOLANDA RUIZ FS-53349 EXP-8/1/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CALL THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Spinach (Steam Table) (Hot Holding) | 158.5F |
| Mashed potatoes (Steam Table) (Hot Holding) | 144.6F |
| Lobster Bisque (Warmer) (Hot Holding) | 150.0F |
| Tomato Soup (Warmer) (Hot Holding) | 150.2F |
| (Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.8F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Salad Prep Unit) (Cold Holding) | 36.5F |
| (Reach-in Freezer) (Cold Holding) | 1.4F |
| (Freezer - ice cream) (Cold Holding) | 8.2F |
| (Refrigerator - beverage) (Cold Holding) | 35.1F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Reach-in Freezer) (Cold Holding) | 0.8F |
| Mushrooms (Steam Table) (Hot Holding) | 167.2F |
Sep 06, 2012 (Routine)
Violations:
- Food separated and protected
DRY STORAGE ITEMS WERE NOT STORED IN A SEALED TIGHT CONTAINER AT VISIT. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN A SANITIZING SOLUTION AT VISIT. (Corrected On Site)
CFPM-LERMA M. WILLETT FS-52615 EXP 08/01/2015
HOT FOOD IS PREPARED TO ORDER
ALL ITEMS WERE CORRECTED ON SITE
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.8F |
| (Refrigerator - walk-in) (Cold Holding) | 41.8F |
| (Freezer - ice cream) (Cold Holding) | -6.5F |
| (Reach-in Freezer) (Cold Holding) | -1.3F |
| (Reach-in Freezer) (Cold Holding) | 1.3F |
| (Refrigerator - reach-in) (Cold Holding) | 38.1F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| (Refrigerator) (Cold Holding) | 36.1F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.0F |
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