3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.3-501.16 Maintain potentially hazardous food at 135 F or above./sauted onions on line 125F/ reheated and hot held now
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. Wait staff preparing food in the kitchen without wearing any form of hair restraint. Hairnet(s) provided at this time. 4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans, stored on the drying rack. 4-903.11 Store clean equipment and utensils covered or inverted. Dishes stored in the dinning room, underneath trees, are not inverted or covered. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Too dim above the ice bins, (wait stations).
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