Ruth's Chris Steakhouse, 11500 Huguenot Road, Midlothian, VA 23113 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ruth's Chris Steakhouse
Address: 11500 Huguenot Road, Midlothian, VA 23113
Type: Full Service Restaurant
Phone: 804 378-0600
Total inspections: 10
Last inspection: 03/01/2016

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Inspection findings	Inspection date	Type
Adjust sanitizer dispenser so that quaternary ammonium is reading 200 ppm. Small tear on the two door gasket reach-in. Whipped butter cannot be left on the counter. If whipped butter must be left on the counter, a time control policy must be implemented. Operator called during todays inspection to have the refrigerator serviced. Provide parasite destruction letters for Salmon, Swordfish, and Grouper. Tuna is the Thunnus species, therefore not requiring a parasite destruction letter. Permit is set to expire April 30, 2016. Ensure fees are paid prior to this date. Cooling Methods Observation: The methods used for cooling were not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Foods in the steak cooler on the line cold holding at improper temperatures. Foods were discarded. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: Steak drawer unit on the cook line was observed with an ambient air temperature of 52 F. Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	03/01/2016	Routine
A hand washing sign must also be provided at the hand sink in the wait staff area. Exterior bar has no hand sink for employees to wash hands. Bar is closed during late fall/winter. Prior to adding hand sink, plans must be submitted to the health department. Please provided parasite destruction letter for all seafood that is served to customers liking. Any time a new seafood item is added to the menu, new parasite destruction letters must be submitted for those items that are served raw/undercooked. Under counter reach-in by the small burner area is currently not in service. Large ice accumulation noted. If facility plans to use this cooler, cooler must be serviced immediately. Written procedures were discussed with chef. Information as to what food items will be held for four hour time frame will be listed on written procedures. Fax written procedures to the inspector. Records - Creation and Retention Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish. Written statements from food suppliers are also needed for fish that is frozen to certain parameters and more information is needed for the saku tuna that is served. The only information that is printed on the box is that the tuna is of the Thunnus species. Handwashing Cleanser - Availability Observation: Soap was not provided at the hand washing lavatory at the waitstaff area. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory at the waitstaff area. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	10/06/2015	Routine
Notes: 1. The menu has been updated and the consumer advisory appears to be correct for all items offered undercooked. 2. The time control policy needs to be edited. This was noted during the 10/2014 inspection and still applies. Under the leadership of a new head chef, additional items are being monitored with time control. The following items are what the inspector is aware of time being used for: BBQ butter, clarified butter (stored at room temp, warm water bath, portioned cups for customers), hollindaise sauce, bernaise sauce, puttenesca, garlic butter, and sour cream (not sure if intent is to hold cold or not). Samples of how to write up a time control policy have been provided. Email inspector a newly written time control policy. 3. Consider alternatives to portion cups and bagging to help provide better cold holding temperatures in the top wells of the middle MUT/drawer unit. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Portioned pasta and portioned cooked onions cold holding at improper temperatures in the top wells of the middle MUT cooler Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	03/10/2015	Routine
Additional temperatures taken: (iced product) ahi 34, scallops 35,lobster 35, oysters 38 Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Large spoon stored in sanitizer bucket near the fryers. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Cooling Methods (corrected on site) Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Portioned pasta cooked this afternoon observed stacked in a pan 4 portions deep in the WIC. Product temperature measured at 49-55 F. A batch of cheese sauce was made and stored in the WIC with the lid firmly in place. The sauce was measured at 57-104F. Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest cooling bagged pasta in a single layer on sheet trays. Leave the cheese sauce uncovered while cooling, and stir regularly. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Rice hot holding at improper temperatures. Measured at 118-138F. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	10/02/2014	Routine
Additional temperatures taken: salad MUT: three different dressings 45-51*, sliced cherry tomatoes 51* butter on counter out for use 59*** Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Portioned cooked onions, portioned lump crab, augratin sauce, mac+cheese sauce, salad dressings, sliced cherry tomatoes, butter and steaks cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Three spray bottles of chemicals are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Toxics - Presence and Use Restriction (corrected on site) Observation: Three cans of Raid stored in chemical area in the dry storage room Correction: Licensed pest controllers are to apply any and all chemicals in the food establishment. Get rid of the Raid.	05/28/2014	Routine
Adequate thermometer, hi-temperature dish machine, chlorine dish machine at bar, quaternary ammonia sanitizer, and test kits. Reviewed employee health. Keep an eye on the MUT cooler on the main line. The air temperature of the unit was found to be elevated, but product temperature was colder than the ambient (slightly elevated temperatures noted above w/ ***). Unit may have been open for stocking purposes. No violations observed. No violation noted during this evaluation.	01/27/2014	Routine
Adequate thermometer, high-temperature dish machine, quaternary ammonia sanitizer buckets, chlorine dish machine at bar, and test kits. Reviewed employee health. The two McCall RICs are on order to be replaced. Don't store any potentially hazardous items in the low cooler across from the fryers until the unit has been repaired and shows it can maintain temperatures under 41 F. Suggest adding extra shelving for the storage of clean dishes while they are air drying. Suggest mixing sanitizer with cool/room temperature water to allow for accurate testing. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Lamb chops in the low cooler across from the fryers cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment Observation: The low cooler across from the fryers was not maintaining temperatures of 41 F or less. Correction: Repair the low cooler across from the fryers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the low cooler across from the fryers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Equipment and Utensils, Air-Drying Required Observation: Assorted pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	07/08/2013	Routine
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine at bar, test kits, and hi-temp dish machine. Reviewed employee health. Work order is already in to repair floor tile in dry storage area. Cutting boards are scheduled to be resurfaced next week. Prime rib is cooked in rock salt for additional flavoring. Product was returned to the oven for further cooking when the middle was found to be in the low 100s. Prime rib must cook for at least 112 minutes at 130 F or higher and must be held at 130 F or higher. Remind staff to allow dishes to air dry as much as possible before stacking. Suggest adding additional shelving units to help facilitate air drying. No violation noted during this evaluation.	03/29/2013	Routine
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Notes No violation noted during this evaluation.	12/06/2012	Routine
Adequate thermometer, hi-temp dish machine, quat sanitizer buckets, and test kit. Chlorine dish machine at the bar is currently broken and not in use. All glassware is being sent to the kitchen. Facility had just finished serving lunch and so kitchen activity was limited. Notes: 1. Thermometers in the WICs need replacing. 2. Suggest shortening (cutting) the hose at the mop sink leading to the floor cleaner dispenser. Tubing should not extend down past the upper rim/threshold of the sink. 3. Utensils should never be stored in a sanitizer bucket between uses. If soiled, utensils need to be washed, rinsed, and sanitized before returning them to use. No violation noted during this evaluation.	02/07/2012	Routine

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