RUTH CHRIS (N), 750 9TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 06, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jul 31, 2012 | Routine | 1 | 1 | Details / Comments |
|
Jun 06, 2012 | Preoperational | 1 | 1 | Details / Comments |
Dec 06, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No running hot water was not provided at the hand-washing sink by the cook line. Note: the hot water line valve was shut off and it was opened during the inspection. The hand-washing sinks have to be supplied with running hot and cold water at all times. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths were not kept in sanitizing solution between uses. Note: Sanitizing solution set up during inspection. (Corrected On Site)
CFPM: HYE Y. CHOE, FS-51755 EXP: 02/22/2015
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Walk-in Refrigerator) | 40.0F |
| Mashed potatoes (Hot Holding Unit) (Hot Holding) | 170.0F |
| Chicken (Oven) (Cooking) | 180.0F |
| Crab meat (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Walk-in Freezer) | -7.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Jul 31, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Interior of ice machine is unclean (remove old residue). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Exterior of grease barrel is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Mark Narnor FS#51380 expire 8-12-12.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYSS.
PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR IF YOU HAVE ANY QUESTIONS ON (202)442-5928.
| Temperatures | |
| Lobster | 40.0F |
| Shrimp raw | 40.0F |
| Steak cooked | 144.0F |
| Chicken | 175.0F |
| Steak cooked | 144.0F |
| Lobster | 40.0F |
| Shrimp raw | 40.0F |
| Lobster | 41.0F |
| Mixed Vegetables | 41.0F |
| Spinach | 164.0F |
| Sauce | 39.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - walk-in seafood) | 32.0F |
| (Freezer - walk-in) | 0.0F |
| Hot Water | 119.0F |
Jun 06, 2012 (Preoperational)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor behind the bar has standing water(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Hye Y. Coe FS:51755 EXP:02/22/2015
Establishment closed at time of call
Correct stated items within 45days
No objection to issuance of catering License
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - walk-in meat) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Hamburger Raw (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| Fish - Snapper (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 186.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 33.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 37.0F |
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