RUTHS CHRIS STEAKHOUSE SOUTHPARK

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handisnk in employee bathroom during inspection. CDI - PIC supplied. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various odiferous raw meats in various coolers during inspection. CDI - PIC voluntarily discarded. 1 pt.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various plates and bowls being stored as clean on line during inspection. CDI - All items placed into dish pit. Additional protection from contaminants necessary to preclude further violations. Risk Control Plan may be discussed if no improvement by next inspection. Repeat. 3 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed charred lemons that had been held on TPHC on 6/17/26 cooled down to be placed back on TPHC on 6/18/26. CDI - PIC voluntarily discarded. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinated calamari cooling from ambient while in a deep, sealed plastic container. Calamari was not cooling hastily. CDI - PIC moved calamari to uncovered, shallow metal container. Cooling rate hastened. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use soup containers being stored on floor in downstairs storage area. Ensure all single use items are stored in a manner that protects them from contamination. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles and grout lines throughout kitchen area during inspection. Repair or replacement necessary. Repeat. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw lobster being stored over crab inside reach in cooler. Observed seared tuna being stored above onions and cream inside reach in cooler at salad station. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, bowls, pans and scoops soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cheese sauce at 44-45F after cooling overnight. CDI: Item was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed creamed spinach and mashed potatoes in hot box and mashed potatoes in hot well below 135F. Observed fried onions sitting out on counter at 62F. CDI: Spinach and mashed potatoes were reheated, onions were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cheese sauce cooling in walk in cooler on rack with pans close together. PIC stated item did not go in ice bath like usual. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed spinach thawing in prep sink not submerged in water. Water from faucet was dripping on spinach. CDI: Spinach was submerged, faucet was turned on to allow for more water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm quat.

4-501.11 Maintain equipment in good repair. Observed mixing faucet dispensing 100ppm quat. Facility was not sanitizing dishes in 3 comp sink during inspection. CDI: mixing faucet was repaired during inspection, new concentration is 200ppm quat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides of cooking equipment with build up of food and grease debris. Clean as needed.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles and low grout lines at dish and cook line.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cut onion being stored directly on shelving in prep unit. CDI: Onion was voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, bowls and cooking pans soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed garlic butter and au poivre hot holding below 135F. Water level in hot well was low. CDI: Items were reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed Norwegian salmon under Ruth’s picks without an asterisk. VERIFICATION REQUIRED.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tuna thawing under running water at 80F. CDI: PIC added more ice.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near walk in cooler and prep area. Points remain the same due to improvement from last inspection.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate his hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and rewashed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the dish machine hand wash sink. CDI - Employee provided during inspection.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the pass-through dish machine at 0ppm chlorine. CDI - Employees were able to prime the machine to the appropriate concentration. Observed low sanitizer in the glass dish machine. CDI - Employees primed it to the appropriate concentration.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time stickers for all TPHC items. CDI - Employee labeled the items during inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf _______________________________________________________ Observed a missing an asterisk for steak on the Queens Feast Menu. Observed missing disclosure for the Gluten Free Menu stating that items may be undercooked.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing trash can at multiple hand sinks.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout and cracked tiles around the cook line and dish machine area.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on a shelf above clean dishes.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef (for family meal) stored above steak in the walk-in cooler. CDI - Item was removed from the shelf.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the glass dishwasher at 10ppm chlorine. CDI - Machine was primed and began to read 150ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no label due to them being worn off. CDI - Buckets were relabeled.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a server garnishing food with no hair restraint. Observed an employee preparing food with a long beard and no beard restraint.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no irreversible thermometer for the dish machine. CDI - Manager ordered two thermometers during inspection and provided proof of purchase to EHS.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leak underneath the pre-rinse sink. Previous leak has been repaired.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout and cracked tiles throughout the main kitchen. Floors have been deep cleaned each week to improve their condition from previous inspection. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and food debris on the ground and walls underneath the dish machine and areas of the dish pit.

6-303.11 Provide required lighting intensity. Walk-in Coolers shall have 10ft candles of light. Observed broken light in the walk-in cooler.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tag being stored away from the frozen box of oysters. Tags have not been saved for 90 days. CDI - EHS and managers discussed the proper storage and retention of Shellfish Tags.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. High Temp dish machines shall achieve a 160 degree surface temperature. -P Observed the dish machine with a 141 degree surface temperature. Observed the chlorine dish machine reading 0ppm. CDI - Ecolab was able to arrive during inspection and repair both machines.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of creme brulée sauce past the 7-day date mark. CDI - Item was voluntarily discarded.

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing TPHC procedure for Hollandaise and cooked lemons. Items were not labeled for 4 hours. CDI - EHS provided a new TPHC policy and items were labeled from the time they were prepared this morning.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P Observed HOT SHOT No Pest Strips throughout the kitchen. Manufacturer instructions say “do not use in food areas.” CDI - Items were removed.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in intact ROP packages.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a server garnishing food with no beard restraint and bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy residue and build-up on equipment and shelves around the dish pit.

5-205.15 Maintain a plumbing system in good repair. Observed a leak underneath the high-temp dish machine.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas of floor with missing grout or cracked tiles.

2-103.11 (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation area. Observed a previous chef bring an infant child inside of the kitchen. Pf - CDI - Employee removed them from the kitchen area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molding strawberries in the walk-in cooler. CDI - Item was voluntarily discarded.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burger stored above steaks in the bottom of a prep cooler. CDI - Manager moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above washed vegetables in the walk-in cooler.

3-501.19 Time as a Public Health Control (P) (Pf) 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a TPHC policy for several spiced butters. Butters are now made with salted butter and no longer need to be on TPHC. Manager stated that cooked lemons, Hollandaise, clarified unsalted butter, poirde sauce and gravy are all kept on time. None of these items were on the TPHC policy. Time stickers were missing for all items. CDI - Items were labeled and new TPHC policy was written.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed worn-off sanitizer bucket labels. CDI - Items were relabeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt shakers for the grill with no labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with a watch on.

4-501.11 Maintain equipment in good repair. Observed a glass dishwasher door that would not fully close. Water spills out of the top when operating.

5-205.15 Maintain a plumbing system in good repair. Observed a pool of water on the floor in front of one prep cooler. Manager stated that he believes it is due to the machine not draining properly.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas of floor with missing grout or cracked tiles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steaks stored on speed rack above mashed potatoes. Raw egg carton stored above udon noodles in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf HACCP plan not approved by health department and vacuum packaged raw burgers observed in walk-in cooler. Do not ROP food until HACCP plan has been approved. CDI - Burgers discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Mashed sweet potatoes were cooling in deep container with lid at 55F in walk-in cooler. Potatoes were prepared 2 hours ago. Use shallow pans and leave cooling TCS foods loosely covered or uncovered. CDI - PIC moved sweet potatoes to shallow pans and put back in walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed processed broccoli on shelf in WIC below unwashed produce (peppers, tomatoes). CDI - PIC rearranged storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed glass washer in dish area with 0ppm chlorine sanitizer. CDI - Unit was primed and reran. Final reading was 100ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in salad prep cooler holding above 41F. See temperature chart. Foods were moved to walk in cooler to be brought down below temperature threshold. Unit was examined and plates were blocking air flow from fan. Stacks were lowered and unit began to cool down. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Shellstock tags are being saved but last sold date is not being recorded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in salad prep cooler and meat reach in cooler on the line holding above 41F. See temperature chart. Foods were mvoed to walk in cooler to be brought down below temperature threshold. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed food establishment with a vacuum sealer who is doing reduced oxygen packaging. CDI- Information emailed for variance. Food establishment immediately stopped the process. For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sea bass thawing in prep sink with water at temperature of 75F. CDI- Ice was added to container to allow food to be kept below 70F threshold when thawing.