RUTH'S CHRIS STEAK HOUSE - KENNESAW

Food properly labeled; original container — Inspector Note: OBSERVED MULTIPLE BOXES OF MILK CARTONS WITH AN EXPIRATION DATE OF AUG. 9th & AUG. 10th STORED IN WIC; MILK WAS NOT PASTEURIZED C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: ALL BOXES DISCARDED

Food stored covered — Inspector Note: OBSERVED MULTIPLE ITEMS IN COLD WELLS IN MAIN KITCHEN STORED UNCOVERED. OBSERVED CROUTONS STORED UNCOVERED IN SALAD STATION. OBSERVED LEMON WATER STORED UNCOVERED ON COUNTER IN MAIN KITCHEN. OBSERVED TOASTED LEMONS STORED UNCOVERED ON TOP SHELF OF PREP TOP IN MAIN KITCHEN. OBSERVED CHEESECAKE AND LAVA CAKE STORED UNCOVERED IN REACH IN COOLER IN SALAD PREP AREA. OBSERVED CHEESECAKES AND BREAD PUDDING STORED UNCOVERED IN REACH IN COOLER IN PREP AREA IN MAIN KITCHEN. C/A: ALL FOOD SHALL BE STORED COVERED TO PROTECT FROM CONTAMINATION COS: ALL FOOD COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED BLACK BUILD UP IN TEA URN DISPENSING NOZZLES IN SERVER STATION & IN BULK ICE MACHINE IN MAIN (BACK) KITCHEN. OBSERVED FOOD DEBRIS ON FOOD CONTACT SURFACES OF SEVERAL PLATES/BOWLS/PANS/DISHES STORED AS CLEAN AND READY TO USE IN WAREWASHING AND FRONT FOOD SERVICE AREA C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT & TOUCH PLATES/BOWLS/DISHES/PANS PLACED BACK IN WAREWASHING TO BE CLEANED AND SANITIZED; BULK ICE MACHINE CUT OFF, FACILITY HAS 72 HRS TO CLEAN & SANITIZE BULK ICE MACHINE AND TEA URN DISPENSING NOZZLES

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED MECHANICAL WAREWASHING MACHINE NOT REACHING 180F TO PROPERLY SANITIZE EQUIPMENT (DISH MACHINE IN USE DURING INSPECTION) C/A: Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); or (ii) For all other machines, 180ºF (82ºC). COS: FACILITY WILL WASH, RINSE IN DISH MACHINE AND SANITIZE IN 3-COMPARTMENT SINK; EHS OBSERVED PIC SET UP SINK FOR SANITIZING (QUAT 200PPM-400PPM)

Proper cold holding temperatures — Inspector Note: OBSERVED GRITS, SHREDDED CHEDDAR CHEESE, SAUSAGE & LIQUID EGGS COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN. OBSERVED 2 BAGS OF CAVATAPPI PASTA COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD ITEMS DISCARDED

Time as a public health control: procedures and records — Inspector Note: OBSERVED FACILITY USING TPHC FOR STEAK BUTTER AND BUTTER FOR BREAD WITH NO TIME/DATE STAMPS AND NO WRITTEN PROCEDURE. OBSERVED SAUCES WITH TIME/DATE STAMPS FOR 4 HRS BUT NO WRITTEN PROCEDURE/LOG. FACILITY HAS A DAILY LOG THAT EMPLOYEES ARE SUPPOSED TO FILL OUT FOR TPHC ITEMSHELD ON TIME AS A PUBLIC HEALTH CONTROL; HOWEVER, IT WAS NOT FILLED OUT FOR 8/11/2026. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: BUTTER DISCARDED

Food separated and protected — Inspector Note: Observed raw steak stored above ready to eat deli meat in the walk-in cooler in the main kitchen. Observed raw calamari and raw shrimp stored above butter and chicken tenders in the reach-in cooler at the grill prep. Observed raw steak stored above and behind apples in the reach in cooler 2 at the grill prep. C/A: Food should be stored in order of cook temperature in order to prevent the possibility of cross contamination. COS: raw steak moved to seperate shelf with other raw steak in walk-in cooler. butter and chicken tenders moved above shrimp/calamari in reach in cooler. apples stored above raw steak in reach in cooler 2.

Proper cold holding temperatures — Inspector Note: Observed sliced cheese, liquid eggs, and butter holding above 41f in the 2 door undercounter cooler at the grill prep. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS: Items discarded.