RUTH'S CHRIS STEAK HOUSE - KENNESAW

Inspection item: Proper cold holding temperatures

Code 511-6-1.04(6)(f)

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 Corrected On-Site. Repeat Violation.

Inspection item: Time as a public health control: procedures and records

Code 511-6-1.04(6)(i)

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 Corrected On-Site. New Violation.

Inspection item: Food properly labeled; original container

Code 511-6-1.04(8)(b)

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 Corrected On-Site. New Violation.