MORTON'S STEAKHOUSE

Intermediate - Equipment drain line draining into handwash sink. Observed for hand sink located at dessert station

Basic - Clean utensils stored between equipment and wall.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop's handle for breaded dust in contact.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed second floor employee handwashing sink use as a dump sink, observed ice inside.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris inside warewashing machine.

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwasher area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while preparing food.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of potatoes on floor second floor.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. First floor food preparation area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen spinach being thawed in room temperature.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishwasher equipment.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line putting gloves without previous hand washing.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee at cook line not in domain of temperature for cold holding.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front bar.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed temperatures for beef at cook line in border line of 44°F. Employee barely check unit temp.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted over ice machine.

Basic - Dustless cleaning methods not utilized when exposed food present. Observed at walk in cooler vents with accumulation of dust.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at front bar.

Basic - Equipment in poor repair. Soap dispenser broken at front counter bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area at 0 ppm.. manager prime, retested at 50ppm Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return vents soiled/dusted at second floor preparation area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed small green cutting board with marks not longer cleanable at kitchen line downstairs. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher room.

Intermediate - Equipment drain line draining into handwash sink. Observed at coffee station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook lineManager placed a new roll. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form sent via email while conducting the inspection. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door gaskets. Dessert station.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Telephone on prep area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Equipment drain line draining into handwash sink. Probably from coffee machine.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to management at the time of the inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to management at the time of the inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses. Chef removed them. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Soiled dry wiping cloth in use.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Ice scoop handle in contact with ice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer to most kitchen coolers.

High Priority - Food stored in ice used for drinks. See stop sale. Front bar .

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease,dust at walk in cooler.