MORTON'S OF CHICAGO - THE STEAKHOUSE

Intermediate - Food-contact surface soiled/ stained with food debris, mold-like substance or slime. -all cutting boards throughout kitchen

Intermediate - Spray bottle containing clear toxic substance not labeled.

Basic - Ice buildup in reach-in freezer by walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holster interior soiled at bar , bar employee cleaned and sanitized interior Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw steaks over butter in walk in cooler 2) raw beef over crab cakes in under counter reach in cooler in prep kitchen Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb under dish machine, and at splitter on mop sink faucet Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Can opener soiled in prep area 2) bar gun closest to host stand at the bar Corrected On-Site

Basic - Floors not maintained smooth and durable. Back hallway storage area

Basic - In-use tongs stored on suppression lines next to boiler in prep area Corrected On-Site

Basic - Light not functioning. Hood over 6 eyed oven on cooks line

Basic - Unwashed avocado stored behind ready-to-eat food cut onions in salad station Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw commercially packaged steaks over cooked pork belly and mashed potatoes in walk in cooler 2) raw bacon wrapped scallops over sauces in under counter reach in cooler in back kitchen Corrected On-Site Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times on cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice container in dry storage area. Corrected On-Site

Basic - Equipment in poor repair. 1) lexon lids in double door pantry cooler 2) microwave handle on back kitchen table Repeat Violation

Basic - Ice buildup in double door reach in freezer in second kitchen

High Priority - Dented/rusted cans present. See stop sale. (1) can of marinara on dry item shelf in 2nd prep kitchen was dented on the seam

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground burger over raw cut whole muscle steak. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by dish machine and on splitter at mop sink. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not date marked opened yesterday per manager. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over dish machine.

Basic - Equipment in poor repair. Handle on microwave broken on back prep area.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing area by mock sink

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on prep table not washed with stickers present. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in second kitchen. Corrected On-Site

Basic - Water leaking from pipe by three compartment sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over cooked pork belly on meat walk in cooler Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on cooks line in back area Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Taster spoons on cooks line Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Tongs on front kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in prep walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen- Shredded cheese 49F Ricotta 48F Per manager, items were placed on counter 30 minutes prior, operator returned items to cooler for temperature recovery. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At service station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in Gaskets on reach in cooler.

Basic - Standing water in bottom of reach-in-cooler. At end of dessert station. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink.

Basic - Waste line missing at soda gun holster. Middle well at bar.

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. Dish machine in bar 0ppm. Operator is will have all glassware from bar washed in main machine in kitchen. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken out of original packaging in freezer over whipped cream bags Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whipped butter 70F On counter from over night per operator. 1lb

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 70F On counter from over night per operator. 1.5lb - operator discarded items. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream Carton egg Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Mixer head

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent near dessert prep dtation

Basic - Ice buildup in reach-in freezer. Icecream freezer

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula on top of oven Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid of Ice cream freezer Lid of flour bin Knobs on oven has excess grease build up

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at front cook line

Basic - Stored food not covered. Multiple containers of Cheese sauce dated marked 3 days prior. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near hand sink in front kitchen area soiled. Tongs are hanging and touching wall.

Basic - Water leaking from pipe and/or faucet/handle. Pipe below hand sink leaking on to floor. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese sauce dated 10/19

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 10/19

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Compound butter Whipped butter Operator returned item to cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning chemical stored next to liquor bottles in bar. Corrected On-Site

Intermediate - Oysters tag removed from original container prior to container being emptied.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing. Missing over ice machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over dish machine soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cocktail forks by dessert station Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Light not functioning. Over dessert station

Intermediate - Spray bottle containing clear toxic substance not labeled in the dish pit. Corrected On-Site

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

Basic - Equipment in poor repair. Door handle of microwave next to steak oven.

Basic - Holes in or other damage to wall when walking to beverage walk in cooler.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris on the cooks line. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers by water softener.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on back cooks line.

Basic - Two Lights not functioning on hood in prep area by beverage cooler.

Basic - Waste line missing at soda gun holster at the bar

Basic - Water leaking from pipe under the dish machine at hose spigot.

High Priority - Raw animal food stored over or with unwashed produce. Tuna poke over uncut romaine heads in the salad station tall boy. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In house made blue cheese dressing dated 11/10

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In house made blue cheese dressing dated 11/10

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the walk in cooler. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bar spoon and muddler not inverted at the bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda bottle in the dish room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in dish area. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on the clean items shelf