Morton's of Chicago Steakhouse

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

Temperatures not maintained at 45 degrees F or below. Violations marked with * HAve RIC Services Tomato sauce 52* dressing 52* lettuce 52*

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw beef over RTE

*10 Chlorine sanitizer concentration, minimum temp.

Kitchen dishwasher at 0ppm sanitizer

*19 Water & Plumbing in good repair- per code

3 compartment sink in kitchen leaking

*28 Date marking > 24 hrs,on site,temp 41F

Missing date marking on food over 24hrs in wic

*34 Outer door: solid,selfclosing,tightfitting

Rear door has 2 inch gap at top left

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vent in kitchen soiled

*31 Handwashing lavatory - used for other purpose

Observed utensils placed in hand sink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Cellphone on cutting board and personal speaker next to clean utensils

*42 Dirty nonfood contact surfaces

Observed soiled walk in cooler gasket

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vent in kitchen and walk in meat cooler soiled

*46 Covered waste receptacle for women's restroom

Must have covered trash can in employee restroom

*30 Food Establishment Permit

Permit location unknown. Must be posted

*30 Food Establishment Permit

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

*29 Sanitizing solutions, testing devices

*41 Food storage containers, identified with common name of food.

*37 Storing the food at least 15 cm (6 inches) above the floor

*10 Hot water sanitizer surface temp. < 160'F

*32 Approved Food Contact Equip.

*07 Food safe, good condition, unadulterated, and honestly presented

*10 Sanitization after Cleaning

no sanitizer in the 3 comp or dishwasher

*06 Discard TCS if date marked exceeds temp & time

PRODUCTS FROM FRONT LINE COOLER.

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS OR LESS.

*42 Floors/walls/ceiling/nonfood dirty

CEILING , FANS FROM WALK IN COOLERS

*21 RFSM - Not On Site

NONE For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

*47 Conditions of Permit-in use of food equipment

POST SIGN" A copy of the most recent establishment inspection report is available upon request ".

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use cloth under cutting board or sauce holder

*10 Sanitization after Cleaning

no sanitizer in the dishwasher

*10 Clean Sight and Touch

Dirty interior of ice bin, 0 ppm in dishwasher.

*19 Plumbing design, construction, and install.

Observed dripping and leaky faucet in the back of the kitchen.

* 21 RFSM notify 10 days & replacement in 45 days

No RFSM on site, expired certificate has not renewed.

*36 Cloths in-use for wiping between uses stored

Damp towels not in sanitizing bucket.

*42 Nonfood-contact surfaces material

Dirty intake vents, ceiling tiles and walk in cooler tiles observed.

*43 Light bulbs, light shields provided

Noticed 5 lights out under the venthood.

*07 Food safe, good condition, unadulterated, and honestly presented

DENTED CANS

*36 Cloths in-use for wiping between uses stored

*39 Utensils, single serve items 6 inches off - floor

*33 Warewashing manufacturer's operating instuctions

the ware wash machine must function as hot temperature or chemical machine. ( large sanitizer bucket of sodium hypo chlorate at bottom and the rinse never reached the 180 degree)

*10 Clean Sight and Touch

cutting boards ( green ones have a black color on the edges.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

provide the chlorine test papers.

*39 Store all equipment & utensil covered or inverted

Protect the coffee filters while in storage. ( place in the original plastic sleeve or a container with a lid)

*42 Dirty nonfood contact surfaces

clean the gaskets on the reach in cooler by the tea urns or coffee maker.

*28 Date marking commercially prepared RTE/ TCS food

date the cheese with an expiration date. ( 21 days from date opened.)

*29 Food thermometers provided and accessible

Ice cream case didn't have a thermometer.

*35 Hair Restraints effective

p

*44 Waste receptacles outdoors/tight fitting lids

lids on the dumpster should be closed ( side doors )

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

the location was using the plate as a scoop in the ingredient in the dry storage area. all scoops must have a handle.

*46 Covered waste receptacle for women's restroom

Provide a covered lid trash can in the restroom for employees.

*31 No soap at handsink

broken soap dispenser at the hand sink in the dish wash area.

*47 RFSM Certificate - Not Display

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

LABEL ALL CHEMICAL BOTTLES

*31 Individual, disposable towels

NO PAPER TOWELS AT BAR HAND SINK

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW CHICKEN NEXT TO RAW BEEF