Morton's The Steakhouse

Inspector's notes

Observed ahi tuna in reduced oxygen packaging in the tall reach in cold holding unit at the salad station. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up occurring on the sides of the ice well located in the server station next to the bar, build-up in the soda gun holder, and build-up on the ice scoop holder. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of assorted cheeses/43-44°F , marinara sauce/ 77°F, bur blanc sauce/102°F, and hollandaise sauce/102°F held on the counter in a shallow ice bath or in countertop warmer. Establishment utilizes 4 hour time as a public health control for these TCS foods, but no time-stamp was observed at time of inspection. Establishment’s 4 hour time as a public health control log was last completed on 11/24. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. After discussion with the person in charge it was determined all TCS foods were removed from temperature control at 4:45PM.

Inspector's notes

Observed house made ranch dressing/47°F and house made blue cheese dressing/58°F, in upper portion of counter top refrigerator. Observe blue cheese/ 55°F in shallow ice bath on the counter top of the salad station.

Inspector's notes

Observed pickled onions (hot brine) with 7/26 date mark, onion soup with 7/27 date mark, and house made cheese sauce with 7/24 date mark in the walk in cooler.

Inspector's notes

Observed chef garnish a salad with bacon bits with their bare hand at the salad station.

Inspector's notes

Observed a bartender handle mint with their bare hands for a beverage at time of inspection.

Inspector's notes

Observed wasting tee (flow-through device aka “sidekick”) attached to chemical dispenser and connected to mop sink faucet downstream of the atmospheric vacuum breaker (AVB) under pressure. Installing a “side-kick”, similar downstream shut-off device, or obstruction places back pressure on the AVB. Since the atmospheric vacuum breakers could be kept on under constant pressure at all times, they will fail under such installations. Sidekick was disconnected at time of inspection. Discontinue use of chemical dispenser until separate water supply can be provided to the dispenser. Provided Chemical Dispenser and Y-Valve guidance document. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed a chef handle a raw lamb rack with gloved hands, removed gloves, donned new gloves, and continued working on the cook line. Chef observed touching the handles of equipment and handling saran wrap without a proper handwash in between the glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Staff shall immediately wash their hands after engaging in other activities that may contaminate the hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed hand soap dispenser malfunctioning at the bar. No hand soap could be readily dispensed. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. A supply of hand soap was provided at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed a container of raw oysters stored directly above chopped lettuce in the reach in cooler near the dry storage entrance. In the walk-in cooler observed raw beef stored directly above bread pudding. Raw animal foods must be separated and arranged based on internal cooking temperature to prevent cross contamination of other raw animal foods or ready to eat foods. The raw oysters were moved to the bottom shelf of the reach in at time of inspection. The bread pudding was moved to another shelf of the walk-in cooler at time of inspection to avoid cross contamination at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. In the tabletop cooler near the dry storage entrance observed chopped lettuce/47°F and ahi tuna/ 49°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Internal temperature of the tabletop cooler was observed at 48.9°F with min/max thermometer. Discontinue storage of TCS foods in the tabletop cooler until it maintains 41°F or less. After discussion with the person in charge it was determined the chopped lettuce was within safe parameters. The ahi tuna had been in the cooler since 12/9. The ahi tuna was discarded at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. At time of inspection observed raw tuna stored directly above cooked lobster and cooked shrimp in the fridge near the dry storage room. Raw animal foods must be separated and arranged based on internal cooking temperature to prevent cross contamination. The raw tuna was moved to the bottom shelf of the fridge at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. At time of inspection observed whipped butter stored at room temperature near the kitchen server station. The internal temperature of the butter was 72°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. The butter had been stored at room temperature for more than four hours . The butter was discarded at time of inspection. At time of inspection observed swiss cheese held at room temperature with an internal temperature of 65°F on the main cook line. The swiss cheese was within safe time parameters and was returned to the cooler at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection