MORTON'S THE STEAKHOUSE

Observed opened bags of pasta in the dry storage room. [corrective action] Once bags are opened, transfer contents to a food container with tight lid.

The hand sink at the middle of the front cook line was lacking a paper towel dispenser. [corrective action action] Install a paper towel dispenser near this hand sink. Note: Additional hand sink at the cook line that was fully stocked was available.

Staff were observed in the bar with augmented nails and not donning gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

1. The high temperature dishwasher measured at a maximum of 152.5F while actively washing dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Staff to manually wash, rinse, and sanitize dishes in the three compartment sink. Staff sanitized dishes. 2. The soda gun nozzle had black biological growth in it. [CA] Ensure to maintain food contact surfaces clean and sanitized. [COS] Manager cleaned and sanitized the nozzle at time of the inspection.

The undercounter cooler at the bar has pooling water inside. [CA] Ensure equipment is clean and in good repair. Repair, replace, or service the unit.

Facility lacked testing material for their high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. In the bar area, at the only handwash station, the sink was blocked, lacked a soap dispenser, and the paper towel dispenser was empty. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure handwash stations are unobstructed and easily accessible to encourage frequent handwashing. 2. Paper towels in the customer restrooms lack a dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Hollandaise and cream sauce measured between 110-120F. Per staff they cooked it about an hour ago. Sauces were triple panned in the steam table. Chef also stated they discard the sauces every 2-3 hours and make new ones. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Cooked pasta held in drawer refrigerator measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Sanitizer concentration at mechanical dishwasher(bar) measured <50PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Hand wash sink in service area is partially obstructed by stored utensils and glassware. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single use paper towels are not held in dispenser at bar handwash sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.