Morton's of Chicago
PASSTuesday, August 31, 2010 at 6:54 PM
Violations Cited
16-4-501.11/.15
Dishwashng Facilities
Have Hi Temp dish machine checked for proper rinse temperature. Rinse temp was 197/198 F. Three Compt sink sanitizer tested above 200 ppm's for Quats santizer.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Clean equipment kept in soiled bin.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Water temperature at all Hand Sinks need to be at least 110 F. Special attention to Hand Sinks in employee bathroom's.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No soap at Bar's hand sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.