Inspection Management System
 
  
 
Premise Information
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NameMORTONS THE STEAKHOUSE Rules Governing Inspection Scores.
Address227 W TRADE ST Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28202
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 11/27/2018 
Final Score @ Grade
90 A
NC Department of Environmental Health: 
Website
General Comments
Violations 
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
4 0 Proper eating, tasting, drinking, or tobacco use No No Yes Yes No 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on dry storage rack above open box of coconut. Corrected During Inspection (CDI): Drink voluntarily discarded. REPEAT VIOLATION
6 2 Hands clean and properly washed No No No No No 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed servers don gloves and handle garnishes for dishes with no handwash. CDI: Tongs provided for items that servers assist with.
8 0 Handwashing sinks, supplied and accessible No No Yes No No 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in bar handsink. CDI: Ice melted. b
12 1 Required records available: shellstock tags, parasite destruction No No No No Yes 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon letter from inland seafood, but Person in Charge (PIC) stated that salmon now comes from sysco. Provide up to date parasite destruction letter. VERIFICATION REQUIRED
13 0 Food separated and protected No No Yes No No 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat caesar dressing in walk in. CDI: Dressing moved to proper location.
18 3 Proper cooling time and temperatures No No Yes Yes No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed onion soup cooling at a rate of 0F/min. CDI: more ice added and product was stirred frequently to rapidly cool. REPEAT VIOLATION
21 1.50 Proper date marking and disposition No No Yes Yes No 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed taco meat pulled from frozen with no pull date. Item had a date of 11/2 on bag. CDI: Pull date added to bag. Observed container of feta with an open date of 11/12. CDI: Feta voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection
22 2 Time as a Public Health Control: procedures and records No No Yes Yes No 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on butter, clarified butter, steaks, or grilled lemons. CDI: Times added. REPEAT VIOLATION
31 0 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed onion soup cooling with ice wand but no stirring. CDI: Employees began stirring product.
33 0.50 Approved thawing methods used No No Yes No No 3-501.13 Use approved thawing methods. Observed taco meat and spinach dip above 45F. Ensure that during thawing, food does not exceed 45F (41F in January). Through discussion, employee stated that spinach dip is set to thaw on counter. CDI: Foods cooled in cooler. PIC educated on thawing methods. Spinach dip will need to be thawed in cooler, since it can not thaw under running water.
35 0 Food properly labeled: original container No No No Yes No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of liquid on line with no label. REPEAT VIOLATION Improvement from previous inspection
37 0 Contamination prevented during food preparation, storage and display No No Yes No No 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee coat hanging on dry storage rack touching containers of food. CDI: Coat relocated.
39 0 Wiping cloths: properly used and stored No No No No No 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor at bar and steak line.
41 0 In-use utensils: properly stored No No Yes No No 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl being used to scoop panko. CDI: bowl removed.
45 0 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes No 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards with deep pits and staining stored as clean. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed several containers and lids to be cracked/broken/damaged in facility.
53 0 Physical facilities installed, maintained and clean No No No Yes No 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall by dish machine in need of cleaning. Observed microbial growth at wall to ceiling juncture throughout dish area. Environmental Health Specialist (EHS) recommended that PIC have someone look into issue. REPEAT VIOLATION