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 5/27/2022 
Final Score @ Grade
95.50 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
10 2 Handwashing sinks supplied & accessible No No Yes Yes No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at handsink in the bar area wet and damaged. CDI: Papertowels provided. REPEAT VIOLATION 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used as a dump sink. CDI: Sink area cleaned. REPEAT VIOLATION
22 1.50 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed steaks, cooked vegetables, and TCS butters holding in reach in above 41F. CDI: Cooler had been propped open for placing items in for service. All items in cooler returned to 41F by end of inspection. EHS and PIC discussed proper usage of coolers. REPEAT VIOLATION Significant improvements made throughout facility regarding managerial control of risk factors, including cold holding. A violation of cold holding on the next inspection will result in full point deduction.
28 1 Toxic substances properly identified stored & used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with yellow chemical in it at the bar. CDI: Product labeled as peroxide sanitizer. Observed blue liquid (identified as windex) unlabeled at the bar. CDI: Bottle was labeled.
35 0 Approved thawing methods used No No Yes No No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steak garnish for bar drink thawing on counter. CDI: Steak moved to refrigeration for thawing.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed gasket on main walk in cooler and cook line reach in are damaged. CDI: EHS viewed invoice for purchase and installation. PIC stated that they are waiting on the company to provide an install date. Observed shelving in low boy reach in cooler on the main line beginning to chip and rust. Observed some water pooling in bottom of low boy reach in on line. REPEAT VIOLATION
49 0 Non-food contact surfaces clean No No No No No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed drains/holders for soda guns at the bar and at the server station with build up.
55 0 Physical facilities installed, maintained & clean No No No No 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 floor near soda machine lines with debris build up. Ensure more frequent cleaning. Observed floor of bar area in need of sweeping as some debris is accumulated.