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Morton's Pizzeria

March 3, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Reheating for Hot Holding (P)critical

Inspector note: PIC will need to review with staff to properly reheat food to put into hot holding units. Meatballs betweem 111F and 119F in hot holding unit. PIC will remove and reheat on stove top and then put into hot holding.
code 590.003/3-403.11-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Chicken sitting out during prep between 43F to 49F. PIC moved back into walk in and will only take smaller amounts out to prep at a time so that the temperature is 41F or below.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector note: Food in storage must be coved unless in a cooling stage.
code 590.003/3-302.11-C* · lower-severity findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Discontinue to store tongs on deep fryer hands. As discussed.
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: Discontinue to store product on the floor in the walk in. Must be 6 inches off the floor.
code 590.003/3-305.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 14, 2020: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.