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Morton's Pizzeria

March 10, 2021 · Pass
😇clean
  • official resultPass
  • resultPass
  • inspection typeEating & Drinking
  • failed findings0
  • critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

  • 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: Pass
  • (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: Pass
  • 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: Pass
  • 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: Pass
  • 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: Pass

What changed since the previous inspection?

Compared with Fail on March 3, 2021: 5 previous findings did not recur.

Browse this restaurant's inspections

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.

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