MORRETTE'S KING STEAK HOUSE

1126 ERIE BOULEVARD, SCHENECTADY, NY 12305 · Restaurant (Restaurant)

26 inspections

1. Contrôle25 oct. 2019

   6 infractions

   • 8C: Improper use and storage of clean, sanitized equipment and utensils
     • Not Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 1B: Water/ice: unsafe, unapproved sources, cross connections
     • Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
2. Contrôle16 oct. 2017

   6 infractions

   • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
     • Critical Violation
   • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
     • Not Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
   • 14C: Pesticide application not supervised by a certified applicator
     • Not Critical Violation
   • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
     • Not Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
3. Contrôle7 déc. 2015

   0 infraction

4. Contrôle14 janv. 2014

   4 infractions

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
     • Not Critical Violation
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
5. Contrôle19 nov. 2013

   4 infractions

   • 1B: Water/ice: unsafe, unapproved sources, cross connections
     • Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
6. Contrôle18 déc. 2012

   1 infraction

   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
7. Contrôle6 déc. 2011

   3 infractions

   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
8. Contrôle13 mai 2010

   0 infraction

9. Contrôle5 mars 2009

   2 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
     • Not Critical Violation
10. Contrôle28 avr. 2008

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
11. Contrôle19 déc. 2007

    1 infraction

    • 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
      • Critical Violation
12. Contrôle11 avr. 2007

    3 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
13. Contrôle24 oct. 2006

    1 infraction

    • 1B: Water/ice: unsafe, unapproved sources, cross connections
      • Critical Violation
14. Contrôle6 avr. 2006

    0 infraction

15. Contrôle19 juill. 2005

    0 infraction

16. Contrôle9 déc. 2004

    0 infraction

17. Contrôle30 juin 2004

    0 infraction

18. Contrôle25 sept. 2003

    0 infraction

19. Contrôle20 févr. 2003

    0 infraction

20. Réinspection14 mai 2002

    0 infraction

21. Contrôle8 mai 2002

    0 infraction

22. Contrôle24 janv. 2002

    0 infraction

23. Contrôle8 févr. 2001

    0 infraction

24. Contrôle13 mars 2000

    0 infraction

25. Réinspection2 déc. 1999

    0 infraction

26. Contrôle1 nov. 1905

    0 infraction