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MORTON'S STEAKHOUSE-WACKER PLACE

65 E WACKER PL, CHICAGO, IL 60601 · Restaurant

Inspection summary

MORTON'S STEAKHOUSE-WACKER PLACE has been inspected 8 times by Chicago Department of Public Health since August 13, 2010. The most recent inspection, on October 22, 2015, found no infractions.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 23, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 3, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 7 separate inspections, most recently on October 7, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 20, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INNER LIDS AT ICE MACHINES ON 1ST AND 2ND FLOOR KITCHENS TO REMOVE SLIGHT GRIME BUILD-UP. ALSO MUST CLEAN SPLASH CURTAIN AND INTERIOR OF THE INNER PANEL ON THE LEFT HAND SIDE OF THE LOW TEMP GLASS MACHINE ON THE 1ST FLOOR BAR TO REMOVE GRIME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR AND TIGHTEN EXTENSION ARM AT THE FAUCET OF THE 3-COMP SINK IN THE 2ND FLOOR BAR AREA TO PREVENT LEAKS.
  3. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER HOLDING TEMPERATURE. FOUND 8 LBS OF LOBSTER BISQUE SOUP, 7 LBS OF LOBSTER STOCK AND 8 LBS OF FRENCH ONION SOUP AT 46.6F STORED IN WALK-IN COOLER FROM ONE DAY AGO. INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS STORED AT PROPER TEMPS. ITEMS DISCARDED VALUED AT $50. CRITICAL CITATION ISSUED 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACES OF ICE MAKER NOT CLEAN, NOTED A GRAY FILM INSIDE. INSTRUCTED TO CLEAN AND MAINTAIN
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SMALL PREP FREEZER DOOR GASKETS IN POOR REPAIR, INSTRUCTED TO REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER UNDER 2ND FLOOR DISH MACHINE AND UNDER 1ST FLOOR ICE MAKER, INSTRUCTED TO ELIMINATE.
  5. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INNER LIDS AT ICE MACHINES ON 1ST AND 2ND FLOOR KITCHENS.
  6. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY DUST BULD-UP NOTED ON VENTILATION HOOD FILTER, INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MISSING COVERS FOR ICE BIN AT 1ST FLOOR BAR, INSTRUCTED TO PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. UPPER PANEL OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE COVERS FOR ICE BINS AT BAR AREA.

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