MORTON'S (N), 1050 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 10, 2013 | Routine | 1 | 2 | Details / Comments |
May 10, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Employee using bucket to transfer ice from one container to another (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath the bar contain debris
CFH:Robert Kiebler FS:49314 EXP:10/24/2014
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Steak raw (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in meat) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Mushrooms (Oven) (Hot Holding) | 146.0F |
| Onions cooked (Oven) (Hot Holding) | 148.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Rice (Steam Table) (Hot Holding) | 148.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Reach-in Freezer) | -10.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 145.0F |
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