MORTON'S (N), 3251 PROSPECT ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Routine | 0 | 2 | Details / Comments |
|
May 13, 2013 | Routine | 1 | 2 | Details / Comments |
|
Jul 31, 2012 | Routine | 1 | 3 | Details / Comments |
Oct 24, 2014 (Routine)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of the ice cream machine contains food debris - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath the dishwasher contain standing water
cfh:Brian S Carroll 05/19/2017
Correct stated items within 45days
If You have any questions, please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cheese sauce (Warmer) (Hot Holding) | 155.0F |
| Fish - Snapper (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Lobster (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| Clams (Refrigerator - walk-in seafood) (Cold Holding) | 39.5F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Oysters (Refrigerator - walk-in seafood) (Cold Holding) | 37.0F |
| Fish - Cod (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Fish - Flounder (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in seafood) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in meat) | 39.6F |
| (Refrigerator - reach-in) | 38.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 156.0F |
May 13, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
shellstock tags removed from bags of oysters inside of the walkin (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Pan of potatoes sitting on the floor underneath the line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| Spinach Dip (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Bacon (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) | 39.5F |
| (Reach-in Freezer) | -10.0F |
Jul 31, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces ice bin at bar slime. (Corrected On Site) - Thermometers provided & accurate
Thermometer are not in all refrigeration units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in dry storage soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER CARD HAS EXPIRED MUST ENROLL IN A FOOD MANAGER CLASS (TOM ELDRIDGE).
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (3-compartment sink) | 130.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 40.0F |
| Seafood (Reach-in Freezer) (Cold Holding) | 26.7F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Mashed potatoes (Hot Holding Display Unit) (Holding) | 172.0F |
| Au jus soup (Hot Holding Display Unit) (Hot Holding) | 185.0F |
| onion soup (Hot Holding Display Unit) (Hot Holding) | 180.0F |
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