FOUR SEASONS HOTEL (BOURBAN STEAK), 2800 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 02, 2014 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 27, 2014 | Complaint | 3 | 3 | Details / Comments |
|
Dec 12, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 04, 2012 | Routine | 1 | 3 | Details / Comments |
|
Sep 06, 2012 | Routine | 0 | 3 | Details / Comments |
Aug 02, 2014 (Routine)
Violations:
- Hands clean and properly washed
No hand washing.(hands washed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Utensils inside the hand sink at the bar.(removed) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on front line needed resurfacing or replaced.(replaced) (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap between the middle copper pipe under the service at the bar, and the floor drain.(lifted) (Corrected On Site) - Physical facilities: installed, maintained, & clean
Pieces of pipe wrapping hanging over cleaned glasses in the ware wash area; missing ceiling panel at pipe in the same area.(hanging wrap removed; ceiling panel being replaced) (Corrected On Site)
African Leaders Summit dinner for 25 delegates: 8/04/14 at 7:45pm; menu attached; preparation will be 8/04/14 in the morning. DC Health Department approved HACCP letter for sous vide and pickling dated 3/11/14-3/28/16.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Cook Line) | 126.0F |
| (Refrigerator - under counter) | 40.0F |
| Octopus (Refrigerator - under counter) (Cold Holding) | 42.8F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 41.1F |
| Beef Patties (Refrigerator - under counter) (Cold Holding) | 42.3F |
| (Refrigerator - under counter) | 39.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - under counter) | 32.0F |
| (Refrigerator - walk-in) | 36.5F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 41.3F |
| Rabbit Belly (Refrigerator - walk-in) (Cold Holding) | 37.5F |
| Lobster Base (Refrigerator - walk-in) (Cold Holding) | 35.3F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - walk-in) (Cooling) | 109.3F |
| (Reach-in Freezer) | -3.5F |
| (Warewashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
Feb 19, 2014 (Follow-up)
Comments:ALL ITEMS ARE ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Jan 27, 2014 (Complaint)
Violations:
- Hands clean and properly washed
Employee not waashing hands between golove change.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Temperature of Quat sanitizer is 45F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Esablishment conducting pickling without a variance and HACCP plan.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees wearing jewlery and watches.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No data plate on warewash machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap in drain below the warewash machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 106.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 41.6F |
| Fish - Rock Fish (Refrigerator - drawer) (Cold Holding) | 40.2F |
| Duck (Refrigerator - drawer) (Cold Holding) | 43.3F |
| (Refrigerator - walk-in) | 39.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 25.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 22.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 14.0F |
| Clams (Refrigerator - walk-in) (Cold Holding) | 20.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 17.0F |
| (Reach-in Freezer) | -6.0F |
| Sausage (Reach-in Freezer) (Cold Holding) | -2.0F |
| Steak raw (Grill) (Cooking) | 168.0F |
| Fish (Grill) (Cooking) | 142.0F |
| Soup (Stove) (Cooking) | 172.0F |
Dec 12, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
THE HANDWASHING SINK HAS NO ADEQUATE HOT WATER TEMPERATURES(96DEGREES F) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.4°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 131.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
Dec 04, 2012 (Routine)
Violations:
- Personal cleanliness
One employee in the bakery is wearing a watch on his wrist and another bakery employee is wearing a bracelet on his wrist. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The white cutting board in the bakery has numerous grooves and is discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Some of the floor tiles behind the dishwash machine are cracked and some are missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulbs) in reach-in refrigerator #24 and reach-in freezers #28 and #33. (Corrected On Site)
Dishwash machine final rinse cycle pressure: 21 p.s.i.
I provided the person in charge with a copy of the ''Inauguration Food Safety Questionnaire.''
The establishment's employee health policy for the prevention of foodborne illness is on file in the personnel office.
CORRECT ITEM STATED WITHIN 5 DAYS
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 - kitchen) | 119.0F |
| Hot Water (Prep sink) | 122.0F |
| Hot Water (2-compartment sink) | 121.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer - walk-in) | -2.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Beef Short Ribs (Refrigerator - walk-in) (Cooling) | 56.0F |
| Hot Water (Prep sink) | 116.0F |
| Hamburger cooked (Holding Oven) (Hot Holding) | 143.0F |
| Fish - Tilapia (Holding Oven) (Hot Holding) | 144.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - reach-in) | 50.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 33.0F |
| Remoulade Sauce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Meatballs (Refrigerator - reach-in) (Cold Holding) | 31.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 10.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 24.0F |
| (Refrigerator - reach-in) | 34.0F |
| Hot Water (Handwashing Sink - toilet/male) | 112.0F |
| Hot Water (Handwashing Sink - toilet/female) | 113.0F |
| Hot Water (Prep sink) | 120.0F |
| (Reach-in Freezer) | 7.0F |
| (Refrigerator - reach-in) | 34.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing sink - bakery) | 112.0F |
| (Refrigerator - reach-in) | 36.0F |
Sep 06, 2012 (Routine)
Violations:
- Food properly labeled; original container
CONTAINERS NOT PROPERLY LABELED AS TO CONTENT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
NON FOOD CONTACT SURFACES IN DRY STORAGE ROOM NEEDS CLEANING. (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Sauce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | 13.0F |
| Soup (Soup Warmer) (Hot Holding) | 180.0F |
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