FOUR SEASONS HOTEL (EMPLOYEE CAFETERIA), 2800 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Feb 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 27, 2014 | Complaint | 6 | 12 | Details / Comments |
|
Dec 12, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 05, 2012 | Routine | 3 | 1 | Details / Comments |
|
Sep 06, 2012 | Routine | 2 | 1 | Details / Comments |
Feb 19, 2014 (Follow-up)
Comments:ALL ITEMS ARE ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Grill) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -12.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Jan 27, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There are no trash receptacles at the handwashing sinks in the cafeteria. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dust is accumulating on the compressor fan guard in the banquet kitchen's walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Utensils placed in the dishwash machine are not being properly sanitized because the unit's final rinse sanitizing temperature did not reach a minimum of 180 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Neither the concentration nor the temperature of the quaternary ammonium sanitizing solutions are in compliance. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is a buildup of lime in the ice dispenser chute of the soda dispenser. - Toxic substances properly identified, stored, used
The sanitizing solution is stored adjacent to an open container of salt on a prep table in the banquet kitchen. (Corrected On Site) - Insects, rodents, & animals not present
Gnats are flying around above the waste receptacles in the cafeteria. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are numerous gaps and openings in the ceiling in the dishwash area . (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Neither the employee that is washing dishes nor the employee that is removing the cleaned dishes from the dishwash machine are wearing hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Wet wiping cloths are stored on the prep tables in the banquet kitchen. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Water is pooled on the underside of the rim of the inverted pans on the utensil storage rack adjacent to the warewashing equipment. The utensils in the china room are stored with the food-contact surfaces exposed and should be inverted or covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle did not meet the required minimum temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The final rinse cycle temperature of the dishwash machine was measured at less than 180 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drain between the walk-in refrigerator and oven in the banquet kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
An employee's sweater is hanging from the chemicals storage rack in the warewashing area. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes above the uncovered utensils in the china room are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulbs) in a reach-in refrigerator and reach-in freezer in the hallway. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is provided in the employee handbook.
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 202-442-9037.
| Temperatures | |
| (Reach-in Refrigerator) | 35.0F |
| American Cheese (Reach-in Refrigerator) | 43.0F |
| Swiss Cheese (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Sliced Ham (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Macaroni and cheese (Hot Holding Cabinet) (Hot Holding) | 142.0F |
| Brisket (Hot Holding Cabinet) (Hot Holding) | 145.0F |
| Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink) | 131.0F |
| Brisket (Steam Table) (Hot Holding) | 155.0F |
| Rice (Steam Table) (Hot Holding) | 174.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 166.0F |
| Scallops (Steam Table) (Hot Holding) | 147.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 39.0F |
| Sliced Tomatoes (Salad Bar) (Cold Holding) | 43.0F |
| Lettuce (Salad Bar) (Cold Holding) | 40.0F |
| Sliced Ham (Salad Bar) (Cold Holding) | 31.0F |
| (Salad Bar) | 36.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 48.0F |
| Chicken and Avocado Salad (Salad Bar) (Cold Holding) | 42.0F |
| Ranch dressing (Salad Bar) | 42.0F |
| Ginger Carrot Soup (Soup Warmer) (Hot Holding) | 152.0F |
| Seafood Soup (Soup Warmer) (Hot Holding) | 173.0F |
| (Ice Cream Freezer) | 4.0F |
| (Display Refrigerator) | 39.0F |
| (Refrigerator) | 32.0F |
| Hot Water (Handwashing Sink - toilet/female) | 131.0F |
| Hot Water (Handwashing Sink - toilet/female) | 132.0F |
| Hot Water (Handwashing Sink - toilet/male) | 132.0F |
Dec 12, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
THE HANDWASHING SINK HAS INADEQUATE HOT WATER TEMPERATURES(91DEGREES 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: 11/27/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 39.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 40.0F |
Dec 05, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
The cook was observed handling the cooked hamburgers and plating the food with his bare hands. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink is held at 60 degrees Fahrenheit. (Corrected On Site) - Personal cleanliness
The cook working at the grill is wearing a watch on his wrist. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The brown cutting board is badly chipped on the ends. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 21 p.s.i.
The establishment's employee health policy for the prevention of foodborne illness is on file in the personnel office.
Shellstock tags are on file and were reviewed dating back to July 2012.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
CORRECT ITEM STATED WITHIN 5 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 151.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 151.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 181.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 143.0F |
| (Refrigerator - walk-in) | 58.0F |
| (Refrigerator - walk-in) | 47.0F |
| (Refrigerator - walk-in) | 34.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Reach-in Freezer) | -1.0F |
| (Reach-in Freezer) | -6.0F |
| Hot Water (Prep sink) | 136.0F |
| (Refrigerator - under counter) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - under counter) | 37.0F |
| Scallops (Stove) (Cooking) | 136.0F |
| Hamburger cooked (Grill) (Cooking) | 156.0F |
| Hamburger cooked (Grill) (Cooking) | 159.0F |
| Chicken raw (Grill) (Cooking) | 168.0F |
| Lamb (Grill) (Cooking) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Prep sink) | 136.0F |
| (Refrigerator - under counter) | 36.0F |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| Scallops (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - under counter) | 40.0F |
| Meatballs (Refrigerator - under counter) (Cold Holding) | 34.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Hot Water (2-compartment sink) | 132.0F |
| (Refrigerator - reach-in) | 35.0F |
Sep 06, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
NO SANITIZING SOLUTION FOR UTENSILS (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS ARE NOT IN A SANITIZING SOLUTION. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
cutting board had crevices (Corrected On Site)
for questions call ronnie taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 36.0F |
| Milk (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | 14.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Drinks (Refrigerator - display) (Cold Holding) | 40.0F |
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