FOUR SEASONS HOTEL (MAIN KITCHEN/BANQUET/PASTRY), 2800 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 19, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jan 27, 2014 | Complaint | 7 | 11 | Details / Comments |
|
Dec 12, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 04, 2012 | Routine | 2 | 2 | Details / Comments |
|
Sep 06, 2012 | Routine | 1 | 1 | Details / Comments |
Feb 19, 2014 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
SPLIT/BROKEN WALL IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
45 DAYS EXTENSION FOR REPAIR OF WALL
ALL OTHER ITEMS ARE ABATED
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Freezer) | -12.0F |
Jan 27, 2014 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
A container of oysters in the banquet kitchen's walk-in refrigerator does not have the shellstock tag attached. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw salmon is stored above prosciutto in the banquet kitchen walk-in refrigerator. (Corrected On Site) - 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
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
Neither the concentration nor the temperature of the quaternary ammonium sanitizing solutions are in compliance. (Corrected On Site) - 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) - Food properly labeled; original container
There is an unlabeled plastic squeeze bottle of cooking oil in the banquet kitchen and an unlabeled plastic container of chocolate pellets in the bakery. (Corrected On Site) - Insects, rodents, & animals not present
There are numerous gaps and openings in the ceiling in the dishwash area and gaps around the pipes in the bakery ceiling. (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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The bakery's marble counter top is cracked. (CORRECT VIOLATION WITHIN 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) - 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) - 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. Also there is no air gap above the floor drain in the corner adjacent to the walk-in refrigeration units int the bakery's dry storage room. (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 and the baker's reach-in refrigerator. (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 | |
| Hot Water (Handwashing Sink - kitchen) | 134.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | -8.0F |
| (Walk-in Refrigerator) | 37.4F |
| Hot Water (Handwashing Sink) | 127.0F |
| (Reach-in Refrigerator) | 31.0F |
| Honeydew Melons (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Cantaloupes (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| (Reach-in Refrigerator) | 32.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Refrigerator) | 48.0F |
| (Reach-in Refrigerator) | 44.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 2.0F |
| (Reach-in Freezer) | -6.0F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (Handwashing Sink) | 126.6F |
| Hot Water (Prep sink) | 122.9F |
| (Walk-in Refrigerator) | 32.0F |
| Orzo Pasta (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Grilled Quail (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) | 38.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| (Walk-in Freezer) | 2.0F |
| Cream of Carrot Soup (Bain-marie) (Hot Holding) | 166.0F |
| Seafood Soup (Bain-marie) (Hot Holding) | 161.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 164.0F |
| 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(97DEGREES F) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES
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: 11/28/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 107.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Refrigerator - walk-in) | 39.0F |
Dec 04, 2012 (Routine)
Violations:
- Proper hot holding temperatures
The hamburgers in the holding oven and steam table are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
The lettuce and red onions at the salad bar are held at improper temperatures. (Corrected On Site) - Single-use/single-service articles: properly stored & used
The plates and bowls in the cafeteria are stored with the food-contact surfaces exposed (unprotected). (Corrected On Site) - Plumbing installed; proper backflow devices
The handwashing sink in the cafeteria is out of order. (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)
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) | 117.0F |
| Hamburger cooked (Holding Oven) (Hot Holding) | 129.0F |
| Fish - Tilapia (Holding Oven) (Hot Holding) | 142.0F |
| Rice (Holding Oven) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 48.0F |
| Ham sliced (Salad Bar) (Cold Holding) | 43.0F |
| Red Onions - sliced (Salad Bar) (Cold Holding) | 49.0F |
| Turkey sliced (Salad Bar) (Cold Holding) | 38.0F |
| Bibb Lettuce (Salad Bar) (Cold Holding) | 42.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 40.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 41.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 138.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 137.0F |
| Hamburger cooked (Steam Table) (Hot Holding) | 126.0F |
| Barley Soup (Soup Warmer) (Hot Holding) | 151.0F |
| Chicken Soup (Soup Warmer) (Hot Holding) | 172.0F |
| Hot Water (Handwashing Sink - toilet/male) | 112.0F |
| Hot Water (Handwashing Sink - toilet/female) | 113.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 42.0F |
| Ranch dressing (Salad Bar) (Cold Holding) | 41.0F |
| (Refrigerator - display) | 44.0F |
| (Freezer - ice cream) | -2.0F |
Sep 06, 2012 (Routine)
Violations:
- Proper date marking & disposition
FOOD IN WALK IN NOT PROPERLY LABELED AS TO PULL OFF DATE. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| Milk (Refrigerator - beverage) (Cold Holding) | 41.0F |
| Soup (Soup Warmer) (Hot Holding) | 180.0F |
| (Freezer - walk-in) | 12.0F |
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