FOUR SEASONS HOTEL (MAIN KITCHEN - SEASONS RESTAUR, 2800 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 05, 2012 | Routine | 1 | 3 | Details / Comments |
|
Sep 06, 2012 | Routine | 1 | 2 | Details / Comments |
Dec 05, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution was maintained at a temperature of 52 degrees Fahrenheit. (Corrected On Site) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles in the kitchen. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top kitchen shelf are stored with the food-contact surfaces exposed (unprotected). (Corrected On Site) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in reach-in freezer #15 and reach-in refrigerators #7, #18, and #62. (Corrected On Site)
Dishwash machine final rinse cycle pressure: 18 p.s.i.
The establishment's employee health policy for the prevention of foodborne illness is on file in the personnel office.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 140.0F |
| Hot Water (Prep sink) | 137.0F |
| Hot Water (Handwashing Sink) | 147.0F |
| (Reach-in Freezer) | 3.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 182.0F |
| Hot Water (2-compartment sink) | 136.0F |
| (Refrigerator - display) | 28.0F |
| (Refrigerator - walk-in) | 37.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Lettuce romaine (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Ham sliced (Refrigerator - walk-in) (Cooling) | 50.0F |
| (Freezer - walk-in) | 18.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - under counter) | 35.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cooling) | 51.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cooling) | 51.0F |
| Hot Water (Prep sink) | 117.0F |
| Hamburger Patty Raw (Refrigerator - under counter) (Cooling) | 48.0F |
| Hot Water (Prep sink) | 133.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - reach-in) | 37.0F |
Sep 06, 2012 (Routine)
Violations:
- Proper date marking & disposition
RTE FOOD IN WALK IN NOT LABELED AS TO PULL OFF DATE. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
NON FOD CONTACT SURFACES IN DRY STORAGE AREA NOT CLEAN (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Soup (Soup Warmer) (Cold Holding) | 186.0F |
| Eggs (Refrigerator) (Cold Holding) | 40.0F |
| Meat (Refrigerator - display) (Cold Holding) | 40.0F |
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