Four Seasons Hotel Boston
PASSTuesday, March 1, 2016 at 3:48 PM
Violations Cited
01-3-202.12
Approved Food or Color Additives
They are using pink salts when preparing foie gras to keep the product from turning gray. Pink salts are an additive and require HACCP plan approval from the board of health. (The manager said they will stop the practice for now and there is not any leftover product)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
This inspection was triggered by a confirmed case of foodborne illness in a food handler at the establishment. The employee had been restricted and was not on site at the time of the inspection and was taken off the schedule for the remainder of the week. The manager's were unfamiliar with reporting criteria and employee illness policy. Review employee illness policy with all the staff.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-502.11-.12
Reduced Oxygen Packaging
1) The establishment has a variance approval to do ROP for raw meats only. There is cryovaced package of pasta dough. Make sure all cryovac is in done in accordance with the HACCP plan. 2) The HACCP plan needs to be updated. Review the HACCP plan and update annually.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Bristol: The refrigerated drawers on the line are not closing properly. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Bristol: The undercounter refrigerators do not have thermometers. Provide food thermometers in all refrigeration units.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Bristol Lounge: The paper towel dispenser next to the dishwasher is not working. Repair. Women's Locker Room: The paper towel dispenser is not working. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.