POTBELLY SANDWICH WORKS, 2301 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 17, 2014 | Routine | 3 | 6 | Details / Comments |
| No violation noted during this evaluation. | Aug 18, 2014 | Routine | 0 | 0 | Details / Comments |
|
Dec 05, 2013 | Routine | 3 | 3 | Details / Comments |
|
Mar 11, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Mar 01, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Nov 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 16, 2012 | Routine | 6 | 1 | Details / Comments |
Oct 17, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at dish station. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (knives used to cut sandwiches are not sanitized between uses). (Corrected On Site) - Time as a public health control: procedures & records
Bacon left out on serving line out of temperature. Manager put stickers on the bacon pans to label time prepared so they can discard if needed. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Employee covered bacon pans with Saran Wrap at beginning of cooling process. Had employee remove it to allow bacon to cool correctly. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Prep cook had grilled chicken on trays not covered and stacked improperly. Employee added a parchment paper layer in between trays. (Corrected On Site) - Personal cleanliness
Line prep had on watch. He removed it when informed by manager. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have deep cuts and stains. Cutting boards were flipped over to other side. Other side is smooth and clean (Corrected On Site) - Nonfood-contact surfaces clean
Inside ice cream freezer has ice cream spills and ice build up (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Baseboards, floors, and walls around soda feeder from back of house have food and drink spills. (CORRECT VIOLATION WITHIN 45 DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM information: Barry N Thomas, FS-54477, exp: 8/29/14
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 129.2F |
| Hot Water (3-compartment sink) | 134.1F |
| (Refrigerator - reach-in) | 38.0F |
| Grilled Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 38.3F |
| Italian Meat Trio (Refrigerator - drawer) (Cold Holding) | 41.5F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Marinara Sauce (Hot Holding Unit) (Hot Holding) | 158.4F |
| Hot Water (Handwashing Sink - Service Line) | 120.9F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 35.6F |
| Pepperoni (Walk-in Refrigerator) (Cold Holding) | 39.7F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 10.0F |
Aug 18, 2014 (Routine)
Comments:Inspection not conducted. CFPM/Manager on duty (Babarack) showed me proof of being inspected on 7/9/14 by Inspector Bassey. Took pictures of previous inspection and left location.
Dec 05, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECTED ON SITE) Meat balls and egg patties were reheated to 165 degrees F. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Thermometers provided & accurate
Thermometers in reach-in refrigerators did not work.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Space to ceiling tile where wires run through the ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Broken faucet knob to hand washing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS WITH IN 5-DAYS
CORRECT ITEMS WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.1F |
| Hot Water (3-compartment sink) | 143.2F |
| Hot Water (Handwashing Sink - Service Line) | 112.4F |
| Pepperoni (Salad Display Unit) (Cold Holding) | 47.1F |
| Turkey sliced (Sandwich Prep Refrigerator) (Cold Holding) | 37.7F |
| Ham (Sandwich Prep Refrigerator) (Cold Holding) | 37.3F |
| Roast Beef (Sandwich Prep Refrigerator) (Cold Holding) | 37.5F |
| Egg Salad (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 41.6F |
| Chicken salad (Sandwich Prep Refrigerator) (Cold Holding) | 37.5F |
| Meatballs (Steam Table) (Hot Holding) | 109.6F |
| Sausage (Steam Table) (Hot Holding) | 143.6F |
| Egg Patty (Steam Table) (Hot Holding) | 120.1F |
| (Sandwich Prep Refrigerator) | 38.0F |
| (Walk-in Refrigerator) | 34.0F |
| (Walk-in Freezer) | 20.0F |
| Mayonnaise (Sandwich Prep Refrigerator) (Cold Holding) | 55.6F |
Mar 11, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/24/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 47.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 166.0F |
Mar 01, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting has deep cutts and scratches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces at front serving line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor, especially under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
(meat wrap 38 degrees).
CERTIFIED FOOD MANAGER BARRY N. THOMAS FS#54477 EXPIRE 8-29-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken grilled | 46.0F |
| Chicken salad | 34.0F |
| Eggs boiled | 40.0F |
| Mayonnaise | 40.0F |
| Chili | 153.0F |
| Soup | 170.0F |
| Meatballs | 151.0F |
| Tuna Salad | 39.0F |
| Salmon | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water | 113.0F |
Nov 27, 2012 (Follow-up)
Comments:ALL ITEMS ABATED.
CFPM ON SITE. NEW CLEAN CUTTING BOARDS PROVIDED
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| Cheddar Cheese (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Freezer) | 12.0F |
Nov 16, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HANDWASHING SINK IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/04/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Pastrami (Refrigerator - open display) (Cold Holding) | 43.0F |
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