SUBWAY SANDWICH AND SALAD, 1100 NEW JERSEY AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 01, 2014 | Routine | 2 | 0 | Details / Comments |
|
Nov 19, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 01, 2013 | Complaint | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 31, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 06, 2013 | Routine | 5 | 7 | Details / Comments |
|
Aug 01, 2012 | Complaint | 0 | 2 | Details / Comments |
|
Jul 25, 2012 | Routine | 1 | 1 | Details / Comments |
Jul 01, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee preparing chicken only with one hand glove. (Corrected On Site) - Food separated and protected
Food items stored close to hand washing sink located at service line area. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Freezer - walk-in) (Cold Holding) | 5.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Nov 19, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item such as tuna salad held at improper temperature. (Corrected On Site)
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/01/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Meatballs (Hot Holding) | 160.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
Nov 01, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS AND DISGARDED IF FOUR OR MORE HOURS HAVE PASSED. ALL FREEZERS MUST BE MAINTAINED AT 10.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
EMPLOLYEES WERE MONITORED IN ORDER TO OBSERVE IMPROPER FOOD HANDLING PRACTICES. NO IMPROPER PRACTICES WERE OBSERVED AT TIME OF VISIT.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.2F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 46.2F |
| Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 49.1F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.4F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| (Refrigerator - walk-in) (Cold Holding) | 51.4F |
| (Freezer - walk-in) (Cold Holding) | 17.0F |
| Meatballs (Steam Table) (Hot Holding) | 141.8F |
| (Refrigerator - beverage) (Cold Holding) | 38.1F |
| (Refrigerator - beverage) (Cold Holding) | 45.6F |
May 31, 2013 (Follow-up)
Comments:CFPM; MOSTOFA MOHAMMAD FS-47361 EXP 04/20/2014. NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/06/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 4.0F |
| American Cheese | 46.0F |
| Tuna | 50.0F |
| Chicken | 51.0F |
| Beef | 52.0F |
| Vegetables - cut | 46.0F |
| Soup | 164.0F |
Feb 06, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide any information regarding an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
An employee was observed washing his hands for approximately 10 seconds. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the kitchen handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The ladles above the 3-compartment sink are unclean; dried residue remains on these utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Various food items are held at improper temperatures in the walk-in refrigerator and sandwich prep refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Grilled chicken breasts and beef steaks are thawing at room temperature on the storage racks in the kitchen. (Corrected On Site) - Thermometers provided & accurate
There is no thermometer in the under counter refrigerator behind the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The name of the pest control contractor and pest control contract were not available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Sleeves of cups are stored on the floor adjacent to the cash register. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
The name of the trash collection contractor and trash collection contract were not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 139.0F |
| Hot Water (3-compartment sink) | 139.0F |
| (Refrigerator - walk-in) | 43.0F |
| Avocado (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tuna Salad (Refrigerator - walk-in) (Cooling) | 69.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| Tuna Salad (Refrigerator - walk-in) (Cooling) | 68.0F |
| Buffalo Chicken (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Beef Steak (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Chicken Strips (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Roast Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Beef Steak (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Chicken grilled (Storage Rack) (Thawing) | 45.0F |
| Hot Water (Handwashing Sink - Service Line) | 142.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 153.0F |
| Broccoli and Cheddar Soup (Soup Warmer) (Hot Holding) | 171.0F |
| Meatballs (Steam Table) (Hot Holding) | 142.0F |
| Veggie Patty (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Chicken Strips (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Pepperjack Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 63.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Spinach (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - toilet room) | 140.0F |
| (Refrigerator - beverage) | 34.0F |
Aug 01, 2012 (Complaint)
Violations:
- Washing fruits & vegetables
TOMATO NOT THOROUGHLY WASHED BEFORE CUTTING (EVIDENCED AS INTACT STEM, NOT AFFLUENT WET, STILL IN CARDBOARD BOX). (Corrected On Site) - Gloves used properly
OBSERVED DURING THE TIME OF INSPECTION > ONE HOUR, NOBODY CHANGED GLOVES AND WASH HAND. SUGGEST GLOVES SHOULD CHANGE NEW AND RE-WASH HAND AFTER WEARING GLOVES NO MORE THAN AN HOUR. (Corrected On Site)
CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 44.0F |
| (Freezer - walk-in) | 10.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Tomatoes sliced | 44.0F |
| Onions raw | 44.0F |
| Cheese | 42.0F |
| Vegetables - cut | 46.0F |
| Meatballs | 170.0F |
| Sauce | 166.0F |
Jul 25, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items not protected from contamination, (condiments stored under sink drain. (Corrected On Site)
No certified food manager on duty with food certificate from department of health.
CORRECT NON CRITICAL VIOLATIONS WITHEIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Seafood Salad | 40.0F |
| Chicken | 38.0F |
| Tuna | 39.0F |
| Chicken | 40.0F |
| Cheese | 37.0F |
| Ham sliced | 39.0F |
| Turkey sliced | 36.0F |
| (Freezer - walk-in) | -4.0F |
| Roast Beef | 36.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 38.0F |
| Hot Water | 112.0F |
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