SUBWAY, 1551 ALABAMA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 18, 2014 | Routine | 1 | 1 | Details / Comments |
|
Nov 15, 2013 | Complaint | 0 | 3 | Details / Comments |
|
Oct 21, 2013 | Routine | 2 | 0 | Details / Comments |
|
Jun 06, 2013 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 03, 2013 | Complaint | 4 | 9 | Details / Comments |
| No violation noted during this evaluation. | Jan 07, 2013 | Routine | 0 | 0 | Details / Comments |
|
Sep 24, 2012 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 02, 2012 | Routine | 4 | 1 | Details / Comments |
|
Jan 30, 2012 | Routine | 0 | 3 | Details / Comments |
Jul 18, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Clean floor thru-out where needed. Pay attention to dry-storage area where onions are located. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
Nov 15, 2013 (Complaint)
Violations:
- Thermometers provided & accurate
PROVIDE WORKING THERMOMETERS IN DISPLAY REACH IN UNITS (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR DIRTY WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
CLEAN ALL HAND SINKS AND SANITIZE SAME (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Refrigerator - walk-in) | 117.0F |
| (Freezer - walk-in) | 15.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 15.0F |
| (Refrigerator - walk-in) | 38.0F |
| shrimp salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| shrimp salad (Refrigerator - display) (Cold Holding) | 36.0F |
| Sandwich (Grill) (Preparation) | 143.0F |
Oct 21, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DEBRIS, WASTE IN 3-COMPARTMENT SINK. (Corrected On Site) - Proper cold holding temperatures
COLD FOOD IN DISPLAY CASES ARE OUT OF TEMPERATURE. COLD FOOD SHOULD BE KEPT <41. (Corrected On Site)
CFPM: NAVIN KC 55273 EXP 12/15/2014. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 8.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Onions raw | 44.0F |
| Ham | 42.0F |
| Tomatoes sliced | 40.0F |
| Turkey Ham | 44.0F |
| Meatballs | 137.0F |
| Soup | 140.0F |
Jun 06, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 36.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer) | 3.0F |
| Fruit Salad (Refrigerator - walk-in) (Cold Holding) | 39.0F |
May 09, 2013 (Follow-up)
Comments:CFPM: KAMRUN NAHAR FS-48866 EXP 03/21/2014. EXLUSION/RESTRICTION POLICY AND ESTABLISHING EMPLOYEES HEALTH FILE WERE TAUGHT ON INSPECTION. NOTICE ABATED FROM INSPECTION OF 05/03/2013.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 7.0F |
| Meatballs | 147.0F |
| Chicken | 42.0F |
| Turkey sliced | 40.0F |
| Cheese | 42.0F |
| Cucumbers | 44.0F |
May 03, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - 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 does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
An employee washed his hands for approximately 5 seconds and did not wash above his wrists although his arms were exposed up to his elbows. (Corrected On Site) - Proper cold holding temperatures
Spinach and iceberg lettuce in the under counter refrigerator are held at improper temperatures. Items were moved to the walk-in refrigerator. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the under counter refrigerator was measured at 57.2 degrees Fahrenheit and some of the items held within the unit are held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The thermometer placed in the under counter refrigerator is out of order and the temperature indicated was below -50 degrees Fahrenheit after being placed in the unit for approximately 20 minutes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The ceiling tiles above the walk-in refrigeration units are loose and gaps exist. (Corrected On Site) - Personal cleanliness
An employee on the service line is handling food and is not wearing a hair restraint. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There are no quaternary ammonium test strips provided; the strips available are for chlorine testing. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The dumpster lids are not closed and the units are overfilled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food debris is on the floor in the corner beneath the storage racks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Thermocouple in ice & water: 33 degrees Fahrenheit
CORRECT ITEM 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 - Service Line) | 121.0F |
| Spinach (Refrigerator - under counter) (Cold Holding) | 61.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 55.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken Teriyaki (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cold Cuts (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Prep sink) | 120.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - walk-in) | 41.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cold Cuts (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Egg Patty (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Meatballs (Steam Table) (Hot Holding) | 141.0F |
| (Refrigerator - under counter) | 57.2F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
Jan 07, 2013 (Routine)
Comments:ESTABLISHMENT WAS IN COMPLINCE WITH DC CODE.
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) | 116.0F |
| (Freezer - walk-in) (Cold Holding) | 0.9F |
| (Refrigerator - walk-in) (Cold Holding) | 36.5F |
| (Refrigerator - beverage) (Cold Holding) | 35.5F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 36.6F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.9F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 168.2F |
| Broccoli & Cheese Soup (Steam Table) (Hot Holding) | 169.2F |
Sep 24, 2012 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
PLASTIC WRAPPED ON FAUCET AT 3-COMPARTMENT SINK. (Corrected On Site)
CFPM: KAMMAN NAHAL 48866 EXP 03/21/2014. CORRECT ITEMS CITED ON SITE. LOWER WALK-IN TEMPERATURE, KEEP TEMP <41. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 46.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced | 40.0F |
| Ham sliced | 41.0F |
| Chicken | 42.0F |
| Meatballs | 147.0F |
May 14, 2012 (Follow-up)
Comments:CFPM: KAMRUN NAHAR FS-48866 EXP 03/21/2014. NOTICE ABATED FROM INSPECTION OF 05/02/2012. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 21.0F |
| Peppers | 42.0F |
| Turkey sliced | 43.0F |
| Sauce | 41.0F |
May 02, 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 in area visible to consumers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM on duty
No Consumer advisory notice printed or posted, a copy is given to the PIC
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/16/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -3.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 61.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Salami (Refrigerator - open display) (Cold Holding) | 42.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Meatballs (Steam Cooker) (Hot Holding) | 167.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Jan 30, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing stored on food storage shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Seafood | 39.0F |
| Turkey | 40.0F |
| Seafood Salad | 39.0F |
| Chicken | 40.0F |
| Tomatoes sliced | 40.0F |
| Ham sliced | 41.0F |
| Roast Beef | 37.0F |
| Chicken Noodle Soup | 170.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -7.0F |
| Hot Water | 113.0F |
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