SUBWAY, 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 16, 2014 | Complaint | 1 | 0 | Details / Comments |
|
Jul 21, 2014 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Oct 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 23, 2013 | Routine | 2 | 1 | Details / Comments |
|
Mar 11, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Mar 01, 2013 | Routine | 2 | 1 | Details / Comments |
|
Nov 16, 2012 | Complaint | 1 | 1 | Details / Comments |
|
Apr 20, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 03, 2012 | Routine | 4 | 5 | Details / Comments |
Oct 16, 2014 (Complaint)
Violations:
- Hands clean and properly washed
EMPLOYEES WERE PREPARING MANY SANDWHICHES WITHOUT PROPER HAND WASHING AND GLOVE CHANGE. (Corrected On Site)
CFPM-SUMON ALI FS-54617 EXP 12/20/15
ITEM WAS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 107.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 35.4F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 35.4F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 36.4F |
| (Freezer) (Cold Holding) | 3.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.4F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Meatballs (Steam Table) (Hot Holding) | 150.9F |
| (Steam Table) (Hot Holding) | 153.9F |
| Pizza - Cheese (Oven) (Hot Holding) | 197.7F |
Jul 21, 2014 (Routine)
Violations:
- Proper date marking & disposition
Meatballs inside of the walkin unit with no date labeling (Corrected On Site)
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Meatballs (Warmer) (Cold Holding) | 155.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 37.4F |
| (Refrigerator - sandwich prep unit) | 39.4F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -12.0F |
Oct 30, 2013 (Follow-up)
Comments:Certified Food Manager Sonia Mendez FS#57008 expire 2-8-16.
CRITICAL AND NON CRITICAL VIOLATIONS WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 125.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Avocado | 39.0F |
| Green Peppers | 39.0F |
| Mushrooms | 40.0F |
| Beef | 38.0F |
| Ham | 40.0F |
| Salami | 40.0F |
| American Cheese | 40.0F |
| Bacon | 40.0F |
| Chicken | 39.0F |
| Lettuce | 39.0F |
Oct 23, 2013 (Routine)
Violations:
- Proper cold holding temperatures
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 CIONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Correct stated items within 5days and 45days
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/21/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - walk-in) | 37.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 47.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Meatballs (Steam Table) (Hot Holding) | 141.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Salami (Refrigerator - open display) (Cold Holding) | 43.0F |
Mar 11, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE 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: 2/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 47.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
Mar 01, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food item not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
CORRECT CRITICAL VIOLATION WIHTIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Tuna Salad | 43.0F |
| Seafood Salad | 39.0F |
| Cheese | 40.0F |
| Roast Beef | 32.0F |
| Ham sliced | 39.0F |
| Chicken | 41.0F |
| Hot Water | 110.0F |
| Meatballs | 160.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
Nov 16, 2012 (Complaint)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site)
Complaint Notes: Discussed with the store manager about the sanitation protocols, the trash and grease collection, query on Pest Control/rodents activity, I went over the Orkin's invoices, last pest inspection dated 11/05/2012. NO evidences of rodents, or any malpractices or safety concerns seen.
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/09/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Pastrami (Refrigerator - open display) (Cold Holding) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 39.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 39.0F |
Apr 20, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS 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 degrees Fahrenheit
Most recent pest control service date: 04/04/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Salami (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
Apr 03, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Management awareness; policy present
The establishment did not provide proof of or communcicate an employee health policy for the prevention of foodborne illnesses. I provided the person in charge 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 illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
All potentially hazardous food items that were measured in the walk-in refrigerator and one of the sandwich prep refrigerators were held at improper temperatures. All items were removed from the units and placed in the walk-in freezer in order to cool to the proper holding temperatures. Some of the itesms held in the sandwich prep refrigerator had reached the proper holding temperatures however those that had not were also moved from the sandwish prep refrigerator to the walk-in freezer. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The walk-in refrigerator's ambient air temperature was 48 degrees Fahrenheit and the potentially hazardous food items that were held in the unit were measured at 44 degrees Fahrenheit and above. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
A few rodent droppings were observed beneath the storage racks. (Corrected On Site) - Hot & cold water available; adequate pressure
There is inadequate water pressure at the 3-compartment sik. Water is coming out of the faucet at at very slow rate. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Although lockers are provided, clothing is hung from hooks and placed on storage racks while shoes are placed on storage racks and stored on the floor. (Corrected On Site)
FOOD SAFETY MANAGER: Sonia Mendez (DC DOH Certified Number FS-43341; Expiration Date 1/28/2013)
Most recent pest control service dates: 3/14/2012, 2/8/2012, 1/11/2012, and 12/13/2011
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Dog (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) | 48.0F |
| Salami (Refrigerator - walk-in) (Cold Holding) | 50.0F |
| Red Onions - sliced (Refrigerator - walk-in) (Cooling) | 50.0F |
| Red Onions - sliced (Refrigerator - walk-in) (Cooling) | 52.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| Teriyaki Chicken (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| Buffalo Chicken (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Roast Beef (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Meatballs (Steam Table) (Hot Holding) | 153.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Cold Cuts (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Teriyaki Chicke (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Spinach (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 171.0F |
| Cheese and Broccoli Soup (Soup Warmer) (Hot Holding) | 182.0F |
| Hot Water (Handwashing Sink - toilet room) | 122.0F |
| Hot Water (Handwashing Sink - toilet room) | 124.0F |
| (Freezer - walk-in) | 12.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
SUBWAY respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| CHINA WONDER |
| FRO.ZEN.YO |
| FUEL PIZZA |
| NEGRIL JAMAICAN EATERY |
| POTBELLY SANDWICH WORKS |
| SUBWAY |
| MCDONALD'S |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about SUBWAY, 2301 GEORGIA AVE NW, Washington, DC »