SUBWAY, 1412 GOOD HOPE RD SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 09, 2014 | Routine | 1 | 2 | Details / Comments |
|
Mar 06, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Feb 28, 2014 | Routine | 2 | 1 | Details / Comments |
|
Aug 14, 2013 | Routine | 1 | 2 | Details / Comments |
|
Mar 25, 2013 | Routine | 0 | 1 | Details / Comments |
|
Aug 10, 2012 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 02, 2012 | Routine | 0 | 0 | Details / Comments |
|
Jan 17, 2012 | Routine | 0 | 1 | Details / Comments |
Sep 09, 2014 (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) - 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. Note: Employee health forms have been given to the manager at visit. (Corrected On Site)
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Walk-in Freezer) | 16.0F |
| (Walk-in Refrigerator) | 41.0F |
Mar 06, 2014 (Follow-up)
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) - Thermometers provided & accurate
The reach-in refrigerator at the behind the service line is not supplied with thermometer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: FARZANA AFROZ, FOOD SAFETY TRAINING SCORE CARD FROM 'EXPERIOR' PRESENTED DURING INSPECTION.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| (Walk-in Refrigerator) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 164.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| (Freezer - walk-in) | 0.0F |
| Turkey Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Feb 28, 2014 (Routine)
Violations:
- Correct response to questions
No Certified food protection manager 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 provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(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)
CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
Aug 14, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
FOOD CONTAINERS NOT PROPERLY LABELED (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 38.0F |
| Chicken Nuggets (Stove) (Reheating) | 158.0F |
Mar 25, 2013 (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)
CFH: Prometric Muhammad Sakhawat Hossain
Correct stated items within 45 days
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Bologna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Meatballs (Steam Table) (Hot Holding) | 147.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Freezer - walk-in) | 0.0F |
| BBQ Chicken (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Imitation Crabmeat (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Corned Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
Aug 10, 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) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food separated and protected
Food items not covered and protected from contamination. (Corrected On Site)
NO CERTIFIED FOOD MANAGER ON DUTY WITH CURRENT CERTIFICATION CERTIFICATE.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
PLEASE CONTACT JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Tuna Salad | 38.0F |
| Seafood Salad | 37.0F |
| Chicken | 40.0F |
| Ham Salad | 36.0F |
| Cheese | 42.0F |
| Tomatoes sliced | 37.0F |
| Peppers | 36.0F |
| Hot & Sour Soup | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Prep sink) | 38.0F |
May 02, 2012 (Routine)
Comments:CFH:MUHAMMAD S HOSSAIN FS:40765 EXP:06/09/2012
CONTINUE TO CLEAN EXTERIOR OF ALL EQUIPMENT INSIDE THE KITCHEN
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) | 38.0F |
| Meatballs (Warmer) (Hot Holding) | 167.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jan 17, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site)
Report was entered 2 times.
Certified Food Manager - Muhammad S. Hossain FS#540765 expire 6-9-12.
IF Y0U HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Chicken | 38.0F |
| Seafood Salad | 38.0F |
| Tomatoes sliced | 40.0F |
| Meatballs | 148.0F |
| Cheese | 39.0F |
| Pepperoni | 39.0F |
| Ham sliced | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 39.0F |
| Chicken Noodle Soup | 165.0F |
| Hot Water | 113.0F |
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