SUBWAY, 2010 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 30, 2014 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Sep 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 18, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 23, 2012 | Routine | 2 | 0 | Details / Comments |
Jun 30, 2014 (Routine)
Violations:
- In-use utensils: properly stored
In utensils stored inside of 78 degree water. (Corrected On Site)
work order for garbage disposal in place
If you have any questions,plese contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet/female) | 108.0F |
| Hot Water (Handwashing Sink - toilet/male) | 112.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sliced Ham (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Meatballs (Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.5F |
| (Refrigerator - walk-in) | 39.5F |
Sep 23, 2013 (Follow-up)
Comments:IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
Sep 18, 2013 (Routine)
Violations:
- Hot & cold water available; adequate pressure
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Hot water took 15min to reach 110 degrees,hot water heater needs to be adjusted to during peak hours - Sewage & waste water properly disposed
Garbage disposal inside of the 3-comp sink has to be moved to the existing drain board(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated item within 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Meatballs (Steam Table) (Hot Holding) | 166.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -5.0F |
Mar 27, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 03/23/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR.TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cucumbers (Cold Holding) | 37.0F |
| Cheese (Cold Holding) | 40.0F |
| Chicken (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Meatballs (Cold Holding) | 40.0F |
Mar 23, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE SANDWICH PREP UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARD IN POOR REPAIR AT VISIT. (Corrected On Site)
ITEM MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 41.2F |
| Hot Water (Handwashing Sink - kitchen) | 119.8F |
| (Reach-in Freezer) (Cold Holding) | 1.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 49.8F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 151.2F |
| Chili - Beef (Steam Table) (Hot Holding) | 143.0F |
| Meatballs (Steam Table) (Hot Holding) | 153.2F |
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