POTBELLY SANDWICH WORKS, 470 L'ENFANT PLZ SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 05, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 29, 2014 | Routine | 3 | 3 | Details / Comments |
|
May 28, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Jun 21, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 16, 2012 | Routine | 2 | 4 | Details / Comments |
|
Jun 26, 2012 | Routine | 3 | 0 | Details / Comments |
|
Jan 10, 2012 | Routine | 0 | 1 | Details / Comments |
Sep 05, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Chicken on the line temps above 41 degrees due to over stocking. Potentially hazardous foods in walk in cooler temp above 41 degrees. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk in cooler temperature guage is not functional. Internal thermometer was placed by manager. Foods inside walk in cooler do not temp below 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
PERSON IN CHARGE CORRECTED TEMPERATURE VIOLATIONS ON SITE BY TAKING TEMPERATURES OF FOODS AND MAKING ICE BATHS FOR THOSE FOODS THAT TEMP ABOVE 41 DEGREES F.
CONTACT FACILITY MAINTENANCE TO INSPECT THE WALK IN COOLER AND FIX THE EXTERIOR GUAGE. IT IS HIGHLY RECOMMENDED TO MAINTAIN TEMPERATURE LOGS ON SITE FOR FOODS INTHE WALK IN COOLER UNTIL TEMPERATURE OF UNIT HAS BEEN LOWERED ENOUGH TO MAINTAIN FOODS AT PROPER TEMPERATURE. CONSISTENTLY MONITOR COLD HOLDING FOOD TEMPERATURES ON LINE AND IN WALK IN COOLER TO ENSURE COMPLIANCE WITH DC FOOD CODE.
DC CFPM: TRAVIS W KING
FS-61727
02/12/2017
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 111.0F |
| Roast Beef (Refrigerator) (Cold Holding) | 50.0F |
| Turkey (Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 41.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 40.0F |
| Onions raw (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Soup (Walk-in Refrigerator) (Cold Holding) | 44.0F |
Aug 29, 2014 (Routine)
Violations:
- Correct response to questions
Manager on duty has a certificate from DC which is expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Correct response to questions
No person at establishment on site has DC issued Certificate. Other individuals have certificates from accredited programs within the past three years. DC Certificate must be obtained. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
Manager confirms they have an employee health policy, however documents are sent off to the corporate office. Manager cannot identify Foodborne Illnesses that require reporting, but did demonstrate knowledge of symptoms of illness. Employee Health document provided to manager by inspector on site. (Corrected On Site) - Proper cold holding temperatures
Multiple potentially hazardous foods in walk in cooler temp above 41 degrees F. One potentially hazardous food item on line temps above 41 degrees due to over stocking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handler wears bracelet while handing food. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed with heavy ware and deep gouges that harbor debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WTIHIN 5- AND 45- CALENDAR DAYS
CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928 WITH ANY QUESTIONS.
| Temperatures | |
| Hot Water | 115.0F |
| Hot Water | 112.0F |
| (Walk-in Refrigerator) | 48.0F |
| Potato salad (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Beef (Refrigerator) (Cold Holding) | 48.0F |
| Beef (Prep Table) (Cold Holding) | 39.0F |
| Chicken (Refrigerator) (Cooling) | 50.0F |
| Sausage (Refrigerator - drawer) (Cold Holding) | 27.0F |
| Pepperoni (Refrigerator) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 40.0F |
| Macaroni Salad (Refrigerator - display) (Cold Holding) | 39.0F |
| Soup (Stove) (Reheating) | 179.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Refrigerator) | 28.0F |
| (Refrigerator) | 40.0F |
May 28, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwashing sink located in service line area blocked by trash can.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting boards located in service line area are not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (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 - Dishwash area) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
Jun 21, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPIR AT VISIT. ALL CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
ONE COLD UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THIS UNIT AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
FOOD STORED IN THE WALK IN AND REACH IN UNITS WERE NOT DATED AND LABELED AT VISIT. FOOD MUST BE DATED AND LABELED AT ALL TIMES.
CFPM-JESSE S. MENCOW FS-55896 EXP-12/12/15
ALL ITEMS MUST BE ABATED WTIHIN FIVE DAYS OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2189
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 49.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Chicken salad (Refrigerator - drawer) (Cold Holding) | 33.6F |
| Lunchmeat (Refrigerator - sandwich prep unit) (Cold Holding) | 35.6F |
| (Salad Prep Unit) (Cold Holding) | 40.0F |
| (Freezer - ice cream) (Cold Holding) | 5.5F |
| (Soup Warmer) (Hot Holding) | 165.0F |
Nov 26, 2012 (Follow-up)
Comments:ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 11/16/12.
CFPM: KRISTIN CAVARETTA (48653) EXP. 8/11/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| (Refrigerator - walk-in) | 38.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - under counter) | 36.0F |
| Red Peppers Roasted (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 163.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 176.0F |
Nov 16, 2012 (Routine)
Violations:
- Insects, rodents, & animals not present
Fruit flies/gnats observed througout the rear of the establishement.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor of the walk-in freezer. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored inside of ice. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards worn and stained with grooves throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Mineral build-up observed inside of ice machine (ice is not used for consumption). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors underneath counters and near cash registers found with trash and other debris underneath. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: KRISTIN N. CAVARETTA (48653) EXP.8/11/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| Turkey sliced (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 142.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 109.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - display) | 38.0F |
Jun 26, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food container in side walk in cooler not date marked. (Corrected On Site) - Plumbing installed; proper backflow devices
Dipper well for ice cream not working. CORRECT VIOLATION WITHIN 5 DAYS.
Certified Food Manager Kristin Cararetta FS#48653 expire 8-11-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| Eggs boiled | 38.0F |
| Tomatoes sliced | 37.0F |
| Chick Peas | 33.0F |
| Chicken Rotisserie | 31.0F |
| Sauce | 50.0F |
| Tuna Salad | 41.0F |
| Meat | 160.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Jan 10, 2012 (Routine)
Violations:
- In-use utensils: properly stored
dipping well on the ice cream station needs to be repaired(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
KRISTIN N CAVARETTA 08/11/2014 FS:48653
CORRECT STATED ITEM WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 145.0F |
| Meatballs (Steam Cooker) (Hot Holding) | 155.0F |
| Black Bean Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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