POTBELLY SANDWICH WORKS, 1240 MARYLAND AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 01, 2014 | Routine | 2 | 3 | Details / Comments |
|
May 05, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 23, 2014 | Routine | 3 | 4 | Details / Comments |
|
Nov 20, 2013 | Follow-up | 2 | 4 | Details / Comments |
|
Nov 15, 2013 | Complaint | 6 | 6 | Details / Comments |
|
Apr 15, 2013 | Routine | 1 | 1 | Details / Comments |
|
Apr 27, 2012 | Routine | 1 | 1 | Details / Comments |
|
Dec 07, 2011 | Routine | 0 | 1 | Details / Comments |
Oct 01, 2014 (Routine)
Violations:
- Correct response to questions
DC Certified Manager certificate has expired for person in charge. Another manager arrived mid way through the inspection. (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. (Corrected On Site) - Proper cold holding temperatures
Several potentially hazardous foods inside reach in cooler temp above 41 degrees F. (Corrected On Site) - Thermometers provided & accurate
Thermometer not present inside reach in cooler on line. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Ceiling tiles unclean in paper storage area. (Corrected On Site)
VIOLATIONS OBSERVED WERE CORRECTED ON SITE
PLEASE NOTE, THE DC CERTIFIED FOOD PROTECTION MANAGER MUST BE ON SITE DURING ALL HOURS OF PERATIONS.
PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT(202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 110.0F |
| (Walk-in Refrigerator) | 38.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 43.0F |
| Eggs (Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 44.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 148.0F |
| Vegetables - cut (Refrigerator) (Cold Holding) | 53.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 52.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 42.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Refrigerator) (Cold Holding) | 39.0F |
| Meatballs (Refrigerator) (Cold Holding) | 116.0F |
May 05, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (REPEAT) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use along service line were observed heavily worn with scratched and scoring. (REPEAT)
ALL 5-DAY NOTICE ITEMS FROM PREVIOUS INSPECTION ON 04/23/14 HAVE BEEN ABATED EXCEPT (25-DCMR 1005.1 (b) AND 25-DCMR 1502.1).
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 130.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 62.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 40.0F |
Apr 23, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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: 04/05/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.2°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 48.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
Nov 20, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided in the dish washing area. The nearest hand sink is behind a wall through the opening leading to the food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There are missing tiles for the drop ceiling above the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have grooves on the surface.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The caulk that seals the underside of the meat slicer carriage has deteriorated leaving small pits that can not be cleaned and sanitized. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The 3-compartment sink's compartments are too small to immerse large food contact equipment (pans/ meat slicer).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The hot water is turned off at the 3-compartment sink due to the way the sink is plumbed. Hot water was provided when the cold water pipe line control was shut off below the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 142.3F |
Nov 15, 2013 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Hands clean and properly washed
There is no frequent handwashing by employees working on the service line. The handwashing sink intended for their use is not being utilized because it is leaking and not secured to the wall. Furthermore, when I arrived, there was a "DO NOT USE" sign placed on top of the sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink installed in the dishwashing area. The nearest handwashing sink is through an opening leading into the food preparation area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a large opening in the wall directly above the walk-in refrigerator due to some missing wall panels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The brown cutting board is badly chipped on the corners. The white cutting boards are not smooth and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The caulk that seals the underside of the meat slicer carriage has deteriorated leaving small pits that can not be cleaned and sanitized. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The service line handwashing sink is not secured to the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The 3-compartment sink's compartments are too small too immerse the carriage of the meat slicer. Parts of the piece of equipment protrudes above the rim of the compartment when it is placed in the wash solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is food debris in the bottom of the reach-in freezers. The rubber gaskets on the reach-in freezers doors have mildew and dirt built up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The hot water is turned off at the 3-compartment sink. (Corrected On Site) - Plumbing installed; proper backflow devices
The service line handwashing sink is leaking and not in use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing and bags are hanging from storage racks and stored on storage rack shelves in the kitchen and office areas. There are no lockers provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on posted outside the office.
Most recent pest control service dates: 10/17/2013; 9/30/2013; and 7/23/2013
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 (3-compartment sink) | 67.3F |
| Hot Water (Handwashing Sink - kitchen) | 140.2F |
| Hot Water (3-compartment sink) | 142.3F |
| Black Bean Soup (Stove) (Reheating) | 128.6F |
| (Walk-in Refrigerator) | 34.0F |
| Chicken salad (Walk-in Refrigerator) (Cold Holding) | 37.5F |
| Diced Ham (Walk-in Refrigerator) (Cold Holding) | 31.2F |
| Mortadella (Walk-in Refrigerator) (Cold Holding) | 30.6F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 30.8F |
| (Reach-in Freezer) | -2.0F |
| (Reach-in Freezer) | -6.0F |
| Provolone Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 41.4F |
| Swiss Cheese (Sandwich Prep Refrigerator) (Cooking) | 42.8F |
| Sliced Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 39.8F |
| Roast Beef (Sandwich Prep Refrigerator) (Cold Holding) | 42.2F |
| Tuna Salad (Sandwich Prep Refrigerator) (Cold Holding) | 39.6F |
| Meatballs (Bain-marie) (Hot Holding) | 138.4F |
| Sausage (Bain-marie) (Hot Holding) | 136.7F |
| (Sandwich Prep Refrigerator) | 40.0F |
| (Sandwich Prep Refrigerator) | 34.0F |
| Chicken salad (Sandwich Prep Refrigerator) (Cold Holding) | 42.2F |
| Sliced Tomatoes (Sandwich Prep Refrigerator) (Cold Holding) | 41.6F |
| Mayonnaise (Sandwich Prep Refrigerator) (Cold Holding) | 40.8F |
| Lettuce Iceberg (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 174.4F |
| Broccoli and Cheddar Soup (Soup Warmer) (Hot Holding) | 181.6F |
| (Reach-in Refrigerator) | 38.0F |
| Broccoli and Cheddar Soup (Hot Holding Cabinet) (Hot Holding) | 151.7F |
| (Display Refrigerator) | 40.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.9F |
Apr 15, 2013 (Routine)
Violations:
- Proper cold holding temperatures
FEW FOOD ARE OUT OF TEMPERATURE. (Corrected On Site) - Physical facilities: installed, maintained, & clean
HINGE OF LID OF ONE SANDWITH STATION IS BROKEN. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: JESMINE C WILLIAMS 51248 EXP 09/01/2014. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - counter top) | 42.0F |
| (Refrigerator - drawer) | 46.0F |
| (Refrigerator - open display) | 40.0F |
| Tomatoes sliced | 48.0F |
| Vegetables - cut | 46.0F |
| Mayonnaise | 46.0F |
| Sandwich | 42.0F |
| Ham sliced | 44.0F |
| Cheese | 40.0F |
| Meatballs | 144.0F |
| Soup | 160.0F |
Apr 27, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside of the ice cream freezer behind the front counter (Corrected On Site) - Proper cold holding temperatures
Mayonnaise and tomatoes on the sandwich unit above 41 degrees Cold food item(s) held at improper temperature(s). (Corrected On Site)
CFH:DENNIS M. PHILIPSONE FS:38655 EXP:01/28/2012
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 149.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 155.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Oatmeal (Soup Warmer) (Hot Holding) | 188.0F |
| Blue Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| (Refrigerator - open display) | 38.0F |
Dec 07, 2011 (Routine)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Shelving inside of the walkin box contains mold (Corrected On Site)
Cfh:Dennis M. Philipsone FS:38655 EXP:01/28/2012
Correct stated items within 45days
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) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Potato Bacon and Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 154.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 157.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Blue cheese dressing (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Ranch dressing (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
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