POTBELLY SANDWICH WORKS, 1050 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 20, 2014 | Follow-up | 2 | 2 | Details / Comments |
|
Jul 15, 2014 | Routine | 7 | 9 | Details / Comments |
|
Apr 15, 2014 | Routine | 2 | 6 | Details / Comments |
|
Oct 15, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 01, 2012 | Routine | 3 | 1 | Details / Comments |
Aug 20, 2014 (Follow-up)
Violations:
- Approved thawing methods used
Bags of chicken are thawing at room temperature on the storage racks in the rear storage area. (Corrected On Site) - Insects, rodents, & animals not present
There are missing wall panels abovve the walk-in refrigerator. (PENDING 45 NOTICE FROM PREVIOUS INSPECTION CONDUCTED ON 7/15/14) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth. The location has provided a work order for new cutting boards. - Plumbing installed; proper backflow devices
There are inadequate air gaps beneath the 3-compartment sink. Location has provided a service request for repair.
Certified Food Safety Manager: Jesse E Mencow, FS-55896, Expiration Date: 12/12/15
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Chicken (Rack) (Thawing) | 34.0F |
| Potato salad (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Cole slaw (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| (Refrigerator) (Cold Holding) | 30.0F |
| (Refrigerator) (Cold Holding) | 32.0F |
| Broccoli & Cheese Soup (Bain-marie) (Hot Holding) | 146.0F |
Jul 15, 2014 (Routine)
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) - Management awareness; policy present
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the toilet room handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There are ice cream spills and ice cream stains on the interior of the ice cream freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Opened tubs of macaroni salad and cole slaw in the walk-in refrigerator are not date marked and were not discarded. (Corrected On Site) - Proper date marking & disposition
Small tubs of opened macaroni salad and opened cole slaw are not date marked. (Corrected On Site) - Approved thawing methods used
Bags of chicken are thawing at room temperature on the storage racks in the rear storage area. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the ice cream freezer and under-counter refrigerators that have drawers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of unspecified condiments on the top shelves of the under-counter refrigerators. (Corrected On Site) - Insects, rodents, & animals not present
There are missing wall panels above the walk-in refrigerator leaving large opening in the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Containers of ice cream are stored on the walk-in freezer floor. (Corrected On Site) - Personal cleanliness
The employee that is slicing the deli meats is wearing a watch on her wrist. (Corrected On Site) - Single-use/single-service articles: properly stored & used
A pack of cardboard sandwich boxes is stored on the floor in the rear of the establishment. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth. Some have dark discolorations and numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There are inadequate air gaps above the drains beneath the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service date: 6/19/2014
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 | |
| (Walk-in Refrigerator) | 38.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Prep sink) | 116.0F |
| (Walk-in Freezer) | -30.0F |
| Salami (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Sliced Ham (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Roast Beef (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Sliced Turkey (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Provolone Cheese (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Macaroni Salad (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Grilled Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Meatballs (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Chili (Stove) (Reheating) | 192.0F |
| Chicken Noodle Soup (Stove) (Reheating) | 193.0F |
| (Under-counter Refrigerator) | 33.0F |
| Sliced Turkey (Under-counter Refrigerator) (Cold Holding) | 33.0F |
| Chicken (Under-counter Refrigerator) (Cold Holding) | 39.0F |
| Roast Beef (Under-counter Refrigerator) (Cold Holding) | 39.0F |
| Tuna Salad (Under-counter Refrigerator) (Cold Holding) | 34.0F |
| Sliced Turkey (Under-counter Refrigerator) (Cold Holding) | 35.0F |
| Meatballs (Bain-marie) (Hot Holding) | 157.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 41.0F |
| Iceberg Lettuce (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| (Under-counter Refrigerator) | 35.0F |
| (Under-counter Refrigerator) | 35.0F |
| Chopped Hard Boiled Eggs (Under-counter Refrigerator) (Cold Holding) | 39.0F |
| Spinach (Under-counter Refrigerator) (Cooking) | 44.0F |
| Chicken Noodle Soup (Bain-marie) (Hot Holding) | 183.0F |
| Chili (Bain-marie) (Hot Holding) | 192.0F |
Apr 15, 2014 (Routine)
Violations:
- 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) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. - Personal cleanliness
Employee observed handling food with false nails without gloves on. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Employees using worn cutting boards. Observed staining and cuts in the boards. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. - Physical facilities: installed, maintained, & clean
Observed unclean floors on the front sandwich line and underneath the dry storage racks (soda storage).
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM information: Armon K. Meekins, CFPM# FS-54524, exp. 05/10/15
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Reach-in Refrigerator) | 38.0F |
| Hot Water (Handwashing Sink) | 114.1F |
| Tomato and Bean Soup (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Peppers (Walk-in Refrigerator) (Cold Holding) | 41.8F |
| (Walk-in Refrigerator) | 45.0F |
| (Walk-in Freezer) | -4.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Chicken Noodle Soup (Hot Holding Unit) (Hot Holding) | 149.0F |
| Mayonnaise (Refrigerator - deli display) (Cold Holding) | 41.8F |
| diced onions (Refrigerator - deli display) (Cold Holding) | 38.8F |
| Hot Water (Sink) | 75.0F |
| Turkey Sandwich (Oven) (Preparation) | 148.0F |
Oct 15, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food separated and protected
All food items not protected from contamination. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
Certified Food Manager Jesse S. Mencow FS#55896 expire 12-12-15. Approved for licensing issuance 112 restaurant per Mr. Taylor's instructions.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 34.0F |
| Meatballs | 155.0F |
| Sauce | 146.0F |
| Tuna Salad | 34.0F |
| Ham sliced | 34.0F |
| Turkey sliced | 34.0F |
| Bacon (Refrigerator - drawer) | 46.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Salad (Refrigerator - reach-in) | 41.0F |
| Chick Peas | 37.0F |
| Blue Cheese | 42.0F |
Aug 06, 2012 (Follow-up)
Comments:ALL VIOLATIONS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Aug 01, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
BASE OF CAN OPENER CONTAINED FOOD PARTICLES AT VISIT. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS NOT IN COMPLIANCE AT VISIT. UNIT HAD BEEN TURNED OFF FOR CLEANING PRIOR TO VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOOR IN THE BEVERAGE UNIT CONTAINED SPILLLAGE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS OR FORTY 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 | |
| Hot Water (Handwashing Sink - Service Line) | 118.5F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.7F |
| (Salad Prep Unit) (Cold Holding) | 38.4F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| (Refrigerator - drawer) (Cold Holding) | 36.6F |
| (Soup Warmer) (Hot Holding) | 160.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 36.4F |
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