POTBELLY SANDWICH, 1701 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Oct 30, 2014 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jul 24, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 18, 2013 | Routine | 2 | 1 | Details / Comments |
|
Mar 07, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 27, 2012 | Routine | 5 | 6 | Details / Comments |
Nov 12, 2014 (Follow-up)
Violations:
- Nonfood-contact surfaces clean
Dust observed in the top part of the ice/soft drinks dispensing machine. (Pending 45 day notice) - Adequate ventilation & lighting; designated areas used
Observed smoke inside the establishment. (Pending 45 day notice)
Items abated from previous inspection: 2403.1, 2402.1, 812.2, 803.1, 1005.1, 300.1.
Correct pending 45 day notices from the previous inspection conducted on 10/30/14.
If you have any question, call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Ham (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Cucumbers (Salad Prep Unit) (Cold Holding) | 38.0F |
| Cucumbers (Salad Prep Unit) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
| Meatballs (Steam Table) (Hot Holding) | 140.0F |
Oct 30, 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) - Proper hot holding temperatures
Improper hot holding temperature observed for meatballs . (Corrected On Site) - Food properly labeled; original container
Observed working containers not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Observed wiping cloth used for wiping meat slicing machine ISNOT placed in sanitizer solution. (Corrected On Site) - Nonfood-contact surfaces clean
Dust observed in the top part of the ice/soft drinks dispensing machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed improper hot water temperature in the hand washing sink in both rest rooms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap under the 3- compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed smoke inside the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 5-AND 45-DAY.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - ALFONCE D. REESE, FS-58821, EXP- 08/21/2016
PEST CONTROL INVOICE DATED - 09/30/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Meatballs (Hot Holding Unit) (Hot Holding) | 130.0F |
| Sauce (Hot Holding Unit) (Hot Holding) | 138.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Pepperoni (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| (Walk-in Refrigerator) | 39.0F |
| (Under-counter Refrigerator) | 34.0F |
| (Under-counter Refrigerator) | 38.0F |
| (Under-counter Refrigerator) | 32.0F |
| (Under-counter Refrigerator) | 38.0F |
| (Freezer) | 18.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Vegetable Sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 72.0F |
| Hot Water (Handwashing Sink - toilet room) | 75.0F |
Jul 24, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 7-18-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
Jul 18, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
Fruit flies/gnats observed heavily in the rear food prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floors in the rear food prep area found unclean with food and other debris throughout.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Cold water is leaking at the handwashing sink in the rear prep area.Therefore, it has been shut off at the valve underneath the sink and has to be turned on manually should someone need to use the sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Reach-in Freezer) | 14.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| Hot Water (Prep sink) | 162.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) | 34.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 156.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Egg Patty (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 44.0F |
Mar 07, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
The establishment has to let customers know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.(printed and posted). (Corrected On Site) - 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 (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM David Savoy FS-50443 Exp. 09/01/2014
No Consumer advisory notice printed or posted, a copy is given to the Manager
Most recent pest control service date: 03/07/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 200ppm 0.0 pH, 101.6°F
| Temperatures | |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 127.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - under counter) | 40.0F |
| (Reach-in Freezer) | 4.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
Feb 27, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Tyrethea H. Dozier: ServSafe Certificate No. 7730179; Exam Date 4/14/2011 (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employees are drinking out of cups without lids. (Corrected On Site) - Hands clean and properly washed
All employees on the service line are not washing their hands between glove changes. (Corrected On Site) - Proper cold holding temperatures
The iceberg lettuce in one of the sandwich prep refrigerators should be held at 41 degrees Fahrenheit or below. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in two (2) of the sandwich prep refrigerators, the ice cream freezer, and the reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Plastic squeeze bottles of oils and dressings are not labeled. (Corrected On Site) - Insects, rodents, & animals not present
The name of contractor and pest control service contract were not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
A sandwich maker is wearing a watch on his wrist and a salad maker is wearing a metal bracelet on her wrist. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are discolored and chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The door of the coffin styled freezer is loose and therefore not forming a tight seal when closed. The gasket on the unit's door is separating from the door along the right front corner. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness was reviewed electronically in its ''Food Protection Plan.''
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 | |
| Hot Water (3-compartment sink) | 116.4F |
| (Reach-in Freezer) | 2.0F |
| Hot Water (Handwashing Sink - toilet room) | 111.6F |
| Hot Water (Handwashing Sink - toilet room) | 117.3F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.3F |
| (Refrigerator - walk-in) | 43.0F |
| Red Onions - sliced (Refrigerator - walk-in) (Cooling) | 50.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Celery (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Salami (Refrigerator - walk-in) (Cooling) | 45.3F |
| Cucumbers (Refrigerator - walk-in) (Cooling) | 50.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 35.2F |
| Provolone Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 36.7F |
| Swiss Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 37.9F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.3F |
| Meatballs (Bain-marie) (Hot Holding) | 149.6F |
| Tomato Sauce (Bain-marie) (Hot Holding) | 117.3F |
| Tomato Sauce (Bain-marie) (Hot Holding) | 146.8F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.4F |
| (Refrigerator - sandwich prep unit) | 32.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.4F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.3F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.4F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 41.3F |
| Hot Water (Handwashing Sink - Service Line) | 119.2F |
| Broccoli and Cheddar Soup (Soup Warmer) (Hot Holding) | 171.6F |
| Chili (Soup Warmer) (Hot Holding) | 166.7F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 166.9F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 42.6F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 40.3F |
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