POTBELLY SANDWICH, 616 23RD ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 11, 2014 | Routine | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Oct 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 26, 2013 | Routine | 2 | 0 | Details / Comments |
|
Sep 17, 2012 | Routine | 1 | 1 | Details / Comments |
|
Feb 16, 2012 | SWEEP | 2 | 3 | Details / Comments |
Feb 11, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.No handwashing signage at handwashing sink.(cos) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean shelves where needed beverages (dust present) (Corrected On Site) - Plumbing installed; proper backflow devices
Clogged drainGarbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 28.0F |
| Marinara Sauce (Hot Holding) | 139.0F |
| (Handwashing Sink) | 112.0F |
Oct 22, 2013 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/26/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
Sep 26, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
FOOD DEBRIS ON SLICER; USED CARD BOARD ON FOOD PROCESSING TABLE; RUST OF SHELF IN REACH-IN REFRIGERATER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
CHICKEN AT STATION IS OUT-OF-TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: MICHAEL D MAGLIARO FS-48974 EXP 09/01/2014. LICENSE EXPIRED ON 05/31/2012. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| Chicken | 50.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) | 42.0F |
| Onions raw | 42.0F |
| Lettuce | 43.0F |
| (Refrigerator - sandwich prep unit) | 50.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Meatballs | 142.0F |
| Sauce | 168.0F |
Sep 17, 2012 (Routine)
Violations:
- Hands clean and properly washed
OBSERVED EMPLOYEE DIDN'T WASH HAND WHEN PUTTING ON GLOVES. - Personal cleanliness
FEW EMPLOYEES WERE PUTTING ON HAIR RESTRAINTS WHEN SAW INSPECTOR. (Corrected On Site)
DISPLAY CURRENT LICENSE. CFPM: MICHAEL D. MAGLIARO 48967 EXP 09/01/2014. CORRECT ITEMS STATED ON SITE. QUESTIONS, CALL 202-442-5928 ATTN: MS. COLEMAN, SUPERVISOR.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - counter top) | 42.0F |
| Tomatoes sliced | 42.0F |
| Cheese | 43.0F |
| Lettuce | 42.0F |
| Ham sliced | 41.0F |
| Meatballs | 138.0F |
| Tomato Sauce | 144.0F |
| Soup | 152.0F |
Feb 16, 2012 (SWEEP)
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.(issued) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(employees will dispense the cups) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board need to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There was an opening in the ceiling in the offsite storage room.(GWU property) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Soup (Bain-marie) (Preparation) | 160.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Meatballs (Steam Table) (Hot Holding) | 142.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 25.0F |
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