POTBELLY SANDWICH, 1900 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 25, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 19, 2013 | Routine | 5 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 22, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 27, 2012 | Routine | 2 | 1 | Details / Comments |
Sep 25, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Plumbing installed; proper backflow devices
THE GSRBAGE DISPOSAL IS BEING REPARED (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/18/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 45.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hollandaise Sauce (Refrigerator - open display) (Cold Holding) | 39.0F |
Sep 19, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS FOUND IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE FILTHY, NOT SMOOTH AMD HAVE NUMEROUS GROOVES,THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE SERVICE LINE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F IN RESTROOMS(CORRECT VIOLATION WITHIN 24HRS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/18/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 45.0F |
| Zucchini (Refrigerator - open display) (Cold Holding) | 46.0F |
| Bleu Cheese Dressing (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 41.0F |
Mar 22, 2012 (Follow-up)
Comments:CFPM ALIOU SOW FS-50362 EXP.09/01/2014.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Roast Beef (Cold Holding) | 40.0F |
| Ham (Cold Holding) | 41.0F |
| Turkey (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 121.0F |
| Lettuce (Cold Holding) | 41.0F |
| Tomatoes sliced (Cold Holding) | 38.0F |
Feb 27, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD FOOD ITEMS AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS CONTAINED STAINS, AND CREVICES AT VISIT. CUTTING BORADS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
NAPKIN HOLDERS ON TABLES CONTAINED FOOD PARTICLES AND DUST BUILD UP AT VISIT.TABLES IN THE CUSTOMER SEATING AREA WERE STICKY AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-ALIOU SOW FS-45622 EXP 12/21/2010 PASSED SERVE SAFE EXAM 9/1/11 HE WILL REPORT TO 899 NORTH CAPITAL STREET NE BETWEEN 9:00AM-4:00 PM TO OBTAIN A CURRENT CARD.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
PROVIDED NOROVIRUS INFORMATION
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.2F |
| (Reach-in Freezer) (Cold Holding) | 6.6F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 44.5F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.4F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Freezer - ice cream) (Cold Holding) | 1.2F |
| Meatballs (Steam Table) (Hot Holding) | 163.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
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