STEVEN'S SANDWICH SHOPPE, 1250 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 16, 2014 | Routine | 2 | 1 | Details / Comments |
|
Mar 24, 2014 | Routine | 2 | 1 | Details / Comments |
|
Sep 20, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jul 06, 2012 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 05, 2012 | Routine | 5 | 10 | Details / Comments |
Jul 16, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food container not date marked. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
Certified Food Manager Steven Shin FS#60276 expire 4-8-17.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| Chicken salad | 41.0F |
| Tomatoes sliced | 48.0F |
| Lettuce | 54.0F |
| Cheese | 41.0F |
| Tuna Salad | 38.0F |
| Ham | 41.0F |
| Egg Salad | 38.0F |
| (Refrigerator) | 38.0F |
| Mayonnaise | 40.0F |
| (Refrigerator) | 40.0F |
| Onions raw | 41.0F |
Mar 24, 2014 (Routine)
Violations:
- Correct response to questions
DC CFPM license is expired. PIC demonstrated knowledge but is required to renew license. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. Ice removed and unit cleaned. (Corrected On Site) - Proper cold holding temperatures
Items on top display of sandwich prep refrigerator held at improper temperature due to double stacking pans. Unit is holding adequate temperature. Second pan removed and items stored correctly. Items were stored in such manner for less than one hour. The practice is part of closing procedure and had just recently be done. (Corrected On Site)
Correct items stated within 45-days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Fruit - cut or sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Sep 20, 2013 (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 separated and protected
Raw shell eggs stored above ready to eat foods in the reach-in refrigerator. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored with handle inside of ice. (Corrected On Site)
ALL ITEMS CORRECTED WHILE ON-SITE.
IF YOU HAVE ANY QUESITIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| (Reach-in Refrigerator) | 38.0F |
| Turkey sliced (Refrigerator - reach-in) (Cooling) | 48.0F |
| Cantaloupes (Refrigerator - reach-in) (Cooling) | 44.0F |
| Cream Cheese (Refrigerator - under counter) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 48.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| Pickle Relish (Refrigerator - reach-in) (Cold Holding) | 42.0F |
Jul 06, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ITEM WAS CORRRECTED ON SITE
NON-CRITICAL ITEMS MUST BE ABATED PRIOR TO NEXT VISIT
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.6F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
| Noodles (MIcrowave Oven) (Hot Holding) | 157.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
Mar 14, 2012 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
No Consumer advisory notice printed on the menu or posted,a copy is given to the PIC
Most recent pest control service date: 03/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.1°F)
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - beverage) | 41.0F |
| (Refrigerator - beverage) | 40.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 39.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cucumbers (Mobile Refrigerator) (Cold Holding) | 40.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 38.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 40.0F |
Mar 05, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policyfor the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Mayonnnaise, sliced tomatoes, and egg salad in the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There is no thermometer in the beverage refrigerator which contains the yogurts and juices. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is an opening in the ceiling around the electrical conduits in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wet wiping cloths are stored on the counters and cutting boards and no sanitizing solutions are prepared. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are discolored and are not smooth; numerous grooves are in the cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The bottom shelf of the reach-in freezer is rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The storage shelves in the rear of the establishment are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The utensils are not being properly rinsed in the 3-compartment sink after washing. (Corrected On Site) - Nonfood-contact surfaces clean
There are crumbs/food debris on the shelves in the cabinets. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The pipe beneath the 3-compartment sink is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The ice machine is no longer used in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is a drink spill near the reach-in freezer on the floor of the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHING 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 132.3F |
| Hot Water (Handwashing Sink - Service Line) | 123.4F |
| Hot Water (Pizza Oven) | 121.3F |
| Hot Water (3-compartment sink) | 120.3F |
| (Refrigerator - display) | 42.0F |
| Pastrami (Refrigerator - display) (Cold Holding) | 41.4F |
| Turkey sliced (Refrigerator - display) (Cold Holding) | 40.8F |
| Swiss Cheese (Refrigerator - display) (Cold Holding) | 38.4F |
| Provolone Cheese (Refrigerator - display) (Cold Holding) | 39.1F |
| Pastrami (Refrigerator - display) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - display) (Cooling) | 55.4F |
| Chicken Noodle Soup (Stove) (Hot Holding) | 143.3F |
| (Refrigerator - counter top) | 27.0F |
| (Refrigerator - sandwich prep unit) | 50.6F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cooling) | 59.1F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cooling) | 49.8F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cooling) | 52.3F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cooling) | 50.9F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 46.4F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 50.3F |
| (Refrigerator - beverage) | 38.9F |
| (Refrigerator - beverage) | 37.9F |
| (Refrigerator - beverage) | 38.6F |
| (Refrigerator - beverage) | 37.2F |
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