SUBWAY RESTAURANT, 1213 BRENTWOOD RD NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 03, 2014 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 09, 2013 | Routine | 4 | 9 | Details / Comments |
| No violation noted during this evaluation. | Dec 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 29, 2012 | Complaint | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 12, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 05, 2012 | Routine | 1 | 2 | Details / Comments |
Feb 03, 2014 (Routine)
Violations:
- Physical facilities: installed, maintained, & clean
ONE CEILING TILE IN DINNING AREA IS WATER STAINED. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DUST ACCUMULATION ON VENT/FILTER ON CEILING IN DINNING/LOBBY ROOM OVER FRONT LINE. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: MOHAMMAD HOSSAIN 53937 EXP 11/26/2015. CORRECT ITEMS STATED WITHIN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 10.0F |
| Ham | 40.0F |
| Chicken | 40.0F |
| Beef | 42.0F |
| Mayonnaise | 40.0F |
| Lettuce | 42.0F |
| Tomatoes sliced | 40.0F |
| Meatballs | 144.0F |
May 16, 2013 (Follow-up)
Comments:CFPM: MOHAMMAD HOSSAIN 53937 EXP 11/26/2015. EMPLOYEES HEALTH RECORD WAS TAUGHT TO ESTABLISH. NOTICE ABATED FROM INSPECTION OF 05/09/2013.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 45.0F |
| Tuna | 43.0F |
| Cheese | 40.0F |
| Ham sliced | 38.0F |
| Meatballs | 160.0F |
May 09, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. - Proper use of restriction and exclusion
No employee health policy regarding the prevention of foodborne illness was communicated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
An employee wearing a short sleeved t-shirt with arms exposed did not use soap when washing his hands and also did not wash above his wrist. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handwashing sink in the dishwash area was blocked by a chair and prep table. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There was no handwashing signage posted at the handwashing sink in the dishwash area. (Corrected On Site) - Proper cold holding temperatures
Numerous food items in the sandwich prep refrigerator are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the under counter refrigerator was measure at 48 degrees Fahrenheit and a container of food in the unit was held at an improper temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The person in charge was unable to provide either the name of the establishment pest exterminator or its pest control service contract. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the floor at the entrance to the kitchen. (Corrected On Site) - Single-use/single-service articles: properly stored & used
A case of napkins is stored on the floor at the entrance to the kitchen. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
One of the toilet room doors is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Employee clothing is hung from storage racks in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 140.0F |
| Hot Water (Handwashing Sink - toilet room) | 141.0F |
| Hot Water (Handwashing Sink - Service Line) | 141.0F |
| (Refrigerator - under counter) | 48.0F |
| Lettuce romaine (Refrigerator - under counter) (Cold Holding) | 44.0F |
| Chicken grilled (Refrigerator - under counter) (Cold Holding) | 51.0F |
| Meatballs (Steam Table) (Hot Holding) | 141.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Spinach (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 141.0F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | 9.0F |
Dec 01, 2012 (Follow-up)
Comments:Approved to reopen after summary suspension conducted on 11/29/2012; business license returned. Violations abated.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442 5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| (Refrigerator - walk-in) | 35.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 33.0F |
| Salami (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Seafood Salad (Refrigerator - counter top) (Cold Holding) | 35.0F |
| (Freezer - walk-in) | 20.0F |
Nov 29, 2012 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.Pending receipt of certificate from the Prometric class taken 11/26/2012. - 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) - Insects, rodents, & animals not present
There is evidence of rodent investation under the counter on the front line-mice droppings. - Contamination prevented during food preparation, storage, & display
Observed crumbs in bottom of box holding packages of croutons that appeared to have been knawed by rodents; mice droppings in this box.(box and croutons discarded)
SUMMARY SUSPENSION (In order for your license to restored, a re-inspection fee of $100.00 must be paid between normal business hours(8:15am-4:45pm) or $400.00 during non-business hours and all items must be abated and approved by DOH. Food establishment restoration procedures, request for re-inspection form,and corrective plan of action for pest infestation form issued.
CFM is Mohammad Noor Hossain: Prometric 11/26/2012.
Contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Meatballs (Steam Table) (Hot Holding) | 180.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 38.5F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 37.2F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 38.1F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 37.1F |
| Salami (Refrigerator - counter top) (Cold Holding) | 39.7F |
| (Refrigerator - walk-in) | 30.3F |
| (Freezer - walk-in) | -13.0F |
Oct 12, 2012 (Follow-up)
Comments:FOOD MANAGER IS OUT OF COUNTRY AND IS GOING TO BE BACK ON 10/17/2012. 45 DAY EXTENSION TO PROVIDE DC GOVERNMENT RECOGNIZED FOOD MANAGER.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 10.0F |
Oct 05, 2012 (Routine)
Violations:
- Correct response to questions
FOOD MANAGER EXPIRED ON 04/26/2012. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
WASH SOLUTION TURBID. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Physical facilities: installed, maintained, & clean
GARBAGE DISPOSER NOT WORK.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: MOHAMMED HOSSAIN 42593 EXP 04/16/2012. CORRECT ITEMS CITED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Freezer) | 12.0F |
| (Refrigerator - walk-in) | 39.0F |
| Soup | 158.0F |
| Tomatoes sliced | 44.0F |
| Mayonnaise | 40.0F |
| Chicken | 42.0F |
| Lettuce | 44.0F |
| Cheese | 42.0F |
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