SUBWAY, 530 MORSE ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 21, 2014 | Routine | 0 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 15, 2014 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 02, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 25, 2014 | Routine | 6 | 6 | Details / Comments |
|
Nov 08, 2013 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 05, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jan 23, 2013 | Follow-up | 1 | 4 | Details / Comments |
|
Sep 14, 2012 | Routine | 0 | 2 | Details / Comments |
Oct 21, 2014 (Routine)
Violations:
- Thermometers provided & accurate
Thermometer inside reach in cooler is not functional. (Corrected On Site) - Insects, rodents, & animals not present
Two traps observed to have accumulated insect carcasses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Shelf inside walk in cooler is installed less than 6 inches off floor. Foods on shelf, therefore, are stored at less than 6 inches off the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Bathroom door is not self closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
UPDATED DC CFPM: TOUFIQUL HOQUE
FS-58417
11/09/2016
CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 103.0F |
| Hot Water | 108.0F |
| (Walk-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 36.0F |
| Roast Beef (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Meatballs (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Crab cake (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Chicken (Hot Bar) (Hot Holding) | 138.0F |
| Soup (Hot Bar) (Hot Holding) | 142.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 36.0F |
| Turkey (Refrigerator) (Cold Holding) | 40.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Aug 15, 2014 (Routine)
Comments:IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| Meatballs (Hot Water Bath) (Hot Holding) | 138.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Apr 02, 2014 (Follow-up)
Comments:5 DAY ITEMS ABATED; 45 DAYS ITEM PENDING FROM INSPECTION CONDUCTED ON 03/25/2014. IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| (Walk-in Refrigerator) | 32.0F |
| (Freezer - walk-in) | -5.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 143.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 175.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Mar 25, 2014 (Routine)
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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
PIC was unable to demonstrate knowledge of food safety. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Hands clean and properly washed
Employees were observed washing hands for less than 20 seconds. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
An uncovered bread rack was observed in front prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice machine drip panel was observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Employee was observed washing food equipment at 3 compartment sink without fully immersing equipment. 3 compartment sink was not filled with water and chemicals. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
No splash protection was observed between cup storage rack and handink in front prep area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelving was observed in front prep area and bread rack in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Air gap is lacking between piping and floor drain under 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS
If you have any questions, please contact area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Soup (Soup Warmer) (Hot Holding) | 147.0F |
| Soup (Soup Warmer) (Hot Holding) | 144.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 135.0F |
| (Reach-in Refrigerator) (Cold Holding) | 31.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - beverage) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Walk-in Freezer) (Cold Holding) | -2.0F |
| (Walk-in Refrigerator) (Cold Holding) | 27.0F |
Nov 08, 2013 (Routine)
Violations:
- Toxic substances properly identified, stored, used
TOXIC MATERIAL FOR CLEANING NOT MARKED (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site)
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | -3.0F |
| Hamburger patty (Freezer - walk-in) (Cold Holding) | -3.0F |
| Ham (Display Refrigerator) (Cold Holding) | 38.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 38.0F |
Jul 12, 2013 (Follow-up)
Comments:CFPM: NAIM RAHMAN 54953 EXP 12/22/2013. ORKIN SERVED ON 07/11/2013 INVOICE 85946790. NOTICE ABATED FROM INSPECTION OF 07/05/2-13.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Cheese | 40.0F |
| Meatballs | 145.0F |
| Tomatoes chopped | 40.0F |
Jul 05, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(continue to clean inside cabinets and inside ice-machine where needed to remove build up.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Continue to increase pest control measures for roach activity in rear prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Continue to increase adequate ventillation for odor present.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, AT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Tomatoes chopped (Cold Holding) | 34.0F |
| Meatballs (Cold Holding) | 35.0F |
| Cheese (Cold Holding) | 40.0F |
| (Handwashing Sink) | 115.0F |
Jan 23, 2013 (Follow-up)
Violations:
- Management awareness; policy present
The establishment did not provide its employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There is mold on the chute of the white plastic panel inside the ice maker. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There are holes in the ceiling tiles in the storage room. - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Recent pest control service dates: 1/16/2013; 1/7/2013; 12/7/2012; 9/7/20122
CORRECT ITEM 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 (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| (Refrigerator - walk-in) | 30.0F |
| Roast Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Imitation Crabmeat (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Provolone Cheese (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Freezer - walk-in) | -18.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 149.0F |
| Broccoli and Cheese Soup (Soup Warmer) (Hot Holding) | 152.0F |
| (Refrigerator - under counter) | 27.0F |
| Meatballs (Steam Table) (Reheating) | 142.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Provolone Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
Sep 14, 2012 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
KEEP SINGLE USE WARES IN GOOD PACKAGE UNTIL IMMEDIATE USE. - Physical facilities: installed, maintained, & clean
HOT WATER FAUCET AT 3-COMPARTMENT SINK NOT WORK PROPERLY.
CFPM: NAZZUL ISLAM FS-45583 EXP 11/12/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - counter top) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 42.0F |
| Lettuce | 40.0F |
| Cheese | 40.0F |
| Ham sliced | 42.0F |
| Meatballs | 140.0F |
| Tomato Sauce | 138.0F |
| Chicken baked | 138.0F |
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