SUBWAY, 632 RHODE ISLAND AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Routine | 0 | 3 | Details / Comments |
|
Jun 02, 2014 | Routine | 1 | 0 | Details / Comments |
|
Jan 08, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Dec 23, 2013 | Routine | 4 | 3 | Details / Comments |
|
Jul 25, 2013 | Routine | 0 | 3 | Details / Comments |
|
Dec 11, 2012 | Routine | 1 | 1 | Details / Comments |
|
May 08, 2012 | Routine | 1 | 0 | Details / Comments |
Nov 12, 2014 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
Coffee powder in packages stored in splash zone area at the hand washing sink located at the service line. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Coffee powder in packages stored under the wastewater drain pipe for the hand washing sink at the service line. (Corrected On Site) - In-use utensils: properly stored
Pizza slicer blade stored in standing water/sanitizing solution. (Corrected On Site)
MOST RECENT PEST EXTERMINATION SERVICE DATE: 10/28/2014
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| (Walk-in Freezer) | 0.0F |
| (Walk-in Refrigerator) | 40.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 202.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 146.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
Jun 02, 2014 (Routine)
Violations:
- Plumbing installed; proper backflow devices
NOT SUFFICIENT AIR GAP AT PREP-SINK AND 3-COMPARTMENT-SINK DRAIN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM; MOHAMMED ABDULLAH HAROUN 58145 09/18/2016. 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 |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Cheese | 40.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Ham | 40.0F |
| Meatballs | 150.0F |
Jan 08, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection manager on site at beginning of evaluation. (Corrected On Site) - Plumbing installed; proper backflow devices
Cold water shut off beneath hand sink is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is installed beneath "wash" section of three compartment sink. (REPEAT)
CORRECT ITEMS STATED WITHIN 5 DAYS
Failure to comply with 5 day notice from previous inspection. (25 DCMR 2607)
IF YOU HAVE QUESTIONS PLEASE CONTACT MRS. COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink) | 111.6F |
| (Walk-in Freezer) | 14.0F |
| Meatballs (Hot Holding) | 150.0F |
| Seafood Salad (Cold Holding) | 38.0F |
| Ham (Cold Holding) | 37.0F |
| Tomatoes sliced (Cold Holding) | 31.0F |
| Eggs (Cold Holding) | 39.0F |
| Corned Beef (Cold Holding) | 36.0F |
| Chicken Soup (Hot Holding) | 160.3F |
| Soup (Hot Holding) | 170.8F |
| (Refrigerator - display) | 46.0F |
| (Refrigerator - display) | 46.0F |
Dec 23, 2013 (Routine)
Violations:
- Management awareness; policy present
The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses. (Corrected On Site) - Hands clean and properly washed
Observed food employee handwashing for 10, 11, and 5 seconds on three seperate occassions. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed accumulated on the inside of the walk-in refrigerator. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Storage shelves are lined with cardboard. (Corrected On Site) - Sewage & waste water properly disposed
Garbage disposal is installed directly connected to the drain of one of the compartments of the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops are not properly stored for air drying when not in use. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Broccoli Soup (Soup Warmer) (Hot Holding) | 146.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 160.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 34.6F |
| Chicken Teriyaki (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Sausage (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Meatballs (Steam Table) (Hot Holding) | 149.0F |
| Hot Water (Prep sink) | 110.0F |
| Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Freezer) | 6.0F |
| (Walk-in Refrigerator) | 36.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Egg Whites (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Spinach (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) | 35.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
Jul 25, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULB IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer) | 3.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Grilled Cheese Sandwich (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Ham sliced (Refrigerator - display) (Cold Holding) | 40.0F |
Dec 11, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in/under-counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Soup (Soup Warmer) (Hot Holding) | 170.0F |
| Meatballs (Steam Table) (Hot Holding) | 167.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | -2.0F |
| Jalapenos (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - walk-in) (Thawing) | 36.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
May 08, 2012 (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.(issued) (Corrected On Site)
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Lunchmeat (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 160.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 10.0F |
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