SUBWAY, 430 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 20, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Feb 26, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 21, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jul 15, 2013 | Routine | 0 | 2 | Details / Comments |
|
Jan 28, 2013 | Routine | 3 | 6 | Details / Comments |
|
Sep 21, 2012 | Routine | 0 | 3 | Details / Comments |
|
Jan 30, 2012 | Routine | 1 | 0 | Details / Comments |
Oct 20, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Shield not provided for light bulb inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager MD-Masudur Rahman FS#55409 expire 3-18-16.
CORRECT NON CRITICAL VIOLATION WIHTIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Seafood Salad | 35.0F |
| Tuna Salad | 36.0F |
| Chicken | 43.0F |
| Cheese | 38.0F |
| Ham | 41.0F |
| Turkey | 40.0F |
| Roast Beef | 36.0F |
| Onions raw | 40.0F |
| Meatballs | 178.0F |
| Salmon | 37.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
Feb 26, 2014 (Follow-up)
Comments:ALL 5 DAY NOTICE VIOLATIONS FROM PREVIOUS INSPECTION ON 02/21/14 HAVE BEEN ABATED (25 DCMR 200.1 AND 25 DCMR 1512.1).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
Feb 21, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Cheese (Cold Holding) | 36.0F |
| Meatballs (Cold Holding) | 40.0F |
| Lettuce (Cold Holding) | 40.0F |
| Tuna (Cold Holding) | 34.0F |
| Chicken (Cold Holding) | 40.0F |
Jul 15, 2013 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
READY TO SERVE CHICKEN IN PAPER PLATES PILED TOGETHER. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
bottle stored in eating ice at bar.
CFPM: MD MASUDUR RAHMAN 55409 EXP 03/18/2016. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - display) | 38.0F |
| Tomatoes sliced | 41.0F |
| Vegetables - cut | 42.0F |
| Ham sliced | 41.0F |
| Turkey sliced | 43.0F |
| Beef | 43.0F |
| Meatballs | 144.0F |
Jan 28, 2013 (Routine)
Violations:
- Correct response to questions
Neither the certified food protection manager certificate nor the establishment's business license are posted in a conspicuous location. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the person in charge 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 did not provide an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Food items are held at improper temperatures in the refrigeration units. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The under counter refrigerator's ambient air temperature was measured above 41 degrees Fahrenheit and certain food items in the unit were held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Two (2) of the sandwich preparers are wearing a metal bracelet on their wrists. (Corrected On Site) - In-use utensils: properly stored
The ice scoop is stored unprotected on top of the ice maker. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are not self-closing and closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle for the disposal of feminine hygiene products in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Thermocouple in ice & water: 33 degrees Fahrenheit
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) | 121.0F |
| (Refrigerator - reach-in) | 39.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Pastrami (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Steak cooked (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - toilet/male) | 121.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| (Refrigerator - under counter) | 44.0F |
| Chicken grilled (Refrigerator - under counter) (Cold Holding) | 46.0F |
| Pastrami (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Chicken Teriyaki (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Meatballs (Steam Table) (Hot Holding) | 161.0F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 187.0F |
| Broccoli and Chedar Soup (Steam Table) (Hot Holding) | 188.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Provolone Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Pastrami (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Buffalo Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken Teriyaki (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Egg Whites (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Seafood Salad (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Sliced Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Spinach (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - beverage) | 34.0F |
| (Freezer - walk-in) | -3.0F |
| (Refrigerator - walk-in) | 48.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 50.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| Red Onions - sliced (Refrigerator - walk-in) (Cooling) | 64.0F |
| Red Onions - sliced (Refrigerator - walk-in) (Cooling) | 66.0F |
| Cucumbers (Refrigerator - walk-in) (Cooling) | 50.0F |
Sep 21, 2012 (Routine)
Violations:
- Hands clean and properly washed
Food employee observed washing hands in the 3-compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Chicken observed being thawed out at room temperature. (Corrected On Site) - Thermometers provided & accurate
Themometer is installed in the rear of the beverage/dairy refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIHN 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 |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Meatballs (Steam Table) (Hot Holding) | 185.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Soup (Steam Table) (Hot Holding) | 180.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Refrigerator - counter top) | 33.0F |
| (Refrigerator - counter top) | 38.0F |
| (Refrigerator - reach-in) | 36.0F |
Jan 30, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site)
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Warmer) (Hot Holding) | 166.0F |
| Cream of Broccoli (Warmer) (Hot Holding) | 153.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Freezer - walk-in) | -10.0F |
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