SUBWAY, 501 D ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Sep 22, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 11, 2014 | Routine | 6 | 4 | Details / Comments |
|
Apr 17, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 03, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 25, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 20, 2013 | Complaint | 6 | 7 | Details / Comments |
| No violation noted during this evaluation. | Feb 13, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 01, 2013 | Routine | 3 | 1 | Details / Comments |
|
Oct 01, 2012 | Routine | 1 | 0 | Details / Comments |
|
Aug 09, 2012 | Complaint | 1 | 3 | Details / Comments |
Sep 22, 2014 (Follow-up)
Comments:ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 09/11/2014 HAVE BEEN ABATED.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.6F |
| Turkey Salad (Refrigerator - counter top) (Cold Holding) | 66.8F |
| Seafood Salad (Refrigerator - counter top) (Cold Holding) | 40.3F |
| Guacamole (Refrigerator - counter top) (Cold Holding) | 41.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.3F |
| Ham (Refrigerator - counter top) (Cold Holding) | 40.8F |
| Seafood Salad (Refrigerator - counter top) (Cold Holding) | 39.6F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 40.6F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 154.3F |
| Hot Water (3-compartment sink) | 114.1F |
| (Walk-in Refrigerator) (Cold Holding) | 39.6F |
| (Walk-in Freezer) (Cold Holding) | 0.7F |
Sep 11, 2014 (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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No handwashing was observed by employees, manager or subway inspector prior to taking temps or prepping sandwiches along prep line during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Front counter handsink observed blocked by a large file cabinet. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No trash cans were observed at handsinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed inside of the ice chutes at both self service soda fountains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Tuna salad and sliced tomatoes were not cooled prior to being stored in refrigerated counter tops along food prep lines. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
Establishments internal food monitoring thermometers was not properly functioning during inspection. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Employees were observed cleaning food equipment at warewashing sink, but sink was set-up with first compartment empty, second for washing and third for sanitizing (i.e. concentration of solution was above 400 ppm). (Corrected On Site) - Plumbing installed; proper backflow devices
Water was observed lacking onto to floor from piping under sanitizing compartment at warewashing sink and faucet neck was observed leaking and taped at warewashing sink. Piping from fan in walk-in freezer was observed leaking into a bucket stored on a food storage rack inside of the unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Eggs (Refrigerator - counter top) (Cold Holding) | 38.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 46.8F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 41.9F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 47.3F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 43.6F |
| Seafood Salad (Refrigerator - counter top) (Cold Holding) | 41.6F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.6F |
| Turkey Salad (Refrigerator - counter top) (Cold Holding) | 77.1F |
| Meatballs (MIcrowave Oven) (Cooking) | 172.4F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 41.4F |
| Hot Water (Handwashing Sink - Service Line) | 114.1F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Walk-in Freezer) (Cold Holding) | 0.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 42.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 42.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 47.0F |
| Turkey Salad (Refrigerator - walk-in) (Cooling) | 66.0F |
Apr 17, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items (cheese and steaks) held at improper temperature(s) on ice. Relocated to the reach-in refrigerator. (Corrected On Site) - Thermometers provided & accurate
A properly working metal stem thermometer to check internal food temperatures is not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The sanitizer compartment sink has been soiled with food debris. Use the the 3-compartment sink to properly wash, rinse and sanitize food contact surfaces. Use the compartment next to the garbage disposal unit as a wash sink not as a sanitizer sink. (Corrected On Site)
CFPM: MIMI DABA, FS-55430, EXP: 02/17/2016
FACILITY HAS A WRITTEN EMPLOYEE HEALTH POLICY.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| (Walk-in Refrigerator) | 40.0F |
| Cheese (Ice) (Cold Holding) | 58.0F |
| Steak cooked (Ice) (Cold Holding) | 52.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cooling) | 46.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cooling) | 43.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cooling) | 46.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cooling) | 52.0F |
| Imitation Crabmeat (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Jul 03, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Jun 25, 2013 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Repair leak at handsink.(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) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Ham (Cold Holding) | 40.0F |
| Turkey (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 20, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Yasini Landi: ServSafe Certificate Number 9403364; Exam Date 9/3/2012. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The service line handwashing sink is blocked by a file cabinet that is over 5 feet tall.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There is no sanitizing solution set up in the 3-compartment sink and the utensils and being placed to dry without being sanitizied. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is mold on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Sliced ham and iceberg lettuce in the sandwich prep refrigerator are stored at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the under-counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The thermometer in one of the under-counter refrigerators is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
An employee handling food in the kitchen area is wearing a watch and a bracelet on her wrists. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwasher was improperly rinsing the improperly washed utensils under running water. There was no rinse water set up in the 3-compartment sink. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwasher was improper washing the utensils in the 3-compartment sink by using only a scouring pad and soap. There was no wash solution set up in the 3-compartment sink. (Corrected On Site) - Plumbing installed; proper backflow devices
The handwashing sink in the kitchen area is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The power is turned off in the toilet rooms. The men's toilet room was closed due to a fire in the exhaust system. Management turned on the power to the toilet rooms and at the time of departure both toilet rooms were functional except for the exhaust in the men's toilet room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file and was reviewed.
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) | 133.0F |
| Hot Water (Handwashing Sink - Service Line) | 141.0F |
| Hot Water (3-compartment sink) | 142.0F |
| (Refrigerator - under counter) | 32.0F |
| (Refrigerator - under counter) | 35.6F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 7.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 39.9F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 47.8F |
| Tuna Salad (Refrigerator - walk-in) (Cooling) | 56.7F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 33.7F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 32.6F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 39.1F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 31.8F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 42.6F |
| Hot Water (Refrigerator - walk-in) | 120.3F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 47.2F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 49.8F |
| Meatballs (Refrigerator - sandwich prep unit) (Hot Holding) | 186.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.2F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.3F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.8F |
| Egg Patty (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - toilet/male) | 117.0F |
Feb 13, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Tuna (Cold Holding) | 36.0F |
| Green Peppers (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 39.0F |
| Chicken (Cold Holding) | 38.0F |
Feb 01, 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 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(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 GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Sausage (Cold Holding) | 38.0F |
| Chicken (Cold Holding) | 40.0F |
| Green Peppers (Cold Holding) | 35.0F |
| Tuna (Cold Holding) | 40.0F |
| Chicken (Cold Holding) | 35.0F |
Oct 01, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Tuna Fish on the line above 50 degrees. Remove and chill until temp reaches 41 degrees and belowCold food item(s) held at improper temperature(s). (Corrected On Site)
CFH:Flor Vasquez servsafe 02/04/2017 certificate #8798990
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Tuna (Refrigerator - deli display) (Cold Holding) | 59.0F |
| Seafood Salad (Refrigerator - deli display) (Cold Holding) | 45.0F |
| Ham sliced (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Meatballs (Warmer) (Hot Holding) | 166.0F |
| Salami (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Bologna (Refrigerator - deli display) (Cold Holding) | 39.0F |
Aug 09, 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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food item not protected from contamination. (bread placed in front of hand sink uncovered. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Clothing stored on food storage shelving units. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Adequate lighting not provided in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO CERTIFIED FOOD MANAGER ON DUTY WITH DEPARTMENT OF HEALTH CERTIFICATE.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
PLEASE CALL JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Seafood Salad | 33.0F |
| Roast Beef | 37.0F |
| Ham sliced | 36.0F |
| Chicken | 34.0F |
| Tomatoes sliced | 32.0F |
| Tuna Salad | 41.0F |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| Mayonnaise | 40.0F |
| Meatballs | 166.0F |
| Seafood Salad | 33.0F |
| Roast Beef | 37.0F |
| Ham sliced | 36.0F |
| Cheese | 34.0F |
| Tomatoes sliced | 32.0F |
| Tuna Salad | 41.0F |
| Hot Water | 116.0F |
| Mayonnaise | 40.0F |
| Meatballs | 166.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
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