SUBWAY, 1776 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 28, 2013 | Restoration | 1 | 1 | Details / Comments |
|
Oct 28, 2013 | Follow-up | 4 | 1 | Details / Comments |
|
Oct 21, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 24, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 20, 2013 | Complaint | 2 | 1 | Details / Comments |
|
Jun 20, 2013 | Complaint | 2 | 1 | Details / Comments |
|
Jan 25, 2013 | Routine | 1 | 0 | Details / Comments |
|
Oct 23, 2012 | Routine | 1 | 1 | Details / Comments |
|
Feb 06, 2012 | Routine | 1 | 3 | Details / Comments |
Oct 28, 2013 (Restoration)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink located next to 3-part sink blocked by utensils. - Sewage & waste water properly disposed
Garbage disposal unit connected directly to 3-part sink.
License restored
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 2.0F |
| Hot Water (3-compartment sink) | 112.0F |
Oct 28, 2013 (Follow-up)
Violations:
- Correct response to questions
No certified food protection manager on duty. - Adequate handwashing sinks properly supplied and accessible
Hand washing sink located next to 3-part sink blocked by utensils. - Sewage & waste water properly disposed
Garbage disposal unit connected directly to 3-part sink.
Summary of suspension: In order for the license to be restored a re-inspection fee of $ 100 normal business hours or $ 400 non-business hours must be paid and all items must be abated and approved by DOH.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Oct 21, 2013 (Routine)
Violations:
- Correct response to questions
No certified food protection manager on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink located next to 3-part sink blocked by utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Dead roach observed at mop sink area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal unit connected directly to 3-compartment sink . (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 147.0F |
Jul 23, 2013 (Follow-up)
Comments:GARBAGE DISPOSAL WAS REPAIRED AND ABATED.
| Temperatures | |
| Hot Water | 112.0F |
| (Cold Holding) | 38.0F |
| (Freezer) | 0.0F |
Jun 24, 2013 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Chicken (Cold Holding) | 35.0F |
| Tuna (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Jun 20, 2013 (Complaint)
Violations:
- Correct response to questions
CERTIFIED FOOD PROTECTION MANAGER WAS NOT ON PREMISES AT TIME OF VISIT. CERTIFIED FOOD PROTECTION MANAGER MUST BE ON PREMISES DURING HOURS OF OPERATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
AIR CONDITIONER WAS NOT OPERABLE AT VISIT. ESTABLISHMENT WAS 84.5 AT TIME OF VISIT. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-NOT ON PREMISES.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) (Cold Holding) | 2.4F |
| (Refrigerator - reach-in) | 38.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Meatballs (Steam Table) (Hot Holding) | 146.8F |
Jun 20, 2013 (Complaint)
Violations:
- Correct response to questions
THE DC CERTIFIED FOOD MANAGER WAS NOT ON PREMISES AT TIME OF VISIT. THE DC CERTIFIED FOOD MANAGER MUST BE ON PREMISIS DURING HOURS OF OPERATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEE'S AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING,(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
AIR CONDITIONER WAS NOT OPERABLE AT VISIT. ESTABLISHMENT MUST REPAIR AIR CONDITIONER IN ORDER TO OBTAIN A COMFORTABLE ENVIRONMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-NOT ON PREMISES.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) (Cold Holding) | 2.4F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Meatballs (Steam Table) (Hot Holding) | 146.9F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
Jan 25, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT AND HAD NO DISPOSABLE PAPEER TOWELS. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES AND HAVE DISPOSABLE PAPER TOWELS TO ENSURE PROPER HAND WASHING. (Corrected On Site)
CFPM-MAZU RAHAM-PASSED CLASS ON 1/14/13
ITEM WAS CORRECTED ON SITE
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.1F |
| (Freezer - walk-in) (Cold Holding) | 0.7F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 38.3F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 36.2F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 35.6F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator - beverage) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.1F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 41.8F |
Oct 23, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
handsink inside of the kitchen blocked (Corrected On Site) - Food separated and protected
Do not place ice inside of plastic bags for human consumption (Corrected On Site)
CFH:Bokul Rahman FS:45457 ExP:12/13/2012
If you have any questions,please contact 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) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Meatballs (Warmer) (Hot Holding) | 167.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Steak cooked (Warmer) (Hot Holding) | 148.0F |
| Chicken Strips (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Bologna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -4.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
Feb 06, 2012 (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 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink not accessible to at all times. (Corrected On Site) - Food separated and protected
Food items not protected from contamination. (Corrected On Site)
CORRECT NON CRITICAL VIOLATIONS WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Seafood Salad | 37.0F |
| Meatballs | 165.0F |
| Tuna Salad | 38.0F |
| Roast Beef | 35.0F |
| Salmon | 36.0F |
| Chicken | 36.0F |
| Cheese | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -7.0F |
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