SUBWAY, 1666 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 23, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Feb 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 15, 2012 | Routine | 5 | 3 | Details / Comments |
Sep 23, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(DC CFM came in) (Corrected On Site) - 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)
The DC CFM is Fakhri K. Elmantasep: FS44341 will expire 7/22/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.5F |
| (Freezer - walk-in) | 14.3F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 42.1F |
| Chicken Chop (Refrigerator - walk-in) (Cold Holding) | 38.9F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 39.8F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 42.3F |
| (Refrigerator - walk-in) | 40.1F |
| Meatballs (Steam Table) (Hot Holding) | 151.7F |
Feb 27, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 02/15/2012.
ALL TEMPERATURES CORRECTED ON SITE.
CFPM MOHAMMED BAHARON # 41121 EXP. 08/200/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Tuna (Cold Holding) | 36.0F |
| Ham (Cold Holding) | 38.2F |
| Turkey (Cold Holding) | 41.3F |
| Lettuce (Cold Holding) | 49.2F |
| Tomatoes sliced (Cold Holding) | 46.7F |
Feb 15, 2012 (Routine)
Violations:
- Correct response to questions
Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment. Neither are in clear view of the customers. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for the prevention of foodborne illness was communicated to me. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employees in the kitchen are drinking from cups without lids. (Corrected On Site) - Proper cold holding temperatures
Chicken salad, tuna salad, and cheese in the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Insects, rodents, & animals not present
There are missing ceiling tiles above the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There are no covered receptacles in the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD PROTECTION MANAGER: Mohammed Baharon (Certificate No.41121; Expiration Date 8/20/2012)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Freezer - walk-in) | 29.0F |
| (Refrigerator - walk-in) | 50.0F |
| Imitation Crabmeat (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.1F |
| Red Onions - sliced (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Tuna Salad (Refrigerator - walk-in) (Cooling) | 55.1F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 143.5F |
| Cream of Broccoli (Soup Warmer) (Hot Holding) | 163.3F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.7F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.4F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 44.2F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 43.3F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.9F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 52.5F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Meatballs (Steam Table) (Hot Holding) | 147.6F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.3F |
| (Refrigerator - display) | 27.0F |
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