SUBWAY, 2033 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 19, 2014 | Routine | 1 | 5 | Details / Comments |
|
Jul 14, 2014 | Routine | 1 | 0 | Details / Comments |
|
Apr 17, 2014 | Routine | 0 | 2 | Details / Comments |
|
Aug 23, 2012 | Routine | 2 | 1 | Details / Comments |
Nov 19, 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.( ISSUED) (Corrected On Site) - Thermometers provided & accurate
The unit thermometer for under counter refrigerator placed at the coolest part of the refrigerator. (Corrected On Site) - Thermometers provided & accurate
No thermometer in the sandwich preparation refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers ( salt, pepper, oil etc) not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Food container cartoons placed on the floor at the storage place. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mop not hung up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 45 DAY
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - SHAHANAJ HUSSAIN, FS- 56937, EXP- 02/4/2016
RECENT PEST CONTROL INVOICE DATED - 11/08/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Meatballs (Hot Holding Unit) (Hot Holding) | 141.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 147.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Mayonnaise (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 33.8F |
| Eggs scrambled (Refrigerator - sandwich prep unit) (Cold Holding) | 34.4F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 40.9F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 36.6F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Hot Water (Handwashing Sink - toilet room) | 108.0F |
| (Under-counter Refrigerator) | 20.0F |
| (Walk-in Freezer) | 0.0F |
| (Walk-in Refrigerator) | 34.0F |
Jul 14, 2014 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (Corrected On Site)
CFPM-SHAHANA HUSSIAN FS-56937 EXP 2/04/2016
ITEM WAS CORRECTED ON SITE.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 109.1F |
| (Refrigerator - walk-in) (Cold Holding) | 33.6F |
| (Freezer - walk-in) (Cold Holding) | -2.9F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.1F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.3F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 50.1F |
| Meatballs (Steam Table) (Hot Holding) | 147.9F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 38.1F |
| Lunchmeat (Refrigerator - reach-in) (Cold Holding) | 35.1F |
Apr 17, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Paper towels left inside hand sink. (Corrected On Site) - Physical facilities: installed, maintained, & clean
There are holes in all walls in the dining room approximately one inch in diameter and 8 inches above the floor. Holes could provide harborage for pests. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Shahanaj Hussain FS-56937, Expiration Date: 2/4/16
Employees washed hands between tasks, had proper glove use and hair restraints, and all temperatures were within acceptable ranges.
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) | 123.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 135.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey Breast (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Spinach (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Turkey Breast (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Pepperoni (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| 2% Reduced Fat Milk (Refrigerator - beverage) (Cold Holding) | 42.0F |
Aug 23, 2012 (Routine)
Violations:
- Correct response to questions
EMPLOYEE HAD FOOD SAFETY CERTIFICATE FROM AN APPROVED COURSE. IN ORDER TO OBTAIN THE DC CERTIFIED FOOD MANAGER'S CARD BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET NE 1ST FLOOR. MONDAY-FRIDAY 8:30AM-4:00PM 1)ORGINIAL CERTIFICATE AND TEST SCORE 2)MONEY ORDER FOR 35.00 DOLLARS 3)TWO FORMS OF ID (1) MUST BE A PHOTO ID.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBAGE DISPOSAL WAS NOT OPERABLE AT VISIT. DISPOASL MUST BE OPERABLE AT ALL TIMES TO ENSURE PROPER DISPOSAL OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
TOILET SEAT IN REST ROOM WAS DAMAGED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| (Freezer - walk-in) (Cold Holding) | -6.2F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 37.2F |
| (Refrigerator - beverage) (Cold Holding) | 36.2F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Meatballs (Steam Table) (Hot Holding) | 146.0F |
| Steak cooked (Steam Table) (Hot Holding) | 144.0F |
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