SUBWAY, 3275 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 05, 2013 | Routine | 1 | 0 | Details / Comments |
|
Apr 26, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Mar 29, 2012 | Complaint | 4 | 4 | Details / Comments |
Feb 05, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site)
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-5928
| Temperatures | |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Seafood Salad (Refrigerator - sandwich prep unit) | 38.0F |
| Meatballs (Steam Table) (Hot Holding) | 155.0F |
| Broccoli & Cheese Soup (Steam Table) (Hot Holding) | 157.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Apr 26, 2012 (Follow-up)
Violations:
- Correct response to questions
No CFPM on duty(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
No CFPM certificate posted in area visible to consumers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
No CFPM on duty
No Consumer advisory notice printed or posted, a copy is given to the PIC
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/12/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| (Refrigerator - beverage) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
Mar 29, 2012 (Complaint)
Violations:
- Management awareness; policy present
The employees can not identify the infectious agents (foodborne illnesses) which require ill employees to be excluded from a food establishment in the District of Columbia. I provided the establishment 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
Employees are unaware of the exclusion requirements if diagnosed with infectious agents that are considered organisms of concern by the DC Food Code. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
An employee came in to work and "washed" her hands without applying soap and then only "washed" her hands for approximately 4 seconds. Afterwards employee actually applied soap to his hands but only washed it for approximately 3 seconds. Both employees are wearing short-sleeved shirts and neither washed properly or improperly above their wrists. The management needs to implement and enforce a handwashing policy. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the handwashing sink. (Corrected On Site) - Proper cold holding temperatures
The seafood salad stored in the sandwich prep refrigerator is held at an improper temperature. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The establishment does not have a toilet room installed on either the 1st floor or in the basement. The Certificate of Occupancy (CO126335) lists "Basement - Toilet facilities: properly constructed, supplied, & cleaned
The establishment has at least 6 employees, some of which are females, and there is only one toilet room available on the 2nd floor although use of the 2nd floor is not listed on the establishment's certificate of occupancy. Thus there are no separate accommodations available for female employees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Lockers are provided in the basement however employee clothing is hung from various storage racks in the basement and shoes are stored on the floor under various storage racks. (Corrected On Site)
FOOD SAFETY MANAGER: Kapil Neupane (DC DOH Certified Number FS-43949; Expiration DAte 6/28/2013)
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) | 130.0F |
| Hot Water (3-compartment sink) | 130.0F |
| (Freezer - walk-in) | -7.0F |
| (Refrigerator - walk-in) | 28.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Veggie Max (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 43.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Meatballs (Steam Table) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak cooked (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Provolone Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Meatballs (Refrigerator - sandwich prep unit) (Hot Holding) | 141.0F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 161.0F |
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