SUBWAY, 1115 U ST NW #C, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 03, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 22, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 15, 2014 | Routine | 2 | 0 | Details / Comments |
|
Apr 11, 2014 | Routine | 2 | 1 | Details / Comments |
|
Dec 26, 2013 | Routine | 1 | 1 | Details / Comments |
|
May 30, 2013 | Routine | 1 | 0 | Details / Comments |
|
Oct 26, 2012 | Routine | 1 | 1 | Details / Comments |
|
Jun 19, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
May 15, 2012 | Routine | 0 | 3 | Details / Comments |
|
Dec 29, 2011 | Routine | 1 | 3 | Details / Comments |
Sep 03, 2014 (Follow-up)
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. (Corrected On Site)
5 DAY VIOLATIONS ABATED (300.1 and 3210.2).
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
Aug 22, 2014 (Follow-up)
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) - Insects, rodents, & animals not present
No pest control invoices.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) (Hot Holding) | 105.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Freezer) (Cold Holding) | 10.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 154.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood Salad (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
| Pepperoni (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F |
| Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F |
| Roast Beef (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F |
| Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F |
Aug 15, 2014 (Routine)
Violations:
- Proper cold holding temperatures
SEVERAL COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES. A CURRENT COPY OF THE PEST CONTROL REPORT MUST BE PRESENTED AT NEXT VISIT.
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
QUESTIONS: CONTACT MR. TALOR THE AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.8F |
| (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| (Freezer - walk-in) (Cold Holding) | 6.1F |
| (Refrigerator - reach-in) (Cold Holding) | 33.8F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 141.8F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 46.8F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.3F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 50.2F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 40.9F |
| Roast Beef (Refrigerator - sandwich prep unit) | 39.1F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.1F |
Apr 11, 2014 (Routine)
Violations:
- Correct response to questions
Person in charge has neither passed an accredited exam nor has a DC CFPM id issued by DC DOH. The person in charge has demonstrated knowledge as it pertains to food safety. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employee beverage stored on preparation table uncovered. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Missing ceiling tile above walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR 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 - Service Line) | 129.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken fried (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Meatballs (Steam Table) (Hot Holding) | 138.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Sandwich (Oven) (Cooking) | 160.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 123.0F |
| 2% Reduced Fat Milk (Refrigerator - beverage) (Cold Holding) | 40.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Hummus (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
Dec 26, 2013 (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)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Walk-in Refrigerator) | 36.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 42.9F |
| Seafood Salad (Walk-in Refrigerator) (Cold Holding) | 43.1F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.5F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.9F |
| Pepperoni (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 42.1F |
May 30, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Ham (Cold Holding) | 41.0F |
| Turkey (Cold Holding) | 35.0F |
| Seafood (Cold Holding) | 41.0F |
| (Reach-in Freezer) | -20.0F |
Oct 26, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
Mops not stored in a proper position for air drying when not in use.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: CHARMA R. THAPA (41797) EXP. 11/6/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-90379 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Meatballs (Steam Table) (Hot Holding) | 161.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Freezer - walk-in) | 0.0F |
Jun 19, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 05/16/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Meatballs (Steam Table) (Hot Holding) | 166.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 43.0F |
May 15, 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 5 CALENDAR DAYS) - Approved thawing methods used
Observed frozen packages of seafood sitting on cart for thawing. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER ON DUTY HAS TAKEN T. PROMETRIC FOOD SANITATION CLASS BUT HAS NOT OBTAIN A DC FOOD CERTIFICATION. SHEIKH ISLAM
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVIOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 135.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Handwashing Sink - Service Line) | 134.0F |
| Hot Water (Handwashing Sink - toilet room) | 133.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.7F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 40.9F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.8F |
| Chicken Patty (Refrigerator - sandwich prep unit) (Cold Holding) | 38.6F |
| Chicken Strips (Refrigerator - sandwich prep unit) (Cold Holding) | 37.9F |
| Chicken Teriyaki (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.9F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.5F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.2F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 41.5F |
| Meatballs (Hot Holding Display Unit) (Cold Holding) | 175.0F |
Dec 29, 2011 (Routine)
Violations:
- Proper cold holding temperatures
The grilled chicken and sliced cucumbers on the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile above the walk-in refrigerator and a hole in a ceiling tile above at the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
A fly strip is suspended above the mop sink and near a bag of onions on a storage rack. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Employee health reporting agreement and interview forms for foodborne illness were reviewed. The forms are on file and have been filled out by ethe employees.
CERTIFIED FOOD PROTECTION MANAGER: Dharma R. Thapa (CFPM# 41797; Expiration Date 11/6/2012)
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) | 141.3F |
| Hot Water (3-compartment sink) | 140.8F |
| (Freezer - walk-in) | 8.0F |
| (Refrigerator - walk-in) | 36.0F |
| Sliced Green Peppers (Refrigerator - walk-in) (Cold Holding) | 41.6F |
| Red Onions - sliced (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 40.6F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 38.8F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 38.8F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.1F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Sliced Green Peppers (Refrigerator - sandwich prep unit) (Cooking) | 41.6F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 38.8F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 44.6F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 42.4F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.7F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 45.1F |
| Hot Water (Handwashing Sink - Service Line) | 139.3F |
| Meatballs (Steam Table) (Hot Holding) | 171.4F |
| Broccoli Soup (Soup Warmer) (Hot Holding) | 208.0F |
| Hot Water (Handwashing Sink - toilet room) | 133.0F |
| Hot Water (Handwashing Sink - toilet room) | 124.4F |
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