SUBWAY, 525 SCHOOL ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Sep 04, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 03, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Aug 27, 2014 | Routine | 4 | 2 | Details / Comments |
|
May 02, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 25, 2014 | Routine | 3 | 2 | Details / Comments |
|
Aug 02, 2013 | Complaint | 7 | 10 | Details / Comments |
| No violation noted during this evaluation. | Mar 21, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 14, 2013 | Routine | 3 | 0 | Details / Comments |
|
Jun 01, 2012 | Routine | 0 | 1 | Details / Comments |
|
Dec 12, 2011 | Routine | 0 | 1 | Details / Comments |
Sep 04, 2014 (Follow-up)
Comments:THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION ON 9/3/14:
25 DCMR 2409.1
25 DCMR 2418.1
5 DAY NOTICE VIOLATION (GARBAGE DISPOSAL INSTALLED IMPROPERLY) STILL STANDS FROM INSPECTION DATED 9/3/14 AND MUST BE COMPLETED 5 DAYS FROM 9/3/14).
45 DAY VIOLATIONS FROM INITIAL INSPECTION ARE PENDING
PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 112.0F |
Sep 03, 2014 (Follow-up)
Violations:
- Toxic substances properly identified, stored, used
Chemicals (Soap) stored above clean equipment over triple sink. (repeat) (Corrected On Site) - Plumbing installed; proper backflow devices
No back flow prevention device present at mop sink where hose is attached. (no Hose Bibb Vacuum Breaker, or Air Lock Vacuum Breaker). (repeat) (CORRECT WITHIN 24 HOURS - PER J COLEMAN) - Plumbing installed; proper backflow devices
Pipe leaking beneath triple sink. (repeat) (CORRECT WITHIN 24 HOURS-PER J COLEMAN) - Sewage & waste water properly disposed
Garbage disposal is installed in basin of triple sink. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS - PER J COLEMAN)
FAILURE TO ABATE THE FOLLOWING ITEMS FROM INSPECTION DATED 8/27/2014:
25 DCMR 2409.1
25 DCMR 2418.1
25 DCMR 2602.1
ITEM 25 DCMR 3400.1 FROM INSPECTION ON 8/27/14 HAS BEEN ABATED
45 DAY NOTICES ARE PENDING
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS AND 24 HOURS (PER J COLEMAN)
45 DAY NOTICES FROM INSPECTION DATED 8/27/2014 ARE PENDING
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 102.0F |
Aug 27, 2014 (Routine)
Violations:
- Toxic substances properly identified, stored, used
Chemicals stored above clean food containers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk in cooler condenser leaking. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Manager steps in to help with food prep without hair restraint. (Corrected On Site) - Plumbing installed; proper backflow devices
No back flow prevention devise present at mop sink where hose is attached (or Hose Bibb Vacuum Breaker).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipe leaking beneath triple sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is installed in basin of triple sink. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 123.0F |
| Hot Water | 124.0F |
| (Walk-in Freezer) | 3.0F |
| (Walk-in Refrigerator) | 43.0F |
| Steak cooked (Refrigerator) (Cooling) | 58.0F |
| Chicken (Refrigerator) (Cold Holding) | 30.0F |
| Potatoes (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken (Refrigerator) (Preparation) | 61.0F |
| Chicken (Refrigerator) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
May 02, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
The garbage disposal is installed in the wash compartment of the 3 compartment sink and not in a drain board or in it's own compartment. (REPEAT)
ALL ITEMS FROM PREVIOUS INSPECTION ON 04-25-14 HAVE BEEN ABATED EXCEPT (25-DCMR 2602.1).
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 173.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Walk-in Freezer) (Cold Holding) | -13.0F |
Apr 25, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No trash receptacle provided at the handwashing sink in the rear prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Inside of the walk-in refrigerator has rusted in various sections. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Water leaking from the top/iniside of the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal is installed directly to the "wash" compartment of the 3-compartment sink and not in the drain board or its own compartment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Walk-in Refrigerator) | 44.0F |
| (Walk-in Freezer) | -11.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Meatballs (Steam Table) (Hot Holding) | 144.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Green Peppers (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Meatballs (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) | 60.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 48.0F |
Aug 02, 2013 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Hands clean and properly washed
The employees were washing their hands but not the exposed parts of their arms. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The kitchen handwashing sink is blocked by a rolling cart. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the kitchen handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle at the kitchen handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sink on the service line. (Corrected On Site) - Proper cold holding temperatures
Sliced ham and sliced roast beef are held at improper temperatures in the sandwich prep refrigerator. These food items were removed and place in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
There is an unlabeled plastic squeeze bottle containing an unspecified liquid in the kitchen. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the under-counter refrigerator was measured at 57 degrees Fahrenheit and food items in the unit are held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no visible thermometer in the under-counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is an opening in the kitchen ceiling and missing ceiling tiles in one of the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items have been stored on the floor for at least half an hour after the delivery was received. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The mop sink's faucet has a hose attached and there is no backflow prevention device installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the drain in the bottom of one of the 3-compartment compartments. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Although the toilet room is fully functional, there is no lock on the door and that toilet room is "out of service." (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 6/10/2013; 5/13/2013; 4/8/2013; and 3/1/2013
The walk-in freezer door was kept open for an extended period while placing the deliveries in the unit.
The establishment's employee health policy regarding the prevention of foodborne illness is on file and the forms have been completed and signed.
According to the person in charge, no employees have reported foodborne illnesses or foodborne symptoms in the last 3 weeks. Also, she has not observed any employees with symptoms of foodborne illnesses in the past 3 weeks.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 124.1F |
| Seafood Salad (Table) (Preparation) | 54.0F |
| Hot Water (3-compartment sink) | 123.4F |
| Hot Water (Handwashing Sink - kitchen) | 129.6F |
| Hot Water (Handwashing Sink - toilet room) | 121.2F |
| Hot Water (Handwashing Sink - toilet room) | 121.3F |
| (Freezer - walk-in) | 34.0F |
| (Refrigerator - walk-in) | 43.0F |
| Tuna Salad (Refrigerator - walk-in) (Cooling) | 65.3F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 40.7F |
| Salami (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 34.3F |
| Cold Cuts (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| (Refrigerator - under counter) | 57.0F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 64.0F |
| Buffalo Chicken (Refrigerator - under counter) (Cold Holding) | 56.1F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 54.3F |
| Eggs (Refrigerator - under counter) (Cold Holding) | 40.6F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 49.4F |
| Meatballs (Steam Table) (Hot Holding) | 149.6F |
| Meatballs (Steam Table) (Hot Holding) | 166.4F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 44.9F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.4F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.6F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.7F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 42.8F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| Spinach (Refrigerator - sandwich prep unit) (Cold Holding) | 40.3F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 42.8F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.2F |
Mar 21, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Lettuce (Cold Holding) | 41.0F |
| American Cheese (Cold Holding) | 38.0F |
| Sausage (Cold Holding) | 40.0F |
| (Handwashing Sink) | 116.0F |
Mar 14, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Make handsink accessible for use.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Continue to increase pest control measures for roaches observed at rear prep table.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
CFPM SABAH ELKHARGUOU EXP. 02/18/2016.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
Jun 01, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage inside of the restroom(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Sabah Elkharguou FS:42827 EXP:1/23/2013
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Turkey sliced (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Warmer) (Hot Holding) | 155.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Dec 12, 2011 (Routine)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CONTINUE TO CLEAN EXTERIOR OF ALL EQUIPMENT ON THE LINE
CFH: SABAH ELKHARGUOU FS:42827 EXP:01/23/2013
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE NAY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN 202-535-2180
| Temperatures | |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 149.0F |
| Vegetable Soup (Refrigerator - sandwich prep unit) (Hot Holding) | 167.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| GREEN PEPPERS (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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