SUBWAY, 2927 MARTIN LUTHER KING JR AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 15, 2014 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jan 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 02, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 09, 2012 | Routine | 2 | 4 | Details / Comments |
May 15, 2014 (Routine)
Violations:
- Proper cold holding temperatures
FEW COLD FOOD IS OUT OF TEMPERATURE. (Corrected On Site)
CFPM; ABDULE FARAJI 58956 EXP 01/02/2017. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 12.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Meatballs | 140.0F |
| Beef | 48.0F |
| Chicken | 44.0F |
| Turkey Ham | 44.0F |
| Mayonnaise | 40.0F |
Jan 06, 2014 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
CONSUMER ADVISORY POSTED IN THE SALES FLOOR
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/18/2013
If any question please call area supervisor Ms. Jackie Coleman at 202-442-5928
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 37.0F |
| Meatballs (Steam Table) (Hot Holding) | 155.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
Jan 02, 2014 (Routine)
Violations:
- Correct response to questions
No certified Food protection manager on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
3-part sink is not enough to accommodate big utensils to be sanitized. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mouse dropping observed in under counter located service lie area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed i service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 28.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 36.7F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
Jan 20, 2012 (Follow-up)
Comments:NOTICE ABATED FROM INSPECTION OF 01/09/2012. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Peppers (Refrigerator - sandwich prep unit) | 44.0F |
| Onions raw | 43.0F |
| Tomatoes sliced | 42.0F |
| (Freezer - walk-in) | 4.0F |
| (Refrigerator - walk-in) | 36.0F |
Jan 09, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. We 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
The establishment did not have an employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The sandwich maker (sandwich artist) is wearing a watch on his wrist. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no quaternary ammonium test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please contact Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 113.6F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.1F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 33.7F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 35.6F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 32.8F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 32.6F |
| Spinach (Refrigerator - sandwich prep unit) (Cold Holding) | 32.8F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 34.8F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Chicken Breast (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.8F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.6F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.8F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | 13.0F |
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