SUBWAY, 1957 E ST NW, Washington, DC - Restaurant inspection findings and violations
All Cities Washington, DC Washington DC Restaurants
Inspection findings Inspection Date Inspection Type Critical violations Non-Critical violations Details / Comments Hands clean and properly washed
Toxic substances properly identified, stored, used
Thermometers provided & accurate
Personal cleanliness
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Jul 10, 2014 Routine 2 3 Details / Comments
Management awareness; policy present
Proper use of restriction and exclusion
Jun 04, 2012 Routine 2 0 Details / Comments
Jul 10, 2014 (Routine)
Violations:
Hands clean and properly washedObserved hand washing for less than 20 seconds for multiple employees. (Corrected On Site)
Toxic substances properly identified, stored, usedSanitizer water not labeled. (Corrected On Site)
Thermometers provided & accurateNo working thermometer present in reach in cooler. (Corrected On Site)
Personal cleanlinessFood handler wears bracelet. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & usedShelves are lined with cardboard. (Corrected On Site)
Comments:
ALL VIOLATIONS CORRECTED ON SITE DC CFPM: ABU RAHMAN FS-59420 02/24/2017 IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-5928
Temperatures
Hot Water (Handwashing Sink) 112.0F
Hot Water (3-compartment sink) 112.0F
(Walk-in Refrigerator) 40.0F
(Walk-in Freezer) -1.0F
Veggie Burger (Walk-in Refrigerator) (Cold Holding) 41.0F
Seafood Salad (Walk-in Refrigerator) (Cold Holding) 41.0F
Meatballs (Hot Holding Unit) (Hot Holding) 137.0F
Chicken (Hot Holding Unit) (Hot Holding) 148.0F
Steak cooked (Refrigerator) (Cold Holding) 44.0F
Pork (Refrigerator) (Cold Holding) 42.0F
Tomatoes chopped (Refrigerator) (Cold Holding) 40.0F
Spinach (Refrigerator) (Cold Holding) 44.0F
Ham (Refrigerator) (Cold Holding) 41.0F
Jun 04, 2012 (Routine)
Violations:
Management awareness; policy presentThe 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)
Proper use of restriction and exclusionThe establishment does not have an employee health policy or can not provide proof of policy that includes exclusion of a food employee when diagnosed with an infectious agent specified in section 300.3 of the DC Food Code. (Corrected On Site)
Comments:
ALL ITEMS CORRECTED WHILE ONSITE. 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) 109.0F
Hot Water (3-compartment sink) 110.0F
(Freezer - walk-in) 42.0F
Cucumbers (Refrigerator - walk-in) (Cold Holding) 40.4F
Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) 40.6F
Soup (Soup Warmer) (Hot Holding) 147.6F
(Refrigerator - under counter) 40.0F
Soup (Soup Warmer) (Hot Holding) 143.4F
Meatballs (Steam Table) (Hot Holding) 160.5F
Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) 40.2F
Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) 42.0F
Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) 39.4F
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