SANDWICHS BY PHILLIP, 440 1ST ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 04, 2014 | Restoration | 1 | 1 | Details / Comments |
|
Nov 03, 2014 | Routine | 11 | 5 | Details / Comments |
|
Jun 26, 2014 | Preoperational | 0 | 1 | Details / Comments |
Nov 04, 2014 (Restoration)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling of food items was observed. Food items were tightly wrapped and in large portions. (Corrected On Site)
LICENSE RESTORED
NO OBJECTION TO THE ISSUANCE OF DELI LICENSE.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 129.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 40.5F |
| Eggs (Refrigerator - vehicle) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 47.1F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 50.0F |
| Potatoes (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Pulled Pork (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Corned Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Corned Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Itialian Deli Meat (Refrigerator - under counter) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Chicken (Oven) (Hot Holding) | 162.0F |
| Whole Roast (Oven) (Hot Holding) | 147.0F |
| Brisket (Oven) (Hot Holding) | 161.0F |
| Whole Turkey (Oven) (Hot Holding) | 145.0F |
| Whole Turkey (Oven) (Hot Holding) | 140.0F |
| Chick Peas (Hot Holding Cabinet) (Hot Holding) | 148.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 42.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 42.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 46.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Alfalfa Sprouts (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Cheese (Refrigerator - walk-in) (Cooling) | 42.0F |
| Cheese (Refrigerator - walk-in) (Cooling) | 40.0F |
| Cheese (Refrigerator - walk-in) (Cooling) | 41.0F |
Nov 03, 2014 (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. - Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking out of an open container in kitchen. - Hands clean and properly washed
No handwashing was observed by employees between task changes. - Food-contact surfaces: cleaned & sanitized
No sanitizer was observed in use by employee cleaning food equipment at warewashing sink. - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Proper date marking & disposition
Date markings were observed lacking on prepared foods in walk-in and display refrigeration unit. - Proper date marking & disposition
Date markings were observed lacking on whole and slices packages of deli meats. - Proper cooling methods used; adequate equipment for temperature control
Improper cooling of several food items was observed during inspection. Foods were observed tightly wrapped and in large portions. - Food properly labeled; original container
Baked goods packaged and prepared by the establishment were observed lacking ingredient labels. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Chicken salad was observed stored in a trash bag in walk-in. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Raw wood shelving was observed used for storage of dry goods. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
NOTE: CFPM was unable to demonstrate any knowledge of food safety when asked during inspection.
Copy of restoration procedure provided to manager.
| Temperatures | |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 43.9F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 48.4F |
| Alfalfa Sprouts (Refrigerator - counter top) (Cold Holding) | 45.1F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 41.7F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 46.4F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 43.5F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 46.2F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.5F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 50.7F |
| Chicken salad (Refrigerator - under counter) (Cold Holding) | 45.3F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 53.2F |
| Turkey Bacon (Refrigerator - under counter) (Cold Holding) | 50.2F |
| Corned Beef Hash (Refrigerator - under counter) (Cold Holding) | 58.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 154.4F |
| Soup (Hot Holding Unit) (Hot Holding) | 165.2F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 106.0F |
| Ham (Hot Holding Cabinet) (Hot Holding) | 96.0F |
| Turkey sliced (Hot Holding Cabinet) (Hot Holding) | 103.0F |
| Whole Ham (Heat Lamp Display) (Hot Holding) | 69.8F |
| Sliced Ham (Heat Lamp Display) (Hot Holding) | 75.5F |
| Whole Roast (Heat Lamp Display) (Hot Holding) | 108.0F |
| Chicken (Heat Lamp Display) (Hot Holding) | 105.0F |
| Beef (Heat Lamp Display) (Hot Holding) | 90.3F |
| Whole Roast Beef (Heat Lamp Display) (Hot Holding) | 95.0F |
| Turkey sliced (Heat Lamp Display) (Hot Holding) | 86.0F |
| Whole Turkey (Heat Lamp Display) (Hot Holding) | 103.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Alfalfa Sprouts (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Green Peppers (Prep Table) (Holding) | 64.0F |
| Onions raw (Prep Table) (Holding) | 65.0F |
| Mushrooms (Prep Table) (Holding) | 67.0F |
| Meatballs (Grill) (Hot Holding) | 194.5F |
| Pulled Pork (Grill) (Hot Holding) | 204.0F |
| Hot Water (Handwashing sink - coffee station) | 110.1F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 29.0F |
| Chicken (Grill) (Reheating) | 196.2F |
| (Oven) (Hot Holding) | 145.6F |
| Chicken baked (Oven) (Hot Holding) | 134.0F |
| Chicken baked (Oven) (Hot Holding) | 138.0F |
| Crab cake (Oven) (Hot Holding) | 145.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.4F |
| Pastrami (Refrigerator - under counter) (Cold Holding) | 54.1F |
| Pastrami (Refrigerator - under counter) (Cold Holding) | 41.4F |
| Brisket (Oven) (Hot Holding) | 157.0F |
| Sliced Ham (Oven) (Reheating) | 157.0F |
| Sliced Ham (Oven) (Reheating) | 152.0F |
| Sliced Turkey (Oven) (Reheating) | 150.0F |
| Stock (Stove) (Cooking) | 196.0F |
| Hot Water (Handwashing Sink - Cook Line) | 115.5F |
| Hot Water (Handwashing Sink - Dishwash area) | 121.8F |
| Hot Water (3-compartment sink) | 113.5F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 29.0F |
| Chili (Refrigerator - walk-in) (Cold Holding) | 29.0F |
| Corned Beef (Refrigerator - walk-in) (Cold Holding) | 46.4F |
| Chicken salad (Refrigerator - walk-in) (Cooling) | 46.4F |
| Chicken salad (Refrigerator - walk-in) (Cooling) | 55.4F |
| Chicken salad (Refrigerator - walk-in) (Cooling) | 59.4F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 43.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 45.3F |
| Chicken salad (Refrigerator - walk-in) (Cooling) | 41.2F |
| Chicken salad (Refrigerator - walk-in) (Cooling) | 58.0F |
| Chicken salad (Refrigerator - walk-in) (Cooling) | 56.5F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Oven) (Reheating) | 88.0F |
| Whole Roast (Oven) (Reheating) | 151.9F |
| Whole Turkey (Heat Lamp Display) (Hot Holding) | 135.8F |
| Brisket (Oven) (Hot Holding) | 142.0F |
Jun 26, 2014 (Preoperational)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
Bathroom doors not self closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (DELICATESSEN)
| Temperatures | |
| (3-compartment sink) | 122.0F |
| (Handwashing Sink - Dishwash area) | 124.0F |
| (Prep sink) | 120.0F |
| (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Freezer - walk-in) (Cold Holding) | 8.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Handwashing Sink - Service Line) | 108.0F |
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