SUBWAY, 1800 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 17, 2014 | Routine | 0 | 2 | Details / Comments |
|
Jan 17, 2014 | Routine | 0 | 1 | Details / Comments |
|
Aug 02, 2012 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 08, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 28, 2012 | Routine | 3 | 6 | Details / Comments |
Jan 17, 2014 (Routine)
Violations:
- Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator. - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)cabinet spaces undernetah soda machine contain spilled syrup
Correct stated items within 45days
If you ahve any questions,please contact area supevisor Mr. ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - open display) (Cold Holding) | 39.0F |
| Meatballs (Soup Warmer) (Hot Holding) | 176.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 176.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak cooked (MIcrowave Oven) (Reheating) | 177.0F |
| (Reach-in Freezer) | -9.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
Jan 17, 2014 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated itmes iwhtin 45days
If you have any questions,please contact area supervisor Mr. roonie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing sink - deli section) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Bologna (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 166.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
Aug 02, 2012 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
AN EMPLOYEE WAS OBSERVED DRINKING FROM A OPEN CONTAINER AT VISIT. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. THE MEATBALLS WERE NOT IN COMPLIANCE AT VISIT. THEY WERE 125.0 DEGREES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-TRILOCHAN PRASAI FS-40152 EXP-06/30/12
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVIOR MR. TAYLOR AT 202-535-2180
Mar 08, 2012 (Follow-up)
Comments:CFPM TRILOCHAN PRASAI FS-40152 EXP. 06/30/2012.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Roast Beef (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -8.0F |
| Tomatoes sliced (Cold Holding) | 40.0F |
Feb 28, 2012 (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. Employee Health Policy issued and discussed during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Kitchen handsink not accessible at the time of call,scrub pads and tools stored in unit. Items removed and unit cleaned during the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Soap not provided at the kitchen handwashing sink. Soap provided at the kitchen handsink during the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not provided at kitchen handwashing sink. Paper towels provided at the kitchen handsink during the inspection. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces observed in the kitchen area such as;interior of the kitchen reach-in refrigeration unit, service line microwave and the soda dispenser grate(pink slime presented)(COS-units cleaned during the inspection) - Personal cleanliness
Observed employees wearing jewelry during food preparation. Jewelry removed during the inspection. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed kitchen cutting boards in poor repair, deep crevices and dirt present, boards discarded during the inspection. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Observed missing ceiling tiles throughout. Observed hole in the wall located above the three compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing stored on food storage shelving units. No lockers or other suitable means provided for the storage of employee clothing and other possessions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-TRILOCHAN PRASAI-FS-40152,EXPIRATION DATE-06/30/2012.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
ALERTED THE MANAGER THAT THE BUSINESS LICENSE WILL EXPIRE WITHIN A DAY 02/29/2012, THE MANAGER STATES THAT HE IS AWARE AND HE HAS PAID FOR THE LICENSE AND IS IN THE PROCESS OF WAITING FOR THE LICENSE BUT WILL CONTACT DCRA FOR AN UPDATE ON STATUS AND ESTIMATED TIME THAT THE LICENSE SHOULD ARRIVE.
| Temperatures | |
| Meatballs (Steam Table) (Hot Holding) | 151.0F |
| Chicken (Steam Table) (Hot Holding) | 152.0F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 174.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Eggs fried (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Cheese shredded (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.1F |
| Chicken Strips (Refrigerator - sandwich prep unit) (Cold Holding) | 38.9F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.1F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - beverage) | 38.9F |
| (Reach-in Freezer) | -0.8F |
| (Refrigerator - reach-in) | 40.0F |
| Steak & Cheese (Oven) (Reheating) | 178.3F |
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