POTBELLY SANDWICH, 409 3RD ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 29, 2014 | Routine | 0 | 6 | Details / Comments |
| No violation noted during this evaluation. | Dec 31, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 03, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jul 13, 2013 | Routine | 2 | 0 | Details / Comments |
|
Oct 11, 2012 | Complaint | 0 | 1 | Details / Comments |
|
May 17, 2012 | Routine | 1 | 1 | Details / Comments |
Oct 29, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Observed hand sink on line used to rinse coffee filter equipment. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Door to refrigerator beneath ice cream station is in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Chicken is thawing under running water but is not fully submerged. (Corrected On Site) - Food properly labeled; original container
Foods, not easily recognizable are not name labeled with common name. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers wear bracelets while handling food. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floors under ice cream station unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
DC CFPM: EBOU JAGNE
FS-50155
11/3/14
CONTACT MRS J COLEMAN, AREA SUPERVISOR, AT (202)442-592 I8 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 136.0F |
| Hot Water | 121.0F |
| Hot Water | 100.0F |
| (Walk-in Refrigerator) | 42.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 41.0F |
| Marinara Sauce (Hot Bar) (Hot Holding) | 160.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 46.0F |
| Chicken (Refrigerator) (Cold Holding) | 44.0F |
| Ham (Refrigerator) (Cold Holding) | 40.0F |
| Eggs (Refrigerator) (Cold Holding) | 38.0F |
| Chili (Hot Bar) (Hot Holding) | 167.0F |
Dec 31, 2013 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/03/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Prep sink) | 119.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Pepperoni (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
Dec 03, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
ESTABLISHMENT HAS EVIDENCE OF FRUIT FLIES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD MUST BE ELEVATED SIX INCES ABOVE THE FLOOR AT ALL TIMES. (Corrected On Site)
CFPM-KAYLA R. SHULL FS-57721 EXP 3/21/2016
ITEM MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVIOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 133.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.3F |
| (Freezer - walk-in) (Cold Holding) | -5.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.2F |
| Lunchmeat (Refrigerator - drawer) (Cold Holding) | 35.3F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 37.5F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 38.3F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 34.2F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 146.0F |
| Vegetable Soup (Soup Warmer) (Cold Holding) | 150.0F |
| Potato Soup (Soup Warmer) (Hot Holding) | 146.3F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 41.5F |
Jul 13, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Lettuce (Cold Holding) | 35.0F |
| Cheese (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | -10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Oct 11, 2012 (Complaint)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
replace worn cutting board at one of the sandwich stations(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
No evidence of the above complaint found at time of inspection.
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Warmer) (Hot Holding) | 150.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -4.0F |
May 17, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Chicken salad on reachin refrigerator at the deli station above 41 degrees.remove and chill until reaches 41 degrees or less (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Continously monitor the sanitizer inside of the sani-buckets/No detergent-sanitizer for use inside of sani-buckets(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs.Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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