QUIZNO'S, 80 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 10, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 04, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 12, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 03, 2014 | Routine | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 21, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 15, 2013 | Routine | 4 | 1 | Details / Comments |
Jun 10, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food items (lobster, tuna salad, chicken, etc) held at improper temperature(s) in reach-in refrigerator. Items pulled out of the reach-in sandwich making refrigerator at visit. (Corrected On Site)
INSPECTOR DEMONSTRATED TO MANAGER HOW TO CALIBRATE DIAL THERMOMETER IN ICED COLD WATER, 32 DEGREE F.
USE THE METAL STEM THERMOMETER TO CHECK INTERNAL FOOD TEMPERATURE(S).
DO NOT USE THE REACH-IN REFRIGERATOR AT THE FRONT LINE BEFOER IT IS MAINTAINED AND ABLE TO HOLD 41 DEGREE F OR BELOW INTERNAL FOOD TEMPERATURE .
45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 06/04/2014
FAILURE TO CORRECT VIOLATIONS WITHIN STATED TIME MIGHT RESULT FINES TO BE ASSESSED AND/OR LICENSE SUSPENSION.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Lobster (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
Jun 04, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Employee was not washing hands between switching tasks. Note: Train employees about proper hand washing procedure.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items(chicken, tuna salad, etc) held at improper temperature(s) in make-table reach-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Sandwich make-table reach-in refrigerator not keeping the required 41 degree F or below internal food temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Foods stored on floor in walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Foods that have been cold held at temperature(s) greater than 41 degree F at the reach-in sandwich making refrigerator were relocated to the walk-in refrigerator during inspection.
Correct items as stated within 5 days.
Correct items as stated within 45 days.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928.
| Temperatures | |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Soup (Refrigerator - reach-in) (Cold Holding) | 64.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) | 50.0F |
| Chicken (Refrigerator - sandwich prep unit) | 52.0F |
| Soup (Refrigerator - reach-in) (Cold Holding) | 64.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 60.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 145.0F |
| Chili - Beef (Hot Holding Unit) (Hot Holding) | 145.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
Feb 12, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 5442-5928.
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | -20.0F |
| (Handwashing Sink) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lettuce (Cold Holding) | 40.0F |
| Chicken (Cold Holding) | 41.0F |
Feb 03, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. - Adequate handwashing sinks properly supplied and accessible
MAKE HANDDINK ACCESSIBLE FOR EMPLOYEE USE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
PERSONAL ITEMS MUST BE SEPARATE (CLOTHING)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
May 21, 2013 (Follow-up)
Comments:CFPM: KAZI MOHIUDDIN 54110 EXP 07/23/2015. HOT WATER FAUCET REPAIRED. NOTICE ABATED FROM INSPECTION OF 05/15/2013.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 10.0F |
| (Refrigerator - sandwich prep unit) | 45.0F |
| Cucumbers | 45.0F |
| Peppers | 42.0F |
| Tomatoes sliced | 45.0F |
May 15, 2013 (Routine)
Violations:
- Hands clean and properly washed
HOT WATER WAS NOT OPERABLE AT THE HAND SINK ON THE SERVICE LINE AT VISIT. ALL HAND SINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
SPOUTS AND NOZZLES AT THE SODA DISPENSING MACHINE CONTAINED HEAVY SYRUP BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
REACH IN COLD UNITS CONTAINED EXCESSIVE MOISTURE AT VISIT. THE TEMPERATURES WERE IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Nonfood-contact surfaces clean
TOILET IN THE MENS RESTROOM WAS CONSTANTLY RUNNING AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
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