QUIZNOS, 1331 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 07, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 01, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 24, 2014 | Routine | 3 | 5 | Details / Comments |
|
Oct 17, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 11, 2013 | Routine | 2 | 0 | Details / Comments |
|
Dec 03, 2012 | Routine | 0 | 5 | Details / Comments |
|
Mar 13, 2012 | Routine | 0 | 2 | Details / Comments |
Nov 07, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Cooked onions observed cooling in the sandwich prep unit where cold foods are held. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored with the handle inside of the ice. (Corrected On Site) - Sewage & waste water properly disposed
The garbage disposal is directly connected to one of the compartments of the 3-compartment sink and not in the drain boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIOS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) | 37.0F |
| (Reach-in Refrigerator) | 30.0F |
| Onions cooked (Refrigerator - counter top) (Cooling) | 73.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) | 40.0F |
| Soup (Stove) (Hot Holding) | 191.0F |
| Soup (Stove) (Hot Holding) | 157.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| (Reach-in Refrigerator) | 30.0F |
Jul 01, 2014 (Follow-up)
Comments:5 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 6/25/2014:
25 DCMR 1005.1(a)
25 DCMR 1007.1
45 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 6/25/2014:
25 DCMR 812.2 (Corrected on site)
25 DCMR 1524.2
5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 6/25/2014:
25 DCMR 2602.1
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 130.0F |
| Meatballs (Bain-marie) (Hot Holding) | 121.0F |
| Meatballs (Bain-marie) (Hot Holding) | 138.0F |
| Chicken (Bain-marie) (Hot Holding) | 147.0F |
| Chili (Stove) (Hot Holding) | 199.0F |
| Broccoli and Cheese Soup (Stove) (Hot Holding) | 151.0F |
Jun 24, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink has been blocked. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Sliced deli meats not date marked while being stored in reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wet wiping cloths not kept in sanitizer solution between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal units directly attached to the wash compartment of the triple sink and vegetable preparation sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee cellphones stored on meat and vegetable slicer. (Corrected On Site)
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 | |
| Meatballs (Hot Holding Unit) (Hot Holding) | 105.0F |
| Cheese (Hot Holding Unit) (Hot Holding) | 110.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Soup (Stove) (Hot Holding) | 145.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 145.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 145.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| Lunchmeat (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 135.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 135.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Oct 17, 2013 (Follow-up)
Violations:
- Proper date marking & disposition
No proper date marking for food items stored in reach-in-refrgirator. (Corrected On Site)
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/11/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 30.0F |
Oct 11, 2013 (Routine)
Violations:
- Hands clean and properly washed
ONE HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Chicken (Refrigerator - reach-in) | 39.3F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 41.7F |
| Steak cooked (Refrigerator - reach-in bakery) (Cold Holding) | 40.4F |
| Turkey Breast (Refrigerator - sandwich prep unit) (Cold Holding) | 39.3F |
| Swiss Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 36.4F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Hot Water (Handwashing Sink - kitchen) | 100.5F |
| (Refrigerator - open display) (Cold Holding) | 36.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.6F |
| (Refrigerator - reach-in) (Cold Holding) | 33.5F |
| Chili (Soup Warmer) (Hot Holding) | 162.0F |
Dec 03, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop placed on top of ice, sanitary holder not provided. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Inavert plastic spoons. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)44205928.
| Temperatures | |
| Hot Water | 114.0F |
| Roast Beef | 38.0F |
| Ham sliced | 38.0F |
| Salami | 38.0F |
| Turkey sliced | 39.0F |
| Onions raw | 40.0F |
| Tomatoes chopped | 40.0F |
| Tuna Salad | 39.0F |
| Chicken Noodle Soup | 153.0F |
| Chili | 192.0F |
| (Refrigerator) | 40.0F |
Mar 13, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
CFH:Mohammad M Miah 12/10/2011 card expired
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Waldorf Chicken Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 161.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Warmer) (Hot Holding) | 146.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
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