QUIZNOS, 1300 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Feb 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2014 | Routine | 5 | 8 | Details / Comments |
|
Aug 02, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Oct 31, 2012 | Routine | 0 | 0 | Details / Comments |
|
May 04, 2012 | Routine | 0 | 2 | Details / Comments |
Feb 06, 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) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Jan 30, 2014 (Routine)
Violations:
- Correct response to questions
Certified food protection manager is not on duty. (Corrected On Site) - Management awareness; policy present
No employee health policy for the prevention of food borne disease. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy . (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employee drinking coffee from open cup in service line area. (Corrected On Site) - Hands clean and properly washed
One of the employee washing his hands in prep-sink located in service line area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sink located next to 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item such as meatball held at improper temperature in walk-in-refrgirator. .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Loose ceiling tile observed in dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Bag of ice stored on the floor in walk-in-freezer. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items stored on the floor in service line area. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service cup lids not dispensed properly in the customer self service area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting board observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5-Days.
Correct item stated within 45-Days
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.2F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken Chop (Cold Holding) | 39.5F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken Noodle Soup (Hot Water Bath) (Hot Holding) | 158.0F |
| Chili (Hot Water Bath) (Hot Holding) | 162.0F |
| Meatballs (Hot Water Bath) (Hot Holding) | 146.0F |
Aug 02, 2013 (Routine)
Violations:
- Management awareness; policy present
No employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy regarding the prevention of foodborne illness. - Insects, rodents, & animals not present
Openings observed on ceiling in dry food storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are badly scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5-Days
Correct items stated within 45-Days
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 144.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 151.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
Oct 31, 2012 (Routine)
Comments:CFPM: UDDIN BORHAN FS-44111 EXP 11/28/2012. PASSED INSPECTION. QUESTIONS PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 12.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Ham sliced | 40.0F |
| Beef | 42.0F |
| Tomatoes sliced | 40.0F |
| Meatballs | 160.0F |
| Soup | 158.0F |
May 04, 2012 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
Bags of bread sitting on top of a trash can next to the line (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
cfh:Uddin Borhan FS:44111 Exp:11/28/2012
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Ranch dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Minestrone (Soup Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
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