image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  7-ELEVEN STORE #35278A
Address  7401 GEORGIA AVE NW
City/State/Zip Code  Washington, DC 20012
Telephone
 (202) 545-0409
 E-mail address  neoumamohammed@gmail.com
Date of Inspection
 06
/
 04
/
 2019
    Time In
 12
:
 55
PM     Time Out
 02
:
 35
PM  
License Holder  Tattye Inc
License/Customer No.  04003xxxx-11005373
License Period
 08 
/
 01 
/
 2017 
 - 
 07 
/
 31 
/
 2019 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  7 COS  0 R  0
Core Violations  9 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Goode Companies Inc 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
  
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  7-ELEVEN STORE #35278A    Establishment Address  7401 GEORGIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - The person-in-charge failed to demonstrate knowledge when asked questions related to basic food safety principles. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER SUPERVISOR MRS. COLEMAN)  201.2(c) The person in charge shall demonstrate the knowledge required in Section 201.1 by: (c) Responding correctly to the inspector's questions as they relate to the specific food establishment. The person in charge shall be knowledgeable in the following areas: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; Pf (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness; Pf (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; Pf (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish; Pf (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food); Pf (8) Describing the relationship between the prevention of foodborne illness and the management and control of: (A) Cross contamination; Pf (B) Hand contact with ready-to-eat foods; Pf (C) Handwashing; Pf and (D) Maintaining the food establishment in a clean condition and in good repair; Pf (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction; Pf (10) Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained, and cleaned; Pf (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; Pf (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; Pf (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to applicable District of Columbia law; Pf (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; Pf (15) Explaining the details of how the person in charge and food employees comply with the HACCP Plan if a plan is required by this Code, or an agreement between the Department and the establishment; Pf (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the food employee, conditional employee, person in charge, and the Department. Pf  
2. - There is no one on duty during the time of inspection, that has a District-issued Certified Food Protection Manager certificate.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER SUPERVISOR MRS. COLEMAN)  203.1 Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P  
10. - There is no handwashing sink installed in the room containing the 3-compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2406.1 Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf  
10. - There are no paper towels at the handwashing sinks at the service line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
21. - Taquitos at the right-hand-side hot dog roller observed holding at temperatures below 135F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
22. - Temperature control for safety foods at the hot dog toppings refrigerator observed holding at temperatures above 41F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
33. - The internal ambient temperature of the hot dog toppings refrigerator observed at 47F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
38. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.2 The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.  
38. - Old mouse droppings observed on the floor and wall junctures of the storage room containing the 3-compartment sink. Also, fly activity observed throughout the establishment, especially inside the storage room containing the 3-compartment sink. Additionally, syrup spillage observed on the floor beneath the soda syrup boxes in the storage room and syrup accumulation observed on the counter behind the Slurpee machine; this contributes to fly harborage conditions.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
40. - Food employees at the service line observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
41. - Several wiping cloths observed on the coffee station counter. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
47. - Ice accumulation observed inside the hot dog toppings refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Mold accumulation observed on the ceiling and on the light fixtures inside the walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
50. - There is no cold water supplied to the left-hand-side handwashing sink at the service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
51. - The garbage disposal unit observed in disrepair. Also, the faucet supplied to the left-hand-side handwashing sink at the service line observed loose.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
55. - Unnecessary/unused items observed cluttering the storage room containing the 3-compartment sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3213.1 The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.  
55. - Employee personal belongings observed on racks and boxes inside the storage room containing the 3-compartment sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
55. - Trash, soil, and debris accumulation observed on the floor beneath the coffee station. Also, both a urine odor and trash accumulation observed on the floor inside the toilet room. Additionally, the floor of the storage room containing the 3-compartment sink observed sticky and soil accumulation observed on the walls of said room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Ceiling tiles observed missing in both storage rooms.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chili sauce (Hot Holding Unit) (Hot Holding) 142.8F Onions raw (Refrigerator) (Cold Holding) 51.8F Tomatoes chopped (Refrigerator) (Cold Holding) 52.1F (Refrigerator) 47.0F
Hot Dog (Under-counter Refrigerator) (Cold Holding) 40.6F (Under-counter Refrigerator) 38.0F (Freezer) 16.0F Taquito (Under-counter Refrigerator) (Cold Holding) 39.8F
(Under-counter Refrigerator) 34.0F Chicken Wings (Hot Holding Display Unit) (Hot Holding) 137.4F Pizza (Hot Holding Display Unit) (Hot Holding) 134.0F Taquito (Hot Dog Roller) (Hot Holding) 120.2F
Taquito (Hot Dog Roller) (Hot Holding) 112.4F Hot Dog (Hot Dog Roller) (Hot Holding) 140.5F Milk (Walk-in Refrigerator) (Cold Holding) 39.8F Chili sauce (Walk-in Refrigerator) (Cold Holding) 41.9F
Onions raw (Walk-in Refrigerator) (Cold Holding) 41.3F Pizza (Walk-in Refrigerator) (Cold Holding) 43.5F (Walk-in Refrigerator) 42.0F Hot Water (3-compartment sink) 112.4F
Hot Water (Handwashing Sink) 118.4F Hot Water (Handwashing Sink) 120.9F (Reach-in Freezer) 6.0F (Open Display Refrigerator) 26.0F
Bacon (Open Display Refrigerator) (Cold Holding) 41.7F Burrito (Open Display Refrigerator) (Cold Holding) 43.8F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Abraham Eyasia 06/04/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  06/04/2019 
  Inspector (Signature) (Print) Badge # Date
    2023