image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  7-ELEVEN 35777B
Address  1918 14TH ST SE
City/State/Zip Code  WASHINGTON, DC 20020
Telephone
 (202) 610-0472
 E-mail address  deresagedefa@yahoo.com
Date of Inspection
 08
/
 29
/
 2019
    Time In
 10
:
 53
AM     Time Out
 12
:
 46
PM  
License Holder  Beftu & Sena Inc.
License/Customer No.  09305xxxx-17000114
License Period
 06 
/
 01 
/
 2019 
 - 
 05 
/
 31 
/
 2021 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  5 COS  1 R  0
Core Violations  11 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 kmG Hauling, Inc. 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 PermaTreat Pest Control 
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 35777B    Establishment Address  1918 14TH ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department. Deresa E. Gedefa: Prometric certificate #1959534, exam date 6/23/2017. (Correct Violation Within 5 Calendar Days)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (Correct Violation Within 5 Calendar Days)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
10. - There are no paper towels at the handwashing sinks in the kitchen and 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  
10. - There is no handwashing signage at a handwashing sink on the service line. (Correct Violation Within 14 Calendar Days)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - A brush, scouring pad, and sink stoppers are in the basins of the handwashing sinks. The items were removed from the sinks. (Corrected On Site)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
16. - There is mold on the soda machine's ice chute and condensation drip tubes. Ice is built up inside the ice cream freezer and the interior of the unit is unclean. Unwrapped food items are on the bottom shelf of the reach-in freezer. (Correct Violation Within 5 Calendar Days)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - Food equipment is not being cleaned frequently enough to prevent the accumulation of mold. (Correct Violation Within 14 Calendar Days)  1901.5 Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
36. - There is no thermometer in the ice cream freezer. (Correct Violation Within 14 Calendar Days)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
38. - There are openings in the storage room's ceilings due to missing tiles. (Correct Violation Within 14 Calendar Days)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings.  
38. - The date that pest extermination services were last provided to the establishment is not 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 (c) Date pest extermination services were last provided to the establishment.  
38. - Three (3) flies were observed behind the front counter. (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  
39. - Crates of soft drinks and cases of "Muscle Milk" are stored in a toilet room. . (Correct Violation Within 14 Calendar Days)  817.1 Food may not be stored: (a) In locker rooms; (b) In toilet rooms; (c) In dressing rooms; (d) In garbage rooms; (e) In mechanical rooms; (f) Under sewer lines that are not shielded to intercept potential drips; (g) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (h) Under open stairwells; or (i ) Under other sources of contamination.  
44. - Cases of single-service items are stored on the floor in the office area and behind the front counter. (Correct Violation Within 14 Calendar Days)  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
53. - The handwashing sink in the kitchen is unclean. (Correct Violation Within 14 Calendar Days)  3207.1 Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.  
54. - There is no waste (trash) receptacle at the handwashing sinks on the service line. (Correct Violation Within 14 Calendar Days)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
55. - The walk-in cooler's floor is sticky and a liquid is spilled on the floor. The floor beneath the syrup station is unclean. (Correct Violation Within 14 Calendar Days)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - The establishment's current inspection report is not posted in a location that is conspicuous to consumers. (Correct Violation Within 14 Calendar Days)  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Service Line) 131.5F Hot Water (Handwashing Sink - Service Line) 132.8F Hot Water (Handwashing Sink - Service Line) 136.9F Buffalo chicken taquito (Hot Dog Roller) (Hot Holding) 145.4F
Sausage (Hot Dog Roller) (Hot Holding) 144.3F Hot Water (3-compartment sink) 136.4F (Open Display Refrigerator) 39.0F (Under-counter Refrigerator) 41.0F
(Under-counter Refrigerator) 37.0F Big Bite Sausage (Under-counter Refrigerator) (Cold Holding) 30.6F (Reach-in Freezer) 20.0F (Walk-in Refrigerator) 38.0F
Beef Patties (Hot Holding Display Unit) (Hot Holding) 141.2F Chicken Wings (Hot Holding Display Unit) (Hot Holding) 141.3F Chicken (Hot Holding Display Unit) (Hot Holding) 142.0F Hot Water (Handwashing Sink - kitchen) 128.3F
Hot Water (Handwashing Sink - toilet room) 122.9F            
Inspector Comments:
Correct cited violations within 5 calendar-days.

Correct cited violations within 14 calendar-days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Deresa E. Gedefa 08/29/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  08/29/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3