image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
image
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 STORE #35279A
Address  4000 GEORGIA AVE NW
City/State/Zip Code  Washington, DC 20011
Telephone
 (202) 723-4005
 E-mail address  hulgize@yahoo.com
Date of Inspection
 12
/
 09
/
 2019
    Time In
 09
:
 25
AM     Time Out
 11
:
 25
AM  
License Holder  Tefera Inc
License/Customer No.  04003xxxx-11005372
License Period
 08 
/
 01 
/
 2019 
 - 
 07 
/
 31 
/
 2021 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  12 COS  0 R  0
Certified Food Protection Manager (CFPM)
 HULGIZE DESTA 
CFPM #:  FS-88462 

CFPM Expiration Date:   05/22/2022  
D.C. licensed trash or solid waste contractor:
 DG Trash & Lite Hauling, LLC 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Greater Pest Solution 
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 #35279A    Establishment Address  4000 GEORGIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The District-issued Certified Food Protection Manager certificate pertaining to the person-in-charge is not posted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
10. - There is no soap at the warewashing area handwashing sink. Soap was later supplied to said location. (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
16. - Soil accumulation observed on the nozzles of the soda fountain machine.(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: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (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: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
21. - Temperature control for safety foods at the small hot holding display unit and hot dogs at the 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 open-display refrigerator and at the hot dog condiments 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  
38. - Mouse droppings observed on the floor between the electrical conduit pipes and the wall at the electrical panel area and inside the cabinet beneath the soda fountain machine. Also, dead mouse observed on a trap behind the reach-in freezer near the electrical panel area.(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  
38. - Several gaps observed in the ceiling at the electrical panel area. Also, hole observed on the wall behind the soda fountain machine. Additionally, gap observed between the front doors of the establishment.(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; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
40. - Employees at the service area observed wearing no hair restraints when handling exposed 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.  
47. - Water accumulation observed beyond the grates, inside the open-display 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.  
47. - The door gasket of the hot dog condiments refrigerator observed damaged.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
49. - Soil accumulation observed on the plastic racks inside the walk-in refrigerator. Also, both mold and dust accumulation observed on the ceiling and wall above the windowed doors inside the walk-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
51. - The air gap between the end of the 3-compartment sink faucet spout and the flood level rim of said sink is less than twice the diameter of the spout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2403.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P  
51. - The 3-compartment sink faucet observed leaking while in operation.(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.  
54. - There is no waste receptacle provided for the handwashing sink at the warewashing area.(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.  
54. - Large cardboard box observed being used as a waste receptacle at the service area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2703.1 Except as specified in Section 2703.2, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leak proof, and nonabsorbent.  
55. - Exposed electrical conduit pipes observed at the electrical panel area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2901.1 Utility service lines and pipes shall not be unnecessarily exposed.  
56. - Employee coats and other personal belongings observed draped over electrical panels and food crates at the electrical panel area.(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.  
62. - Current health inspection reports are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Pizza (Hot Holding Display Unit) (Hot Holding) 85.1F (Freezer) -1.0F (Walk-in Refrigerator) 42.0F Milk (Walk-in Refrigerator) (Cold Holding) 40.6F
Pizza (Walk-in Refrigerator) (Cold Holding) 40.1F Eggs (Walk-in Refrigerator) (Cold Holding) 39.5F (Reach-in Freezer) -10.0F (Reach-in Freezer) -6.0F
Hot Water (Handwashing Sink) 105.0F Hot Water (Handwashing Sink) 102.0F Taquito (Hot Dog Roller) (Hot Holding) 135.8F Hot Dog (Hot Dog Roller) (Hot Holding) 123.4F
Hot Dog (Hot Dog Roller) (Hot Holding) 109.5F Hot Dog (Hot Dog Roller) (Hot Holding) 117.7F Hot Water (3-compartment sink) 121.3F (Open Display Refrigerator) 30.0F
Burrito (Open Display Refrigerator) (Cold Holding) 47.1F Sandwich (Open Display Refrigerator) (Cold Holding) 55.1F Pizza (Hot Holding Display Unit) (Hot Holding) 84.5F Beef Patties (Hot Holding Display Unit) (Hot Holding) 147.0F
Pizza (Hot Holding Display Unit) (Hot Holding) 135.1F Hot Dog (Refrigerator) (Cold Holding) 54.8F Onions raw (Refrigerator) (Cold Holding) 53.6F Tomatoes chopped (Refrigerator) (Cold Holding) 52.3F
(Refrigerator) 55.0F Hot Water (Handwashing Sink - toilet room) 100.7F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.

If you have any questions, please contact the area supervisor at (202)535-2180 or food.safety@dc.gov.
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.
  Hulgize Desta 12/09/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  12/09/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3