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 35291B
Address  2501 BENNING RD NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 396-0609
 E-mail address  portilloreinaa30@gmail.com
Date of Inspection
 02
/
 19
/
 2021
    Time In
 12
:
 10
PM     Time Out
 01
:
 30
PM  
License Holder  7-Eleven, Inc.
License/Customer No.  04003xxxx-20001720
License Period
 06 
/
 01 
/
 2020 
 - 
 05 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MOHAMMED YAHIA 
CFPM #:  FS-89618 

CFPM Expiration Date:   11/19/2022  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Rentokil (Service date - 1/28/2021) 
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 35291B    Establishment Address  2501 BENNING RD NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
19. - Chicken wings were not reheated to a proper temperature for hot holding. The food was reheated to 187 degrees F. (Corrected On Site)  906.3 Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) for hot holding. P  
36. - There is no visible thermometer in the reach-in and walk-in refrigerators. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
39. - Several boxes of foods were stored on the floor of the walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
40. - Food employee observed not wearing a hair restraint while working with open food. (Corrected On Site)  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.  
51. - The hand washing sink located at the coffee station was leaking. (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.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 104.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Buffalo Chicken Wings (Hot Holding Display Unit) (Hot Holding) 140.0F Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding) 138.0F Chicken Wings (Oven) (Reheating) 128.0F (Reach-in Freezer) 4.0F
Taco (Under-counter Refrigerator) (Cold Holding) 39.0F Chili - Beef (Under-counter Refrigerator) (Cold Holding) 40.0F Pizza - Cheese (Under-counter Refrigerator) (Cold Holding) 41.0F Hot Dog (Under-counter Refrigerator) (Cold Holding) 40.0F
(Reach-in Freezer) -3.0F (Reach-in Freezer) -2.0F (Reach-in Freezer) -8.0F (Walk-in Refrigerator) 38.0F
Pizza - Cheese (Walk-in Refrigerator) (Cold Holding) 36.0F 2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding) 35.0F (Ice Cream Freezer) -20.0F (Open Display Refrigerator) 36.0F
Sandwich (Open Display Refrigerator) (Cold Holding) 38.0F Cheese (Open Display Refrigerator) (Cold Holding) 34.0F Yogurt (Open Display Refrigerator) (Cold Holding) 36.0F Buffalo Chicken Wings (Open Display Refrigerator) (Cold Holding) 33.0F
Hot Water (3-compartment sink) 130.0F Hot Water (Handwashing Sink - Dishwash area) 125.0F Chicken Wings (Oven) (Reheating) 187.0F Crispy Chicken (Oven) (Reheating) 178.0F
Hot Water (Handwashing sink (toilet room)) 119.0F Chicken Wings (Hot Holding Display Unit) (Hot Holding) 135.0F Cheeseburger (Hot Dog Roller) (Hot Holding) 148.0F Hot Dog (Hot Dog Roller) (Hot Holding) 148.0F
Half Smoked Sausage (Hot Dog Roller) (Hot Holding) 154.0F Hot Water (Handwashing Sink - Service Line) 117.0F        
Inspector Comments:
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.
  Mohammed Yahia 02/19/2021
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  02/19/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3