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 #33657
Address  3000 CONNECTICUT AVE NW
City/State/Zip Code  WASHINGTON, DC 20008
Telephone
 (202) 768-5520
 E-mail address  derese.bikila@7-11.com
Date of Inspection
 03
/
 03
/
 2021
    Time In
 09
:
 20
AM     Time Out
 10
:
 30
AM  
License Holder  7 Eleven Inc
License/Customer No.  09306xxxx-19000050
License Period
 02 
/
 01 
/
 2019 
 - 
 01 
/
 31 
/
 2021 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 MEHARITE KIFLU 
CFPM #:  FS-92391 

CFPM Expiration Date:   11/11/2022  
D.C. licensed trash or solid waste contractor:
 Tenelytown 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 No service contract provided 
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 #33657    Establishment Address  3000 CONNECTICUT AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.(CORRECT VIOLATION WITHIN 14 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.  
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - There are no paper towels at the handwashing sink located at the 3 compartment room. Manager placed the paper towels. (Corrected On Site)  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  
16. - The concentration of the quaternary ammonium sanitizing solution at 3 compartment sink is not in compliance. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
22. - Cold food items (Jamaican patty and hot dog) are held at improper temperatures in the reach-in refrigerator located at the counter back. The manager voluntarily discarded the food items. (Corrected On Site)  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  
36. - There are no visible thermometers in the reach-in refrigerator and freezers..(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. - 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.  
47. - Reach-in refrigerator located at the counter back was not in good repair ( not maintaining the required temperature).(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.  
62. - The current Basic Business License and Health Inspection Report are not posted conspicuously within the establishment. (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.  
 
Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 102.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 50.0F Taco (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) 41.0F (Reach-in Freezer) -1.0F
Hot Dog (Hot Dog Roller) (Hot Holding) 148.0F Taco (Hot Dog Roller) (Hot Holding) 158.0F Taco (Reach-in Refrigerator) (Cold Holding) 41.0F Cheese (Open Display Refrigerator) (Cold Holding) 40.0F
(Ice Cream Freezer) -6.0F (Display Freezer) -10.0F (Walk-in Refrigerator) 41.0F 2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding) 41.0F
Pizza (Walk-in Refrigerator) (Cold Holding) 41.0F (Reach-in Freezer) -2.0F (Reach-in Freezer) -5.0F (Reach-in Freezer) -3.0F
Hot Water (3-compartment sink) 132.0F Hot Water (Handwashing Sink - Dishwash area) 124.0F Potatoes (Hot Holding Display Unit) (Hot Holding) 138.0F Pizza - Pepperoni (Oven) (Reheating) 178.0F
Beef Patties (Reach-in Refrigerator) (Cold Holding) 52.0F Hot Dog (Reach-in Refrigerator) (Cold Holding) 48.0F Beef Patties (Oven) (Reheating) 202.0F Buffalo Chicken Wings (Hot Holding Display Unit) (Hot Holding) 142.0F
Chicken Wings (Hot Holding Display Unit) (Hot Holding) 140.0F Hot Water (Handwashing Sink - Service Line) 124.0F        
Inspector Comments:
Correct cited violations within 5 calendar days.
Correct cited violations within 14 calendar days.
Per the Mayor's orders, your license is still valid and will have 45 days after the declaration of the health emergency is over to renew the license. All of the following can be done online at any time: apply for/renew a business license, register a corporation, and form an LLC.
If you have any question, please contact the area supervisory sanitarian at 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.
  Derese Bikila 03/03/2021
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  03/03/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3