D.C. licensed sewage & liquid waste transport contractor:
N/A
D.C. licensed pesticide operator/contractor:
Rentokill
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. - The Certified Food Protection Manager Identification Card issued by the Department is expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
203.2
A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P
3. - Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. COS
(Corrected On Site)
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. COS, establishment given example procedure.
(Corrected On Site)
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. - Observed handwashing sink with single-use articles stored on top. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
2414.1
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
10. - There are no paper towels at the handwashing sinks on the handwashing sink on the service line, and dish area. (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
16. - Observed food employee fail to sanitize equipment after washing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
2001.1
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P
16. - Observed the slurpee machine, beverage dispenser, coffee dispensers and beverage tubing with an accumulation of soil/debris. (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.
22. - Temperature control for safety foods observed improperly cold holding in the open display unit and the milk dispensing unit.(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. - Observed evidence of cockroaches and small flies with 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
47. - Observed two glass cooler doors broken (in poor repair). (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.
50. - The water pressure at the handwawshing sink on the service line is not in compliance.(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. - Observed the handwashing sink on the service line not properly draining. Observed the other handwashing sink leaking from the faucet. (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. - Observed the floors throughout the establishment with an accumulation of food debris/soil. Observed the walls in the rear next to beverage tubing with an accumulation of syrup splash. (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 business license expired on June 1, 2021. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
4300.1
No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf
Inspector Comments:
Correct cited violations in 5 & 14 calendar-days. For questions please contact area supervisor at food.safety@dc.gov for 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.
