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 36701J
Address  4854 NANNIE HELEN BURROUGHS AVE NE
City/State/Zip Code  WASHINGTON, DC 20019
Telephone
 (202) 388-0413
 E-mail address  jgebretensae@gmail.com
Date of Inspection
 11
/
 30
/
 2021
    Time In
 12
:
 50
PM     Time Out
 01
:
 40
PM  
License Holder  H&Y GEBRETENSAE
License/Customer No.  04003XXXX-150000367
License Period
 12 
/
 01 
/
 2020 
 - 
 11 
/
 30 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  0 R  0
Priority Foundation Violations  6 COS  0 R  0
Core Violations  8 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 F&L 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 none provided during inspection 
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 36701J    Establishment Address  4854 NANNIE HELEN BURROUGHS AVE NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) The person in charge did not demonstrate the required knowledge.  201.2(c) The person in charge shall demonstrate the knowledge required in Section 201.1 by: (c) Responding correctly to the inspector's questions as they relate to the specific food establishment. The person in charge shall be knowledgeable in the following areas: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; Pf (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness; Pf (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; Pf (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish; Pf (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food); Pf (8) Describing the relationship between the prevention of foodborne illness and the management and control of: (A) Cross contamination; Pf (B) Hand contact with ready-to-eat foods; Pf (C) Handwashing; Pf and (D) Maintaining the food establishment in a clean condition and in good repair; Pf (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction; Pf (10) Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained, and cleaned; Pf (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; Pf (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; Pf (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to applicable District of Columbia law; Pf (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; Pf (15) Explaining the details of how the person in charge and food employees comply with the HACCP Plan if a plan is required by this Code, or an agreement between the Department and the establishment; Pf (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the food employee, conditional employee, person in charge, and the Department. Pf  
2. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department.  203.1 Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P  
10. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) There are no paper towels at the handwashing sink(s).  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. PfEach 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. PfEach 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. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) The handwashing sink in the kitchen and near cash register had plastic cups, trash, utensils and other items in the sink. Observed different kinds of items were stored inside the hand washing sink located in the restroom.  2414.2 A handwashing sink shall not be used for purposes other than handwashing. PfA handwashing sink shall not be used for purposes other than handwashing. PfA handwashing sink shall not be used for purposes other than handwashing. Pf  
13. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Packaged food items that had passed their sell-by dates observed on shelves at selling aisle. Observed spoiled bottled drink product on selling rack. (Said product had been removed at call). (Corrected On Site)  600.1 Food shall be safe, unadulterated, and, as specified in Section 1101, honestly presented.Food shall be safe, unadulterated, and, as specified in Section 1101, honestly presented.  
16. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) The concentration and temperature of the quaternary ammonium sanitizing solution was not in compliance.  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  
16. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The temperature of the quaternary ammonium sanitizing solution is not in compliance.  1810.1 If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at seventy-seven degrees Celsius (77 degrees C) (one hundred seventy-one degrees Fahrenheit (171 degrees F)) or above. P  
16. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) The concentration of the quaternary ammonium sanitizing solution is not in compliance.  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  
16. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Mold was observed on the ice maker's plastic drip panel.  1900.1 Equipment food-contact surfaces and utensils shall be cleaned: (a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry, except as specified in Section 1901.2; P (b) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (c) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); P (d) Before using or storing a food temperature measuring device; P and (e) At any time during the operation when contamination may have occurred. PEquipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
36. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) There is no visible thermometer in the reach-in refrigerator. There is no visible thermometer in the walk-in refrigerator.  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.  
38. - There was no professional pest extermination service contract or report or invoice presented during the inspection.(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.  
39. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Juice with mold inside the bottle was held near and around other food (in walk-in refrigerator) that will be sold to customers.  3103.1 Products that are held by the licensee for credit, redemption, or return to the distributor, including damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.Products that are held by the licensee for credit, redemption, or return to the distributor, including damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.  
39. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Bottles of juice and sodas are stored directly on the floor inside the store, in the walk-in refrigerator and in the storage area.  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.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.  
44. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Bathroom inside establishment is being used a storage closet for store items.  2204.1 Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2204.2, shall not be stored: (a) In locker rooms; (b) In toilet rooms; (c) In garbage rooms; (d) In mechanical rooms; (e) Under sewer lines that are not shielded to intercept potential drips; (f) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (g) Under open stairwells; or (h) Under other sources of contamination.  
47. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Seals and hinges on the reach-in refrigerator are broken.  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.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.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. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Reach- in refrigerator has dust, food residue and some type of liquid that has been spilled inside of the refrigerator.  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Observed mop soiled in the bucket full of dirty water near mop sink area.  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
62. - There was no valid DELICATESSEN business license presented during the inspection. (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  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Freezer) 0.0F Hot Water (Handwashing Sink (kitchen)) 109.0F Ice Cream (Reach-in Refrigerator) (Cold Holding) -6.0F Milk (Walk-in Refrigerator) (Cold Holding) 40.0F
Hot Water (3-compartment sink) 124.0F Fruit - cut or sliced (Reach-in Refrigerator) (Cold Holding) 40.0F Sandwich (Reach-in Refrigerator) (Cold Holding) 40.0F (Freezer) -7.0F
Pizza - Pepperoni (Service Line) (Cooking) 200.0F Hot Dog (Service Line) (Hot Holding) 180.0F Chicken Wings (Service Line) (Cooking) 195.0F Hot Water (Handwashing Sink) 100.0F
Taco (Service Line) (Hot Holding) 175.0F            
Inspector Comments:
Correct cited violation within 5 calendar days.
Correct cited violation within 14 calendar days.
If you have 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.
  Deja Prophet 11/30/2021
 Person-in-Charge (Signature) (Print) Date
    Priscilla Lyle/ Jemal Yasin   11/30/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3