7-ELEVEN STORE #35279A, 4000 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 18, 2013 | Complaint | 1 | 3 | Details / Comments |
|
Oct 08, 2013 | Restoration | 0 | 1 | Details / Comments |
|
Oct 07, 2013 | Follow-up | 9 | 2 | Details / Comments |
|
Sep 19, 2013 | Complaint | 2 | 1 | Details / Comments |
|
Jan 10, 2013 | Routine | 1 | 2 | Details / Comments |
|
Oct 12, 2012 | Complaint | 4 | 4 | Details / Comments |
|
Oct 03, 2012 | Complaint | 5 | 9 | Details / Comments |
|
May 30, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 27, 2012 | Routine | 1 | 3 | Details / Comments |
Nov 18, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER, NOT IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES IN THE BACKROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
This establishment is a delicatessen, their restroom is exclusively for employees use only. Discussed with the owner, he explained that they used to allow some customers who appeared to be genuines and decents to use their restroom, but since they found niddles left in the restroom, they do not allow anyone but their staff to use the restroom.
No safety concerns seen.
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/08/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Chicken (Steam Table) (Hot Holding) | 151.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 144.0F |
| Pizza - Cheese (Steam Table) (Hot Holding) | 141.0F |
| Beef Patties (Steam Table) (Hot Holding) | 159.0F |
| Sausage (Steam Table) (Hot Holding) | 151.0F |
| Hot Dog (Steam Table) (Hot Holding) | 155.0F |
Oct 08, 2013 (Restoration)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink at front service counter and rear at three compartment sink site obstructed by materials, at no time are these sinks to be obstructed, must be accessable for usage at all times. (Corrected On Site)
All critical and noncritical items in compliance and abated at this call. Location approved to open and sell food to the public as of this date and time. License restored.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 120.0F |
| (3-compartment sink) | 121.0F |
| (Hot Holding Cabinet) | 137.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
Oct 07, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM CERTIFICATE POSTED - Correct response to questions
NO CFPM ON DUTY - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT T110 DEGREES F AT SOME HANDSINKS
SUMMARY SUSPENSION ISSUED DUE TO SEVERAL REPEAT VIOLATIONS.
The Business has written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/25/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 89.0F |
| Hot Water (Handwashing Sink) | 91.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Beef Patties (Steam Table) (Hot Holding) | 171.0F |
| Sausage (Steam Table) (Hot Holding) | 121.0F |
| Pizza - Cheese (Steam Table) (Hot Holding) | 113.0F |
| Pizza (Steam Table) (Hot Holding) | 116.0F |
| Sausage (Steam Table) (Hot Holding) | 116.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
Sep 19, 2013 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies/Gnats observed heavily in the soda/slurpee area as well as in the rear storage room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
The bottom, inside of the reach-in freezer found with food debris throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PIC HAS CERTIFICATE FROM SERVSAFE AND NEEDS TO REGISTER WITH THE DC DOH.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACGT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| (Reach-in Freezer) | -13.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Hot Holding Cabinet) | 145.0F |
| Chicken Wings (Hot Holding Cabinet) (Hot Holding) | 143.0F |
| (Reach-in Freezer) | 11.0F |
| (Refrigerator - under counter) | 34.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - open display) | 32.0F |
| (Reach-in Freezer) | -20.0F |
Jan 10, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food employees observed not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops not stored for proper air drying when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECTITEMS STATE WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - under counter) | 41.0F |
| (Holding Oven) | 131.0F |
| Chicken Wings (Holding Oven) (Hot Holding) | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | -10.0F |
Oct 12, 2012 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces coffee, creamer and hot chocolate machines.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of ants seen in rear.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Merchandise on floor of walk in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee behind front service counter are not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal is installed in a separate look like hand wash sink not on drain board of 3 compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in toilet room dirty and walk in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO CERTIFIED FOOD MANAGER ON DUTY.
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 121.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| (Reach-in Freezer) (Cold Holding) | 28.1F |
| (Reach-in Freezer) (Cold Holding) | -16.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| frozen chicken (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Refrigerator - open display) (Cold Holding) | 38.0F |
| creamer machine (Refrigerator) (Cold Holding) | 36.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| Hot Dog (Rotisserie) (Hot Holding) | 141.0F |
| Pizza (Hot Holding Display Unit) (Hot Holding) | 140.0F |
Oct 03, 2012 (Complaint)
Violations:
- Correct response to questions
There is no Certified Food Protection Manager on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment did not provide an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee interview, reporting agreement and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for foodborne illness prevention. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The handwashing sinks are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Plates are in the handwashing sink in the storage area. A tray is in the handwashing sink on the service line. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Plates and trays are in the handwashing sinks. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The ice cream freezer needs to be defrosted. Chicken and chicken crumbs are on the bottom of the reach-in freezer. The floor of the walk-in refrigerator is unclean; drink spills and litter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
The taquitos are not held at the proper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
A flycatcher (glue trap) is resting atop the hot dog/taquito warming equipment. (Corrected On Site) - Insects, rodents, & animals not present
The name and contract for the pest control/extrminator was not available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Boxes of bananas are stored on the floor behind the counter. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Pizza boxes are on the floor in the storage room. (Corrected On Site) - Nonfood-contact surfaces clean
Water and food residue are on the exterior of the reach-in freezer. Syrup is on the counter between the "Slurpee" machines. Food is encrusted on the chili and cheese dispensers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
One toilet room is out of order due to a commode that is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| (Reach-in Freezer) | 0.9F |
| Taquito (Hot Holding Display Unit) (Hot Holding) | 112.0F |
| Taco Cheese Taquito (Hot Holding Display Unit) (Hot Holding) | 125.0F |
| Buffalo Chicken Taquito (Hot Holding Display Unit) (Hot Holding) | 127.0F |
| Monterrey Jack Cheese Taquito (Hot Holding Display Unit) (Hot Holding) | 124.0F |
| Italian Sausage (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| Quarter Pounder Big Bite Hot Dog (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| Spicy Bite Hot Dog (Hot Holding Display Unit) (Hot Holding) | 141.0F |
| Pizza (Hot Holding Display Unit) (Hot Holding) | 140.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 141.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 146.0F |
| Buffalo Chicken Wing (Hot Holding Display Unit) (Hot Holding) | 150.0F |
| Pizza (Oven) (Reheating) | 196.0F |
| Empanada (Hot Holding Display Unit) (Hot Holding) | 160.0F |
| Pork (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| Tomatoes chopped (Condiment Holder) (Cold Holding) | 41.0F |
| Onions raw (Condiment Holder) (Cold Holding) | 42.0F |
| salsa (Condiment Holder) (Cold Holding) | 38.0F |
| Pickles (Condiment Holder) (Cold Holding) | 40.0F |
| (Freezer - ice cream) | -2.0F |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 126.0F |
| (Reach-in Freezer) | -3.0F |
| (Display Freezer) | -8.0F |
| (Refrigerator - walk-in) | 44.0F |
| (Refrigerator - open display) | 39.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
May 30, 2012 (Follow-up)
Violations:
- Proper hot holding temperatures
SOME HOT FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABALED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/21/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 110.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced (Mobile Refrigerator) (Cold Holding) | 44.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Pizza - Cheese (Steam Table) (Hot Holding) | 121.0F |
Apr 27, 2012 (Routine)
Violations:
- Correct response to questions
PERSON IN CHARGE NOT PRESENT - Nonfood-contact surfaces clean
DIRTY SHELVES AND UTENSIL (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE IN BATHROOM. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN SERVICE AREA (Corrected On Site)
PROVIDE MORE EMPLOYEES TO OBTAIN THR CERTIFIED FOOD MANAGERS TRAINING.
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - drawer) | 40.0F |
| Pizza (Warmer) (Hot Holding) | 160.0F |
| Chicken (Warmer) (Reheating) | 175.0F |
| (Refrigerator - vehicle) | 39.0F |
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