7 - ELEVEN, 218 CEDAR ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 31, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Jul 15, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Jun 17, 2013 | Routine | 2 | 0 | Details / Comments |
|
Feb 28, 2013 | Routine | 2 | 0 | Details / Comments |
|
Jun 08, 2012 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 15, 2012 | Routine | 1 | 3 | Details / Comments |
Jul 31, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
cold food items are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 47.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 141.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
Jul 15, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Chicken grilled (Hot Holding Unit) (Hot Holding) | 129.0F |
| Chicken Wings (Hot Holding Unit) (Hot Holding) | 119.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 47.0F |
| Pizza - Pepperoni (Hot Holding Unit) (Hot Holding) | 115.0F |
| Pizza (Hot Holding Unit) (Hot Holding) | 121.0F |
Jun 17, 2013 (Routine)
Violations:
- Proper hot holding temperatures
HOT FOOD ITEMS HELD AT IMPROPER TEMPERATURES (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
ADEQUATE HOT WATER AT 11O DEGREES F (CORRECT VIOLATION WITHIN 24HRS)
The Business has a written employee's health policy for food-borne illness.
CFPM SONIA TAMORA FS - 50250 EXP. 11-4-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink) | 89.0F |
| Hot Water (3-compartment sink) | 81.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| Beef Patties (Steam Table) (Hot Holding) | 144.0F |
| Chicken (Steam Table) (Hot Holding) | 112.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 40.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 102.0F |
| Sausage (Steam Table) (Hot Holding) | 118.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Pizza - Cheese (Steam Table) (Hot Holding) | 101.0F |
| Pizza - Sausage (Steam Table) (Hot Holding) | 119.0F |
Feb 28, 2013 (Routine)
Violations:
- Hot & cold water available; adequate pressure
NOT ADEQUATE HOT WATER AT 100 DEGREES F IN SOME HANDWASHING SINK (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE BREWERY COFFEE MACHINE NOT WAORKING,IS BEING FIXED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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: 2/13/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.2°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 93.0F |
| Hot Water (Handwashing Sink) | 61.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 35.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions cooked (Steam Table) (Hot Holding) | 161.0F |
| Beef Patties (Steam Table) (Hot Holding) | 171.0F |
| Pizza (Steam Table) (Hot Holding) | 155.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 166.0F |
| Chicken (Steam Table) (Hot Holding) | 165.0F |
| Sausage (Steam Table) (Hot Holding) | 155.0F |
Jun 08, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDSINK ACCESSIBILITY AT CALL. (Corrected On Site) - Food separated and protected
Change Ice Water for Half n Half creamer. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| Hot Dog (Hot Holding) | 140.0F |
| (Hot Holding) | 140.0F |
Mar 20, 2012 (Follow-up)
Comments:5 AND 45 DAY NOTICE FROM INSPECTION CONDUCTED ON 2/15/2012
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 37.4F |
| Sandwich (Refrigerator - open display) (Cold Holding) | 33.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 34.0F |
| Yogurt (Refrigerator - open display) (Cold Holding) | 34.0F |
| Ice Cream (Reach-in Freezer) (Cold Holding) | 0.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -1.0F |
| Cheese (Hot Holding Display Unit) (Hot Holding) | 140.0F |
Feb 15, 2012 (Routine)
Violations:
- Correct response to questions
CFPM has not obtained DC issued Food Certification. 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) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closing device for both ladies and mens room. (CORRECT VIOLATION WITHIN 45 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) 442-9039.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Creamer (Condiment Holder) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | 25.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | 15.0F |
| Pizza (Hot Buffet) (Hot Holding) | 140.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 146.0F |
| Chicken Strips (Holding Oven) (Hot Holding) | 147.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 37.8F |
| (Condiment Holder) | 36.8F |
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