Proper cold holding temperatures COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
Nonfood-contact surfaces clean UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE BACKROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
The Business has written employee's health policy for food-borne illness. CFPM HASSAN MAHMOUD FS- 57243 EXP. 03/13/2015 Thermocouple in ice & water: 32°f Most recent pest control service date: 8/15/2013 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
Temperatures
Hot Water (Handwashing Sink)
115.0F
Hot Water (3-compartment sink)
114.0F
Hot Water (Handwashing Sink)
111.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - reach-in)
39.0F
(Refrigerator - walk-in)
41.0F
Aug 23, 2013 (Routine)
Violations:
Correct response to questions No DC Certified Food Protection Manager is on du at call.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)(instructions issued)
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.(issued)
Garbage & refuse properly disposed, facilities maintained Trash and debris on the floor in the dumpster area (inside rear).(removed and placed inside dumpsters) (Corrected On Site)
Physical facilities: installed, maintained, & clean Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
The CFM on duty: Hasan Mahmud: Prometric, 3/13/2012. Correct item stated within 5 days. If you have any questions please contact the area supervisor Mr.Ronnie Taylor at 202-442-9037.
Temperatures
Hot Water (Handwashing Sink)
110.0F
Pizza (Pizza Oven) (Cooking)
176.0F
Hot Dog (Hot Dog Roller) (Hot Holding)
136.4F
Chicken Selects (Heat Lamp Display) (Hot Holding)
148.0F
Beef Patties (Heat Lamp Display) (Hot Holding)
150.0F
(Refrigerator - reach-in)
36.0F
(Refrigerator - deli display)
36.4F
(Freezer - ice cream)
-8.0F
(Refrigerator - walk-in)
35.1F
(Reach-in Freezer)
16.3F
Apr 10, 2012 (Follow-up)
Violations:
Proper cold holding temperatures SOME COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site)
Proper date marking & disposition PREPARED FOOD ITEMS IN THE REACH-IN COOLER ARE NOT LABELED FOR DATES AND CONTENTS. (Corrected On Site)
Comments:
The Business has a written employee's health policy for food-borne illness. CFPM ON DUTY, ANSWER ALL QUESTIONS, PASSED THE OPTEMETRIC TEST WAITING FOR MAILING DC CERTIFICATE Most recent pest control service date: 04/02/2012 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
Temperatures
Hot Water (Handwashing Sink)
112.0F
Hot Water (3-compartment sink)
124.0F
Hot Water (Handwashing Sink - kitchen)
128.0F
Hot Water (Handwashing Sink - Service Line)
123.0F
(Refrigerator - open display)
41.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - reach-in)
39.0F
(Refrigerator - beverage)
39.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
44.0F
Chicken Wings (Steam Table) (Hot Holding)
165.0F
Onions raw (Refrigerator - open display) (Cold Holding)
50.0F
Onions raw (Refrigerator - open display) (Cold Holding)
43.0F
Mar 30, 2012 (Routine)
Violations:
Correct response to questions No Certified Food Protection Manager is on duty.(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. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Counter tops soil with debris and the racks on slurpee machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Floor under slurpee machine soil with syrup.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used No shields on lights in walk in unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
NO CERTIFIED FOOD MANAGER ON DUTY AT TIME OF INSPECTION THERE MUST BE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. CORRECT ITEMS WITHIN 5-DAYS CORRECT ITEMS WITHIN 45-DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
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