7-Eleven #33956A

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings6
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND COLD HOLDING DISPLAY COOLER AT IMPROPER TEMPERATURE AMBIENT AIR MEASURED 57.1F.MUST MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES.SAID COOLER TAGGED HELD FOR INSPECTION--MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240,FOR TAG REMOVAL ONCE REPAIRED AS REQUIRED.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM (49.7F-57.4F)OFFERED FOR SALE AT SAID DISPLAY COOLER I.E.ASSORTED PRE-PACKAGED POTATO SALADS,YOGURTS,CHEESES,SUSHI CALIFORNIA ROLLS,TURKEY/CHEDDAR SUBS,SOUR CREAMS,LUNCHMEATS ETC.LIST OF DISCARDED FOODS ATTACHED.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS APPROXIMATELY 50#,TOTAL DOLLAR VALUE$864.01.
  code 3Priority
• 🌡️hot/cold holding temps off
  Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
  Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON SITE DURING THIS INSPECTION.
  code 21
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOLERS,INTERIOR OF CABINETS,SHELVING BEHIND FRONT COUNTERS,INTERIOR BASINS OF 3 COMP SINK,FAN COVERS INSIDE WALK-IN-COOLER,KNOZZLES AT FOUNTAIN DRINK STATION ALL REQUIRE A DETAIL CLEANING.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ARE DIRTY IN REAR STORAGE AREAS,MUST CLEAN FLOORS IN DETAIL.
  code 34
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST CLEAN,ORGANIZE REAR STORAGE AREAS,REMOVE ALL CLUTTER DUE TO POTENTIAL PEST HARBORAGE.
  code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.