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7-Eleven

February 5, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings3
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE CONDIMENT PREP COOLER WITH AN AIR TEMPERATURE OF 54F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HOT DOGS, CUT TOMATOES AND TAQUITOS. THE COOLER WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-030.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSEERVED CUT TOMATOES AT 51.2F, HOT DOGS AT 51.8F, AND TAQUITOS AT 53.4F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: INADEQUATE HOT WATER WAS PROVIDED AT THE 3 COMPARTMENT SINK. THE WATER TEMPERATURE AT THE 3 COMPARTMENT SINK WAS AT 56.6F AT THE START OF THE INSPECTION. SUPERVISOR WAS NOTIFIED OF THE CRITICAL VIOLATION. MANAGEMENT CALLED THE BUILDING ENGINEER TO CHECK THAT THE HOT WATER HEATER WAS WORKING PROPERLY. BY THE END OF THE INSPECTION, THE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK WAS OVER 110F. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F MUST BE PROVIDED AT ALL TIMES TO WASH AND SANITIZE UTENSILS AT THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
code 9Priority

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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.