7-Eleven

January 27, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings1

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Failed findings

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.//OBSERVED POTENTIALLY HAZARDOUS FOOD ON DISPLAY FOR SALE,STRAWBERRY YOGURT PARFAIT,YOGURT,TURKEY SUB.,EGG SALAD,CHICKEN SALAD,TUNA SALAD DELUX TURKEY &HAM BECON CHIP SANDWICH TEMP BETWEEN 44.5F-46.0F, MGMT VOLUNTEER5ED TO PROPERLY DISCARD FOOD ITEMS $50.00./10LBS
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.//OBSERVED SOUP FOR SELF SERVICE WITH OUT NO SNEEZE GUARD .
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//OBSERVED FRONT DOOR MESURED AT 1/4" GAP AT BOTTOM OF DOOR & BETWEEN DOORS 1/4" GAP IN FRONT
code 18
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.//OBSERVED TWO CITY SANITATION CERTIFICATE ON WALL,NO PERSON ON PREMISES WITH A CITY FOOD SANITATION CERTIFICATE.NEED ONE PERSON PER SHIFT WITH A CITY FOOD SANITATION CERTIFICATE.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.//
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED SPLASH GUARD BETWEEN 3COMP.SINK & EXPOSED HAND BOWL IN REAR.
code 32
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.//SOME SHELVES IN COOLERS ,DRY STORAGE,MOP SINK NEED 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 UNDER AROUND STOCK NEED CLEANING ,NEED TO REMOVE ALL SODA & MILK CRATES OFF FLOOR USED AS SHELVES./MUST STORAGE ALL STOCK 6" OFF FLOOR IN WALK IN FREEZER & ON DISPLAY IN STORE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.//MUST REPAIR HOLE IN CEILING IN REST ROOM.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//MUST INSTALL LIGHT SHIELDS ON LIGHTS OVER REAR PREP/STORAGE.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//INSTRUCTED MGMT TO PLACE CONVECTION OVEN UNDER HOOD VINTED OUT TO ROOF IF OVER 7500 WATTS.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS WHIN PREPAIRING UN PROTECTED FOOD ITEMS IN PREP AREA.
code 42

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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.