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7-Eleven

May 27, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings1

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. FOUND POTENTIALLY HAZARDOUS FOODS 9-CHEESEBURGERS,4-WHITECASTLE CHEESEBURGERS WITH MOLDS AT IMPROPER TEMPERATURES RANGING BETWEEN 45.7F 48.7F AT THE TIME OF LICENSE INSPECTION,SAID FOODS WERE ON THE DISPLAY COOLER UNDER ELECTRICAL LIGHT BULBS THE BAGS WERE SWEATING INSIDE WHILE THE LIGHTS HEATS UP THE FOODS AND KEEPS THEM IN DANGER.CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED MGR. TO PULL OFF THE BURGERS,AND TO TURN OFF THE LIGHTS,OR PROVIDE LIHTS THAT DOESN'T GENERATE HEAT ON FOODS DURING DISPLAY.ALSO COLD POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. 13-CHEESEBURGERS WERE DISCARDED AND DENATURED WITH SANITIZER AT TOTAL COST OF $22.76.CDI . ABOVE SAID DISPLY COOLER WAS MAINTAINING PROPER TEM.OF 37.9F.
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. FOUND READY TO EAT FOOD(ICE)IN SERVING MACHINE. IN THE STORE NOT PROTECTED FROM CONTAMINATIONS, DURING STORAGE AND SERVICING AT THE TIME OF LICENSE INSPECTION.FOUND ICE DISPENSING MACHINE WITH DARK MOLDS BUILD UP INSIDE ICE UNIT. CITATION ISSUED 7-38-005(a) SERIOUS. INSTRUCTED TO DISCONTINUE. NEED TO PROVIE RECEIPT FOR ICE THAT NEEDS TO BE USE.NEED TO HAVE EQUIPMENTS CLEAN AND SANITIZE PROFESSIONALLY AND PROVIDE SERVICE RECEIPT. AT THIS TIME EQUIPMENT IS TAGGED.CDI NEED TO FAX A LETTER TO CONTACT DEPT OF HEALTH AT 312 746- 4240 WHEN READY TO UNTAG UNIT. ATTN MS LOPEZ.
code 16
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. INSTRUCTED TO CLEAN DEBRIS ON AND INSIDE CABINETS AND UNDER COUNTER AT PREP AREA .
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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON FLOOR UNDER 3COMP. UNDER SINK,ON FLOORS IN WALK IN COOLER THROUGHOUT,AND FLOOR UNDER STORAGE SHELVES IN DRY STORAGE AT REAR AREA.
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. INSTRUCTED TO UNCLUTTER PREP COUNTER AT FRONT PREP/SERVING AREA.
code 41

What changed since the previous inspection?

Compared with Pass on September 17, 2010: 4 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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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.