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7-Eleven
November 18, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings4
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FOUND DISPLAY SERVING COOLER AT IMPROPER TEMPERATURE:PRESENTLY AIR TEMP OF 59.6F TO 60.7F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE MENTIONED UNIT: HUMMS,YOGURTS,CHEESE ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE COOLER. CRITICAL VIOLATION:7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WERE STORED INSIDE THE DISPLAY SERVING COOLER:4 EACH CHEESE BURGER AT TEMP OF 51.4F;6 EACH SANDWICHES ITALIAN MEAT AT TEMP OF 54.3F; 4 EACH DIABLO CHICKEN PATTIES AT TEMP OF 62.6F; 6 EACH CHICKEN AND CHEESE SANDWICHES AT TEMP OF 52F; 5 EACH STEAK AND CHEESE SANDWICHES AT TEMP OF 50.5F; 2 EACH ROAST BEEF AT TEMP OF 52.5F; 6 EACH CHEESES AND HAM AT TEMP OF 52.7F; 12 EACH 2OZ PROTEIN PACK(CHEESE )AT TEMP OF 60F;2 EACH ROAST BEEF SANDWICHES AT TEMP OF 58F; 12 EACH SAUSAGE BISCUITS AT TEMP OF 63.3F; 7 EACH SPICY CHICKEN PATTIES AT TEMP OF 51.9F; 2 EACH SANDWICHES ALL AMERICAN FOOT LONG(HAM,CHEESE TOMATOES ETC) AT TEMP OF 61.7F;1 EACH JALAPENO CHEESES BURGER AT TEMP OF 55F;1 EACH CLUB STACKER AT TEMP(TURKEY CHEESE ETC) OF 59.3F; 2 EACH SIMPLY TUNA SANDWICHES AT TEMP OF 63.1F; 3 EACH CROISSANT SAUSAGE AND EGGS AT TEMP OF 62.6F; 2 EACH ENGLISH MUFFIN AT TEMP OF 63.3F; 19 EACH OF YOGURT(STRAWBERRY) AT TEMP OF 61.7F TO 63.3F; 6 EACH OF YOGURT (BLUEBERRY) AT TEMP OF 58.6F;12 EACH GREEK YOGURT(VARIOUS KIND) AT TEMP OF 52.8F;12 EACH OF "SABRA"HUMMS(TORTILLA CHIPS) AND 13 EACH OF THE SAME BRAND(PRETZEL) HUMMS AT TEMP OF 50.6F TO 64.7F; 2 CONTAINERS WITH 6 PIECES OF SUSHI AT TEMP OF 50.3F;18 EACH LARGE LUNCHABLES AT TEMP OF55.2 TO 58.9F;20 EACH OF SMALL LUNCHABLES AT TEMP OF 51.9F TO 55.8F;5EACH SMALL FRESH CUT FRUIT CONTAINERS AT TEMP OF 50.6F; 8 LARGE FRESH FRUIT CUT AT TEMP OF 52.6F; 4 EACH SALADS(DICED TURKEY AND HAM)AT TEMP OF 52.9F;11 2oz EACH OF COLBY AND MONTEREY CHEESE STICKS AT TEMP OF 62F; 16 2oz EACH OF "KRAFT" BIG CHEESE STICKS AT TEMP OF 47.9F TO 50.6F; 17 2oz EACH CHEESE AND MEAT STICKS AT TEMP OF 52.5F TO 56.3F; ALL PRODUCTS MENTIONED LABELS STATED"KEEP REFRIGERATOR".FOOD DISCARDED AND DENATURED: POUNDS 100,VALUE 684.40 CRITICAL VIOLATION:7-38-005(A)
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING USED FOOD TONG AT FRONT EXPOSED HAND SINK DRIED AND RE-USED TO PICK-UP TAQUITO.SAME EMPLOYEE WASHED AND RINSED AT THREE COMPARTMENT SINK MULTI USE UTENSILS AND WITHOUT SANITIZE RE-USED SAME UTENSIL.INSTRUCTED TO SET UP SINK AND USE SANITIZING SOLUTION AT THIRD COMPARTMENT SINK. CRITICAL VIOLATION:7-38-030
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOOR DRAINS AT SELLING AREA WITH DEBRIS ,INSTRUCTED TO CLEAN AND MAINTAIN.DEBRIS UNDER THE SHELF BY THE WALK-IN COOLER INSTRUCTED TO CLEAN AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on August 12, 2014: 4 findings appeared for the first time. 5 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.