Cooked?✕
7 Eleven
September 24, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings8
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FOUND DISPLAY COOLER IN SELLING AREA WITH POTENTIAL HAZARDOUS FOOD STORED INSIDE THE UNIT.UNIT AIR TEMP OF 60.2 TO 62.8F.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.NEED TO REPAIR UNIT. CRITICAL VIOLATION:7-38-005(A0
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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 WERE STORED INSIDE THE DISPLAY COOLER IN SELLING AREA:2 EACH OF BEEF AND GREEN CHILI SANDWICHES AT TEMP OF 66.2F; 3 EACH OF BEEF AND CHEESE SANDWICHES AT TEMP OF 67.3F; 8 EACH YOPLAIT OF VARIOUS KIND OF YOGURT AT TEMP OF 60F TO 62.4F; 15 EACH OF VARIOUS KIND OF LUNCHABLES AT TEMP OF 63.3F TO 65.3F; 6 PIECES OF SARGENT CHEESE AT TEMP OF 66.5F; 7 EACH PIECES OF SARGENTO BRUSCHETTA JACK CHEESE AT TEMP OF 68.7F; 32-EACH OF 2oz AT TEMP OF 69.8F. 32 EACH PIECES OF 14 oz OF CHEESE AT TEMP OF 65.3F; 12 EACH HUMMUS WITH PRETZELS AT OF 65.6F TO 66.9F; 88 EACH VARIOUS KIND OF STRING CHEESE STICK AT TEMP OF 69.2F TO 71.5F; 22 EACH OF VOLPI MOZZARELLA AND SALAMI AT TEMP OF 69.7F; 7 PORTABLE PROTEIN(DICED HAM AND CHEESE) AT TEMP OF 64F; 9 CUPS OF FRESH CUT FRUITS AT TEMP OF 64.4F TO 67F; 4FRUIT PAFAIT AT TEMP OF 66.5F; 9 CHOBANI GREEK YOGURT AT TEMP OF 66.5F; 2 PROTEIN POWER(CHEESE -EGGS) AT TEMP OF 66.5F; 2 EACH OF LUNCHABLE(NACHOS CHEESE) AT TEMP OF 66.5F; 6 7oz EACH SOUTH WEST CHICKEN SALADS AT TEMP OF 64.9F; 4EACH 5.5oz POOR BOY SUB AT TEMP OF 63.4F; 47.9oz EACH DIABLO CHICKEN SANDWICHES AT TEMP OF61.7F; 37.9oz OF STEAK AND CHEESE AT TEMP OF 62.3F; 10 EACH CROISSANT WITH CHEESE AT TEMP OF 61.3F; 48oz EACH SMOKE TURKEY AND MONTEREY CHEESE AT TEMP OF 61.5F; 1 EACH TUSCAN STYLE FOOT LONG SANDWICH AT TEMP OF 61.3F.ALSO FOUND TWO SLICE OF CHEESE PIZZA INSIDE THE HOT HOLDING UNIT AT TEMP OF 110.2F AND 11.7F; 4 SLICE OF CHEESE AND PEPPERONI AT TEMP OF 118.6F TO 122.9F,HOT HOLDING UNIT MAINTAINED AIR TEMP OF 147.8F.FOOD AT IMPROPER TEMPERATURE WAS DISCARDED AND DENATURED.POUNDS 100,VALUE 363. CRITICAL VIOLATION:7-38-005(A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED POOR HYGIENIC PRACTICES BY THE EMPLOYEE ON DUTY.OBSERVED EMPLOYEE HANDLING MONEY AND REGISTER, THAN WITHOUT WASHING HAND PUT ON A USED GLOVE THAT WAS ON TOP THE FRONT COUNTER BY THE REGISTER/HOT HOLDING UNIT AND HANDLED WITH HANDS READY TO EAT FOOD FROM HOT UNIT(TAQUITOS/HOT DOG AND POLISH DOG). FOOD DISCARDED AND DENATURED. HAND WASHING PROCEDURE EXPLAINED TO EMPLOYEE,DUE TO CERTIFIED MANAGER NOT ON PREMISES AT THAT TIME.EMPLOYEE WASHED HIS HAND AND PUT ON GLOVES PRIOR TO HANDLE NEW FOOD. CRITICAL VIOLATION:7-38-010(A)
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: OUTER OPENING NOT PROTECTED.OBSERVED FRONT DOOR NOT RODENT /INSECT PROOFED,1/2" TO 2" OF GAP AT BOTTOM AND BOTTOM AND BETWEEN DOORS.INSTRUCTED TO RODENT/INSECT PROOF DOOR. SERIOUS VIOLATION:7-38-020
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED,HANDLED AND SERVED(TAQUITOS,DICED TOMATOES,HOT DOGS ETC).CERTIFIED FOOD HANDLER REPORTED ON PREMISES AT 10:20am AFTER EMPLOYEE CONTACT HIM SEVERAL TIMES( VIA PHONE) AND MOST OF THE INSPECTION WAS DONE. A LEAST ONE CERTIFIED FOOD MANAGER MUST ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(A)
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MINIMAL MINERAL BUILD-UP INSIDE THE ICE SHUTTER IN SELF SERVE POP DISPENSER INSTRUCTED TO CLEAN AND MAINTAIN
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DEBRIS AND DUST BUILD-UP UNDER THE SHELVES IN SELLING AREA,INSTRUCTED TO CLEAN AND MAINTAIN.LIQUID SPILLAGE ON REAR HALLWAY BY THE REA EXIT DOOR,INSTRUCTED TO CLEAN.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: NO HAIR RESTRAINT WEAR BY THE EMPLOYEE AND MANAGER.INSTRUCTED THAT A HAIR RESTRAINT IS NEEDED IN PREP/SELLING AREA OR OPENED FOOD.
What changed since the previous inspection?
Compared with Pass on April 8, 2014: 7 findings appeared for the first time. 1 finding recurred.
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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.