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7-Eleven

May 2, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND HOT HOLDING UNIT DISPLAY CASE WHICH PIZZA,BONELESS CHICKEN WINGS ARE KEEPED AT IMPROPER TEMP, AIR TEMPERATURE 128.F TO 130F UNIT IS TAGGED:" HELD FOR INSPECTION". FOUND UPRIGHT REFRIGERATION UNIT AT IMPROPER TEMPERATURE AIR TEMP:48.7F TO 49.5F,ALSO WAS TAGGED"HELD FOR INSPECTION" CAN NOT USE UNITS UNTIL DEPT OF HEALTH REMOVES HELD FOR INSPECTION TAG. MUST FAX A LETTER TO DEPT OF HEALTH AT 312 746-4240 ATTN MS. LOPEZ. NEEDS TO SEND REPAIR IN VOICE. CRITICAL VIOLATION 7-38-005(A) HOOOO72156-14
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND IMPROPER TEMPERATURE IN THE HOT HOLDING UNIT CHEESE PIZZA 120F,VARIOUS KIND OF TAQUITOS AT TEMP OF 87.7F, 98F, AND 91.9F.NO PROOF TIME AND TEMPERATURE LOG OR NOR OF DISCARDING TIME OF FOOD PRODUCTS PROVIDED DURING THE INSPECTION.VARIOUS KIND OF WHITE MILK , CHOCOLATE MILK, AND OTHER MILK PRODUCTS ALL AT IMPROPER TEMPERATURE,INTERNAL TEMPERATURE FROM 46.7F TO 49.9F .FOUND 18 DOZEN OF FRESH EGGS AT TEMP OF 48.9F TO 49.9F.IN UPRIGHT REACH IN REFRIGERATION IN SELLING AREA.ALL MILK PRODUCTS WERE TAGGED "HELD FOR INSPECTION"SEAL WERE REMOVED FROM ALL MILK GALLONS. MUST CONTACT MILK COMPANY FOR PROPER DISPASAL, AN INVOICE MUST BE PROVIDE FROM THE COMPANY.ALL EGGS WAS DISCARDED.POUNDS 100, VALUE 1000.CRITICAL VIOLATION:7-38-005(A) H000072156-14
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.WE(SUPERVISOR AND MYSELF), OBSERVED FOOD HANDLER WITH FOOD GLOVES ON,HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS FOOD EQUIPMENTS(HOT HOLDING UNIT, REFRIGERATOR DOORS, CONVECTION OVEN,AND MOVING GARBAGE CONTAINER,ETC.)SURFACE THAT WAS TOUCHED WAS DIRTY.FOOD HANDLER DID NOT WASH HANDS PRIOR TO PUT ON CLEAN FOOD GLOVES.INFORMATION GIVEN ON HAND WASHING,AND CHANGING OF FOOD GLOVES.MANAGER DISCUSSED PROPER HYGIENIC PRACTICES WITH FOOD HANDLER.CRITICAL VIOLATION:7-38-010 H000072157-15
code 6Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.REPORT #251139 DATED 6-22-2010,PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #251139, DATED 6-22-2010. UPON INSPECTION PREMISES HAS TWO WASHROOMS,HOWEVER ONE WASHROOM IS USED FOR STORAGE, AND NOT BEING MAINTAINED.#38-PREMISE HAS TWO WASHROOMS, HOWEVER ONE WASHROOM IS USED FOR STORAGE,INSTRUCTED TO REMOVE ITEMS FROM IT. SERIOUS VIOLATION:7-42-090 H000072157-15
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN DEBRIS INSIDE THE EXPOSED HAND SINK,AND EXTERIOR OF FOOD EQUIPMENTS.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST PROVIDE A SMALL WATER TANK UNDER THE FRONT EXPOSED HAND SINK IN FRONT PREP AREA, DUE TO IT TAKES A LONG TIME (10 MINUTE OR BETTER)TO OBTAIN HOT WATER AT EXPOSED HAND SINK.WATER TEMPERATURE WENT DOWN AS LOW 65.4F,AFTER 10 MINUTES AND CONTINUOUSLY RUNNING I WAS ABLE TO WASH MY HANDS WITH WARM WATER 70F.
code 38

What changed since the previous inspection?

Compared with Pass on June 22, 2010: 4 findings appeared for the first time. 2 findings 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.