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7-Eleven

November 18, 2019 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings5

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Failed findings

no certified food manager on dutycritical

Official wording: Person In Charge Present, Demonstrates Knowledge, And Performs Duties
Inspector note: PERSON IN CHARGE NOT PRESENT DURING TIME OF INSPECTION. NO CITATION ISSUED.
code 1Priority
handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED MULTIPLE HAND WASHING SINKS AT IMPROPER TEMPERATURES. HAND WASHING SINK AT FRONT AREA AT 96.1F, REAR HANDSINK AT 93.2F AND BATHROOM HAND SINK AT 90.5F. INSTRUCTED HOT WATER MUST BE AT 100.0F OR HIGHER. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. COS- OWNER FIXED ON SITE.
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: NO CERTIFIED FOOD MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHILE TCS FOODS (CHEESEBURGERS) WERE BEING SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE A PROCEDURE ALONG WITH THE NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
code 5Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED CHEESEBURGERS AT AN IMPROPER HOT HOLDING TEMPERATURE AT 129.6F IN HOT HOLDING UNIT. HOT HOLDING UNIT WAS AT AN AMBIENT TEMPERATURE OF 130.0F. INSTRUCTED MANAGER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR HIGHER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD. APPROXIMATE WEIGHT 5LBS AND COST OF $15.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 21
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: NO LID ON TRASH CAN IN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.
code 53
All Food Employees Have Food Handler Training

Inspector note: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.
code 57

What changed since the previous inspection?

Compared with Pass on November 9, 2017: 8 findings appeared for the first time. 7 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.