7-ELEVEN

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL THREE OPEN FRONT REFRIGERATORS ARE HOLDING POTENTIALLY HAZARDOUS FOODS AT INADEQUATE TEMPERATURES. THE AMBIENT AIR TEMPERATURE IS 51-59F IN THE EAST COOLER, 45F IN THE WEST COOLER AND 43-55.5F IN THE UNIT ALONG THE WEST WALL. The display coolers were tagged held for inspection until re-inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection. E-mail a tag removal request to [email protected] or [email protected] when ready for re-inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. Approximately 270 pounds of pre packaged cold cut sandwiches, milk, yogurt, perishable juices and cheese were found at 44-59.1 f internal temperature. Approximately $1230.00 worth of product was discarded at this time.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE THREE AND TWO COMPARTMENT SINKS BACK UP THE OPEN SITE FLOOR DRAINS WHEN ONLY ONE COMPARTMENT IS EMPTIED. THE DRAIN IS SLOW AND WILL SLOWLY GO DOWN. PLUMBER CALLED AND IS ON PREMISES AT THIS TIME. ONLY PRE-PACKAGED FOODS ARE PREPARED ON PREMISES. REPAIR THE PLUMBING SO IT CAN BE EASILY DRAINED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE DISPLAY COOLER INTERIORS ARE DIRTY. WASH, RINSE AND SANITIZE THE COOLER INTERIORS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE BASEBOARDS ARE WATER DAMAGED AND PEELING AWAY FROM THE NORTH WALL, REPAIR SO THEY ARE SMOOTH AND SANITARY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need detailed cleaning: interior of all sinks truout facility, air vents of display cases.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must re-surface/ even out the floors around the grease box, clean floors around corners,behind shelvings & along wallbases thruout premises.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 fix leaky faucet knob (cold water side) at prep handsink.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. Any clutter/unecessary articles in rear room must be removed or better organized to prevent pest harborage. All soda/milkcrates used for storage shelvings must be replaced with regular racks.