7 ELEVEN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CHIP DISPLAY SHELVES NOT CLEAN, DUST ACCCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: UNABLE TO LOCATE GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK. INSTD TO BE ABLE TO LOCATE OR INSTALL SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COLD HOLDING FACILITIES NOT MAINTAINING ADEQUATE TEMPERATURE. 2-DOOR REACH-IN COOLER IN FRONT FOOD PREP AREA HAS AN INTERNAL AIR TEMPERATURE OF 50.0F. INSTRUCTED TO HAVE UNIT SERVICED AND TO REMOVE ALL PRODUCT AT IMPROPER TEMPERATURE. HELD FOR INSPECTION TAG PLACED ON COOLER. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. BEEF STEAK TAQUITOS-45.8F, CHICKEN TAQUITOS-45.9F, BUFFALO CHICKEN TAQUITOS-46.0F,BEEF TAQUITOS-45.7F, BRATWURST-44.0F, RE-HEATED TAQUITOS ON DISPLAY 131.9F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW, AND ALL HOT POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED AND FROZEN MUST BE REHEATED TO AN INTERNAL TEMPERATURE OF 165F AND HELD AT 140 DEGREES UNTIL SOLD. 35LB VALUED AT $100 DISCARDED. CRITICAL VIOLATION 7-38-005(A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT START OF THIS INVESTIGATION AT 8:30AM WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED(CHICKEN AND BEEF TAQUITOS, BRATWURST). THE CERTIFIED MGR MUST BE ON PREMISES WHENEVER POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND/OR SERVED. CERTIFIED MGR ARRIVED AT 10:15A.M. SERIOUS VIOLATION 7-38-012(A).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 1-16-15 ON REPORT# 1516021 NOT CORRECTED: -33-CLEAN DUST BUILD-UP FROM COILS INSIDE WALK-IN COOLER.-34- FLOORS THROUGHOUT ENTIRE PREMISES NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STOCK AND HEAVY EQUIPMENT(EXCESSIVE DIRT, DUST, AND DEBRIS PRESENT).-35-CLEAN STAINS AND DIRT FROM WALLS THROUGHOUT. SEAL ALL LOOSE WALL COVE. -41-MUST ELIMINATE CLUTTER IN ELECTRICAL CLOSET AND IN REAR SECTION OF OPERATION BY ELEVATING ALL ARTICLES 6 INCHES OFF FLOOR. -42- ALL FOOD HANDLERS MUST WEAR HAIR RETRAINTS WHEN HANDLING OPEN FOODS-NON COMPLIANT VIOLATION SERIOUS 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: SLURPEE AND HOT CHOCOLATE NOZZLES ON SELF-SERVICE DISPENSING UNITS ON SALES FLOOR, ALL SINKS IN DISH WASHING AREA AND IN WASHROOMS, CABINET INTERIORS WHERE CONDIMENTS FOR HOT DOGS(RELISH) ARE STORED, POP RESIDUE FROM STORAGE RACKS IN REAR, AND COUNTERS UNDERNEATH (BACK SIDE)ALL DISPLAY AND SELF SERVICE UNITS ON SALES FLOOR(DIRT, STAINS AND FOOD BUILD-UP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL STAINS FROM CEILING TILES THROUGHOUT WHERE PRESENT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED PRE-COOKED CHICKEN WINGS NOT BEING PROPERLY REHEATED TO 165F, PRODUCT TEMPERATURE RECORDED AFTER REHEATING WAS 154F. SEVERAL VARIETIES OF CHICKEN AND BEEF TAQUITOS FOUND ON HEATED ENCLOSED ROLLER GRILL WITH TEMPERATURE GAUGE SET ON HOLD WITH PRODUCT AT 126.1F, 110.3F, AND 112.4F. ALL PRE-COOKED FOODS MUST BE REHEATED TO AN INTERNAL TEMPERATURE OF 165F AND HELD IN HOT HOLDING AT 140 DEGREES OR ABOVE UNTIL SERVED. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. INSTRUCTED TO TURN TEMPERATURE GUAGE UP ON ROLLER UNIT AND TO CHECK PRODUCT TEMPERATURE EVERY HALF AND HOUR UNTIL PRODUCT REACHES 165F, THEN TURN UNIT DOWN TO HOLD PRODUCT AT 140 DEGREES UNTIL SERVED. ALSO INSTRUCTED TO DOCUMENT TEMPERATURES ON A TEMPERATURE LOG DAILY. CRITICAL VIOLATION 7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER LEAVE AND RETURN FOOD PREP AREA TWICE AND PUT ON GLOVES WITHOUT WASHING HIS HANDS. ALL FOOD HANDLERS ARE REQUIRED TO WASH HANDS UPON RE-ENTERING FOOD PREP AREA BEFORE PUTTING ON CLEAN GLOVES. CRITICAL VIOLATION 7-38-010(A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(CHICKEN WINGS, CHICKEN AND BEEF TAQUITOS) WERE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN DUST BUILD-UP FROM COILS INSIDE WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT ENTIRE PREMISES NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STOCK AND HEAVY EQUIPMENT(EXCESSIVE DIRT, DUST, AND DEBRIS PRESENT).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN STAINS AND DIRT FROM WALLS THROUGHOUT. SEAL ALL LOOSE WALL COVE. REPAIR BROKEN CORNERS OF WALLS AROUND MOP SINK AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE MECHANICAL VENTILATION IN BOTH WASHROOMS IN REAR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE CLUTTER IN ELECTRICAL CLOSET AND IN REAR SECTION OF OPERATION BY ELEVATING ALL ARTICLES 6 INCHES OFF FLOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RETRAINTS WHEN HANDLING OPEN FOODS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN ALL DIRTY SURFACES IN BOTH WASHROOMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS UNDER ALL SHELVING UNITS,UNDER SINKS,IN WASHROOMS AND UNDER THE SODA DISPENSER SYRUP RACK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR WALL ALONG THE RIGHT SIDE OF THE MOP SINK AND UNDER THE 2 COMPARTMENT SINK AND REPLACE WORN COVING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A HAND SINK IN THE COFFEE PREP AREA. MUST REPAIR THE HANDLE AT THE TOILET BOWL IN THE WOMENS WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROVIDE ADDITIONAL STORAGE SHELVES TO STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST ORGANIZE CLUTTER THROUGHOUT PREMISES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE REAR STOEAGE ROOM ALONG WALL BASE AND CORNERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE VENTILATION IN THE EMPLOYEE'S WASHROOM IN REAR OF PREMISES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE SOME CLUTTER FROM THE ELECTRICAL ROOM IN REAR OF PREMISES,TO PREVENT RODENT HARBORAGE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THE FRONT EXIT DOOR IS NOT RODENT PROOF,HAS A 1/4 INCH GAP IN THE CENTER OF DOOR AT BOTTOM,MUST REPAIR TO PREVENT RODENT ENTRY.SERIOUS VIOLATION 7-38-020.CITATION ISSUED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE REAR STOEAGE ROOM ALONG WALL BASE AND CORNERS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE VENTILATION IN THE EMPLOYEE'S WASHROOM IN REAR OF PREMISES

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE SOME CLUTTER FROM THE ELECTRICAL ROOM IN REAR OF PREMISES,TO PREVENT RODENT HARBORAGE

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD AT DONUTS CASE, INSTRUCTED TO INSTALL.

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 DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY AT ALL CORNERS TO REMOVE DUST AND FOOD ACCUMULATION.MUST CLEAN WALK-IN COOLER FLOOR TO REMOVE STICKY SUBSTANCE.

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.OBSERVED LEAKY FAUCET BASE AT 3COMP. MUST REPAIR.

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.MUST DECLUTTER AND BETTER ORGANIZE REAR ELECTRICAL ROOM AND NORTH FACING RESTROOM.ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.