7-ELEVEN 39641

Order for delivery

Inspection history

1. Mar 5, 2026

   ✓
   6 violations

   • 21. Proper hot holding temperatures. Observed 2 taquitos at the front of the hot holding roller grill, holding at 120-121 °F. 3-501.16 (A) (1) Time/Temperature Control for Safety Food, Hot Holding. (A) Except during preparation, cooking, or cooling, or when time is used as a public health control as specified under §3-501.19, hot food must be held at at 135°F (57°C) or above. Person in charge voluntarily discarded items.
   • 10 - Adequate handwashing sinks properly supplied and accessible. Hand washing sink in coffee prep area lacking paper towels. Paper towels underneath sink in the cabinet, not accessible without soiling hands to retrieve them. 6-301.12 Hand Drying Provision. Each handwashing sink shall be provided with individual, disposable towels. Manager will speak with owner to install a paper towel dispenser.
   • 44. Utensils, equipment and linens: properly stored. observed clean tongs hanging on wall with soiled working gloves. Tongs touching soiled gloves. 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. Cleaned equipment and utensils, must be stored: (1) In a clean, dry location;(2) Where they are not exposed to splash, dust, or other contamination. Person in charge relocated soiled gloves and agreed to wash-rinse and sanitize tongs that were soiled by gloves.
   • 37 - Food properly labeled, original container. Observed repackaged pizza in hot holding reach in case lacking allergen information. 3-602.12(C) Other forms of information. Written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer must be visible and available to the consumer. The operator is able to print labels with ingredient list but the label does not fit on pizza box convienently. Person in charge will add a statement to display counter stating: "Allergy information available upon request". Labels will be printed upon request. Inspector emailed allergy guidance document to the operator.
   • 22. Time/Temperature Control for Safety Food, Cold Holding. Observed prepackaged cheeses at the front of the reach in display cooler holding at 48ºF. Cheeses in the back were holding at proper temperatures. 3-501.16 Except during preparation, cooking, or cooling, time/temperature control for safety foods must be maintained at 41°F or less. Person in charge voluntarily discarded items, pushed items back to stay away from warmer ambient air and will monitor temperatures with calibrated thermometer routinely.
   • 2. Certified Food Protection Manager. No CFPM certificate available at time of inspection. Person in charge states they do have one and will email it to the inspector as soon as possible. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program.