7-eleven #33809J

Order for delivery

Inspection history

1. Feb 28, 2012

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   1 violation

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INSIDE THE COMPARTMENT SINK,EXPOSED HAND SINK FRONT PREP AREA AND MOP SINK IN REAR, ALL HAVE DEBRIS ON IT,SPECIALLY MOP SINK REMOVE ALL DIRTY EMPTY CONTAINERS DIRTY MOP ETC. CLEAN DEBRIS ON WINDOW LEDGE. NEED TO CLEAN AND MAINTAIN TOILET BOWL IN STAFF WASHROOM. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE MISSING FLOOR TILE UNDER THE 3 COMPARTMENT SINK AROUND THE WATER PIPE BEHIND THE GREASE TRAP,ALSO CLEAN SAID AREA.NEED TO CLEAN BEHIND THE DONUT SHELF(DEBRIS AND BUILD-UP DUST).CLEAN CORNERS AND ALONG THE WALLS THROUGHOUT THE PREMISES. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING WALL TILES UNDER THE 3 COMPARTMENT SINK. | 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD ABOVE THE OPENED FRUIT(FRONT COUNTER).

2. May 27, 2011

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   1 violation

   • 3. 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. FOUND POTENTIALLY HAZARDOUS FOODS 9-CHEESEBURGERS,4-WHITECASTLE CHEESEBURGERS WITH MOLDS AT IMPROPER TEMPERATURES RANGING BETWEEN 45.7F 48.7F AT THE TIME OF LICENSE INSPECTION,SAID FOODS WERE ON THE DISPLAY COOLER UNDER ELECTRICAL LIGHT BULBS THE BAGS WERE SWEATING INSIDE WHILE THE LIGHTS HEATS UP THE FOODS AND KEEPS THEM IN DANGER.CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED MGR. TO PULL OFF THE BURGERS,AND TO TURN OFF THE LIGHTS,OR PROVIDE LIHTS THAT DOESN'T GENERATE HEAT ON FOODS DURING DISPLAY.ALSO COLD POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. 13-CHEESEBURGERS WERE DISCARDED AND DENATURED WITH SANITIZER AT TOTAL COST OF $22.76.CDI . ABOVE SAID DISPLY COOLER WAS MAINTAINING PROPER TEM.OF 37.9F. | 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOOD(ICE)IN SERVING MACHINE. IN THE STORE NOT PROTECTED FROM CONTAMINATIONS, DURING STORAGE AND SERVICING AT THE TIME OF LICENSE INSPECTION.FOUND ICE DISPENSING MACHINE WITH DARK MOLDS BUILD UP INSIDE ICE UNIT. CITATION ISSUED 7-38-005(a) SERIOUS. INSTRUCTED TO DISCONTINUE. NEED TO PROVIE RECEIPT FOR ICE THAT NEEDS TO BE USE.NEED TO HAVE EQUIPMENTS CLEAN AND SANITIZE PROFESSIONALLY AND PROVIDE SERVICE RECEIPT. AT THIS TIME EQUIPMENT IS TAGGED.CDI NEED TO FAX A LETTER TO CONTACT DEPT OF HEALTH AT 312 746- 4240 WHEN READY TO UNTAG UNIT. ATTN MS LOPEZ. | 33. 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. INSTRUCTED TO CLEAN DEBRIS ON AND INSIDE CABINETS AND UNDER COUNTER AT PREP AREA . | 34. 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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON FLOOR UNDER 3COMP. UNDER SINK,ON FLOORS IN WALK IN COOLER THROUGHOUT,AND FLOOR UNDER STORAGE SHELVES IN DRY STORAGE AT REAR AREA. | 41. 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. INSTRUCTED TO UNCLUTTER PREP COUNTER AT FRONT PREP/SERVING AREA.

3. Sep 17, 2010

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   1 violation

   • 34. 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. DETAIL CLEAN FOOD DEBRIS ON FLOOR NEXT TO SODA STATION AND THROUGHOUT ENTIRE PREMISES ALONG WALL, BEHIND AND UNDER HEAY EQUIPMENT AND INSIDE WALK IN COOLER. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR LARGE HOLES/GAPS IN WALLS AND CEILING IN REAR STORAGE ROOM NEXT TO OFFICE TO PREVENT PEST ACCESS. | 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS THROUGHOUT PREMISES.

4. Apr 13, 2010

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5. Apr 5, 2010

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   1 violation

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found food items not properly dated in coolers, must date all food items in coolers. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of storage shelving that had peeling paint in prep area shall be repair. | 33. 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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning(crevices). | 34. 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.floors under 3 compartment sink, need detailed cleaning, floors under heavy equipment, storage shelving/racks not clean need detailed cleaning(corners). | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in rear storge areas by walk in cooler not clean need detailed cleaning. | 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.broken, damaged, miising light shields in prep area, storage areas shall be provided. light shields need cleaning in prep area, and throughout store. | 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.must provide se4lf closing mechanism to bathroom door.

6. Mar 19, 2010

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