7-ELEVEN.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE CONDIMENT PREP COOLER WITH AN AIR TEMPERATURE OF 54F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HOT DOGS, CUT TOMATOES AND TAQUITOS. THE COOLER WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-030.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSEERVED CUT TOMATOES AT 51.2F, HOT DOGS AT 51.8F, AND TAQUITOS AT 53.4F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

INADEQUATE HOT WATER WAS PROVIDED AT THE 3 COMPARTMENT SINK. THE WATER TEMPERATURE AT THE 3 COMPARTMENT SINK WAS AT 56.6F AT THE START OF THE INSPECTION. SUPERVISOR WAS NOTIFIED OF THE CRITICAL VIOLATION. MANAGEMENT CALLED THE BUILDING ENGINEER TO CHECK THAT THE HOT WATER HEATER WAS WORKING PROPERLY. BY THE END OF THE INSPECTION, THE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK WAS OVER 110F. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F MUST BE PROVIDED AT ALL TIMES TO WASH AND SANITIZE UTENSILS AT THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.