7-eleven

*10 Clean Sight and Touch

grime build up on ice shoot, clean and sanitize

*37 Storing the food where it is not exposed to splash, dust, or other contamination

wrap grabNgo apples of washed by provider

*42 Dirty nonfood contact surfaces

clean walls of WIC, clean underneath equipment

*45 Premises shall be maintained in good repair

fix damaged/loose frp walls

*47 Conditions of Permit-in use of food equipment

post health report

*42 Dirty nonfood contact surfaces

dust and grime build up inside of walk in cooler(pipes have dust, ceiling has grime), clean.

*29 Cold/hot hold unit thermometer easily viewable

provide ambient thermometer for walk in cooler.

*47 Conditions of Permit-in use of food equipment

provide consumer health sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*42 Floors/walls/ceiling/nonfood dirty

observed dust on ceiling and walls of walk in cooler. grime on ceiling of establishment. clean.

*34 Controlling pests. Eliminating harborage conditions

food debris underneath counters, clean.

*47 Conditions of Permit-in use of food equipment

Post sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*42 Floors/walls/ceiling/nonfood dirty

grime on floors, dust build up on walls of walk in cooler. dust on fans of walk in cooler.

*43 Clean vent syst:Intake/exhaust air ducts

heavy dust on intake vents, clean.

*34 Controlling pests. Eliminating harborage conditions

holes on wall, build up of still water in drain located underneath 3 comp sink. remove harboring conditions.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

pest control records not readily available.

*29 Sanitizing solutions, testing devices

Provide test strips for sanitizer solution.

*39 Store equipment & utensils in a clean, dry place

clean coffee mugs stored upright and has collection of water. store upright for some time to let dry.

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers inside cooler units front service area must be have date marks on all food containers

*43 Clean vent syst:Intake/exhaust air ducts

a/ c vents on all areas dirty with soils residues and grease accumulations must be clean to avoid contamination fan cover vents inside WI cooler unit dirty with soils accumulations

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

PIC must be ensure sanitize all food surfaces

*03 Vending Machine. Hot Hold (135øF or higher)

hot hold less that 135 F at warmers warmers must be above 135 F to attain hot hold temperature

*10 Clean Sight and Touch

cooler units dirty with food debris and soils residues must be clean inside and outside to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

warmers failing maintain hot temperatures must be replace or repair to avoid cross contamination

*45 Ceiling easily cleanable and light in color

clean ceiling on all areas from dust and soils accumulations

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero concentration at sanitizer bucket must be have chemical concentration during operational hours sanitizer bucket 200 ppm quat

*43 Clean vent syst:Intake/exhaust air ducts

cover fans inside WI cooler unit dirty must be clean to avoid contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*45 Clean facilities as often as necessary.

floors behind WI cooler shelves dirty with debris and spills must be clean to avoid contamination

*34 Outer openings:closing holes, gaps

holes at walls back area must be closed all holes or gaps in all areas

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at 3c sink during operational hours must be have sanitizing solution 3c sink 200 ppm Quat sanitizer bucket 200 ppm Quat

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed and roaches must be contact pest management to eliminate pest

*34 Pest control-routine inspections for

missing current pest control must be have current pest control

*10 Equipment and Utensils Cleaning-contamination

all equipment not been sanitize all equipment must be sanitize after cleaning

*21 PIC ensures foods cooked to proper temperatures

PIC need to be ensure food is cooked to proper temperature

*34 Pest control-routine inspections for

missing current pest control record must be have a current pest control

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contacted pest management to control pest

*45 Premises:Cleaning, frequency and restrictions

clean facilities inside and outside property WI cooler units floors and ceiling contamination restrooms and alley areas during operational hours

*37 Storing the food at least 15 cm (6 inches) above the floor

food containers at floor level must be 6 inches out of floor level

*39 Equipment in good repair and proper adjustment.

cooking sauces roller broken must be repair to work properly WI cooler doors seals broken must be replace seals and properly adjusted to avoid contamination

*19 Plumbing System Construction

*44 Receptacles tight fitting lids, doors, or covers

*07 Food safe, good condition, unadulterated, and honestly presented

*20 Grease Trap Tickets

*28 Do not exceed manuf. use by date

SUB ON DISPLAY 3/25, ITALIAN DRESSING 11/16/16, VELVEETA 1/25/17

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

IN RIF

*31 Handwashing lavatory - used for other purpose

HAND SINK FOR HAND WASHING ONLY

*39 Store all equipment & utensil covered or inverted

*02 Cold Hold (41øF/45øF or below)

PICO 50 (DEGREE F)

*03 Food products not maintained at 135øF or above

HOT WING 114, CHICKEN WING 118 (DEGREE F)