7-eleven #35531

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

observed some taquito packages not date marked

*34 Controlling pests. Eliminating harborage conditions

observed roach around hand sink, clean area

*39 Soda nozzles and ice bin clean to remove soil

clean around ice shoot

*42 Dirty nonfood contact surfaces

clean behind, underneath equipment

*43 Clean vent syst:Intake/exhaust air ducts

clean intake vents

*42 Dirty nonfood contact surfaces

observed dust build up on ceiling of walk in cooler, dust build up on wire shelves of walk in cooler, grime build up on gaskets of small reach in coolers and freezer, CLEAN.

*19 Water & Plumbing in good repair- per code

observed leak coming from PVC pipe of 3 comp sink.

*31 Individual, disposable towels

missing towels at hand sink located in back storage room.

*43 Clean vent syst:Intake/exhaust air ducts

observed dust build up on intake vents, clean.

*10 Quaternary ammonium temperature requirement

quat sanitizer observed at 100PPM, needs to be at 200-400PPM. adjust.

*02 Cold Hold (41øF/45øF or below)

relish observed at 57.3F, hot dogs observed at 53.9F. dispose of food in condiment reach in cooler.

*39 Equipment in good repair and proper adjustment.

reach in cooler used for condiments was observed at 60.7F, RFSM states it needs to be adjusted. adjust but repair if not able to maintain cold hold temperatures.

*32 Thermometer in good condition or discarded

thermometer of condiment reach in cooler is damaged, repair or replace.

*42 Dirty nonfood contact surfaces

grime build up on surfaces of equipment, clean.

*42 Floors/walls/ceiling/nonfood dirty

grime on walls in back room. dust on walls of walk in cooler. CLEAN.

*31 Individual, disposable towels

no disposable paper towels available in back hand sink, provide.

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

1/4 pound hot dog use by date for 05-14 found in walk in cooler, dispose of.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

shelled eggs stored above food boxes. arrange properly.

*43 Clean vent syst:Intake/exhaust air ducts

dust on exhaust vents. CLEAN.

*19 Water & Plumbing in good repair- per code

leak coming from underneath 3 comp sink, repair.

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris and residues must be clean and sanitize to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

air conducts inside sandwich cooler unit dirty with dead pest and food debris must be clean to avoid contamination a/c vents dirty with dust accumulations and grease residues must be clean to avo

*45 Premises:Cleaning, frequency and restrictions

restrooms dirty must be clean to proper condition

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

milk containers inside cooler units at floor level must be 6 inches out the floor level

*42 Dirty nonfood contact surfaces

coffee counters and all nonfood surfaces dirty with spills and food debris must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

food service equipment dirty with spills and food debris must be clean and sanitize to avoid food contamination

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

heavy fly activity observed must be contact pest management to eliminate pest

*29 Sanitizing solutions, testing devices

missing sanitizing solutions 3c sink sanitizing solutions 200 ppm Quat

*39 Equipment in good repair and proper adjustment.

WI entry door do not close properly must be repair to proper condition

*47 RFSM Certificate - Not Display

expired RFSM must be have current RFSM certificate

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

missing writing employee health policies

*39 Equipment in good repair and proper adjustment.

WI cooler door maintain gap at closing door must be closed and seal to avoid temperature increase should be as public hazard control

*10 Equipment and Utensils Cleaning-contamination

drinks sodas and cooking equipment inside and outside dirty must be clean during operational hours

*29 Sanitizing solutions, testing devices

missing sanitizing solution at prep area must be provide with sanitizing solutions to avoid food contamination sanitizer bucket 400 ppm Quat

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*06 Discard TCS if date marked exceeds temp & time

PIZZA EXPIRED JULY 24, 2017 MUST BE REMOVED FROM DISPLAY

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

DENTED CAN OF WHOLE PINTO BEANS MUST BE REMOVED FROM DISPLAY

*31 Handwashing lavatory - used for other purpose

HAND SINK USED TO STORE ITEMS HAND SINK MUST BE USED FOR HAND WASHING ONLY

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

WATER BOTTLES AND GATORADE STORED ON FLOOR MUST BE STORED SIX INCHES ABOVE THE FLOOR

*44 Waste receptacles outdoors/tight fitting lids

DUMPSTER MISSING ONE LID COVER. MUST BE FIXED TO REMAIN CLOSED

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

DO NOT STORE FOOD WITHIN THE SPLASH GUARD AT THE HAND SINK

*22 Handlers-Certificate Not On Site

*42 Dirty nonfood contact surfaces

CLEAN DUST ON SHELVES

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored