7-eleven Convenience Store #38111a

*03 Food products not maintained at 135øF or above

Observed hot dogs @ 122.3 F, 121.2 F, and chicken roller @ 127.6 F

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

Clean inside dirty microwaves

*21 RFSM - Not On Site

Provide Food Manager on site at all times of operation

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometer inside display case

*39 Utensils, single serve items 6 inches off - floor

*42 Dirty nonfood contact surfaces

Clean dirty counter tops, RIC/RIF gaskets

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*42 Dirty nonfood contact surfaces

*40 Single use articel wrapped or dispensed

*44 Refuse/recyclables to be stored in proper contain.

*45 Premises shall be maintained in good repair

weather stripping at front door

*47 Handwashing signage

*21 RFSM - Not On Site

RFSM not on site at time of inspection.

*31 Handwashing lavatory - accessible

Do not clutter hand sink

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Do not store utensils hanging on side of pizza oven.

*45 Unnecessary articles prohibited

Do not keep personal drinks above hand sink. Observed hat and water bottle in box of sunflower seeds.

*33 Rinsing procedures - 3 compartment sink

*47 Conditions of Permit-in use of food equipment

*10 Sanitization after Cleaning

sanitization required after washing utensils

*31 Handwashing lavatory - used for other purpose

observed utensils around hand sink

*39 Utensils, single serve items 6 inches off - floor

*02 Cold Hold (41øF/45øF or below)

pico de gallo 57, onion 57 degrees f

*36 Cloths in-use for wiping between uses stored

* 21 RFSM notify 10 days & replacement in 45 days

provide rfsm certificate from City of Dallas

*21 RFSM - Not On Site

Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*31 Handwashing lavatory - accessible

handsink in back room cannot be blocked