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7-ELEVEN

343 N LA SALLE ST, CHICAGO, IL 60654 · Grocery Store

Inspection summary

7-ELEVEN has been inspected 12 times by Chicago Department of Public Health since April 19, 2010. The most recent inspection, on November 13, 2024, recorded 4 infractions.

1 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 4 separate inspections, most recently on December 28, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on November 13, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on April 19, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 7, 2012. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 16 times across 9 separate inspections, most recently on November 13, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Canvass Re-Inspection

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE REACH IN FREEZERS IN FRONT AND REAR PREP IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL INTERIOR OF FRONT AND REAR PREP, DISH AREA, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALLS FRONT PREP HAND SINK, COFFEE STATION HAND SINK, STAFF TOILET ROOM, DRY STORAGE AND DISH AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL BASEBOARD PEELING OFF IN DISH/ DRY STROAGE AREA, INSTRUCTED TO REPAIR AND OR REPLACE TO ENSURE WALL BASEBOARD ARE SEALED, SMOOTH AND EASILY CLEANABLE.
  2. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE. NO CITATION ISSUED
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • "OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SELF-SERVE BEVERAGE/ICE MACHINE LOCATED IN FACILITY WITH A BUILD-UP OF BLACK AND WHITE SLIME SUBSTANCE, ICE IS USED FOR HUMAN CONSUMPTION. ALSO BLACK SLIME AT EXTERIOR OF UNIT BETWEEN ICE BIN AND BOTTOM PART OF THE UNIT. EXTERIOR PLATE OF ICE/BEVERAGE DISPENSER WITH EXCESS RUST; WHITE SLIME AT ICE DISPENSER NOZZLE OF SAME UNIT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FAUCET AT 3 COMPARTMENT SINK SPOUT NOT LONG ENOUGH TO FILL 3RD BASIN INSTRUCTED TO REPLACE WITH FAUCET SPOUT IT IS LONG ENOUGH TO FILL ALL BASINS AT 3 COMP SINK.PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE REACH IN FREEZERS IN FRONT AND REAR PREP IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL INTERIOR OF FRONT AND REAR PREP, DISH AREA, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN THE DISH/DRY STORAGE ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALLS FRONT PREP HAND SINK, COFFEE STATION HAND SINK, STAFF TOILET ROOM, DRY STORAGE AND DISH AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL BASEBOARD PEELING OFF IN DISH/ DRY STROAGE AREA, INSTRUCTED TO REPAIR AND OR REPLACE TO ENSURE WALL BASEBOARD ARE SEALED, SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT REAR EXPOSED HANDWASHING SINK LOCATED NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO MAINTAIN SOAP AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT EXPOSED HANDWASHING SINK LOCATED IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED THE FOLLOWING CORE VIOLATION NOT CORRECTED FROM REPORT #2366759 DATED 4/2/2020: #57 "OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  4. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PIC. SEE VIOLATION #2. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE WITH A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN COPIES OF A HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. INSTRUCTED TO OBTAIN A KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN GASKET ON THE FREEZER LOCATED NEAR THE TURBOCHEF OVEN IN THE MAIN CHECK OUT AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A HEAVY BUILD UP OF BLACK SLIME ON THE CAULK AROUND THE 3 COMPARTMENT SINK LOCATED IN REAR STORAGE AREA. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  5. Canvass

    0 infractions

  6. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO EMPLOYEE CLEAN UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE . PRIORITY FOUNDATION. NO CITATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED UNNECESSARY ARTICLES,( CLUTTER) INSIDE STORAGE CLOSETS,ELECTRICAL CLOSET AND ON SIDE OF ICE CHEST, WASHROOM INSTRUCTED TO REMOVE AND PROPERLY STORE ANY REMAINING STORAGE BEING USED BYESTABLISHMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.113 OBSERVED MAINTENANCE EQUIPMENT NOT CLEAN AND PROPERLY STORED,( IE UNCLEN MOP WATER AND CLUTTER AND EQUIPMENT ON FLOOR BY MOP SINK). INSTRUCTED TO CLEAN AFTER USE AND PROPERLY STORE AFTER USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS NEED CLEANING OF DEBRIS AROUND SODA STORAGE AREA , WALK IN COOLER, AND STORAGE CLOSET AREAS. INSTRUCTED TO CLEAN/MAINTAIN.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILD UP ON FLOOR UNDER AND AROUND 3-COMPARTMENT SINK. MUST CLEAN FLOOR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL PANEL LOOSE AT CORNER MAKING WALK IN COOLER DOOR DIFFICULT TO CLOSE COMPLETLEY ALSO OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL AND REPAIR WALL PANEL BY WALK IN COOLER.
  8. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK IN THE DISHWASHING AREA WITH NO PAPER TOWEL AND NOT ACCESSIBLE AND CONVENIENT TO WASH HANDS. BIG GARBAGE CAN, EMPTY BOXES, CART WIT CANNED OF BEER IN FRONT OF THE EXPOSED HNAD SINK AND SIX CANS OF BEER INSIDE THE EXPOSED HAND SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST HAVE PAPER TOWEL ALL THE TIMES. MUSTT BE CONVENIENT AND ACCESSIBLE TO WASH HANDS ALL THE TIMES. CRITICAL VIOLATION 7-38-030. MANAGER REMOVED ALL THE ITEMS DURING INSPECTION AND PROVIDED PAPER TOWEL ON THE EXPOSED HAND SINK.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS HOT DOG, TAQUITOS, PIZZA, FRIED CHICKEN ETC. SERIOUS VIOLATION 7-38-012. ONE CERTIFICATE POSTED ON THE WALL BUT THE SAID PERSON IS NOT ON SITE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE MOP SINK, THE INTERIOR BOTTOM SHELVE OF THE REACH IN FREEZER WITH FOOD CRUMBS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR IN THE REAR STORAGE/DISH WASHING AREA AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE FRONT COUNTER AND DISH WASHING AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK. NO DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HNADLER'S CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  9. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER WITH CURRENT CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED(CHICKEN,HOT DOGS, SANDWICHES ETC)(CERTIFICATE ON SITE EXPIRED 8/27/2014). INSTRUCTED TO HAVE A CURRENT CITY CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED SERIOUS VIOLATION #7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH EQUIPMENT ESPECIALLY FRONT COUNTERS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED ACCUMULATION OF DIRT AND DUST PARTICLES INSIDE VENTS AT THE DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN TOILET AND WASHBOWL IN EMPLOYEE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS AND CEILING IN REAR FOOD STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT HANDWASH SINK IN EMPLOYEES BATHROOM. MUST REPAIR. EXPOSED HANDWASH SINK IN FOOD PREP AREA IS SLOW DRAINING MUST REPAIR. MUST ALSO REPAIR LEAKY PIPE UNDERNEATH EXPOSED PREP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE ALL SOFT DRINKS ON SHELVING 6 INCHES OFF FLOOR IN REAR FOOD STORAGE AREA. MUST ALSO STORE ALL OTHER ITEMS INSIDE WALK-IN COOLER 6 INCHES OFF FLOOR. MUST PROVIDE PROPER SHELVING AND REMOVE POP CRATES.
  11. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • (7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE WHILE HANDLING/SERVING POTENTIALLY HAZARDOUS FOODS (PIZZA, CHICKEN WINGS, HOT DOGS).
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • (7-38-005A) FOUND BOTTLES & CANS OF CHEMICAL CLEANERS STORED BELOW THE PIZZA OVEN, ALONGSIDE FOOD UTENSILS & PAN LINERS. INSTRUCTED TO STORE ALL CHEMICALS AWAY FROM FOOD PREP AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • AN OPENING ON TOP OF THE GREASE TRAP UNDER THE COFFEE STATION SINK MUST BE CLEANED & SEALED/CAPPED (COVERED WITH DUCK TAPE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF SINKS IN DISHROOM, DRIP PANS OF FOUNTAIN DRINKS , CABINETS UNDER SELF-SERVE STATION MUST BE FREE O0F SPILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER MILK SHELVES OF WALK-IN COOLER, AROUND GREASE TRAP, & UNDER SINK AT COFFEE SELF-SERVICE STATION MUST BE KEPT CLEAN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOODHANDLERS MUST HAVE HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOOD.
  12. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT HOLDING UNIT AT AN IMPROPER TEMPERATURE OF 129.5 DEGREES F. MUST REPAIR OR ADJUST UNIT SO THAT IT MAINTAINS A TEMPERATURE OF 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 3.5-4LBS OF PIZZA IN HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING BETWEEN 115-117.3 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN PREP TABLES AND COUNTER TOPS. MUST ALSO CLEAN TOILET AND WASHBOWL IN EMPLOYEE WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN PREP AREA, REAR STORAGE AREA UNDER SODA SYRUP DISPENSERS AND UNDER SHELVES AND CABINETS ON SALES FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND SMALL TABLE TOP PIZZA OVEN IN PREP AREA. ALSO CLEAN WALLS IN REAR STORAGE AREAS AND REPAINT WHERE NEEDED. REPLACE ALL STAINED CEILING TILES IN REAR OF SALES FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. MUST STORE ALL LIQUOR STOCK ON SHLEVES 6 INCHES OFF FLOOR. MUST ALSO STORE ALL OTHER ITEMS IN REAR STORAGE AREA 6 INCHES OFF FLOOR. MUST PROVIDE THE PROPER SHELVING AND REMOVE POP CRATES.

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