7-Eleven

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken wings in prep cooler at 56-58 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Person in charge stated that foods were measured to be in temperature an hour prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed nacho cheese with internal temperature of 85F and meat chili with internal temperature of 96F at the hot holding nacho dispenser. The digital temperature setting on the dispenser machine showed 100F. The person in charge stated the chili and cheese had been placed into the machine the day before and discarded both the cheese and chili at the time of inspection. Discussed TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4618/AMC-Toolbox---Reheating. Observed meat chili and nacho cheese in the nacho station dispenser with internal temperature of 88F -90F. The person in charge stated the meat chili and nacho cheese were brought out from the walk-in cooler 30 minutes ago and placed directly into the hot holding dispenser with out a reheating process. The bag of meat chili and nacho cheese had labeled instructions to reheat the food product in the microwave to an internal temperature of 155F prior to placing into the nacho station dispenser. The person in charge removed the meat chili and nacho cheese and reheated them in the microwave to an internal temperature above 165F and then placed them into the nacho station dispenser for hot holding. Discussed reheating procedures prior to hot holding. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed taquitos, chicken rolls, and egg rolls on the hot dog rollers with internal temperature of 119F -123F. The food items were placed in rows that were stationary and not rotating. The person in charge stated the food items had been placed on the rollers less than 2 hours ago and reheated the items to 165F and placed them on different roller rows where the food items could rotate. Discussed minimum hot holding temperature of 135F and maintaining the hot dog rollers equipment. Correct By: Corrected At Time Of Inspection