7-Eleven

Inspector's notes

Observed a buildup of debris in the ice chute at the soda fountain. Person in charge (PIC) is cleaning the chute and will have the machine serviced if necessary. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The hand sink in the back is working, but it is leaning forward and not braced or sealed to the wall. A stick is wedged under it to keep it up. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 various taquitos, chicken sticks and hot dogs with internal temperatures ranging from 123-128*F when measuring with a probe thermometer. PIC stated they were reheated About 1.5 hours prior. Observed the warm on a setting above "hold warm." Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the roods on the rollers had been out of temperature for less than 2 hours, PIC adjusted the roller temp to "high" and reheated with 165*F or 15 seconds within 25 minutes. Advised PIC to monitor temperature throughout the day to ensure the rollers are on a proper head setting. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ------ Observed various preparations of chicken wings, burritos, and mini tacos with internal temperature ranging from 109-130*F when measured with a probe thermometer. PIC stated foods had been prepared less than 1 hour prior and were on time as a control but no time stamp or log was present. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. Establishment uses a timer system on their hot case which was set for each food at the time of inspection Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ------ Observed the floor sink servicing the front hand sink in disrepair and slowly draining so approximately 2-3 inches of standing wastewater were observed in the drain. PIC stated the drain became blocked this morning and a work order had already been placed. Discussed that plumbing must be maintained in good repair and according to law and that all wastewater must fully drain into an approved sewer system. A re-inspection will be conducted within 24 hours to ensure that the floor sink has been fixed so that the equipment utilizing the floor sink can return to normal functionality. Correct By: Correct Prior To Reinspection

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 various taquitos, chicken sticks and hot dogs with internal temperatures ranging from 109-111*F when measuring with a probe thermometer. PIC stated they were reheated 30 minutes prior. Observed the warm on a setting below "hold warm." Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the roods on the rollers had been out of temperature for less than 2 hours, PIC adjusted the roller temp to "high" and reheated with 165*F or 15 seconds within 25 minutes. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ------ Observed various preparations of chicken wings, pizza, burritos, and mini tacos with internal temperature ranging from 114-130*F when measured with a probe thermometer. PIC stated foods had been prepared less than 1 hour prior and were on time as a control but no time stamp or log was present. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. Establishment uses a timer system on their hot case which was set for each food at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed food debris and organic growth in the floor sinks near the walk in cooler entrance and under the 3 comp sink. Clean areas and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection