7-Eleven 40518H

2204 S. St. Hwy 16 78624
+18309973153

inspected on: 10/22/15

permit number: 0465

score: 82

purpose: Routine

follow-up: No

inspected by: Rebekah Cathey

received by: Colt Bratcher

owner: Sunoco Inc

  • burrito: 156°F
  • corndog: 144°F
  • watermelon: 38°F
  • cherries: 39°F
  • salsa: 37°F
  • inferno dog: 186°F
  • cheddarwurst: 179°F
  • jumbo dog: 168°F
  • ambient: 32°F
  • walk in cooler: 34°F
Requirement Photos Status Demerits
Legacy - Food Temperature/Time Requirements
Violations Require Immediate Corrective Action
1. Proper Cooling for Cooked/Prepared Food
IN NO
2. Cold Hold
41 degrees Fahrenheit /45 degrees Fahrenheit
IN
3. Hot Hold
135 degrees Fahrenheit
IN
4. Proper Cooking Temperatures
IN NO
5. Rapid Reheating
165 degrees Fahrenheit in 2 Hrs
IN NO
Legacy - Personnel/Handling/Source Requirements
Violations Requre Immediate Corrective Action
6. Personnel with Infections Restricted/Excluded
IN
7. Proper/Adequate Handwashing
IN
8. Good Hygienic Practices
Eating/Drinking/Smoking/Other
IN
9. Approved Source/Labeling

Observed individually wrapped breakfast tacos that are not labeled adequately.

OUT 4
10. Sound Conditions

Observed potentially hazardous food expired, string cheese 10/15/2015.

OUT 4
11. Proper Handling of Ready-To-Eat Foods
IN
12. Cross-contamination of Raw/Cooked Foods/Other
IN
13. Approved Systems
HACCP Plans/Time as Public Health Control
IN
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
IN
Legacy - Facility and Equipment Requirements
Violations Require Immediate Correction, Not To Exceed 10 Days
15. Equipment Adequate to Maintain Product Temperature
IN
16. Handwash Facilities Adequate and Accessible
IN
17. Handwash Facilities with Soap and Towels
IN
18. No Evidence of Insect Contamination

Observed flies and fruit flies in food preparation or food storage areas.

OUT 3
19. No Evidence of Rodents/Other Animals
IN
20. Toxic Items Properly Labeled/Stored/Used
IN
21. Manual/Mechanical Warewashing and Sanitizing
See Temperature logs for ppm/temperature of Mechanical Device that was captured

200ppm bucket

IN
22. Manager Demonstration of Knowledge/Certified Food Manager

Kimberly 2019 100% handlers

IN
23. Approved Sewage/Wastewater Disposal System, Proper Disposal

Observed hose to threaded faucet with no vacuum breaker at mop sink. Observed no air gap at ice machine.

OUT 3
24. Thermometers Provided/Accurate/Properly Calibrated
(2+- degrees Fahrenheit
IN
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair

Observed excessive build up on tong container. Observed build up on condiment caddies. Observed tongs to roller grill not stored in a clean and sanitized container.

OUT 3
26. Posting of Consumer Advisories
Heimlich/Disclosure/Reminder/Buffet Plate

Distributed revised employee reporting form.

IN
27. Food Establishment Permit
IN
Legacy - Other Violations
Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
Notes

Observed self service ingredients list on hot holding case.

IN
Notes

20 employees no grease trap or interceptor

Notes

Effective January 1, 2016, an ordinance amending Chapter 8 Businesses Article V. Food Establishment Regulations, by adding section 8-117 regarding the posting of permits, inspection reports and food managers certificates.

Violation

Observed lime green duct tape on multiple surfaces throughout the kitchen.

IN
Violation

Observed build up on fan guards on large drink walk in.

OUT 1
Total: 18

Received by: Colt Bratcher



Corrective Actions to Ensure Safe Food

1 Cooling

  • PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours

2 Cold Hold

  • PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
  • PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)

3 Hot Hold

  • PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
  • PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more

4 Cooking

  • PHF/TCS food undercooked: Action: Re-cook to proper temperature

5 Rapid Reheating

  • Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F

7 Handwashing

  • Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.

9, 10 Approved Source/Sound Condition

  • Foods from unapproved sources/unsound condition: Action: Voluntary destruction

11 Proper Handling of Ready-to-Eat Foods

  • Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction

12 Cross-Contamination of Raw/Cooked Foods

  • Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods

14 Water Supply

  • Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation

*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)