Cuyahoga County Board of Health
5550 Venture Dr, Parma, OH 44130 | Visit Official Website
| Cuyahoga County Board of Health | 7 Eleven Food Store 17481 A | | Standard

7 Eleven Food Store 17481 A

16165 Hilliard Blvd Blvd Lakewood, OH 44107

| Standard

April 17, 2024 | View Original Inspection PDF
Score & Grade: Grade:
Observations & Corrective Actions

15: 3717-1-03.2(C) Food not properly protected from contamination by separation, packaging, and segregation. **Observed raw shelled eggs being stored above ready to eat foods in the grab and go reach in cooler. Corrective action: All raw shelled eggs are required to be stored away and below from ready to eat foods to prevent Salmonella contamination.

21: 3717-1-03.4(F)(1)(a)(Repeat) TCS foods not being hot held at the proper temperature. **Observed TCS foods being held in the pizza and wings warmer at 128F at time of inspection. Corrective action: Per conversation with manager, facility holds pizzas for 1 hour and wings for 2 hours. Facility is licensed as a Risk Class Level III and is not permitted to use Time as a Public Health Control in lieu of temperature control. Ensure TCS foods are held hot at 135F to prevent harmful bacteria growth or upgrade to a Risk Class Level IV.

22: 3717-1-03.4(F)(1)(b) TCS foods not being cold held at the proper temperature. **Observed TCS creamer at 46F in dispenser and door not shutting completely due to ice build up. Corrective action: Ensure unit is defrosted and ice build up removed more frequently to allow for a proper seal and TCS creamer to be held at 41F or below.

47: 3717-1-02.3(C)(Repeat) Food employee(s) not wearing a hair restraint. **Observed employee working with open food without a proper hair covering. Corrective action: All employees working with open foods must have a proper hair covering to prevent contamination of food.

Additional Comments

LL

**Observed Employee Illness Policy and Bodily Fluid Cleanup
**Discussed Food Safety Training Certification - Facility is licensed as a Risk Class Level III and is required to have at least one person per facility with the Manager Certification in Food Protection and at least one person per shift with the Person in Charge Certification in Food Protection. See attached documents and obtain the required certifications prior to next inspection.

Pest: Allied Pest, monthly
Waste: Pete & Pete
Purveyor: CDC, McClain

**Pizza is held for 1 hour in hot holding unit
**Wings are held 2 hours in hot holding unit
**Roller 4 hours on roller grill

Observations
Supervision
IN
01 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management, food employees and conditional employees; knowledge, responsibilities and reporting
Compliant
Observations
IN
04 Proper use of restriction and exclusion
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
IN
08 Hands clean and properly washed
Compliant
Observations
IN
09 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated and protected
Observations
IN
16 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, and unsafe food
Compliant
Observations
Time/Temperature Controlled for Safety Food (TCS food)
IN
18 Proper cooking time and temperatures
Compliant
Observations
N/A
19 Proper reheating procedures for hot holding
Compliant
Observations
N/A
20 Proper cooling time and temperatures
Compliant
Observations
OUT
21 Proper hot holding temperatures
Yes
Observations
OUT
22 Proper cold holding temperatures
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
N/A
24 Time as a public health control: procedures & records
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods
Compliant
Observations
Highly Susceptible Populations
IN
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Chemical
N/A
27 Food additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, used
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with Reduced Oxygen Packaging, other specialized processes, and HACCP plan
Compliant
Observations
N/A
30 Special Requirements: Fresh Juice Production
Compliant
Observations
N/A
31 Special Requirements: Heat Treatment Dispensing Freezers
Compliant
Observations
N/A
32 Special Requirements: Custom Processing
Compliant
Observations
N/A
33 Special Requirements: Bulk Water Machine Criteria
Compliant
Observations
N/A
34 Special Requirements: Acidified White Rice Preparation Criteria
Compliant
Observations
N/A
35 Critical Control Point Inspection
Compliant
Observations
N/A
36 Process Review
Compliant
Observations
N/A
37 Variance
Compliant
Observations
Safe Food and Water
N/A
38 Pasteurized eggs used where required
Compliant
Observations
IN
39 Water and ice from approved source
Compliant
Observations
Food Temperature Control
IN
40 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
IN
41 Plant food properly cooked for hot holding
Compliant
Observations
IN
42 Approved thawing methods used
Compliant
Observations
IN
43 Thermometers provided and accurate
Compliant
Observations
Food Identification
IN
44 Food properly labeled; original container
Compliant
Observations
Prevention of Food Contamination
IN
45 Insects, rodents, and animals not present/outer openings protected
Compliant
Observations
IN
46 Contamination prevented during food preparation, storage & display
Compliant
Observations
OUT
47 Personal cleanliness
Yes
Observations
IN
48 Wiping cloths: properly used and stored
Compliant
Observations
N/A
49 Washing fruits and vegetables
Compliant
Observations
Proper Use of Utensils
IN
50 In-use utensils: properly stored
Compliant
Observations
IN
51 Utensils, equipment and linens: properly stored, dried, handled
Compliant
Observations
IN
52 Single-use/single-service articles: properly stored, used
Compliant
Observations
IN
53 Slash-resistant cloth and latex glove use
Compliant
Observations
Utensils, Equipment and Vending
IN
54 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
55 Warewashing facilities: installed, maintained, used; test strips
Compliant
Observations
IN
56 Nonfood-contact surfaces clean
Compliant
Observations
Physical Facilities
IN
57 Hot and cold water available: adequate pressure
Compliant
Observations
IN
58 Plumbing installed; proper backflow devices
Compliant
Observations
IN
59 Sewage and waste water properly disposed
Compliant
Observations
IN
60 Toilet facilities: properly constructed, supplied, cleaned
Compliant
Observations
IN
61 Garbage/refuse properly disposed; facilities maintained
Compliant
Observations
IN
62 Physical facilities installed, maintained, and clean; Dogs in outdoor dining areas
Compliant
Observations
IN
63 Adequate ventilation and lighting; designated areas used
Compliant
Observations
IN
64 Existing Equipment and Facilities
Compliant
Observations
Administration
IN
65 901:3-4 OAC
Compliant
Observations
N/A
66 3701-21 OAC
Compliant
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