Inspection Report

Business Name
7-Eleven

Business Address
815 S ALMA SCHOOL RD MESA AZ 85210

Permit Number
FD-66462

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/2/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

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

Violation #: 24

Repeat Violation

Description: Time as a Public Health Control: Procedures and Records

Comments:

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

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

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

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

A re-inspection will take place within 24 hours to ensure Priority violation #49 has been corrected.

A pattern of non-compliance is developing for Priority violation #49, 3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

A copy of the report was emailed to the manager.

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181

Award: Not Participating,Signer: Sein Win,Food Manager Licenses: 2,Embargo Lbs: 0

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.