All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
AT LEAST ONE PERSON MUST HAVE FOOD SAFETY CERTIFICATE FOR MANAGERS. QUAT SANITIZER DISPENSER DISPENSES 0PPM. REPLACE MISSING THERMOMETER IN SELF SERVICE SANDWICH CASE. TOILET PAPER MUST BE IN DISPENSER NOT SITTING ON TOP. TOMATOES NOT HELD COLD AT REQUIRED 41F. PAPER TOWEL DISPENSER EMPTY AT FRONT COUNTER HAND WASH SINK. PAPER TOWELS MUST BE IN DISPENSER IN BACK ROOM NOT SITTING ON TOP. TOMATOES NOT HELD COLD AT REQUIRED 41F. PAPER TOWEL DISPENSER EMPTY AT FRONT COUNTER HAND WASH SINK. PAPER TOWELS MUST BE IN DISPENSER IN BACK ROOM NOT SITTING ON TOP. TOMATOES NOT HELD COLD AT REQUIRED 41F. PAPER TOWEL DISPENSER EMPTY AT FRONT COUNTER HAND WASH SINK. PAPER TOWELS MUST BE IN DISPENSER IN BACK ROOM NOT SITTING ON TOP. TOMATOES NOT HELD COLD AT REQUIRED 41F. PAPER TOWEL DISPENSER EMPTY AT FRONT COUNTER HAND WASH SINK. PAPER TOWELS MUST BE IN DISPENSER IN BACK ROOM NOT SITTING ON TOP. TOMATOES NOT HELD COLD AT REQUIRED 41F. PAPER TOWEL DISPENSER EMPTY AT FRONT COUNTER HAND WASH SINK. PAPER TOWELS MUST BE IN DISPENSER IN BACK ROOM NOT SITTING ON TOP. TOMATOES NOT HELD COLD AT REQUIRED 41F. PAPER TOWEL DISPENSER EMPTY AT FRONT COUNTER HAND WASH SINK. PAPER TOWELS MUST BE IN DISPENSER IN BACK ROOM NOT SITTING ON TOP. TOMATOES NOT HELD COLD AT REQUIRED 41F. PAPER TOWEL DISPENSER EMPTY AT FRONT COUNTER HAND WASH SINK. PAPER TOWELS MUST BE IN DISPENSER IN BACK ROOM NOT SITTING ON TOP.
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