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rrE°� 7- Eleven Store Menu 6. How do 7-Eleven stores clean and sanitize equipment used to prepare foods and beverages? 7-Eleven stores follow the FDA Food Code procedures for manual wash, rinse, and sanitize for equipment either in the 3 compartment sink or as a clean-in-place process using quaternary ammonia. Most stores have a manual dispensing system (turn knob to dispense metered wash and sanitizer chemicals) from Ecolab. Quaternary ammonium is used for the sanitizing step at the concentration dictated in the Food Code. Stores which have soft serve ice cream/yogurt and/or nitrogen infused coffees/teas use powdered chlorinated cleaner/sanitizer such as Sterasheen or Ecolab product.The oven and roller grill are cleaned in place using paper towels and the cleaning, rinsing, and sanitizing elements in spray bottles. The paper towels will be thrown in the trash for each step vs. having the food grease going into sink. In addition, after each heat cycle in the oven, the heating basket is again wiped out with damp paper towel to remove the majority of oil that has come out from the products during heating. Small wares such as the display pans and tongs are cleaned and sanitized in the 3 compartment sink and could have minimal oil adherence.The majority of the product oil would have been captured by the display liners which are discarded into the trash. 7. Do 7-Eleven stores have a food preparation sink for washing,rinsing,soaking,thawing,or similar preparation of food? No, most 7-Eleven stores do not need a food preparation sink as no washing, rinsing, soaking, thawing, or similar preparation of food should take place. Food products that require heating are prepped from a frozen or thawed state. Those items that are heated from a thawed state are delivered in said condition from our distributor or thawed under refrigeration. Produce items are further processed at the manufacturer and delivered in ready-to-use condition. No washing, rinsing,soaking,thawing,or similar preparation of foods should ever take place in this facility while there is no dedicated food preparation sink installed. Bake in Store Program • What is the new Bake in Store program and what equipment is used to heat and hold the foods? • Fresh Baked (in store)Bakery Program. 7-Eleven specifies that stores only use recommended products. These products are baked daily or as frequently as 2-3 times per shift for immediate serving,ambient display and/or for hot holding per the Food Code section 3403.11 C. Products like raw and pasteurized eggs are received raw and cooked in pans in the oven to an internal temperature which reaches 165°F for 15 seconds during the baking process.Products like bacon are received par-cooked and reheated in pans in the oven to an internal temperature which reaches 165°F for 15 seconds during the baking process. Products like biscuits, cookies, croissants and Danish are received frozen in puck form and are baked from frozen. Products like fully cooked ham and cheese are received from the daily CDC system or from a weekly distributor like McLane or CoreMark and held cold until use. Ingredients are combined into finished sandwiches i.e. cooked eggs, biscuits,cheese and bacon. These sandwiches are held as a hot food— see#3. The equipment that may be used to heat foods for this program would be Doyon ovens, Altosham oven or the Turbo Chef Oven. Digital metal stem or metal stem thermometers are used to check temperatures after baking/cooking and during holding.Non TCS baked goods are to be sold from Plexiglas cases on the sales counter,in-line display case at the sales counter or from the already approved fresh bakery case. Packaged products i.e. cookies and breakfast sandwiches maybe packaged and labeled and held for XX time. Some products held at ambient temperatures may require the use of time as a public health control;this would include products like filled Danish. See#4. Product assortment list may varyfrom store to store and area by area. Refer to the plans submitted forspecific store/program details