7-ELEVEN Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND A 2 DOOR FREEZER LOCATED IN REAR CONTAINING POTENTIALLY HAZARDOUS FOODS NOTED IN VIOLATION #3 WITH AIR TEMPERATURE OF 33.6 DEGREES F. FOODS WERE SOFT TO THE TOUCH. INSTRUCTED MANAGER TO HOLD ALL FOODS IN UNIT AND HAVE UNIT MAINTAINED. TAGGED HELD FOR INSPECTION.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND A VARIETY OF PIZZAS, CHICKEN CRISPS, BOXES OF CHICKEN AND BEEF BURRITOS, A VARIETY OF PRE-PACKAGED CHICKEN AND BEEF BURRITOS, RIB SANDWICHES AND HOT DOGS AT TEMPERATURES RANGING FROM 27.5 - 32.0 DEGREES F. ALL FOODS WERE LABELED KEEP FROZEN. INSTRUCTED MANGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. FOODS WERE LOCATED IN 2 DOOR FREEZER IN REAR NOTED IN VIOLATION #2. TOTAL WEIGHT 146 LBS, VALUE $965. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER FOUND WHILE POTENTIALLY HAZARDOUS FOODS WHERE BEING HELD AND SERVED SUCH AS HOT DOGS, BURRITOS AND SAUSAGE. INSTRUCTED MANAGER TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WITH CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST COMPLY WITH ALL VIOLATION NOTED ON 4.1.10 REPORT #150305.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST COMPLY WITH ALL VIOLATION NOTED ON 4.1.10 REPORT #150305.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST COMPLY WITH ALL VIOLATION NOTED ON 4.1.10 REPORT #150305.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.