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 TWO OPEN CASE DISPLAY COOLERS AT 44.4F AND 701.F. ALSO, ONE CONDIMENT COOLER AT 54.1F. HELD FOR INSPECTION TAGS PLACED ON SAID UNITS. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. INSTRUCTED TO NOT RECEIVE ANY FURTHER FOOD SHIPMENTS UNTIL SAID UNITS MAINTAIN TEMPERATURE AND INSPECTED BY CDPH. CRITICAL 7-38-005 (A) ISSUED.

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: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS FOOD IN ABOVE SAID UNITS AT IMPROPER TEMPERATURES RANGING FROM 47.1-63.1F: POORBOY SUBS, ITALIAN SUBS, EGG SALAD SANDWICH, VARIOUS DELI MEAT SANDWICHES, SAMOSAS, SLICED TOMATOES, YOGURTS, DELI MEAT WITH CHEESE LUNCHABLES, EGG/SAUSAGE BISCUIT SANDWICHES, EGG/SAUSAGE CROISSANT SANDWICHES, CHICKEN SALADS, HAM AND CHEESE SUBS, TURKEY SUBS, AND PARFAITS. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROXIMATE VALUE $902.00, APPROXIMATE WEIGHT 100 LBS. CRITICAL 7-38-005 (A) ISSUED.

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER AND CASHIER AT FRONT PREP AREA, EMPLOYEES HANDLING MONEY AT CASH REGISTER, THEN TAKE GLOVES OFF WITHOUT WASHING HANDS, PUT ANOTHER PAIR OF GLOVES ON TO HANDLE TAQUITOS, HOT DOGS, PIZZA, CHEESEBURGER BITES, AND THEN ANSWERING CELL PHONE WITH SAME PAIR OF GLOVES. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE WHEN CHANGING TASKS AND BEFORE PUTTING ON GLOVES TO HANDLE FOOD. CRITICAL 7-38-010 (A) ISSUED.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND REAR HAND WASH SINK COMPLETELY BLOCKED BY GARBAGE CAN, STOCK ITEMS, BOTTLED SODAS AND COLD WATER TURNED OFF AT SAID SINK. INSTRUCTED TO REMOVE ITEMS TO ACCESS HAND WASH SINK AND PROVIDE COLD WATER TO TEMPER SCALDING HOT WATER AT SINK. ALSO, FOUND FRONT HAND WASH SINK BEING USED TO STORE DIRTY SPONGE AND PIZZA CUTTER. INSTRUCTED TO REMOVE ITEMS FROM INSIDE HAND WASH SINK. MAINTAINENCE MAN ARRIVED ON SITE TO TURN ON COLD WATER AT REAR HAND WASH SINK. ALSO, FOUND REAR HAND WASH SINK WITH NO PAPER TOWELS. FRONT PREP HAND WASH SINK WITH NO SOAP NOR PAPER TOWELS AND HAND WASH SINK AT COFFEE STATION WITH NO PAPER TOWELS. INSTRUCTED TO PROVIDE SOAP AND APER TOWELS AT SAID SINKS AT ALL TIMES TO WASH HANDS. HAND WASH SINKS NOT MAINTAINED. CRITICAL 7-38-030 ISSUED.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* 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 VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE VISIBLE TO CUSTOMERS NOR CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND SERVED IE. TAQUITOS, HOT DOGS, CHEESEBURGER BITES, PIZZA, BARBEQUE WINGS. INSTRUCTED TO POST VALID CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE VISIBLE FOR CUSTOMER VIEW AND HAVE CITY OF CHICAGO FOODSERVICE MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS BEING HANDLED. SERIOUS 7-38-020 ISSUED.

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: CLEAN AND SANITIZE INTERIOR OF HAND WASH SINKS TO REMOVE STAINS, WINDOW LEDGES BEHIND DISPLAY SHELVES, AND SHELVES INSIDE WALK-IN COOLER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR DRAINS AND UNDER AROUND SHELVES. ADJUST THRESHOLD AT DOUBLE DOORS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN STAINS ON CEILING AND WALLS AT REAR STORAGE AREA ABOVE SODA SYRUP UNITS AND TOILET ROOM. CLEAN DUSTY VENTS AT REAR STORAGE ROOM AND TOILET ROOM. PROVIDE CEILING PANELS FOR MISSING SECTION IN TOILET ROOM AND ABOVE UPRIGHT FREEZERS AT REAR. REPAIR WALLS AROUND REAR HAND WASH SINK. PAINT WALLS INSIDE REAR DRY FOOD STORAGE ROOM.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE CRACKED LIGHT SHIELD AT CONDIMENT COLD HOLDING UNIT.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE WORKING INTERNAL THERMOMETERS FOR REFRIGERATION UNITS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE CLUTTERED WALK-IN COOLER AND REAR STORAGE AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE CLUTTERED WALK-IN COOLER AND REAR STORAGE AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.