7-ELEVEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE COOLER IS HOLDING A 53 F AMBIENT AIR TEMPERATURE, COOLER TAGGED HELD FOR INSPECTION. PLEASE FAX A REQUEST FOR RE-INSPECTION TO (312) 746-4240 SO THAT WE CAN ENSURE THAT THE EQUIPMENT HAS BEEN REPAIRED AND THE HELD FOR INSPECTION TAG CAN BE REMOVED.

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. THE SANDWICH REACH IN COOLER IS HOLDING POTENTIALLY HAZARDOUS TUNA SALAD, CHICKEN SALAD, SHELL EGGS, SALADS AND DELI SANDWICHES AT 50-52.3 F. APPROXIMATELY 25 POUNDS OF PRODUCT VALUED AT $100.00 WAS DENATURED AT THIS TIME.

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.

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. THE SANDWICH REACH IN COOLER IS HOLDING POTENTIALLY HAZARDOUS TUNA SALAD, CHICKEN SALAD, SHELL EGGS, SALADS AND DELI SANDWICHES AT 50-52.3 F. APPROXIMATELY 25 POUNDS OF PRODUCT VALUED AT $100.00 WAS DENATURED AT THIS TIME.

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.