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

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: DURING INSPECTION FOUND ONLY HAND SANITIZER AT THE FRONT PREP EXPOSED HAND SINK. THE SOAP DISPENSER WAS EMPTY. INSTRUCTED TO ALWAYS HAVE SOAP AT EXPOSED HAND SINKS. CRITICAL CITATION.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: UPON ARRIVAL AT 810AM THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED, HANDLED AND SERVED. CERTIFIED MANAGER ARRIVED AT 830AM WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. A CERTIFIED FOOD SERVICE MANAGER MUST ALWAYS BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED OR SERVED. SERIOUS CITATION.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LOOSE AND BROKEN GASKETS AT THE FOLLWOING COOLERS: MIDDLE MILK DOOR, LAST DOOR (ICE TEAS), AND 3 OF THE BEER DOOR COOLER DOORS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND SANITIZE ALL FLOOR CORNERS THROUGHOUT PREMISES TO REMOVE DUST AND FOOD DEBRIS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND SANITIZE ALL FLOOR CORNERS THROUGHOUT PREMISES TO REMOVE DUST AND FOOD DEBRIS.

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.