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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE, FOUND 5 LBS OF COOKED CHICKEN IN HOT HOLDING AT 119.4F THATS READY FOR SERVICE. INSTRUCTED MGR TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT PROEPR HOLDING TEMPS, IE. CRITICAL CITAION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $10.

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: POOR HYGIENIC PRACTICES, OBSERVED CASHIER HANDLING MONEY AND SERVING FOOD WITHOUT WASHING HANDS IN BETWEEN, ALSO OBSERVED ANOTHER FOOD HANDLER RETURNED TO HANDLING FOOD AFTER TAKING OUT THE GARBAGE WITHOUT WASHING HANDS,INSTRUCTED MGR TO HAVE ALL FOOD HANDLERS WASH HANDS ACCORDING TO HEALTH CODE. CRTICAL CITATION ISSUED, 7-38-010(A).

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO HAND SOAP PROVIDED AT THE PREP AREA HAND SINK, INSTRUCTED MGR TO KEEP HAND SOAP AT HAND SINK AT ALL TIMES. CRITICAL CITATION ISSUED. 7-38-030.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO HAND SOAP PROVIDED AT THE PREP AREA HAND SINK, INSTRUCTED MGR TO KEEP HAND SOAP AT HAND SINK AT ALL TIMES. CRITICAL CITATION ISSUED. 7-38-030.

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.