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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: SECTION OF 3 DOOR COOLER WHERE MILK IS NORMALLY STORED TAGGED HELD FOR INSPECTION, AIR TEMPERATURE NOTED AT 49.1F. DISPLAY COOLER NEAR WINDOW ON EAST WALL IN SALES FLOOR NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 60 DEGREES. NO FOOD IN UNIT AT TIME OF INVESTIGATION. HELD FOR 9INSPECTION TAG PLACED ON THIS UNIT ALSO. CRITICAL VIOLATION 7-38-005(A). NO CITATION 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: 12 INCH SUB SANDWICHES-49.4F, 6-INCH SUB SANDWICHES-49.9F, SAUSAGE SANDWICHES-50.1F, SAUSAGE EGG SANDWICHES-50.3F, CUT MELONS 50.2F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURE(ITEMS PREVIOUSLY REMOVED FROM UNIT CURRENTLY NOT WORKING) WERE REMOVED FROM SALE AND DISCARDED. CRITICAL VIOLATION 7-38-005(A). 15LB VALUED AT $225 DISCARDED.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT NEED CLEANING ALONG THE BASES OF THE WALLS, IN CORNERAS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT AND FURNITURE(DIRT, DEBRIS NOTED).

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: CLEAN AND PAINT EXTERIOR OF DOOR TO WALK-IN COOLER. CLEAN ALL STAINS AND POP SPLATERRS FROM CEILING TILES IN REAR STORAGE ROOM. CLEAN UPPER SECTION OF WALL ABOVE THE TABLE TOP OVEN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REAR STORAGE ROOM SO HEAVILY STOCKED CANNOT INSPECT AREAS(FLOORS NOR ABLE TO ACCESS REAR EXIT DOOR. ALL STOCK MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR, AND EXIT DOOR MUST BE ACCESSIBLE.

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: REAR STORAGE ROOM SO HEAVILY STOCKED CANNOT INSPECT AREAS(FLOORS NOR ABLE TO ACCESS REAR EXIT DOOR. ALL STOCK MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR, AND EXIT DOOR MUST BE ACCESSIBLE.

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.