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

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED INADEQUATE HOT WATER TEMPERATURE OF 66.6F AT EXPOSE HAND SINK IN THE BACK AND 3- COMPARTMENT SINK USED TO MANUAL WASH,RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS.ALSO VERY LOW WATER PRESSURE AT 3-COMPARTMENT SINK. CRITICAL VIOLATION ISSUED 7-38-030 PLUMBER ARRIVED DURING INSPECTION TO MAKE REPAIRS AND RESTORED HOT WATER.TEMPERATURE NOW 120F,CDI.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHTS NOT SHIELDED ABOVE CHILI/CHEESE NACO AREA,FLAVORED COFFEE STATION,AND ABOVE HOT HOLDING UNITS AT FRONT COUNTER.MUST INSTALL.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER OF UNSED ARTICLES SHELVING,ETC INSIDE ELECTRICAL ROOM USED FOR STORAGE. MUST REMOVE ANYTHING NOT USING FOR STORE AND PROPERLY ORGANIZE REMAINING STORAGE OFF FLOORS AND WALLS TO PREVENT A PEST HARBORGE 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: OBSERVED CLUTTER OF UNSED ARTICLES SHELVING,ETC INSIDE ELECTRICAL ROOM USED FOR STORAGE. MUST REMOVE ANYTHING NOT USING FOR STORE AND PROPERLY ORGANIZE REMAINING STORAGE OFF FLOORS AND WALLS TO PREVENT A PEST HARBORGE 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.