7-ELEVEN Fails Health Inspection - Chicago Grocery store

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED THE FOLLOWING VIOLATIONS FROM REPORT DATED 10/27/15 NOT CORRECTED INSPECTION # 1506769 VIOLATION #34Above violation still remaining(Floors in walk in cooler under storage shelving/racks not clean, need detailed cleaning(corners), floors in front storage areas , rear storage areas under shelving/racks not clean, need detailed cleaning(corners). #41 EXCESS DEBRIS AND CLUTTER IN REAR STORAGE AREA SHALL BE REMOVED, STOCK ITEMS MUST BE STORED AT LEAST 6 INCHES OFF FLOOR TO PREVENT PEST HARBORAGE. ALL PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED AND MAINTAINED. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DOOR TO WALK IN COOLER WITH INTERIOR AND EXTERIOR HANDLES MISSING/BROKEN. HANDLES NEED TO BE REPLACED ON INSIDE AND OUTSIDE OF WALK IN COOLER DOOR IN ORDER TO CLOSE DOOR TIGHTLY AND PROPERLY TO MAINTAIN INTERNAL TEMPERATURE AT 40F OR LESS AT ALL TIMES. OBSERVED EXCESS ICE ACCUMULATION IN REACH IN FREEZER CONTAINING BAGS OF ICE. DEFROST AND MAINTAIN REACH IN COOLER.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING AREAS UNCLEAN WITH FOOD SPILLS: INTERIOR OF ALL CABINETS UNDER SLURPEE MACHINES, SODA DISPENSERS, WASHBOWL SINK IN WASHROOM, INTERIOR OF CABINETS CONTAING GARBAGES. MUST CLEAN ALL SHELVES AND COUNTERS. OBSERVED 3 COMPARTMENT SINK UNCLEAN, MOP SINK UNCLEAN. CLEAN AND MAINTAIN ALL SINKS. OBSERVED CABINET UNDER EXPOSED HAND SINK VERY DIRTY. USED FOR CHEMICAL STORAGE. CLEAN INTERIOR OF CABINET AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN WASHROOMS UNCLEAN, REAR STORAGE, ROOM, ROOM CONTAINING 3 COMPARTMENT SINK, AREA AROOUND SODA SYUPS WITH LEAKING SODA SYRUP ON FLOOR, WALK IN COOLER , FRONT STORAGE ROOM NEXT TO WALK IN COOLER. FLOORS CONTAIN DIST, DUST AND DEBRIS. CLEAN ALL FLOORS IN DETAIL IN CORNERS ALONG WALLS AND UNDER ALL SHELVING.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED PILE OF DIRTY RAGS IN REAR STOREROOM NEED TO BE STORED IN LAUNDRY BAG.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED PILE OF DIRTY RAGS IN REAR STOREROOM NEED TO BE STORED IN LAUNDRY BAG.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.