7-ELEVEN Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN COLD HOLD UNIT LOCATED NEXT TO MICROWAVE CONTAINING POTENTIALLY HAZARDOUS FOOD AT 48F. COOLER WAS RESTORED TO 34F DURING INSPECTION. CRITICAL VIOLATION 7-38-005 (A)

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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITHIN 48.0F COLD HOLD UNIT: 10LBS OF YOGURTS AT 51.0F VALUED AT 26.00, 5LBS BEAN AND BEEF BURRITOS AT 49.8F VALUED AT $50, 10 LBS OF ASSORTED CHEESE VALUED AT $35 AT 47.3F, 10 LBS OF ASSORTED LUNCHABLES CONTAINING MEAT AND CHEESE AT 50.6F VALUED AT $80. 5LBS OF CHEESECAKES AT 51.3F AT $35. ALL FOO WAS VOLUNTARILY REMOVED FROM SHELVES WHERE PUBLIC CAN ACCESS IT AND PUT IN DESIGNATED AREA AND MARKED FOR RETURN ONLY. MUST NOT USE OF SELL ANY OF THE PRODUCT THAT WAS REMOVED FROM SHELVES. CRITICAL VIOLATION 7-38-005 (A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED SINGLE SERVICE SODA BOTTLES STORED DIRECTLY UNDER LEAKING CONDENSER. CONDENSER WAS DRIPPING WATER ON SINGLE SERVICE SODA BOTTLES. SODAS WERE MOVED DURING INSPECTION AND CONDENSER MUST BE REPAIRED SO THAT THEIR IS NO LEAKING. SERIOUS VIOLATION 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1506557 DATED 6/19/15 VIOLATION # 34 FLOORS UNDER HEAVY EQUIPMENT, 3 COMPARTMENT SINK AREA NOT CLEAN NEED DETAILED CLEANING IN CORNERS, FLOORS IN REAR STORAGE AREA, UNDER SHELVING/ RACKS NOT CLEAN. NEED DETAILED CLEANING. #41 EXCESS DEBRIS AND CLUTTER IN REAR PREMISES MUST BE REMOVED. STOCK ITEMS MUST BE STORED SIX INCHES OFF FLOOR TO PREVENT PEST HARBORAGE. SERIOS 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 WALK IN COOLER DOOR WITH TORN GASKET AND DUCT TAPE ON DOOR. DUCT TAPE MUST BE REMOVED AND GASKET MUST BE REPLACED.

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: OBSERVED MOP SINK BLACK WITH DIRT. CLEAN AND MAINTAIN MOP SINK.

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 FLOOR OF WALK IN COOLER WITH WATER ON FLOOR. FLOOR MUST BE CLEANED AND DRY AT ALL TIMES.

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: OBSERVED FLOOR OF WALK IN COOLER WITH WATER ON FLOOR. FLOOR MUST BE CLEANED AND DRY AT ALL TIMES.

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.