7-ELEVEN Fails Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS IN BOTH WASHROOMS TO PROPERLY DRY HANDS AFTER WASHING, NO SOAP AT FRONT SERVING LINE HAND SINK TO WASH HANDS BEFORE SERVING FOOD TO CUSTOMERS. INSTRUCTED MANAGER TO PROVIDE BOTH SOAP AND HAND TOWELS AT ALL SINKS AT ALL TIMES. CRITICAL VIOLATION 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED AT THIS TIME. GARBAGE ON GROUND AROUND ALL CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HOLDING, PREPING AND ELLING POTENTIALLY HAZARDOUS FOOD ITEMS IE...PIZZA, HOT DOGS, NACHOS ETC. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF CLEANING: ALL REACH IN COOLERS, REACH IN FREEZERS, WALK IN COOLER, ALL HOT HOLDING EQUIPMENT, ALL BEVERAGE MACHINES, ALL STORAGE HELVES, AND LIDS TO GARBAGE CANS. CLEAN ALL EQUIPMENT AND MAINTAIN CLEAN.

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: FLOORS THROUGH OUT REAR PREP, REAR STORAGE, WALKIN COOLER, AND FRONT PREP IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. ALL FOOD PRODUCTS MUST BE UP OFF THE FLOOR 6 INCHES. MUST CORRECT AND MAINTAIN

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET ROOMS IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT MOP SINK FAUCET. MUST CORRECT AND MAINTAIN. AIR VENTS ON SALES FLOOR AND IN REAR AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. HAND SINK NEEDED AT 3 COMPARTMENT SINK AREA. MUST INSTALL AND MAINTIAN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.