7-ELEVEN Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE HOT HOLDING UNITS ON THE FRONT COUNTER. PIZZA 122.3F VALUED $10, CHICKEN FINGERS, 126.2F, VALUED AT $5, AND ITALIAN SAUSAGES, 129.7F VALUED AT $10. MANAGER VOLUNTARILY DISCARDED FOOD. INSTRUCTED TO HOLD HOT FOODS AT 140F OR ABOVE. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED FRONT DOOR NOT RODENT PROOFED. MUST INSTALL PROPER THRESHOLD DOWN THE MIDDLE OF THE FRONT DOUBLE DOORS TO PREVENT RODENT ENTRY. 1/4" GAP AT LOWER OPENING OF DOORS. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN CONTACT SURFACES AROUND COFFEE STATION, AND AT PREP STATION BEHIND FRONT COUNTER, FOOD DEBRIS PRESENT. INSTRUCTED TO MAINTAIN ALL.

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: MUST CLEAN MICROWAVE OVEN (SELF-SERVE), INTERIOR CONTACT SURFACE HAS DRIED FOOD DEBRIS. MAINTAIN ALL.

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: MUST CLEAN FLOORS IN REAR STORAGE AREA WHERE BEVERAGES ARE STORED. EXCESSIVE DIRT AND DUST ACCUMULATION. MAINTAIN ALL.

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: MUST CLEAN FLOORS IN REAR STORAGE AREA WHERE BEVERAGES ARE STORED. EXCESSIVE DIRT AND DUST ACCUMULATION. MAINTAIN ALL.

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.