7-ELEVEN Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS HOT DOGS AT 143.6F. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED. MANAGER ARRIVED DURING INSPECTION.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW ANIMAL ORIGIN EGGS BEING STORED ON TOP SHELVING ABOVE AN OPEN BOX OF FULLY COOKED SAUSAGE INSIDE THE WALK-IN COOLER. SAUSAGE REMOVED AND DISCARDED. EGGS REMOVED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MONITOR FOOD COOKED FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FRONT PREP AREA HANDWASH BOWL CABINET INTERIOR WITH ACCUMULATED FOOD/DIRT BUILD UP. INSTRUCTED MANAGER MUST CLEAN SAID INTERIOR OF HANDWASH BOWL CABINET.----- ALL SHELVING THROUGHOUT THE FRONT STORAGE/PREP AREA WITH DIRT AND DEBRIS.----EXTREMELY DIRT MOP SINK. MUST CLEAN AND MAINTAIN ALL.-----MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE HOT HOLDING FOOD UNITS.----- EXTREMELY DIRTY DRIP BASINS WITH BLACK SLIME SUBSTANCE ON THE SODA AND SLURPEE DISPENSING MACHINES. MUST CLEAN AND MAINTAIN.------: ALL SHELVING FOR FOOD STORAGE IN THE WALK-IN COOLER EXTREMELY DIRTY WITH BROKEN EGG SHELLS, ASSORTED FOOD DEBRIS ENCRUSTED IN PLASTIC MILK CRATES BEING USED AS SHELVING. MUST REMOVE FOOD DEBRIS,MUST NOT USE MILK CRATES AS SHELVING. MUST BE SMOOTH CLEANABLE SURFACE.INTERIOR ALL OTHER FOOD COOLERS AND FREEZERS FOUND DIRTY WITH BUILT UP FOOD ACCUMULATION/DEBRIS. MUST CLEAN ALL AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BOTH REAR AND FRONT STORAGE ROOMS FLOORS CLUTTERED THROUGHOUT. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS TO PREVENT POTENTIAL PEST HARBORAGE.------ FLOORS THROUGHOUT ENTIRE FACILITY WITH DIRT AND DEBRIS. BEHIND ALL COOLERS, SHELVING, FIXTURES, CASH STATION MACHINE. MUST CLEAN AND MAINTAIN.-----CEILING IN REAR STORAGE WITH FOOD SPLATTER AND WATER DAMAGED CEILING TILES. MUST REPLACE. MISSING CEILING TILE ABOVE THE SLURPEE/CASH STATION MACHINE. MUST REPLACE.-----HOLES NOTED IN THE CEILING AROUND PIPING IN THE EMPLOYEE WASHROOM. MUST SEAL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEE/FOOD HANDLER ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEE/FOOD HANDLER ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.