PASS W/ CONDITIONS
Risk 2 (Medium)
7-ELEVEN Gets Conditional Pass on Health Inspection - Chicago Grocery store
December 18, 2024
Complaint
License #2060782
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINKS IN BOTH THE PREP AREA AND WAREWASHING AREA ARE NOT ACCESSIBLE, AND CUPS IN THE BASIN OF THE PREP AREA HANDWASH SINK, AND MULTIPLE CONTAINERS ARE IN THE BASIN OF THE REAR HANDWASH SINK. FOOD HANDLER/PIC STATES SHE DOES NOT USE THESE SINKS. CUP AND CONTAINERS HAVE BEEN REMOVED AT THIS TIME. DISCUSSED THE IMPORTANCE OF HANDWASHING AT SUCH HANDWASH SINKS AND HAVING BASINS EMPTY AND ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: CHICKEN AT IMPROPER HOT HOLDING TEMPERATURES OF 124.0F-127.0 IN HOT HOLDING UNIT. CHICKEN DISCARDED AT THIS TIME. APROX 1LB $5 VALUE. INSTD TO MAINTAIN HOT FOODS AT 135F OR ABOVE AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: CHICKEN AT IMPROPER HOT HOLDING TEMPERATURES OF 124.0F-127.0 IN HOT HOLDING UNIT. CHICKEN DISCARDED AT THIS TIME. APROX 1LB $5 VALUE. INSTD TO MAINTAIN HOT FOODS AT 135F OR ABOVE AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection