7-ELEVEN #29726G Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, 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: OBSERVED THE FOOD HANDLERS WITHOUT HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA HANDLING FOOD.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE DISH DETERGENT AND SANITIZER DISPENSER IN DISREPAIR. WHEN ASKED TO SET UP THE THREE-COMPARTMENT SINK, THE DISPENSER WOULD NOT RELEASE ANY DISH WASHING DETERGENT OR SANITIZER. INSTRUCTED THE MANAGER TO MANUALLY SET UP THE THREE-COMPARTMENT SINK UNTIL THE DISPENSING UNIT IS REPAIRED AND IN WORKING CONDITION AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ON THE CHILI AND CHEESE SELF SERVING DISPENSING UNIT, DRIED UP CHILI RESIDUE AND FOOD SPLATTERS ON THE UNIT. INSTRUCTED TO CLEAN AND MONITOR THE STATION MORE FREQUENTLY, SO THAT THIS SELF-SERVICE AREA IS MAINTAINED.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED THE THREE COMPARTMENT SINK IN DISHWASHING AREA IN DISREPAIR, WHEN THE WATER IS RELEASED FROM ONE COMPARTMENT (BASIN) THE WATER BACKUPS THE GREASE TRAP AND WATER COMES OUT OF THE GREASE TRAP ON TO THE FLOOR. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND MUST REPAIR SINK AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES.

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: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES.

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.