7 ELEVEN #29726J Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE WALK IN COOLER HAS AN AMBIENT AIR TEMPERATURE OF 52.4f AND THE PIZZA HOT HOLDING UNIT HAS A 130f AMBIENT AIR TEMPERATURE. THE WALK IN COOLER SOUTH REFRIGERATION UNIT HAD BEEN TURNED OFF AND WHEN TURNED ON AGAIN BROUGHT THE UNIT TEMPERATURE DOWN TO 40f. THE PIZZA HOT HOLDING UNIT IS TAGGED HELD FOR INSPECTION UNTIL REPAIRED OR REPLACED. EMAIL A TAG REMOVAL REQUEST TO CDPHFOOD@CITYOFCHICAGO.ORG OR FAX ONE TO (312) 746-8040.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 100 POUNDS OF MILK, "NAKED JUICE" MARKED KEEP REFRIGERATED, BACON AND EGGS WERE FOUND AT 48f TO 57.3f INTERNAL TEMPERATURE. 2 POUNDS OF PIZZA AND COOKED POTATOES WERE BEING HELD AT 120.3f 102 POUNDS OF PRODUCT VALUED AT $450.00 WAS DISCARDED AT THIS TIME.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE WALK IN COOLER DOOR DOES NOT CLOSE PROPERLY AND THE GASKET ON THE BOTTOM DOES NOT SEAL, REPAIR THE COOLER DOOR. THE ICE DISPENSER IS DIRTY, HAVE THE UNIT SANITIZED.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE WALK IN COOLER FLOOR IS DIRTY AND HAS A DRIED UP MILK BUILDUP, CLEAN THE COOLER FLOOR.

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: THE WALK IN COOLER FLOOR IS DIRTY AND HAS A DRIED UP MILK BUILDUP, CLEAN THE COOLER FLOOR.

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.