7-ELEVEN #333921H Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE. NOTED HOTDOG AT 123.2F, TAQUITOS AT AT 118.1F, BEAN AND CHEESE BURRITO ROLLER AT 120.5, CHICKEN AND CHEESE BURRITO ROLLER AT 123.9F DISPLAYED AND HOLD IN HOT HOLDING UNIT. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140 OR HIGHER AND COLD FOOD MUST MAINTAIN 40F OR BELOW. MANAGEMENT DISCARDED THE SAID FOOD PRODUCT. TOTAL WEIGHT: 4 LBS, TOTAL AMOUNT $15.00. CRITICAL CITATION ISSUED 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE. NOTED HOTDOG AT 123.2F, TAQUITOS AT AT 118.1F, BEAN AND CHEESE BURRITO ROLLER AT 120.5, CHICKEN AND CHEESE BURRITO ROLLER AT 123.9F DISPLAYED AND HOLD IN HOT HOLDING UNIT. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140 OR HIGHER AND COLD FOOD MUST MAINTAIN 40F OR BELOW. MANAGEMENT DISCARDED THE SAID FOOD PRODUCT. TOTAL WEIGHT: 4 LBS, TOTAL AMOUNT $15.00. CRITICAL CITATION ISSUED 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.