7 - ELEVEN #33526 Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKING/HOT HOLDING UNIT FOR TAQUITAS AND CHICKEN ROLLERS FOUND MAINTAINING A TEMPERATURE OF 135.4F WITH MEAT TAQUITAS AT 130.1F. UNIT MISSING A PLASTIC FLAP DOOR. UNIT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED/REPLACED AND MAINTAINS PROPER TEMPERATURE AS TO REHEAT PREVIOUSLY COOKED TAQUITAS AND CHICKEN ROLLERS TO 165F THEN HOLD HOT AT 140F OR ABOVE. CRITICAL VIOLATION. 7-38-005(A).

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: APPROXIMATELY 10 LBS COOKED MEAT FILLED TAQUITAS AND CHICKEN ROLLERS MENTIONED IN THE ABOVE COOKING/HOT HOLDING UNIT FOUND AT IMPROPER TEMPERATURES RANGING BETWEEN 130.F TO 131.2F. ALL FOOD DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $35.00. CRITICAL VIOLATION 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 7-28-14 NOT CORRECTED. #34-INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH BEVERAGE DISPENSER MACHINE WITH EXCESSIVE DRIED SYRUP AND FOOD DEBRIS IN REAR STORAGE AREA UNDERNEATH SODA SYRUP SHELVES TO PREVENT PEST HARBORING.#40- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.INACCURATE AND INOPERABLE THERMOMETERS FOUND IN THE ONE DOOR HOT DOG CONDIMENT COOLER AND THE RIGHT SIDE OPEN DISPLAY COOLER FOR PRE-PACKAGED FOODS.#41-INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER DAMAGED CEILING TILES IN THE EMPLOYEE WASHROOM. MUST REPLACE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS AND SHIELD END CAPS ABOVE THE REAR TALL REACH-IN FREEZER AND THREE COMPARTMENT SINK. MUST REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS AND SHIELD END CAPS ABOVE THE REAR TALL REACH-IN FREEZER AND THREE COMPARTMENT SINK. MUST REPLACE.

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.