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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found slices of sausage and cheese pizza at improper temperatures in the pizza hot holding unit. Pizza ranging in temperatures from 135.1F - 136.4F. Must keep hot, potentially hazardous foods at 140F or above (or cold foods at 40F or less) at all times. Operator discarded 1.5 lbs of denatured foods (pizza) during inspection, valued at a total of $2. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Observed employee improperly cleaning utensils (equipment used for pizzas, coffee pots, etc.) in hand washing sink in front prep area. Educated manager on proper procedure to wash, rinse and sanitize all utensils in 3 compartment sink in rear prep area. (Hand washing sink may only be used for washing hands.) Observed manager educating staff on proper procedure for cleaning and sanitizing utensils. Critical violation 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found a 1-2 inch gap along bottom edge of front entry door (south door). All doors must be tightfitting to prevent pest entry. Must repair. Serious violation 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Found ice chute (on soda fountain) with brown/pink slimy mold like substance. Must remove, detail clean, and sanitize machine. Must maintain same.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Found floor with debris and dust build up in the following areas: in walk in under food shelves just inside the entry door; corner under 3 compartment sink; and behind slushi machines. Must detail clean these areas. Must maintain all.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Found employee items (purses and hats) stored with dry storage items in rear dry storage room. Must provide designated area for employee items to be stored. Must maintain same. Found cluttered area near rear door (shelving, etc). Must organize this area or remove any equipment not in use and elevate everything 6 inches above the floor to allow easy cleaning. Must maintain same.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Found employee items (purses and hats) stored with dry storage items in rear dry storage room. Must provide designated area for employee items to be stored. Must maintain same. Found cluttered area near rear door (shelving, etc). Must organize this area or remove any equipment not in use and elevate everything 6 inches above the floor to allow easy cleaning. Must maintain same.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.