7-ELEVEN #33725 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND HOT HOLDING UNIT UNABLE TO MAINTAIN PROPER TEMPERATURE OF 140F OR ABOVE AT TIME OF INSPECTION: THE NACHO CHEESE/CHILI DISPENSER BY THEIR EXTERNAL THERMOMETER WAS 140F HOWEVER AFTER TAKING A TEMPERATURE OF THE CHEESE AND CHILI THE TEMPERATURE ONLY REACHED 126.9F. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. MANAGEMENT INSTRUCTED ME THAT THE PROCESS IS TO THAW THE NACHO CHEESE AND CHILI IN THE COOLER THE DAY BEFORE; AROUND 6 AM THE CHILI AND CHEESE BAGS ARE COOKED IN THE MICROWAVE UP TO 165F, THE BAGS ARE THEN PLACED IN THE HOT HOLDING UNIT TO HOLD TEMPERATURE AT A MINIMUM OF 140F. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE FOR ALL EMPLOYEES TO FOLLOW ACCORDINGLY. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. 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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE OF THE HOT HOLDING DISPENER THAT WAS TAGGED: FOUND NACHO CHEESE AND CHILI AT 126.9F. MANAGER VOLUNTARILY DISCARDED 2# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A

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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE OF THE HOT HOLDING DISPENER THAT WAS TAGGED: FOUND NACHO CHEESE AND CHILI AT 126.9F. MANAGER VOLUNTARILY DISCARDED 2# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A

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.