7 ELEVEN #33726A Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED OPEN FACED DISPLAY COOLER MAINTAINING IMPROPER AMBIENT TEMPERATURE RANGING FROM 43-50 DEGREES, WHILE STORING POTENTIALLY HAZARDOUS FOODS. THE COOLER WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS INSPECTED THE COOLER AND REMOVED THE TAG. INSTRUCTED TO MAINTAIN COLD HOLDING FACILITIES AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS WERE OBSERVED STORED AT IMPROPER TEMPERATURES: DELI MEAT, 45 DEGREES, 4 LBS/$28; VARIOUS DELI MEAT SANDWICHES, 49-50 DEGREES, 8 LBS/$60; YOGURT, 60 DEGREES, 3 LBS/$20; EGGS, 47 DEGREES, 3 LBS/$15; BACON, 48 DEGREES, 4 LBS/$24; CHEESE, 47 DEGREES, 7 LBS/$125. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED FACILITY TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS WERE OBSERVED STORED AT IMPROPER TEMPERATURES: DELI MEAT, 45 DEGREES, 4 LBS/$28; VARIOUS DELI MEAT SANDWICHES, 49-50 DEGREES, 8 LBS/$60; YOGURT, 60 DEGREES, 3 LBS/$20; EGGS, 47 DEGREES, 3 LBS/$15; BACON, 48 DEGREES, 4 LBS/$24; CHEESE, 47 DEGREES, 7 LBS/$125. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED FACILITY TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. 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.