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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES NOT MAINTAINING PROPER TEMPERATURE. OBSERVED FRONT COUNTER HOT HOLDING CASE AT A IMPROPER TEMPERATURE OF 126.3F, HOLDING POTENTIALLY HAZARDOUS FOODS. TAGGED HOT HOLDING CASE FOR INSPECTION BY CDPH. INSTRUCTED NOT TO USE. INSTRUCTED TO REPAIR AND MAINTAIN 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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, IN FRONT COUNTER HOT HOLDING CASE: 128.3F, 1.5LBS OF CHEESE PIZZA, AT A VALUE OF $5.00 117.7F 2.5LBS OF MINI TACOS, AT A VALUE OF $4.00 115.7F, 1LB OF CHICKEN WINGS AT A VALUE OF $10.00 115.7, .50 LBS, CHICKEN BITES,AT A VALUE OF $3.00 MANAGER STATED THAT TOTAL WEIGHT WAS 5.5 LB, AT A TOTAL VALUE OF $22.00. MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DIRT AND DEBRIS UNDERNEATH FRONT EXPOSED HAND SINK CABINET. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. OBSERVED DRIP WELL FOR BIG GULP BEVERAGE STATIONS WITH BROWN STAINS AND SCALE DEPOSITS ON INTERIOR SURFACE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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: OBSERVED FOOD AND DEBRIS ON FLOOR UNDERNEATH WIRE SHELVING RACKS IN REAR DRY STORAGE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD AND DEBRIS ON FLOOR UNDERNEATH WIRE SHELVING RACKS IN REAR DRY STORAGE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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.