7 ELEVEN # 33727A Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED PRE-COOKED CHICKEN WINGS NOT BEING PROPERLY REHEATED TO 165F, PRODUCT TEMPERATURE RECORDED AFTER REHEATING WAS 154F. SEVERAL VARIETIES OF CHICKEN AND BEEF TAQUITOS FOUND ON HEATED ENCLOSED ROLLER GRILL WITH TEMPERATURE GAUGE SET ON HOLD WITH PRODUCT AT 126.1F, 110.3F, AND 112.4F. ALL PRE-COOKED FOODS MUST BE REHEATED TO AN INTERNAL TEMPERATURE OF 165F AND HELD IN HOT HOLDING AT 140 DEGREES OR ABOVE UNTIL SERVED. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. INSTRUCTED TO TURN TEMPERATURE GUAGE UP ON ROLLER UNIT AND TO CHECK PRODUCT TEMPERATURE EVERY HALF AND HOUR UNTIL PRODUCT REACHES 165F, THEN TURN UNIT DOWN TO HOLD PRODUCT AT 140 DEGREES UNTIL SERVED. ALSO INSTRUCTED TO DOCUMENT TEMPERATURES ON A TEMPERATURE LOG DAILY. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER LEAVE AND RETURN FOOD PREP AREA TWICE AND PUT ON GLOVES WITHOUT WASHING HIS HANDS. ALL FOOD HANDLERS ARE REQUIRED TO WASH HANDS UPON RE-ENTERING FOOD PREP AREA BEFORE PUTTING ON CLEAN GLOVES. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(CHICKEN WINGS, CHICKEN AND BEEF TAQUITOS) WERE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012(A).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN DUST BUILD-UP FROM COILS INSIDE WALK-IN COOLER.

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: FLOORS THROUGHOUT ENTIRE PREMISES NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STOCK AND HEAVY EQUIPMENT(EXCESSIVE DIRT, DUST, AND DEBRIS PRESENT).

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN STAINS AND DIRT FROM WALLS THROUGHOUT. SEAL ALL LOOSE WALL COVE. REPAIR BROKEN CORNERS OF WALLS AROUND MOP SINK AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE MECHANICAL VENTILATION IN BOTH WASHROOMS IN REAR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE CLUTTER IN ELECTRICAL CLOSET AND IN REAR SECTION OF OPERATION BY ELEVATING ALL ARTICLES 6 INCHES OFF FLOOR.

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: MUST ELIMINATE CLUTTER IN ELECTRICAL CLOSET AND IN REAR SECTION OF OPERATION BY ELEVATING ALL ARTICLES 6 INCHES OFF FLOOR.

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.