7 ELEVEN # 33727A Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COLD HOLDING FACILITIES NOT MAINTAINING ADEQUATE TEMPERATURE. 2-DOOR REACH-IN COOLER IN FRONT FOOD PREP AREA HAS AN INTERNAL AIR TEMPERATURE OF 50.0F. INSTRUCTED TO HAVE UNIT SERVICED AND TO REMOVE ALL PRODUCT AT IMPROPER TEMPERATURE. HELD FOR INSPECTION TAG PLACED ON COOLER. 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: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. BEEF STEAK TAQUITOS-45.8F, CHICKEN TAQUITOS-45.9F, BUFFALO CHICKEN TAQUITOS-46.0F,BEEF TAQUITOS-45.7F, BRATWURST-44.0F, RE-HEATED TAQUITOS ON DISPLAY 131.9F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW, AND ALL HOT POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED AND FROZEN MUST BE REHEATED TO AN INTERNAL TEMPERATURE OF 165F AND HELD AT 140 DEGREES UNTIL SOLD. 35LB VALUED AT $100 DISCARDED. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT START OF THIS INVESTIGATION AT 8:30AM WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED(CHICKEN AND BEEF TAQUITOS, BRATWURST). THE CERTIFIED MGR MUST BE ON PREMISES WHENEVER POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND/OR SERVED. CERTIFIED MGR ARRIVED AT 10:15A.M. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 1-16-15 ON REPORT# 1516021 NOT CORRECTED: -33-CLEAN DUST BUILD-UP FROM COILS INSIDE WALK-IN COOLER.-34- 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).-35-CLEAN STAINS AND DIRT FROM WALLS THROUGHOUT. SEAL ALL LOOSE WALL COVE. -41-MUST ELIMINATE CLUTTER IN ELECTRICAL CLOSET AND IN REAR SECTION OF OPERATION BY ELEVATING ALL ARTICLES 6 INCHES OFF FLOOR. -42- ALL FOOD HANDLERS MUST WEAR HAIR RETRAINTS WHEN HANDLING OPEN FOODS-NON COMPLIANT VIOLATION SERIOUS 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: SLURPEE AND HOT CHOCOLATE NOZZLES ON SELF-SERVICE DISPENSING UNITS ON SALES FLOOR, ALL SINKS IN DISH WASHING AREA AND IN WASHROOMS, CABINET INTERIORS WHERE CONDIMENTS FOR HOT DOGS(RELISH) ARE STORED, POP RESIDUE FROM STORAGE RACKS IN REAR, AND COUNTERS UNDERNEATH (BACK SIDE)ALL DISPLAY AND SELF SERVICE UNITS ON SALES FLOOR(DIRT, STAINS AND FOOD BUILD-UP).

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: SLURPEE AND HOT CHOCOLATE NOZZLES ON SELF-SERVICE DISPENSING UNITS ON SALES FLOOR, ALL SINKS IN DISH WASHING AREA AND IN WASHROOMS, CABINET INTERIORS WHERE CONDIMENTS FOR HOT DOGS(RELISH) ARE STORED, POP RESIDUE FROM STORAGE RACKS IN REAR, AND COUNTERS UNDERNEATH (BACK SIDE)ALL DISPLAY AND SELF SERVICE UNITS ON SALES FLOOR(DIRT, STAINS AND FOOD BUILD-UP).

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.