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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COLD-HOLDING UNIT WITH SELF-SERVE CONDIMENTS (SLICED TOMATOES & ONIONS)ON TOP AND POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES & ONIONS)STORED ON THE BOTTOM, AT AN IMPROPER TEMPERATURE OF 55F. INSTRUCTED TO DISCONTINUE USING, UNTIL COOLER HAS BEEN SERVICED AND MAINTAINING A TEMPERATURE OF 40F OR BELOW. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS; CHICKEN AND PIZZA, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON-SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

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: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR OF ALL PREP COOLERS & FREEZERS BEHIND THE FRONT SERVICE COUNTER. ALSO, CLEAN DEBRIS FROM AROUND SELF-SERVE SLURPEE AND COFFEE STATIONS.

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: MUST CLEAN DEBRIS FROM FLOORS IN WALK-IN COOLER, REAR STORAGE AREA, AND BOTH TOILET ROOMS IN THE REAR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHTS IN WALK IN COOLER AND IN REAR STORAGE AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT REAR STORAGE AND OFFICE. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE.

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 REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT REAR STORAGE AND OFFICE. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE.

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.