7-eleven #33809J Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS 9-CHEESEBURGERS,4-WHITECASTLE CHEESEBURGERS WITH MOLDS AT IMPROPER TEMPERATURES RANGING BETWEEN 45.7F 48.7F AT THE TIME OF LICENSE INSPECTION,SAID FOODS WERE ON THE DISPLAY COOLER UNDER ELECTRICAL LIGHT BULBS THE BAGS WERE SWEATING INSIDE WHILE THE LIGHTS HEATS UP THE FOODS AND KEEPS THEM IN DANGER.CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED MGR. TO PULL OFF THE BURGERS,AND TO TURN OFF THE LIGHTS,OR PROVIDE LIHTS THAT DOESN'T GENERATE HEAT ON FOODS DURING DISPLAY.ALSO COLD POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. 13-CHEESEBURGERS WERE DISCARDED AND DENATURED WITH SANITIZER AT TOTAL COST OF $22.76.CDI . ABOVE SAID DISPLY COOLER WAS MAINTAINING PROPER TEM.OF 37.9F.

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOOD(ICE)IN SERVING MACHINE. IN THE STORE NOT PROTECTED FROM CONTAMINATIONS, DURING STORAGE AND SERVICING AT THE TIME OF LICENSE INSPECTION.FOUND ICE DISPENSING MACHINE WITH DARK MOLDS BUILD UP INSIDE ICE UNIT. CITATION ISSUED 7-38-005(a) SERIOUS. INSTRUCTED TO DISCONTINUE. NEED TO PROVIE RECEIPT FOR ICE THAT NEEDS TO BE USE.NEED TO HAVE EQUIPMENTS CLEAN AND SANITIZE PROFESSIONALLY AND PROVIDE SERVICE RECEIPT. AT THIS TIME EQUIPMENT IS TAGGED.CDI NEED TO FAX A LETTER TO CONTACT DEPT OF HEALTH AT 312 746- 4240 WHEN READY TO UNTAG UNIT. ATTN MS LOPEZ.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON AND INSIDE CABINETS AND UNDER COUNTER AT PREP AREA .

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON FLOOR UNDER 3COMP. UNDER SINK,ON FLOORS IN WALK IN COOLER THROUGHOUT,AND FLOOR UNDER STORAGE SHELVES IN DRY STORAGE AT REAR AREA.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON FLOOR UNDER 3COMP. UNDER SINK,ON FLOORS IN WALK IN COOLER THROUGHOUT,AND FLOOR UNDER STORAGE SHELVES IN DRY STORAGE AT REAR AREA.

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.