7 ELEVEN #33854B Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: IMPROPER TEMPERATURE OF THE PREP COOLER. AT 64F-63F. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. TAGGED THE PREP COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG. CITATION ISSUED CRITICAL 7-38-005(A). PREP COOLER AT 39.8F AT THIS TIME,3/4/15. REMOVED THE TAG HELD FOR INSPECTION. COOLER WAS REPAIRED AT 11:00PM 3/3/15 RECEIPT FROM FACILITY MANAGEMENT TECHNICIAN ON SITE.

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: IMPROPER TEMPERATURE OF COLD FOODS INSIDE THE PREP COOLER. SUCH AS THE HOT DOG AT 65.1F, JUMBO HOT DOG AT 60.0F, TAQUITOS AT 54.9F. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAGE INSIDE THE PREP COOLER. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $32.OO , TOTAL 10 LBS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTALL A SPLASH GUARD ON THE EXPOSED HAND SINK IN THE FRONT PREP AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN FRONT OF THE 3 COMPARTMENT SINK NEEDS DETAIL CLEANING. REMOVE ALL THE EMPTY BOXES AND CLEAN THE SAID AREA. ALSO FLOOR UNDER THE WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER NEEDS DETAIL CLEANING.

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: MUST SEAL THE GAP AROUND TEH CONDUIT AND TUBINGS IN THE STORAGE ROOM AND REPLACE STAINED CEILING TILES BY THE MILK AND JUICE COOLER.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD IN FRONT OF THE REACH IN FREEZER IN THE STORAGE ROOM.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD IN FRONT OF THE REACH IN FREEZER IN THE STORAGE ROOM.

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.