7-ELEVEN #33856B Gets Conditional Pass on Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY BOTH FOOD HANDLERS. OBSERVED FOOD HANDLER RINGING THE REGISTER AND HANDLING MONEY AND THEN PUT ON PLASTIC GLOVES PLACED HIS HAND INSIDE OF FOOD BAG AND PLACED A COOKED TAQUITO INSIDE AND THEN WENT TO NEXT CUSTOMER AND HANDLED MONEY AND REGISTER AND OPENED A FOOD BAG AGAIN WITH GLOVED HAND WITH OUT WASHING HANDS.ANOTHER EMPLOYEE JUST RUNGED THE REGISTER AND HANDLED MONEY,THEN PUT ON PLASTIC GLOVES PULLED OUT A WRAPPED WHOLE PIZZA ,THEN PLACED IT ON THE COUNTER,HER PHONE RUNG SHE PULLED IT OUT OF HER BACK POCKET AND THEN TALKED,REMOVED ONE GLOVE FROM HAND WALKED FROM BEHIND COUNTER SCRATCHING HEAD,THEN HANDLED MOP THAT IS SITTING IN WATER AT END OFF COUNTER,PUT IT IN TOP PART OF RINGER OF BUCKET WHEN A CUSTOMER WALKED IN.SHE PUT PHONE BACK IT HER POCKET AND PUT ON SAME GLOVE AND HANDLED A PIZZA BOX AND USED GLOVES TO PULL APART 2 SLICES OF PIZZA AND PLACE IN BOX WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)

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: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT AND COOKED FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (PIZZA,HOT DOGS,TAQUITOS,STUFFED HASH BROWNS,ETC)MUST BE ON SITE AT ALL TIMES.(SERIOUS 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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW.A NEW SUMMARY WILL BE GIVEN TO POST.MUST PROVIDE AND POST AT ALL TIMES.(SERIOUS 7-42-010B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DEBRI FROM ALL SHELVING UNITS,STORAGE CABINETS,ICE DISPENSER ON SODA MACHINE,MICROWAVES,COUNTER TOPS,REACH IN FREEZER.

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 EXCESSIVE DEBRI FROM FLOOR UNDER ALL STORAGE CABINETS THROUGHOUT.MUST REMOVE WATER FROM FLOOR IN WALK IN COOLER AND KEEP DRY.

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 HOLES IN UPPER WALL IN REAR LIQUOR STORAGE AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN SAME AREA.MUST CLEAN DIRT FROM WALL OUTSIDE OF TOILETROOM.MUST REPAIR OR REPLACE DAMAGED WALL NEAR REAR EMERGENCY DOOR.

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: MUST REPLACE BURNTOUT LIGHTS IN TOILETROOM .

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCET AT HAND SINK IN TOILETROOM.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCET AT HAND SINK IN TOILETROOM.

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.