7-ELEVEN #33908A Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11 PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLWEDGE BY HAVING PRIORITY VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-201.11 NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION NO CITATION

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 OBSERVED HANDWASHING SINK IN EMPLOYEES WASHROOM NOT MAINTAINED. TEMPERATUREOF WATER 71.F INSTRUCTED THAT HOT WATER TEMPERATURE FOR HAND WASHING IS 100F. INSTRUCTED TO USE THE NEAREST HAND SINK. INSTRUCTED TO REPAIR.PRIORITY FOUNDATION 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)BOBSERVED IMPROPER COLD TEMPERATURES OF TCF FOODS INSIDE COOLER. APPROX 1/2 LB OF CHOPPED TOMATOES AT 57.9F, 3-LBS OF GLAZED CHICKEN TAQUITOS AT 48.F,4-LBS OF BUFFALO CHICKEN AT 50.F, 7-LBS OF BEEF CHILI PEPPER HOT DOGS AT 53.8F, 2-LBS OF BEEF TACO CHEESE AT 52.2F. ALL FOODS REMOVED AND DISCARDED BY MANAGER-COS. INSTRUCTED TO MAINATAIN TCF FOODS AT 41.0F. PRIORITY VIOLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED COOLER BEING USED AT TIME OF INSPECTION AT IMPROPER TEMPERATURE OF 46.7F. INSTRUCTED THAT COOLER MUST MAINTAIN 41.F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION. MUST NOT USE COOLER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. INSTRUCTED TO USE ADDITIONAL COOLER ON PREMISES THATS 41.F OR BELOW. PRIORITY VIOLATION 7-38-005

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) MISSING THERMOMETER INSIDE COOLER. INSTRUCTED TO PROVIDE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON COFFEE MACHINES. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO SO THAT IT MAY BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON COFFEE MACHINES. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO SO THAT IT MAY BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.