7-ELEVEN #33921B Gets Conditional Pass on Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (EG HOT DOGS, PIZZA, CHICKEN WINGS ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. 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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL SINKS 3 COMPARTMENT, 2 COMPARTMENT SINK AND EXPOSED HAND SINK ON PREMISES, INTERIOR OF ALL COOLERS AND FREEZERS, INTERIOR OF ALL STORAGE CABINETS, COUNTER TOP AND SHELVES WITH EXCESSIVE DIRT AND DUST ACCUMULATION, SLURPEE MACHINE DRIP PAN WITH EXCESSIVE WHITE MOLD LIKE BUILD-UP (DISPLAY AREA) AND INTERIOR OF ICE MACHINE.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES ALONG THE WALLS AND IN ALL CORNERS WITH EXCESSIVE CLUTTER AND LITTER IN FRONT AND IN REAR STORAGE AREA INCLUDING FLOORS INSIDE WALK-IN/DISPLAY COOLER.---------NOTED SYRUP FROM SLURPEE MACHINE POOLING WITH MOLD ON FLOOR BEHIND BEVERAGE/SLURPEE MACHINE. MUST DETAIL CLEAN AND MAINTAIN.

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: INSTRUCTED TO REPAIR LOOSE CORNER WALL (NEXT TO OFFICE).

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: LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER OR PROVIDE SHATTER PROOFED LIGHT BULB.

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: INSTRUCTED TO REPAIR LEAKY FAUCET NECK AND HANDLE AT 3 COMPARTMENT SINK AND EXCESSIVE LEAK AT (COLD) FAUCET HANDLE AT EXPOSED HAND SINK IN FRONT COFFEE PREP AREA.---------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO DETAIL CLEAN, REMOVE UNNECESSARY ARTICLES AND CLUTTER THROUGHOUT PREMISES INCLUDING INSIDE OF WALK-IN COOLER AND MUST REORGANIZE.-------MUST USE PROPER RAISED SHELVINGS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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: INSTRUCTED TO DETAIL CLEAN, REMOVE UNNECESSARY ARTICLES AND CLUTTER THROUGHOUT PREMISES INCLUDING INSIDE OF WALK-IN COOLER AND MUST REORGANIZE.-------MUST USE PROPER RAISED SHELVINGS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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.