7 ELEVEN #3489104 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND DISPLAY SERVING COOLER AT IMPROPER TEMPERATURE:PRESENTLY AIR TEMP OF 59.6F TO 60.7F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE MENTIONED UNIT: HUMMS,YOGURTS,CHEESE ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE COOLER. CRITICAL VIOLATION:7-38-005(A)

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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WERE STORED INSIDE THE DISPLAY SERVING COOLER:4 EACH CHEESE BURGER AT TEMP OF 51.4F;6 EACH SANDWICHES ITALIAN MEAT AT TEMP OF 54.3F; 4 EACH DIABLO CHICKEN PATTIES AT TEMP OF 62.6F; 6 EACH CHICKEN AND CHEESE SANDWICHES AT TEMP OF 52F; 5 EACH STEAK AND CHEESE SANDWICHES AT TEMP OF 50.5F; 2 EACH ROAST BEEF AT TEMP OF 52.5F; 6 EACH CHEESES AND HAM AT TEMP OF 52.7F; 12 EACH 2OZ PROTEIN PACK(CHEESE )AT TEMP OF 60F;2 EACH ROAST BEEF SANDWICHES AT TEMP OF 58F; 12 EACH SAUSAGE BISCUITS AT TEMP OF 63.3F; 7 EACH SPICY CHICKEN PATTIES AT TEMP OF 51.9F; 2 EACH SANDWICHES ALL AMERICAN FOOT LONG(HAM,CHEESE TOMATOES ETC) AT TEMP OF 61.7F;1 EACH JALAPENO CHEESES BURGER AT TEMP OF 55F;1 EACH CLUB STACKER AT TEMP(TURKEY CHEESE ETC) OF 59.3F; 2 EACH SIMPLY TUNA SANDWICHES AT TEMP OF 63.1F; 3 EACH CROISSANT SAUSAGE AND EGGS AT TEMP OF 62.6F; 2 EACH ENGLISH MUFFIN AT TEMP OF 63.3F; 19 EACH OF YOGURT(STRAWBERRY) AT TEMP OF 61.7F TO 63.3F; 6 EACH OF YOGURT (BLUEBERRY) AT TEMP OF 58.6F;12 EACH GREEK YOGURT(VARIOUS KIND) AT TEMP OF 52.8F;12 EACH OF "SABRA"HUMMS(TORTILLA CHIPS) AND 13 EACH OF THE SAME BRAND(PRETZEL) HUMMS AT TEMP OF 50.6F TO 64.7F; 2 CONTAINERS WITH 6 PIECES OF SUSHI AT TEMP OF 50.3F;18 EACH LARGE LUNCHABLES AT TEMP OF55.2 TO 58.9F;20 EACH OF SMALL LUNCHABLES AT TEMP OF 51.9F TO 55.8F;5EACH SMALL FRESH CUT FRUIT CONTAINERS AT TEMP OF 50.6F; 8 LARGE FRESH FRUIT CUT AT TEMP OF 52.6F; 4 EACH SALADS(DICED TURKEY AND HAM)AT TEMP OF 52.9F;11 2oz EACH OF COLBY AND MONTEREY CHEESE STICKS AT TEMP OF 62F; 16 2oz EACH OF "KRAFT" BIG CHEESE STICKS AT TEMP OF 47.9F TO 50.6F; 17 2oz EACH CHEESE AND MEAT STICKS AT TEMP OF 52.5F TO 56.3F; ALL PRODUCTS MENTIONED LABELS STATED"KEEP REFRIGERATOR".FOOD DISCARDED AND DENATURED: POUNDS 100,VALUE 684.40 CRITICAL VIOLATION:7-38-005(A)

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING USED FOOD TONG AT FRONT EXPOSED HAND SINK DRIED AND RE-USED TO PICK-UP TAQUITO.SAME EMPLOYEE WASHED AND RINSED AT THREE COMPARTMENT SINK MULTI USE UTENSILS AND WITHOUT SANITIZE RE-USED SAME UTENSIL.INSTRUCTED TO SET UP SINK AND USE SANITIZING SOLUTION AT THIRD COMPARTMENT SINK. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING USED FOOD TONG AT FRONT EXPOSED HAND SINK DRIED AND RE-USED TO PICK-UP TAQUITO.SAME EMPLOYEE WASHED AND RINSED AT THREE COMPARTMENT SINK MULTI USE UTENSILS AND WITHOUT SANITIZE RE-USED SAME UTENSIL.INSTRUCTED TO SET UP SINK AND USE SANITIZING SOLUTION AT THIRD COMPARTMENT SINK. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.