7 ELEVEN #35504A Fails Health Inspection - Chicago Grocery store

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: IMPROPER WASTE WATER DISPOSAL. OBSERVED WATER BACKED UP IN 3 COMPARTMENT SINK IN REAR PREP AREA; WHEN WATER WAS DRAINED FROM THE MIDDLE COMPARTMENT, OBSERVED WASTE WATER COMING UP IN THE OTHER TWO COMPARTMENTS IN THE ONLY 3-COMPARTMENT SINK ON PREMISES. WASTE WATER BACKING UP FROM THE MENS AND WOMENS BATHROOM. INSTRUCTED TO REPAIR. CRITICAL VIOLATION 7-38-030

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: SHARED EMPLOYEE/CUSTOMER BATHROOMS ON PREMISES NOT MAINTAINED. BOTH TOILETS ARE CLOGGED AND UNABLE TO FLUSH; THE FLOOR DRAINS LOCATED IN THE BATHROOMS ARE BACKING UP WHEN THE WATER IS RUNNING FROM THE 3-COMPARTMENT SINK IN THE REAR PREP AREA. MUST CONTACT A PLUMBER IMMEDIATELY TO PROVIDE ADEQUATE BATHROOM FACILITIES ON PREMISES. NO TOILET FACILITIES FOR STAFF OR PUBLIC USE AT THIS TIME, IMMEDIATE CLOSURE. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED A GAP AT THE REAR EXIT DOOR WITH WEEDS COMING THROUGH THE BOTTOM OF THE DOOR. INSTRUCTED MANAGER TO RODENT PROOF THE REAR EXIT DOOR TO PREVENT RODENT/PEST INTRUSION. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. HOT DOGS, NACHOS, CHICKEN ROLLERS, ETC.) INSTRUCTED TO HAVE ORIGINAL CERITFICATE POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGERS ONSITE AT ALL TIMES. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND COFFEE FILTERS STORED ON TOP OF THE COFFEE MACHINE RIGHT SIDE UP. ISNTRUCTED TO INVERT COFFEE FILTERS DURING STORAGE TO PROTECT FROM POSSIBLE CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SODA FOUNTAIN AND ESPRESSO MACHINE DISPENSE TO REMOVE LIQUID SPLATTER.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SODA FOUNTAIN AND ESPRESSO MACHINE DISPENSE TO REMOVE LIQUID SPLATTER.

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.