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

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WHILE SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS HOT DOG, PIZZA, TAQUITOS. SERIOUS VIOLATION 7-38-012 (X2 CHICAGO CERTIFICATE OF SANITATION ON THE WALL BUT THE SAID PERSONS ARE NOT ON SITE).

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT RUNNING WATER ON BOTH WASHROOMS TEMPERATURE AT 60.0F. INSTRUCTED TO PROVIDE HOT RUNNING WATER. SERIOUS VIOLATION 7-38-030. (NOTED THAT THERE WAS HOT RUNNING WATER ON THE EXPOSED HAND SINKS, MOP SINK, AND 3 COMPARTEMNET SINK).

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE WALLS BY THE HAND DRYER IN BOTH WASHROOMS AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLEANING EQUIPMENT,BROOMS, DUST PAN AND MOP, EVERYWHERE. INSTRUCTED TO STORE THE CLEANING EQUIPMENT BY THE MOP SINK AREA.

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: FOUND CLEANING EQUIPMENT,BROOMS, DUST PAN AND MOP, EVERYWHERE. INSTRUCTED TO STORE THE CLEANING EQUIPMENT BY THE MOP SINK AREA.

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.