7 ELEVEN #35504A Gets Conditional Pass on Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIECATE. PRIORITY FOUNDATION 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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. SUCH AS BEEF DOGS, PIZZA, CHICKEN TAQUITOS ETC. INSTRUCTED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER HAS TO BE PRESENT AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SEVERAL ITEMS INSIDE WALK-IN COOLER DISPLAY AREA AND REAR FOOD STORAGE AREA NOT ELEVATED FROM THE FLOOR. MUST ELEVATE ITEMS OFF THE FLOOR AND MAINTAIN. MUST USE APPROVED SHELVING. MUST REMOVE PLASTIC MILK CRATES FROM PREMISE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.