7-ELEVEN #36718B Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY VERIFIED BY ALL EMPLOYEES. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMIT/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE EATING IN THE FOOD PREPARATION AREA. EMPLOYEES MUST NOT EAT IN FOOD PREP AREAS, MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO EAT.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: PLASTIC ICE CHUTE FOR DISPENSING ICE ON THE ICE MACHINE/SODA SYSTEM FOUND DIRTY. MUST CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATLY 60 LBS ASSORTED MEAT AND CHEESE TAQUITOS AT IMPROPER TEMPERATURES IN A PREP COOLER RANGING IN TEMPERATURES BETWEEN 55.9F TO 57.7F. ALL TAQUITOS DISCARDED. APPROXIMATE VALUE AT $120.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ONE DOOR PREP COOLER, USED FOR THE ABOVE MENTIONED TAQUITOS, NOT ABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 60.6F WITH THE ABOVE MENTIONED TAQUITOS AT 55.9F AND ABOVE. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLER NOT WEARING A HAT OR HAIR RESTRAINT. MUST PROVIDE FOR FOOD HANDLERS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN BETWEEN USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CABIBNET SHELVING UNDER THE COFFEE STATION HAND SINK DIRTY WITH SOILED CARDBOARD AS LINER. MUST CLEAN AND MAINTAIN.-----MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE WALK-IN COOLER AND THROUGHOUT FACILITY. SURFACES MUST BE SMOOTH AND CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED DIRTY TOILET IN THE NORTH WASHROOM. MUST CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DIRTY FLOOR DRAIN AT THE SODA DISPENSING SYSTEM. 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA. MUST PROVIDE DESIGNATED STORAGE AREA NOT IN FOOD PREP OR DRY FOOD STORAGE FOR EMPLOYEES PERSONAL BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA. MUST PROVIDE DESIGNATED STORAGE AREA NOT IN FOOD PREP OR DRY FOOD STORAGE FOR EMPLOYEES PERSONAL BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.