7-ELEVEN #41961H Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW WHILE SERVING CHICKEN, BEANS, EGGS, HOTDOGS. INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFICATE HOLDER WHILE OPEN AND OPERATING. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO WRITTEN PROCEDURE POSTED ON SITE OR NECCESARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIRARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. 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 HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. APPROXIMATLEY 2 LBS DICED POTATOES, 2.5 LBS REFRIED BEANS, 2.5LBS SCRAMBLED EGGS ALL HELD INSIDE HOT HOLD UNIT LOCATED IN FRONT PREP AREA. TEMPERATURED RANGED BETWEEN 107-120F. INSTRUCTED TO HOLD ALL HOT TCS FOOD ITEMS AT 135F OR HIGHER AT ALL TIMES.PERSON IN CHARGE VOLUNTARILY DISCARDED ALL CREAMER AT THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATLEY 2 GALLONS TOTAL OF DAIRY CREAMERS STORED IN COLD HOLD UNIT IN COFFEE SELF SERVCICE STATION AT IMPROPER TEMPERATURED RANGING BETWEEN 55F-60F DURING TIMR OF INSPECTION. INSTRUCTED TO HOLD ALL COLD HELD TCS ITEMS AT 41F OR BELOW AT ALL TIMES.PERSON IN CHARGE VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION. #7-38-005. SEE ABOVE VIOALTION FOR CIKTATION INFORMATION.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED COOLER CONTAINING WRAPS, CHICKEN SALADS, YOGURT, ETC. WITHOUT THERMOMETER. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 25 SMALL BLACK LIVE FLIES FLYING IN REAR PREP AREA, ON EXTERIOR SURFACES OF SELF-SERVICE BEVERAGE EQUIPMENT, AND ON WALLS IN FRONT PREP AREA NEAR OVENS AND ICE MACHINES AND REAR STORAGE AREA CONNECTED TO WALK IN COOLERS. RECOMMENDED TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. MUST ELIMINATE PEST ACATIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MISSING DOOR ON REACH IN BEVERAGE COOLER WITH TAPE AND PLASTIC COVRING SAID SPACE. INSTRUCTED TO REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DERID FOOD DEBRIS THROUGHOUT BOTH FRONT AND REAR PREP AREAS UNDER PREP TABLES AS WELL FRYER/GRILL EQUIPMENT AND 3 COMPARTMENT SINK. NOTED SYRUPS SPILLS UNDER POP STORAGE RACKS IN REAR AND INSIDE CABINETS ATTACHED TO SELF SERVICE BEVERAGE STATION. NOTED ALL FLOOR DRAINS FILLED WITH ORGANIC MATTER. INSTRUCTED TO CLEAN AND MANTAIN, IN ORDER TO PREVENT PEST ACTIVITY

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: OBSERVED INADEWUATE LIGHITNG IN REAR STORAGE BEHIND WALK IN COOLER. INSTRUCTED TO INCREASE LIGHTING.

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: OBSERVED INADEWUATE LIGHITNG IN REAR STORAGE BEHIND WALK IN COOLER. INSTRUCTED TO INCREASE LIGHTING.

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.