7-ELEVEN DOMY CORP Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS NOT PROVIDED ON NEW INSTALLED EXPOSED HAND WASHING SINKS.SIGNS SHALL BE PROVIDED AT ALL HANDSHAKING SINKS USED BY FOOD EMPLOYEES

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS; CHICKEN WINGS AND PIZZA, AT IMPROPER TEMPERATURES STORED ON THE PREP COUNTER HOT HOLDING UNIT . TEMPERATURES RANGED FROM 110F TO 120F. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 NO 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THAT HOT HOLDING UNIT IN FRONT DISPLAY IS NOT MAINTAINING AMBIEN TEMPERATURE OF 135 OR MORE WITH TCF FOOD(CHICKEN , PIZZA ) STORED INSIDE FOR HUMAN CONSUMPTION.PRIORITY VIOLATION 7-38-005 NO 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NO SPLASH GUARD ON SIDE OF NEW EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE NOT HAVING PROPER HAIR RESTRAIN WHILE WORKING WITH EXPOSED FOOD

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED THE EMPLOYEE BATHROOM DOOR AT THE REAR AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNED LIGHT BULB INSIDE 2 DOOR FREEZER BY DISH WASHING AREA

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: MUST REPLACE BURNED LIGHT BULB INSIDE 2 DOOR FREEZER BY DISH WASHING AREA

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.