7-ELEVEN FOOD STORE Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (STEAK AND CHEESE) WAS PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT (QUICK EATS) CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DRIED-UP LIQUID SPILLS, SUGAR RESIDUE, AND USED NAPKINS ON THE SURFACES OF DRINK STATIONS (SLURPEE, COFFEE, BIG GULP). INSTRUCTED TO CLEAN AND MONITOR SAID LOCATIONS MORE FREQUENTLY TO KEEP SAID SURFACES CLEAN AND MAINTAINED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES AND CRATES OF BEVERAGES (MILK, BEER, COFFEE) ON THE FLOOR THROUGHOUT THE WALK-IN COOLER. INSTRUCTED TO ELEVATE ON PROPER SHELVING UNITS THAT ARE SMOOTH AND EASILY CLEANABLE FOR THE SAID ITEMS AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE TOPPINGS AND HOT CHILI AND CHEESE STATION EQUIPMENT AND STATION WAS NOT MAINTAINED. I OBSERVED UNCOVERED TOPPINGS AND FOOD SPLATTERS ON THE EQUIPMENT AND THE SURROUNDING AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN SAID AREA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER AND DEBRIS IN THE AREA NEAR THE REAR MOP SINK. INSTRUCTED TO DECLUTTER, ELEVATE, REMOVE UNNECESSARY ITEMS AND ORGANIZE SAID AREA.

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 CLUTTER AND DEBRIS IN THE AREA NEAR THE REAR MOP SINK. INSTRUCTED TO DECLUTTER, ELEVATE, REMOVE UNNECESSARY ITEMS AND ORGANIZE SAID AREA.

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.