BP GAS STATION Gets Conditional Pass on Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER IN THE EMPLOYEE RESTROOM, REAR PREP SINK AND 3 COMPARTMENT SINK, PREMISES OPEN 24 HOURS. THE HOT WATER TANK WAS OFF, THE MAINTAINS MAN CAME AND LIT THE TANK, HOT WATER NOW COMING AT THIS TIME. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME, NO CERTITIED MANAGER ON PREMISES WHEN FOOD BEING PREPARED. SERIOUS VIOLATION 7-38-012a. PREMISES HAS TWO ROOLER MACHINES ONE FOR HOT DOGS, AND THE OTHER FOR BREAKFAST BURRITOS 184.3*F AND A HOT HOLDER FOR PIZZA PUFFS 150*F AT THIS TIME.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED REAR FREEZER WITH EXCESSIVE ICE BUILD UP, COMPRESSOR NOT MAINTAINED, INSTRUCTED TO REPAIR.ALSO NEED TO REPLACE WORN ROLLER'S ON THE HOT DOG MACHINE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FRONT SODA STATION NOT CLEAN, INSTRUCTED TO CLEAN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FRONT/REAR LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FRONT/REAR LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.