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7-ELEVEN #18473

1404 W PRATT BLVD, CHICAGO, IL 60626 · Grocery Store

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SHELVING IN WALK-IN REACH-IN COOLER NEEDS CLEANING LOCATED AT EAST WALL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CEILING PANELS DUSTY AND DAMAGED ATCOUNTER SALES AREA.INSTRUCTED MANAGEENT TO CLEAN AND REPLACE CEILING PANELS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO STORAGE OF DRY PRODUCT IN THE RESTROOM.INSTRUCTED MANAGEMENT TO REMOVE IMMEDIATELY. MANAGEMENT PROMPTLY REMOVED DRY PRODUCTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK SLOW DRAINING.INSTRUCTED MANAGEMENT TO REPAIR. INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HANDSINK NEXT TO 3- COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT OFFICE AREA.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER WHICH MANAGEMENT PROMPTLY COMPLIED
  3. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS HOT FOOD AT IMPROPER TEMPURATURES. .5 LB OF POLISH SAUSAGES, AND A BREAKFAST SANDWICH WITH SAUSAGE, AND TACO CHEESE WRAP AT 120F, IN HOT HOLDING UNIT, VALUED AT $10. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD POTENTIALLY HAZARDOUS HOT FOOD AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CONTACT SURFACE AT COFFEE STATION COVERED WITH COFFEE AND SUGAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOORS THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER NEAR REAR EXIT DOOR AND AROUND ELECTRICAL WALL UNIT IN REAR. INSTRUCTED TO CLEAN, ORGAINZE, AND REMOVE ITEMS SIX INCHES OFF FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND SMALL CONDIMENTS/SELF SERVING COOLER FRONT COUNTER AT IMPROPER TEMPERATURE:AIR TEMP OF 49.6F TO 50.5F.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.INSTRUCTED TO REPAIR. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE ABOVE UNIT: 40 EACH BIG BITE HOT DOGS(8/1 RATIO) AND 16 BIG HOT DOG(4/1 RATIO)AT TEMP OF 50.6F TO 51.6F.TAQUITOS: 12 EACH OF CHEESE TAQUITOS ,15 EACH OF BUFFALO CHICKEN TAQUITOS AND 12 EACH OF STEAK &JACK TAQUITOS AT TEMP OF 49.6F-51.6F AND 50.1F.DICED TOMATOES AT TEMP OF 49.6F TO 50F FOODS WITH TEMPERATURE ABUSED WAS DISCARDED AND DENATURED.POUNDS 8,VALUE 70.35 CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FAUCET NECK AT THREE COMPARTMENT SINK IN POOR REPAIR,ALREADY WITH BLACK TAPE AROUND THE FAUCET STILL LEAKS,INSTRUCTED TO REMOVE TAPE AND PROPERLY REPAIR SAID FAUCET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON -ABSORBENT SURFACE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS ON UPPER PANEL OF INTERIOR OF THE MICROWAVE AT SELF SERVE. PINK LIQUID SPILLAGE INSIDE THE CABINET UNDER THE SLURPEE MACHINES INSTRUCTED TO CLEAN AND MAMINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT THE PREMISES WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN INCLUDED UNDER AND BEHIND SHELVES,EQUIPMENTS ALONG BASEBOARD WALLS AND CORNERS,ALSO REAR BOTH STORAGE AREAS.
  6. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY MUST STORE INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND COUNTERS NOT CLEAN BY SLURPEE MACHINE.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FLOOR DEBRIS INTERIOR OF COMPARTMENT SINKS,INSTRUCTED TO CLEAN AND SANITIZE UNIT.NO UTENSILS INSIDE THE COMPARTMENT SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE ENCRUSTED GRIMES UNDER THE SLURPEE UNITS, NORTH WALL OF SELLING AREA.REMOVE EXCESS DEBRIS AND DUST BUILD-UP UNDER ALL THE SHELVES IN SELLING AREA,INCLUDED INSIDE THE WALK-IN POP COOLER,NORTH EAST CORNER HAS A BUILD-UP OF FOOD LIQUID AND CAPS.INSTRUCTED TO CLEAN SAID AREA AND PROVIDE RAISED SHELF FOUR INCHES ABOVE THE FLOOR FOR BETTER HOUSEKEEPING. NEED TO REPLACE BROKEN PITTED FLOOR TILES IN REAR STORAGE/OFFICE AREA.NEDD TO CLEAN REAR STORAGE AREA SPECIALLY BEHIND THE HOT WATER TANK
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE BLACK SLIME SUBSTANCE FROM WALLS INSIDE THE WALK-IN POP COOLER,SPECIALLY NORTH-EAST WALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD IN REAR AREA ABOVE THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE BROKEN STOPPERS FOR THE THREE COMPARTMENT SINK
  8. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN STAINS ON 3 COMP. SINK AND ON COFFEE POT HOLDING TRAY BY CORNER OF EXPOSE HAND SINK AT FRONT.
  9. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COFFEE AND POP DISPENSOR NOZZLES AND UNDERSIDE OF SAME UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS BEHIND DISPLAY FREEZERS ALONG WALL AND ALONG WALLS THROUGHOUT PREMISES INCLUDING REAR STORAGE AND DISH WASHING AREAS TO REMOVE ACCUMULATED DUST AND GRIME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INADEQUATE SHELVING IN REAR STORAGE AREA NEXT TO MOPSINK. PROVIDE SHELVES AT LEAST 6" OFF FLOOR. SEAL GAPS BETWEEN FLOOR AND WALL RIGHT OF 3 COMPARTMENT SINK AND BASEBOARD PULLING AWAY FROM WALL BEHIND DISPLAY FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE A 2" AIR GAP ABOVE FLOOR DRAIN FOR HOT WATER TANK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLEAN AND ORGANIZE REAR STORAGE ROOM NEXT TO MOP SINK. STORE ALL ITEMS, SHELVING, BAGS ETC, 6" OFF FLOOR.