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7- ELEVEN

125 S CLARK ST, CHICAGO, IL 60603 · Grocery Store

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOXES OF BANANAS STORED ON FLOOR, INSTRUCTED TO STORE OFF BY 6"
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HAND SINK BY 3-COMP SINK NOT CLEAN, SODA SYRUP SPILLS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHTSHIELDS OR SHATTER PROOFBULBS AT THE GLASS DONUT DISPLAY CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING EXPOSED HANDSINK IN THE REAR AREA NEXT TO THE 3COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER FOR THE 1DR REFRIGERATOR NEXT TO THE FRONT EXPOSED HAND SINK.
  4. Complaint

    2 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. 3 COMP SINK NOT CLEAN, BROKEN BOTTLES AND DAMAGED BEVERAGE CANS KEPT IN SINK, INSTRUCTED MGR TO KEEP SINK CLEAN AND MAINTAINED.
    • 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. FLOOR NOT CLEAN INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN. BOXES OF BOTTLED DRINKS STORED ON FLOOR, INSTRUCTED TO STORE ELEVATED OFF FLOOR.
  5. Short Form Complaint

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON SITE, NO CERTIFICATE POSTED WHILE HANDLING AND SELLING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.