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7-ELEVEN

180 N FRANKLIN ST, CHICAGO, IL 60606 · Grocery Store

Inspection summary

7-ELEVEN has been inspected 11 times by Chicago Department of Public Health since July 7, 2010. The most recent inspection, on July 6, 2021, found no infractions.

1 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 2 separate inspections, most recently on May 12, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on May 5, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 12, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on May 12, 2020. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 7 separate inspections, most recently on April 25, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INACCURATE REFRIGERATION THERMOMETER, INSTRUCTED TO PROVIDE GOOD WORKING ONES.
  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES FOR ALL FOOD AND CONDITIONAL EMPLOYEES DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED. DOCUMENTS PROVIDED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE OR NECESSARY ITEMS ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED. DOCUMENTS PROVIDED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AVAILABLE AT THE FOLLOWING HANDSINKS... FRONT COFFEE PREP, DISH-WASHING AREA IN REAR, AND TOILET ROOM DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PAPER TOWELS PROVIDED AT ALL HAND-SINKS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND CLEANSER AVAILABLE AT COFFEE PREP HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PIC PROVIDED HAND SOAP DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR SURFACES OF ALL REFRIGERATION/FREEZER UNITS IN FRONT PREP AREA AS WELL AS 2 DOOR FREEZER IN REAR STORAGE AREA WITH EXCESSIVE DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN SURFACES AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED RECEPTACLE AREA WITH EXCESSIVE AMOUNTS OF CONSTRUCTION DEBRIS, TOILETS, TRASH BAGS PILED UP AND FOOD DEBRIS ON GROUND AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FLOORS IN FRONT PREP/LIQUOR STORAGE AREA, WALK IN COOLER AND REAR STORAGE/DISH-WASHING AREA .
  4. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOOD INSIDE HOT HOLDING UNIT. 8- BEEF TACOS AT IMPROPER TEMPERATURES, 120.0F- 123.0F. MANGER REMOVED FOOD AND DISCARDED, CDI. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER. CRITICAL VIOLATION 7-38-005A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVEDCEILING VENT IN WASHROOM NOT CLEAN OF DEBRIS/ DUST. INSTRUCTED TO CLEAN/MAINTAIN.
  5. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 9- CHHESE BURGERS INSIDE HOT HOLDING UNIT AT COUNTER MAINTAINED AT IMPROPER HOT TEMPERATURE OF 88.7F. MUST MAINTAIN HOT FOODS AT 140F OR HIGHER. MUST MAINTAIN HOT FOODS AT 140F OR HIGHER.OWNER REMOVED AND DISCARDED FOOD.APPROX 2-LBS COST APPROX $15.00. CRITICAL VIOLATION ISSUED 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS BETWEEN EQUIPMENT BEHIND FRONT COUNTER AND 3-COMP SINK.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTEROF ARTICLES/ STORAGE AT REAR DOOR.MUST REMOVE
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED NO STAFF WEARING ANY HAIR RESTRAINTS IN FOOD PREP AREA BEHIND FRONT COUNTER AND WHEN HANDLING FOODS.MUST PROVIDE.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOOR CORNERS ON THE NORTH AND NORTHEAST CORNER OF THE STORE TO REMOVE DEBRI AND DEAD INSECTS UNDER THE SHELVING UNITS NEXT TO THE EXIT DOOR ON THE NORTH SIDE OF THE STORE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF BULBS OR LIGHT SHIELDS AT THE SMALL 2DR DONUT HOLDING CASE.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER CHIP RACKS IN FRONT CUSTOMER DISPLAY AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AT REAR IN THE FORM OF GARBAGE BAG ON FLOOR.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE AND IN CORNER INSIDE THE WALK IN COOLER TO REMOVE DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED THE EXPOSE HAND SINK BEHIND THE SERVICE COUNTER IS IN POOR REPAIR (LOOSE AT THE BASE). MUST REPAIR AND MAINTAIN.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE COUNTERTOP TO THE LEFT OF THE SLURPY MACHINE & THE CABINET UNDER THE FRONT DUMPSINK MUST BE KEPT CLEAN. THE AIR VENTS AT THE 2-COLD DISPLAY CASES OF THE PRE-PACKAGED FOOD MUST BE FREE OF HEAVY DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER THE EQUIPMENT AT THE SOUTH WALL OF THE STORE MUST BE FREE OF DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 3-COMP SINK IS VERY SLOW-DRAINING, MUST FIX/MAINTAIN. 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.
  10. Canvass

    1 infraction

    • 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. OBSERVED PLASTIC MILK/SODA CRATES STACKED ON FLOOR IN REAR STORAGE ROOM. MUST REMOVE ALL CRATES.
  11. Canvass

    2 infractions

    • 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 one on premises with a city certificate during inspection. Mr. Salem, who holds a city certificate has left for the day. Must have a city certified food manager on duty at all times P.H.F. is handled/held/served.
    • 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. Some fan guards of coolers that are dusty, must be kept clean.

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