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7-ELEVEN

2323 W LAWRENCE AVE, CHICAGO, IL 60625 · Grocery Store

Inspection summary

7-ELEVEN has been inspected 9 times by Chicago Department of Public Health since December 17, 2010. The most recent inspection, on November 6, 2015, found no infractions.

3 of 9 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: Food temperature control, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on September 16, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 4, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 17, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 11 times across 5 separate inspections, most recently on September 16, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times across 3 separate inspections, most recently on September 16, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FREQUENTLY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN REAR STORAGE, INSIDE WALK-IN COOLER AND UNDER DISPLAY SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS IN DISPLAY AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT PROVIDED INSIDE PREP COOLER. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass Re-Inspection

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PREMISES DOES NOT HAVE A COMPLETE PEST CONTROL LOG. MANAGEMENT PRESENTED ONLY ONE RECEIPT WHICH STATES PREMISES HAS MONTHLY SERVICE. INSTRUCTED TO HAVE A COMPLETE PEST CONTROL LOG BOOK ON SITE UPON BEING RE-INSPECTED. MUST MAINTAIN ALL RECORDS OF SERVICE VISITS FOR ONE YEAR.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • STILL NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE CERTIFICATE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
  5. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER BETWEEN 45F TO 50F BEING OFFERED FOR SALE.(HOT DOGS 49.2F,ASSORTED BRANDS OF MILK 46.1F, BEEF BOLOGNA 47.3F, EGGS 45.3F, BACON 50.4F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF APPROXIMATELY 255LBS OF PRODUCTS WORTH $347.00. INSTRUCTED TO MONITOR EQUIPMENT AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT RUNNING WATER THROUGHOUT PREMISES AT THIS TIME OF INSPECTION (EXPOSED HAND WASH SINK IS 64.1F, 3 COMPARTMENT SINK IS 55.7F AND BATHROOM IS 52.1F). INSTRUCTED TO ALWAYS HAVE HOT RUNNING WATER AT ALL SINKS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030. INSTRUCTED TO CEASE PREPARING/SELLING/SERVING FOODS (HOT DOGS, TAQUITOS, CONDIMENTS AND BEVERAGE/COFFEE). MAY SELL PRE-PACKAGED FOOD/DRINK ONLY.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PREMISES DOES NOT HAVE A COMPLETE PEST CONTROL LOG. MANAGEMENT PRESENTED ONLY ONE RECEIPT WHICH STATES PREMISES HAS MONTHLY SERVICE. INSTRUCTED TO HAVE A COMPLETE PEST CONTROL LOG BOOK ON SITE UPON BEING RE-INSPECTED. MUST MAINTAIN ALL RECORDS OF SERVICE VISITS FOR ONE YEAR. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD SERVICE MANAGER PRESENT, OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE AVAILABLE/POSTED, WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED(HOT DOGS, CHICKEN ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER PRESENT AND A CITY CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH PALETTES AT THE REAR DRY STORAGE AREA AND INSIDE WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED DIRT AND DUST AT ON FANS AT THE DISPLAY COOLER WITH YOGURT AN OTHER FOOD ITEMS. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMAINS TO BE CORRECTED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REMAINS TO BE CORRECTED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMAINS TO BE CORRECTED.
  7. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT ENTRANCE DOOR WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE BOTTOM OF THE DOOR. CITATION ISSUED SERIOUS 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS HOT DOG, SAUSAGE, MILK,TAQUITOS,CHOPPED TOMATOES ,ETC. ONE CERTIFIED FOOD MANAGER SANITATION CERTIFICATE POSTED ON THE WALL ,BUT THE SAID PERSON IS NOT ON SITE. CITATION ISSUED SERIOUS. 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK ON THE SPLASHGUARD OF THE 3 COMPARTMENT SINK. CAULKING WORN OUT. MUST PROVIDE 2 MORE WORKING DRAIN STOPPER FOR THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION ON THE WASHROOM WITH DUST BUILD UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE PREP COOLER AND WALK IN COOLER. MUST PROVIDE AND MUST BE VISIBLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR EXIT DOOR(EMPTY BOXES, CARDBOARD,PLASTIC CONTAINERS).INSTRUCTED TO CLEAN THE AREA, DISPOSE ALL THE EMPTY BOXES, CARDBOARD TO PREVENT RODENT/INSECTS HARBORAGE.
  8. Canvass

    0 infractions

  9. Canvass

    4 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.// DRY STORAGE, INTERIOR OF SOME EQUIPMENT,ICE DISPENSER ON SODA DISPENSER MACHINE IN STORE NEED CLEANING.
    • 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.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOORS WHEN IN STORAGE/MUST REMOVE ALL SODA & MILK CRATES OFF FLOORS USED IN STORAGE SHELVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//INSTRUCTED MGMT TO INSTALL GREASE TRAP UNDER 3COMP. SINK IN REAR AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.INSTRUCTED MGMT TO HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS IN FOOD PREP AREA PREPARING UNPROTECTED FOOD ITEMS.

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