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7-ELEVEN

2619 N CLARK ST, CHICAGO, IL 60614 · Grocery Store

Inspection summary

7-ELEVEN has been inspected 11 times by Chicago Department of Public Health since December 10, 2013. The most recent inspection, on August 10, 2023, found no infractions.

2 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on March 31, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times on January 20, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 9, 2020. For example: FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

  • 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 once on July 9, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 August 15, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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. Short Form Complaint

    0 infractions

  2. Complaint

    2 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS HELD HOT AT IMPROPER TEMPERATURES IN THE HOT HOLDING DISPLAY CASE. FRIED CHICKEN WINGS AT 120F, BBQ CHICKEN WINGS AT 120.5F, PEPPERONI PIZZA AT 130.1F, CHICKEN SKEWERS AT 125.7F. ALL FOODS DISCARDED. AMBIENT INTERNAL TEMPERATURE NOTED AT 156.2F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FACILITIES INTERNAL AND EXTERNAL THERMOMETER FOR THE ABOVE MENTIONED HOT HOLDING UNIT NOT ACCURATE. INSTRUCTED TO CALIBRATE OR REPLACE.
  3. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • PINK SUBSTANCE AT EXTERIOR OF ICE CHUTE AT SELF SERVE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ENCRUSTED FOOD DEBRIS INSIDE BOTH MICROWAVES. CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PEELING PAINT ON FLOOR INSIDE THE WALK-IN COOLER.REMOVE/RE-PAINT,SURFACE MUST BE SMOOTH AND EASILY CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN SPILLED SYRUP ON FLOOR FROM JUICE BOXES AT REAR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE PUDDLES OF POOLED WATER ON FLOORS IN BASEMENT NON-FOOD STORAGE AREA. INSTRUCTED TO REMOVE AND MAINTAIN.NO FOOD NOR DISPOSABLE UTENSILS ARE STORED IN BASEMENT.
  4. Complaint Re-Inspection

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE DIRTY CLOTH AS A MEANS OF REPAIR ON WALLS AROUND PIPES. SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION AT REAR STORAGE AREA. MUST PROVIDE A NON-ABSORBENT MATERIAL
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • STRONG FOUL ODOR COME FROM GREASE TRAP WHEN WATER IS RELEASED FROM THREE COMPARTMENT SINKS.CLEAN AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO LIDS PROVIDED AT RECEPTACLE INSIDE THE STAFF/CUSTOMER WASHROOM, INSTRUCTED TO PROVIDE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DEBRIS ,DUST ITEMS UNDER SHELVES,BEHIND AND UNDER CABINET AND REFRIGERATION IN SELLING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER CERTIFICATE FOR NEW EMPLOYEES.
  5. Complaint

    9 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE WITH GLOVED HANDS HANDLING CASH REGISTRAR, MONEY,CREDIT CARD ETC, THAN WENT TO HOT HOLDING UNIT PICKED UP A MINI TACOS AND GIVE TO CUSTOMER TO TASTE; NO REMOVAL OF GLOVES NOR HAND WASHING. INFORMATION GIVEN ON HAND WASHING AND GLOVE PROCEDURE,OBSERVED EMPLOYEE FOLLOW DIRECTION. PRIORITY VIOLATION:7-38-010,CITATION ISSUED
    • 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
      • WE OBSERVED THREE FLYING INSECTS INSIDE DONUTS CASE AND ON TOP THE DONUTS IN SELLING AREA, FOOD UNCOVERED. FOOD DISCARDED AND DENATURED, 22 DIFFERENT KIND OF DONUTS, VALUE $18. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • WE OBSERVED EVIDENCE OF MICE DROPPINGS(APPROX:40 DROPPINGS) AT FRONT SELLING AREA(UNDER SHELVES,ATM MACHINE AND BEHIND THE REACH-IN REFRIGERATION) AND 6 RAT DROPPINGS AT REAR STORAGE/DISH ROOM AREA.THREE HOUSE FLIES INSIDE THE DONUTS CASE. PEST CONTROL SERVICE PREMISES MONTHLY.NO LIVE RODENTS ON SITE. INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND MAINTAIN AREA. PRIORITY FOUNDATION VIOLATION:7-38-020(A),CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE DIRTY CLOTH AS A MEANS OF REPAIR ON WALLS AROUND PIPES. SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION AT REAR STORAGE AREA. MUST PROVIDE A NON-ABSORBENT MATERIAL
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • STRONG FOUL ODOR COME FROM GREASE TRAP WHEN WATER IS RELEASED FROM THREE COMPARTMENT SINKS.CLEAN AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO LIDS PROVIDED AT RECEPTACLE INSIDE THE STAFF/CUSTOMER WASHROOM, INSTRUCTED TO PROVIDE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DEBRIS ,DUST ITEMS UNDER SHELVES,BEHIND AND UNDER CABINET AND REFRIGERATION IN SELLING AREA.INSTRUCTED TO CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER CERTIFICATE FOR NEW EMPLOYEES.
  6. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND-WASHING SIGN AT HAND-SINK BEHIND THE SERVICE COUNTER. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF 2-DOOR REACH IN FREEZER IN REAR AND DEBRIS FROM ALL PREP COOLERS BEHIND THE FRONT SERVICE COUNTER. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT THE BASEMENT. ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DEAD FLIES FROM LIGHT SHIELDS THROUGHOUT THE PREMISES, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES; BEHIND FRONT SERVICE COUNTER, REAR STORAGE/DISH AREA, AND FLOOR IN BASEMENT. INSTRUCTED TO MAINTAIN.
  7. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST ADJUST THRESHOLD AT SIDE EXIT DOOR, AND REPAIR SELF CLOSING DEVICE ON SAID DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN DUST AND DEBRIS FROM STORAGE COMPARTMENTS BEHIND FRONT SERVICE COUNTER. CLEAN DEBRIS FROM CONTACT SURFACE AT COFFEE STATION AND SLURPEE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DRIED FOOD AND DEBRIS FROM FLOORS IN REAR STORAGE, AND TOILET ROOM. ALSO, REPAIR DAMAGED FLOORS IN BASEMENT, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN SPIDER WEBS FROM WALLS IN REAR STORAGE AREA. CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT STORE, INCLUDING TOILET ROOM.
  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE FROM 8:50AM TO 10;10AM WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS HOT DOGS,TOQITOS AND CHICKEN ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED VOLATION#45 FOODHANDLER REQUIREMENTS NOT MET NOTED FROM REPORT#1960301 DATED 9/13/2016 SERIOUS VIOLATION 7-42 090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SLURPEE MACHINE NOZZLES STICKY.INSTRUCTED MANAGEMENT TO CLEAN AND SANITIZE AND MAINTAIN NOZZLES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS AT REAR DRY STORAGE AREA NEEDS CLEANING.
  9. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: NOTED THAT ALL FOOD HANDLERS DO NOT MEET MINIMUM FOOD HANDLER REQUIREMENTS. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND PROVIDE
  10. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT WATER AT THE EMPLOYEE RESTROOM HANDSINK. NOTED WATER TEMPERATURE AT 70 DEGREES. INSTRUCTED TO PROVIDE HOT WATER OF AT LEAST 85 DEGREES AT THE RESTROOM HANDSINK. CRITICAL CITATION ISSUED: 7-38-030
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE WATER SUPPLY PIPING UNDER THE BATHROOM HAND SINK. INSTRUCTED TO REPAIR THE LEAK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED THAT ALL FOOD HANDLERS DO NOT MEET MINIMUM FOOD HANDLER REQUIREMENTS. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND PROVIDE DOCUMENTATION ON SITE.
  11. Canvass

    0 infractions

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