Skip to content
Loading map…

7 ELEVEN #27421J

5600 W IRVING PARK RD, CHICAGO, IL 60634 · Grocery Store

Inspection summary

7 ELEVEN #27421J has been inspected 6 times by Chicago Department of Public Health since September 19, 2013. The most recent inspection, on December 15, 2015, found no infractions.

2 of 6 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 Pests.

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 2 times across 2 separate inspections, most recently on August 5, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on April 28, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 29, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 12 times across 4 separate inspections, most recently on April 28, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 7 times across 4 separate inspections, most recently on April 28, 2015. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE HOT HOLDING UNIT (WITH AN AIR TEMPERATURE OF 140F). NOTED HOT DOG INTERNAL TEMPERATURE OF 119.0F, MEAT PIZZA AT 133.1F, TAQUITOS AT 123.6F. INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F OR HIGHER AND COLD HOLDING TEMPERATURE OF 40F OR LESS. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE: $10.00, TOTAL WEIGHT: 4 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (HOT DOGS, PIZZA, TACO ROLL ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK IN REAR, 3 COMPARTMENT SINK AT SAME AREA, INTERIOR CABINET UNDERNEATH EXPOSED HAND SINK IN FRONT PREP AREA AND BEHIND BEVERAGE COUNTER WITH SYRUP ACCUMULATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH SODA SYRUP SHELVES IN REAR, FLOORS UNDERNEATH FRONT BEVERAGE COUNTER WITH EXCESSIVE SYRUP BUILD-UP, AND FLOORS INSIDE/THROUGHOUT WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP ABOVE DISPLAY AREA AND INSIDE WASHROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES INSIDE REAR STORAGE AREA AND INSIDE WALK-IN COOLER. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  3. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining(Walk in cooler shelving/racks that peeling paint/rust, shall be repaired/replaced).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining( Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).Non food contact surfaces of cooking equipment not clean, need detailed cleaning).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining(Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners), floors in rear storage area, front storage room areas under shelving not clean, need detailed cleaning(corners)).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining( Walls in rear storage areas by pop dispensing equipment not Clean, need detailed cleaning(pop splatter removed from walls), exhaust fans in bathroom ceiling not clean, need cleaning).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Above violation still remaining(Missing light shields in rear dish washing area area, rear storage areas, shall be provided).
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Above violation still remaining(Observed employee's not wearing hair nets, mgmt was advised to provide hair nets to employee's).
  4. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found/observed front entrance/exit door not rodent proofed, door had 1/2 inch gap on middle of doors, shall be repaired.Citation issued 7-38-020, Serious Violation.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found no certified food mgr on premises with a City of Chicago food sanitation certificate, while preparing, handling and serving potentially hazardous foods at time of inspection, above was serving pizza, hot taquitos, hot dogs at time of inspection.Citation issued 7-38-012, Serious Violation.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).Non food contact surfaces of cooking equipment not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners), floors in rear storage area, front storage room areas under shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear storage areas by pop dispensing equipment not Clean, need detailed cleaning(pop splatter removed from walls), exhaust fans in bathroom ceiling not clean, need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear dish washing area area, rear storage areas, shall be provided.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed employee's no wearing hair nets, mgmt was advised to provide hair nets to employee's.
  5. License Re-Inspection

    0 infractions

  6. License

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE NEXT TO/BY 3 COMPARTMENT SINK IN REAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF MOP SINK, INTERIOR CABINET UNDER EXPOSED HAND SINK (FRONT PREP AREA), COUNTER TOP UNDER BEVERAGE DISPENSER UNITS, INTERIOR SURFACES OF ICE MACHINE (TOP BEVERAGE DISPENSER MACHINE).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR STORAGE, FLOORS UNDERNEATH BEVERAGE/SLUSHY MACHINE DISPENSER CABINETS AND FLOORS INSIDE WALK-IN COOLER AND INSIDE SODA STORAGE ROOM (FRONT AREA).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRY SPILLAGE INSIDE SODA STORAGE ROOM (FRONT AREA), WALL AND DOOR SURFACE IN REAR STORAGE AREA AND WALLS BEHIND AND AROUND MOP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO FIX NON-WORKING CEILING VENTILATION INSIDE CUSTOMER WASHROOM (ACROSS MOP SINK).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REORGANIZE REAR STORAGE AREA. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

Nearby inspected facilities

Own this business? Add a badge to your website