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7-ELEVEN 33139

174 N MICHIGAN AVE, CHICAGO, IL 60601 · Grocery Store

Inspection summary

7-ELEVEN 33139 has been inspected 6 times by Chicago Department of Public Health since October 8, 2010. The most recent inspection, on December 1, 2017, found no infractions.

1 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: Protecting food from contamination.

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.

  • 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 October 8, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 13 times across 5 separate inspections, most recently on November 20, 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 once on October 20, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 8, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE REAR EXPOSED HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AT ALL TIMES 3 WORKING SINK STOPPERS FOR THE 3-COMP SINK OIN ORDER TO PROPERLY SET-UP 3-COMP SINK FOR WASHING, RINSING AND SANITIZING. FOUND ALL 3 SINK STOPPERS BROKEN AT THIS TIME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER REAR AREA IN FRONT OF THE FIRE EXIT DOOR. FOUND CRATES AND FLATTENED CARD BOARD BOXES SCATTERED EVERYWHERE.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOXES OF FOOD AND SOFF DRINKS STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION DRAIN LINES IN 3-COMP SINK, INSTRUCTED TO RE-ROUT TO FLOOR DRAIN.
  4. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR ALL LOOSE AND TORN GASKETS AT THE FOLLOWING COOLER/FREEZER DOORS: 1ST DOOR AT THE REACH-IN FREEZER NEXT TO THE SODA MACHINE, DOORS #2,3,4 AND 7 FROM THE RIGHT AT THE REACH COOLER LOCATED ACROS FROM THE CHIPS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE COUNTER TOP BEHIND THE SLURPEE MACHINE TO REMOVE STICKY BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN, SANITIZE AND REMOVE DEAD INSECTS FROM THE WALL DIRECTLY ABOVE THE MICROWAVE OVENS ACROSS FROM THE HOT DOG STATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN EXTRA SINK STOPPER AT THE 3-COMP SINK IN ORDER TO HAVE 3 SINK STOPPERS AT THE 3-COMP SINK IN THE REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LOOSE COLD WATER FAUCET HANDLE AT THE COFFEE STATION DUMO SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL EMPTY BOXES LOCATED IN FRONT OF THE REAR EXIT DOOR. ALL OTHER ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
  5. Canvass

    2 infractions

    • 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. BOXES OF SOFT DRINKS AND BEER STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER NOTED IN REAR STOREAGE ROOM, INSTRUCTED TO REMOVE AND BETTER ORGANIZE.
  6. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SOFT DRINK DISPENSERS NOT CLEAN, EXCESSIVE BUILD-UP OF DARK SLIME SUBSTANCE NOTED INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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 AND SANITATION MANAGER ON SITE WHEN SELLING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PLASTIC SINGLE SERVICE SPOONS ARE USED AS A MULTI-USE SCOOPS FOR CHOPPED ONIONS AND TOMATOES AT SELF SERVICE CONDIMENTS STATIONS, INSTRUCTED TO USE PROPER UTENSILS

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