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7-ELEVEN #337288

645 N KINGSBURY ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

7-ELEVEN #337288 has been inspected 14 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on December 4, 2024, recorded 4 infractions.

4 of 14 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 Food source, labelling and allergens.

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.

  • 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 5 times across 4 separate inspections, most recently on December 26, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on December 4, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 26, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 November 19, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 9 times across 8 separate inspections, most recently on December 4, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

14 inspections

  1. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPENING IN MIDDLE OF FRONT ENTRANCE DOUBLE DOORS FROM TOP TO BOTTOM AND OBSERVED OPENINGS AT BASE OF BOTH REAR EXIT OUTER DOUBLE DOORS(AT END OF HALLWAY WHERE DUMPSTERS ARE TAKEN OUT). INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BOXES OF LIQUOR STORED ON FLOOR OF LIQUOR STORAGE ROOM. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WITH A VALID CITY OF CHICAGO SANITATION LICENSE POSTED, WHILE TCS FOODS; PIZZA, CHICKEN, ETC., ARE BEING SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE BROKEN DOOR GASKET ON WALK-IN BEVERAGE COOLER, INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LOOSE FAUCET ON HAND SINK AT COFFEE STATION ON SALES FLOOR, AND LEAKY FAUCET BASE ON 2-COMP SINK IN REAR. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN LOOSE DEBRIS ON FLOOR IN WALK IN BEVERAGE COOLER, INSTRUCTED TO MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B)-OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE IN OPEN FACED DELI DISPLAY COOLER: 48.9F, 1.5LBS OF CLUB STACKER HAM AND CHEESE SANDWICHES, $9.00 46.7F, 1LB OF SWEET HAM CHICAGO, BLACK HAM AND SAUTEED ONION SANDWICHES, $12.00 46.5F, 1LB OF SMOKED TURKEY AND CHEESE SANDWICHES, $12.00 46.5F, 1.5LBS OF BUFFALO CHICKEN AND CHEESE CALZONE, $9.00 INFORMED MANAGER THAT UNSAFE OR SPOILED FOODS SHALL BE DISCARDED. INSTRUCTED MANAGER TO DISCARD SPOILED OR UNSAFE FOODS. MANAGER CORRECTED VIOLATION DURING INSPECTION AND DISCARDED AND DENATURED 5LBS, AT A VALUE OF $42.00 PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A,B:1-4,6,7;C;D)- OBSERVED PRE PORTIONED FOOD ITEMS, ASSORTED MUFFINS, STORED ON FRONT DISPLAY COUNTER, FOR CUSTOMER SELECTION WITH OUT PROPER LABELS. INSTRUCTED MANAGER TO PROVIDE PROPER LABELS, WITH COMMON NAME, LISTED INGREDIENTS, MANUFACTURE, ALLERGENS, EXPIRATION DATES, ETC, MUST PROVIDED ON LABELS. MAINTAIN AT ALL TIME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11- OBSERVED CHIPPED FLOOR TITLE UNDERNEATH 2 COMPARTMENT SINK IN REAR ADJACENT TO 3 COMPARTMENT SINK. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REPAIR AND RESURFACE SAID AREA. MAINTAIN AT ALL TIMES.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR LITTERED UNDER SHELF RACKS/ALONG WALLS AT 3-COMPARTMENT SINK ROOM. MUST CLEAN FLOOR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • GRAB AND GO DELI COOLER DIGITAL THERMOMETERS NOT WORKING ALSO FOOD HANDERS METAL STEM THERMOMETER NOT CALIBRATED. MUST PROVIDE WORKING THERMOMETERS FOR DELI COOLER AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  8. Canvass

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO PAPER TOWEL AND HAND SOAP ON THE EXPOSED HAND SINK IN THE DISH WASHING AREA. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL AND HAND SOAP ALL THE TIMES. CRITICAL VIOLATION 7-38-030. OWNER ASKED THE MANAGER TO PUT THE PAPER TOWEL AND HAND SOAP DURING INSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL INSIDE THE 2 DOOR REACH IN FREEZER (WITH FOOD CRUMBS) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR THROUGHOUT THE FRONT COUNTER UNDER THE CASHIER MACHINE AND UNDER THE CABINETS (WITH DUST BUILD-UP) AND FLOOR IN THE REAR DISHWASHING AREA AND STORAGE AREA ALONG THE WALL BASE,ALL CORNER AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE PIPE UNDER THE WASHBOWL SINK INSIDE THE WASHROOM. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED DUST ACCUMULATION ON VENTS AT THE DAIRY DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 3-COMP SINK AND HAND SINKS NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
  11. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 1 COMPARTMENT DUMP SINK AT THE COFFEE STATION IS NOT DRAINING. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY.
  12. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED EXCESSIVE GARBAGE INSIDE OF THE GARBAGE ROOM ON THE FLOOR AROUND THE DUMPSTERS. OBSERVED CARDBOARD BOXES STACKED UP ON THE FLOOR AROUND THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA AND ENSURE THAT ALL GARBAGE STAYS INSIDE OF THE DUMPSTERS. SERIOUS VIOLATION 7-38-020.
    • 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. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER (SPILLS AND GARBAGE, FOOD DEBRIS UNDER FOOD STORAGE RACKS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 1 COMPARTMENT DUMP SINK AT THE COFFEE STATION IS NOT DRAINING. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A WORKING THERMOMETER FOR THE OPEN DISPLAY COOLER.
  13. Tag Removal

    0 infractions

  14. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Sandwich prep cooler not maintained, ambient air temperature at 54.6 F. Instructed manager to repair and maintain equipment, cooler must be 40 F or below. Citation issued. Ticket #H000058830 17.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. Observed the following potentailly hazardous foods held between 47.8 F and 54.6 F- Deli meats, Tuna, Chicken, Cheese, Mayonnaise(open). All potentially hazardous foods are voluntarily discarded at this time. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Citation issued.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Walk in cooler compressors (rear of compressors) with ice build up. Must remove all ice build up.

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