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7-ELEVEN #33908A

451 N STATE ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

7-ELEVEN #33908A has been inspected 10 times by Chicago Department of Public Health since October 7, 2013. The most recent inspection, on October 24, 2024, recorded 3 infractions.

1 of 10 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 Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on August 15, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 separate inspections, most recently on September 18, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on August 15, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 October 7, 2013. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 7 times across 5 separate inspections, most recently on October 24, 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.

10 inspections

  1. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • "OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED. "
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON SHELVES IN WALK-IN COOLER. INSTRUCTED TO REMOVE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A MISSING LIGHT SHIELD IN THE REAR PREP AREA INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
  2. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED COLD WATER HANDLE ON EXPOSED HANDWASHING SINK IN REAR DISH AREA IS HARD TO TURN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS NO HAND DRYING DEVICES IN EMPLOYEES TOILET ROOM, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MISSING PROPER SINK STOPPERS FOR 3-COMP SINK, INSTRUCTED TO PROVIDE.
  5. Canvass Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • : 2-201.11 NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • : 2-501.11 NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • : 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON COFFEE MACHINES. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO SO THAT IT MAY BE SERVICED AND MAINTAINED.
  6. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.11 PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLWEDGE BY HAVING PRIORITY VIOLATION.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 OBSERVED HANDWASHING SINK IN EMPLOYEES WASHROOM NOT MAINTAINED. TEMPERATUREOF WATER 71.F INSTRUCTED THAT HOT WATER TEMPERATURE FOR HAND WASHING IS 100F. INSTRUCTED TO USE THE NEAREST HAND SINK. INSTRUCTED TO REPAIR.PRIORITY FOUNDATION 7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2)BOBSERVED IMPROPER COLD TEMPERATURES OF TCF FOODS INSIDE COOLER. APPROX 1/2 LB OF CHOPPED TOMATOES AT 57.9F, 3-LBS OF GLAZED CHICKEN TAQUITOS AT 48.F,4-LBS OF BUFFALO CHICKEN AT 50.F, 7-LBS OF BEEF CHILI PEPPER HOT DOGS AT 53.8F, 2-LBS OF BEEF TACO CHEESE AT 52.2F. ALL FOODS REMOVED AND DISCARDED BY MANAGER-COS. INSTRUCTED TO MAINATAIN TCF FOODS AT 41.0F. PRIORITY VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED COOLER BEING USED AT TIME OF INSPECTION AT IMPROPER TEMPERATURE OF 46.7F. INSTRUCTED THAT COOLER MUST MAINTAIN 41.F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION. MUST NOT USE COOLER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. INSTRUCTED TO USE ADDITIONAL COOLER ON PREMISES THATS 41.F OR BELOW. PRIORITY VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) MISSING THERMOMETER INSIDE COOLER. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON COFFEE MACHINES. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  7. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES AT REAR DRY STORAGE AREAS AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS MUST BE WORN BY FOOD EMPLOYEES WHEN WORKING IN PREP AREA AROUND OPEN FOODS AND MAINTAIN.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS INSIDE THE WALK IN COOLER AND AT THE REAR DRY STORAGE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN,ORGANIZE AND/OR REMOVE ALL UNNECESSARY CLUTTER AT THE REAR DRY STORAGE AREA.
  9. Canvass

    4 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 DISPLAY CASING TO BE IMPROPER:-ASSORTED FLAVORS OF GREEK YOGURT (48.2,57.2F),ASSORTED SAUSAGE SANDWICHES 48.6F, BURRITO 50.1F, SPICY BISCUITS 50.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 116 LBS OF PRODUCTS WORTH $140.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SHELVES AT THE DISPLAY COOLER LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES FROM SHELVES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DEAD INSECTS INSIDE LIQUOR DISPLAY COOLER. INSTRUCTED TO DETAIL CLEAN MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS INSIDE WALK IN COOLER AND MAINTAIN DRY FLOORS AT ALL TIMES.
  10. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE CONDIMENT STATION COOLER AT IMPROPER TEMPERATURE. BEEF TACO & CHEESE TAQUITOS AT 56.8F, SAUSAGES & FRENCH TOAST TAQUITOS AT 60.4F, CHICKEN & MONTERREY JACK CHEESE TAQUITOS AT 58.4 AND VIENNA BEEF BIG DOGS AT 57.9F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS 13LBS OF FOOD WORTH $55. CRITICAL VIOLATION. 7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GARBAGE DUMPSTER OVERFLOWING PREVENTING LID FROM CLOSING PROPERLY. THIS IS HARBORAGE AND A FOOD SOURCE FOR RODENTS AND OTHER PEST. SERIOUS VIOLATION 7-38-020. MANAGER IMMEDIATELY PUSH GARBAGE INTO DUMPSTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS INTO CEILING IN REAR FOOD STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT FRONT PREP EXPOSED SINK. MUST PROVIDE. REAR EXPOSED HANDWASH SINK IS SLOW DRAINING. MUST REPAIR.

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