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7 - ELEVEN

35 E WACKER DR, CHICAGO, IL 60601 · Grocery Store

Inspection summary

7 - ELEVEN has been inspected 12 times by Chicago Department of Public Health since August 5, 2010. The most recent inspection, on January 19, 2021, found no infractions.

2 of 12 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, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on September 5, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 March 20, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 September 5, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 19 times across 8 separate inspections, most recently on November 14, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 10 times across 6 separate inspections, most recently on March 20, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND INTERIOR PANEL OF ICE MACHINE IN REAR STORAGE AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN THE PANEL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRT AND DEBRIS ON FLOORS IN THE STAFF TOILET ROOM AND IN THE WALK-IN BEVERAGE COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DUST ACCUMULATION ON VENT COVER IN THE WALK-IN BEVERAGE COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND A BURNED OUT LIGHT ON THE SALES FLOOR, INSTRUCTED TO REPLACE LIGHT AND MAINTAIN.
  4. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BEVERAGE BOXES STORED ON THE FLOOR THROUGHOUT THE PREP AND STORAGE AREAS. INSTRUCTED TO REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOOSE FAUCET TO EMPLOYEE WASHROOM HANDSINK. INSTRUCTED TO TIGHTEN. OBSERVED SLOW DRAINING FRONT PREP HANDSINK DIRECTLY BEHIND CASH REGISTER AND HANDLE TO COLD WATER HARD TO PULL. INSTRUCTED TO CORRECTED.
  5. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE INSTRUCTED TO OBTAIN
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR VOMIT/ DIARRHEA CLEANUP, INSTRUCTED TO OBTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11, INACCURATE FOOD TEMP MEASURING DEVICES. INSTRUCTED TO OBTAIN ACCURATE ONES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367. NO ALLERGEN TRAINING FOR CERTIFIED FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CAULK AROUND WASHBOWL IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE WITH A BROWNISH SUBSTANCE. OBSERVED CREAM MACHINE NOZZLES WITH MINOR FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN REAR DRY STORAGE WITH ACCUMULATED DIRT DEBRIS UNDER SHELVES, UNDER REFRIGERATION AND INSIDE OF THE WALK IN COOLER. INSTRUCTED TO CLEAN UNDER ALL UNITS AND ALONG THE WALL IN ALL CORNERS AND MAINTAIN.
  7. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink in state of disrepair, shall be repair/replaced, caulk around exposed hand sink in prep area kitchen in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), front counter shelving by coffee station not clean had dirt build up, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, storage shelving in rear storage areas not clean, had excess dirt build up, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint/gaps in kitchen area by 3 compartment sink, shall be repaired/sealed, walls that had gaps peeling paint in rear storage areas by pop dispensing unit, shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shield above coolers, and rear dry storage areas, shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vent guard in rear storage room and pop dispensing room in state of disrepair(loose/broken), shall be repaired/replaced.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE LOCATED ACROSS FROM THE WALK-IN COOLER TO REMOVE SLIGHT GRIME BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE/REPAIR EXTREMELY RUSTY FLOOR AT THE WALK-IN COOLER IN THE REAR ROOM. FLOOR MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL WINDOW SILLS AT FLOOR TO CEILING WINDOWS AT THE FRONT NORTH FACING WALLS AND AT THE EAST FACING WALLS TO REMOVE ALL DEAD INSECTS AND DUST DEBRI.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • KNIVES AND KNIVES HOLDER NOT CLEAN IN MAIN PREP AREA, ICE SCOOP HOLDER NOT CLEAN ABOVE ICE MAKER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVER INSIDE WALK-IN COOLER WITH HEAVY DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTIAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS TUCKED IN THE BACK AT THE COLDEST PART FOR CONDEMENTS COOLER. INSTRUCTED TO KEEP IN THE WARMEST PART WHERE IT COULD BE EASILY MONITORED.
  10. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE AROUND THE EXTERIOR OF THE ICE MACHINE LID COVER TO REMOVE CRUMBS AND DIRT BUILD-UP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING ITEMS: COUNTER TOPS AT THE SOUP SERVING STATION AND ALL NOZZLES AND DISPENSERS AT THE FOUNTAIN DRINK MACHINES AND COFFEE BAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR CRACKED FLOOR TILES IN THE STAFF RESTROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLE IN THE WALL IN THE REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVER AT JUICE AND PROTIEN DRINK REACH-IN UNIT.
  11. Canvass

    4 infractions

    • 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. KNIVES AT PREP TABLE ARE WEDGED BETWEEN PREP COOLER AND COUNTER, INSTRUCTED TO STORE KNIVES IN A CLEAN SURFACE NOT WEDGED.
    • 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. WOODEN CABINETS UNDER PREP AREA IN POOR REPAIR, EXPOSED RAW CHIPPED WOOD, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER NOT CLEAN, A VISCUS GRAY FILM NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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 KEEP COOLER'S THERMOMETER IN A CLEAR VIEW WHERE IT CAN BE MONITORED.
  12. Canvass

    3 infractions

    • 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. ICE SCOOP IN POOR REPAIR, CHIPPED EDGES, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER NOT CLEAN, ALSO AROUND ICE DISPENSER AT SOFT DRINK MACHINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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 KEEP REFRIGERATION THERMOMETER AT WARMEST PART OF COOLERS WHERE PERISHABLES ARE STORED.

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