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7 ELEVEN #35015H

101 W DIVISION ST, CHICAGO, IL 60610 · Grocery Store

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (HOT DOGS, PIZZA, CHICKEN) ARE PREPARED AND SERVED. ALSO, NOTED NO ORIGINAL CITY OF CHICAGO CERTIFICATES POSTED AND VISIBLE TO ALL CUSTOMERS (ONLY COPIES OF CERTIFICATES ARE PROVIDED ON SITE). INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANANGER ON SITE AT ALL TIMES, WITH VALID CERTIFICATE POSTED, WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GARBAGE AND DEBRIS ON THE FLOOR UNDER THE SELF SERVICE BEVERAGE MACHINES. INSTRUCTED TO DETAIL CLEAN THE FLOORS. ALSO OBSERVED BOXES OF SUPPLIES BEING STORED ON THE FLOOR IN THE REAR HALLWAY. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
  3. Canvass

    3 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 THE HOT HOLDING UNIT TO BE IMPROPER:- PIZZA(CHEESE)129.2F, CHICKEN DIPPERS 136.9F, CHEESES STICKS 132.5F, STUFF HARSH BROWN 121.1F, PIZZA (SAUSAGE/PEPPERONI)129.4F. MANAGER IMMEDIATE LT AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH #15.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH CURRENT CITY OF CHICAGO FOOD SERVICE LICENSE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (HOT DOGS,PIZZA,CHICKEN ETC). INSTRUCTED TO HAVE A CURRENT CITY FOOD CERTIFICATE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MULTIPLE HOLES AND OPENING ALONG PIPPING ON CEILING AT THE REAR DRY STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENING TO PREVENT ENTRY POINTS FOR PEST.
  4. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PIZZA AT 142.1F) WAS BEING PREPARED AND SERVED. NO ORIGINAL CITY OF CHICAGO CERTIFICATES WERE POSTED ON THE PREMISES. MANAGER INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ADDITIONAL SHELVING IS NEEDED IN THE WALK-IN COOLER AND WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOXES OF STOCK STORED ON THE FLOOR IN THE WALK-IN FREEZER AND WALK-IN COOLER. MUST ELEVATE ITEMS OFF OF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE WALL FRAMING IN TWO AREAS AROUND THE MOP SINK.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COUNTER TOP,INTERIOR SHELVING OF THE STORAGE CABINETS AND GARBAGE CABINET TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES ESPECIALLY AROUND EQUIPMENT,CORNERS AND ALONG THE WALL BASE TO REMOVE SPILLS AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN THE VENT COVER IN THE TOILET ROOM TO REMOVE DUST BUILD UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN THE REAR STORAGE AREA. MUST REMOVE LITTER AND ORGANIZE STOCK. ELEVATE STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALL FOR CLEANING AND PEST MONITERING.
  6. Short Form Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • AIR VENTS OF THE COLD DISPLAY CASE NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK/SUPPLIES IN DRY OR COLD STORAGE AREAS MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY MILK CRATES USED FOR DRY OR COKD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING & PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  7. License Re-Inspection

    0 infractions

  8. License Re-Inspection

    7 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. CONDIMENT COOLER WITH AN AIR TEMPERATURE OF 45F. MUST MAINTAIN BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • MUST PROVIDE CHEMICAL SET UP AT THE 3 COMPARTMENT SINK TO WASH AND SANITIZE DISHES. ALSO PROVIDE CHEMICAL TEST STRIPS FOR THE TYPE OF SANITIZER BEING USED. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. HAND SOAP AND PAPER TOWELS ARE NEEDED AT ALL HANDSINKS. TOILET PAPER IS NEEDED IN THE RESTROOM. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. STORE IS NOT RODENT PROOF. THERE IS A 1/2" OPENING AT THE SIDE OF THE FRONT DOOR WHICH GOES FROM THE FLOOR TO THE CEILING. ALSO, THE REAR DOOR IS NOT RODENT PROOF. MUST INSTALL A THRESHOLD AT THE DOOR AND A DOOR SWEEP TO PREVENT RODENT ENTRY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO WASTE DUMPSTER PROVIDED ON PREMISES. MUST PROVIDE A DUMPSTER OR A SIGNED CONTRACT WITH A GARBAGE COLLECTION COMPANY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL ALL SHELVING FOR THE WALK-IN FREEZERS.
    • 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. FLOOR TILES ARE NEEDED INSIDE OF THE REAR DOOR. MUST PROVIDE.
  9. License Re-Inspection

    0 infractions

  10. License

    0 infractions