Skip to content
Loading map…

7-ELEVEN

3700 N BROADWAY, CHICAGO, IL 60613 · Grocery Store

Inspection summary

7-ELEVEN has been inspected 6 times by Chicago Department of Public Health since June 22, 2010. The most recent inspection, on September 19, 2013, found no infractions.

2 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: Food temperature control, Pests 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 2 times on May 2, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 10, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 2, 2011. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 4 separate inspections, most recently on January 10, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times across 2 separate inspections, most recently on January 10, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF RAT ACTIVITY, NOTED APPROXIMATELY 50 RAT DROPPINGS ON FLOOR UNDERNEATH PALLET WHERE SOFT DRINKS ARE STORED IN REAR FOOD STORAGE SOUTH SIDE OF BUSINESS AND UNDERNEATH PALLET WHERE LIQUOR IS STORED NEAR TO 3-COMPARTMENT SINK IN REAR FOOD STORAGE AREA. MUST CLEAN AND SANITIZED AFFECTED AREA AND WHEREVER NEEDED. ADDITIONAL PEST CONTROL SERVICE ARE NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY.SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST ELEVATE SOFT DRINKS AND LIQUOR IN REAR FOOD STORAGE AREA 6 INCHES OF FLOOR AND 6 INCHES AWAY FROM WALLS FOR EASY OF CLEANING, PEST MONITORING AND FOOD PROTECTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR INSIDE WALK-IN COOLER AND THROUGHOUT REAR FOOD STORAGE AREA ESPECIALLY UNDERNEATH PALLETS. REMOVE DIRT GARBAGE AND TRASH.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE.
  4. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DEBRIS INSIDE THE EXPOSED HAND SINK,AND EXTERIOR OF FOOD EQUIPMENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A SMALL WATER TANK UNDER THE FRONT EXPOSED HAND SINK IN FRONT PREP AREA, DUE TO IT TAKES A LONG TIME (10 MINUTE OR BETTER)TO OBTAIN HOT WATER AT EXPOSED HAND SINK.WATER TEMPERATURE WENT DOWN AS LOW 65.4F,AFTER 10 MINUTES AND CONTINUOUSLY RUNNING I WAS ABLE TO WASH MY HANDS WITH WARM WATER 70F
  5. Canvass

    6 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. FOUND HOT HOLDING UNIT DISPLAY CASE WHICH PIZZA,BONELESS CHICKEN WINGS ARE KEEPED AT IMPROPER TEMP, AIR TEMPERATURE 128.F TO 130F UNIT IS TAGGED:" HELD FOR INSPECTION". FOUND UPRIGHT REFRIGERATION UNIT AT IMPROPER TEMPERATURE AIR TEMP:48.7F TO 49.5F,ALSO WAS TAGGED"HELD FOR INSPECTION" CAN NOT USE UNITS UNTIL DEPT OF HEALTH REMOVES HELD FOR INSPECTION TAG. MUST FAX A LETTER TO DEPT OF HEALTH AT 312 746-4240 ATTN MS. LOPEZ. NEEDS TO SEND REPAIR IN VOICE. CRITICAL VIOLATION 7-38-005(A) HOOOO72156-14
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND IMPROPER TEMPERATURE IN THE HOT HOLDING UNIT CHEESE PIZZA 120F,VARIOUS KIND OF TAQUITOS AT TEMP OF 87.7F, 98F, AND 91.9F.NO PROOF TIME AND TEMPERATURE LOG OR NOR OF DISCARDING TIME OF FOOD PRODUCTS PROVIDED DURING THE INSPECTION.VARIOUS KIND OF WHITE MILK , CHOCOLATE MILK, AND OTHER MILK PRODUCTS ALL AT IMPROPER TEMPERATURE,INTERNAL TEMPERATURE FROM 46.7F TO 49.9F .FOUND 18 DOZEN OF FRESH EGGS AT TEMP OF 48.9F TO 49.9F.IN UPRIGHT REACH IN REFRIGERATION IN SELLING AREA.ALL MILK PRODUCTS WERE TAGGED "HELD FOR INSPECTION"SEAL WERE REMOVED FROM ALL MILK GALLONS. MUST CONTACT MILK COMPANY FOR PROPER DISPASAL, AN INVOICE MUST BE PROVIDE FROM THE COMPANY.ALL EGGS WAS DISCARDED.POUNDS 100, VALUE 1000.CRITICAL VIOLATION:7-38-005(A) H000072156-14
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.WE(SUPERVISOR AND MYSELF), OBSERVED FOOD HANDLER WITH FOOD GLOVES ON,HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS FOOD EQUIPMENTS(HOT HOLDING UNIT, REFRIGERATOR DOORS, CONVECTION OVEN,AND MOVING GARBAGE CONTAINER,ETC.)SURFACE THAT WAS TOUCHED WAS DIRTY.FOOD HANDLER DID NOT WASH HANDS PRIOR TO PUT ON CLEAN FOOD GLOVES.INFORMATION GIVEN ON HAND WASHING,AND CHANGING OF FOOD GLOVES.MANAGER DISCUSSED PROPER HYGIENIC PRACTICES WITH FOOD HANDLER.CRITICAL VIOLATION:7-38-010 H000072157-15
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.REPORT #251139 DATED 6-22-2010,PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #251139, DATED 6-22-2010. UPON INSPECTION PREMISES HAS TWO WASHROOMS,HOWEVER ONE WASHROOM IS USED FOR STORAGE, AND NOT BEING MAINTAINED.#38-PREMISE HAS TWO WASHROOMS, HOWEVER ONE WASHROOM IS USED FOR STORAGE,INSTRUCTED TO REMOVE ITEMS FROM IT. SERIOUS VIOLATION:7-42-090 H000072157-15
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN DEBRIS INSIDE THE EXPOSED HAND SINK,AND EXTERIOR OF FOOD EQUIPMENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST PROVIDE A SMALL WATER TANK UNDER THE FRONT EXPOSED HAND SINK IN FRONT PREP AREA, DUE TO IT TAKES A LONG TIME (10 MINUTE OR BETTER)TO OBTAIN HOT WATER AT EXPOSED HAND SINK.WATER TEMPERATURE WENT DOWN AS LOW 65.4F,AFTER 10 MINUTES AND CONTINUOUSLY RUNNING I WAS ABLE TO WASH MY HANDS WITH WARM WATER 70F.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.REMOVE EXCESS ICE BUILD-UP FROM WALK-IN FREZEER.
    • 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.SWEEP FLOOR THROUGHOUT THE PREMISES, SPECIALLY UNDER SHELVES IN STORAGE AREA(EXCESS DEBRIS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.PREMISE HAS TWO WASHROOM, HOWEVER ONE WASHROOM IS USED FOR STORAGE,INSTRUCTED TO REMOVE ITEMS FROM IT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.REMOVE UNNECESSARY ARTICLES FROM BASEMENT AREA, ELEVATED ITEMS NEEDED 6" OFF THE FLOOR.SWEEP FLOOR AT SAME AREA.

Nearby inspected facilities

Own this business? Add a badge to your website