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7-ELEVEN #38948H

2366 N DAMEN AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

7-ELEVEN #38948H has been inspected 6 times by Chicago Department of Public Health since October 16, 2020. The most recent inspection, on April 16, 2021, found no infractions.

3 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 7 times across 3 separate inspections, most recently on November 17, 2020. 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 2 times across 2 separate inspections, most recently on November 10, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 10, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 29, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 2 separate inspections, most recently on November 10, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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. License Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINKS AND WASHBOWL SINKS IN RESTROOMS.
  3. License Re-Inspection

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINKS AND WASHBOWL SINKS IN RESTROOMS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED METERED FAUCETS ARE SET TO APPROXIMATELY 4-6 SECONDS OF WATER FLOW AT WASH BOWL SINKS IN RESTROOMS. MUST PROVIDE MINIMUM OF 15 SECONDS OF CONTINUOUS WATER FLOW FROM EACH METERED FAUCET IN RESTROOMS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER TO ACCURATELY MEASURE INTERNAL FOOD TEMPERATURES OF TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD PREP AREA NOT PROTECTED. MUST PROVIDE A BARRIER BETWEEN SALES FLOOR/RESTROOM HALLWAY AND PREP AREA TO PREVENT CONTAMINATION. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED UNCOVERED RECEPTACLES IN RESTROOMS. MUST PROVIDE LIDS/COVERS FOR RECEPTACLES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  4. License

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATE ON SITE. MUST PROVIDE A CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION TO POST IN PLAIN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINKS AND WASHBOWL SINKS IN RESTROOMS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED METERED FAUCETS ARE SET TO APPROXIMATELY 4-6 SECONDS OF WATER FLOW AT WASH BOWL SINKS IN RESTROOMS. MUST PROVIDE MINIMUM OF 15 SECONDS OF CONTINUOUS WATER FLOW FROM EACH METERED FAUCET IN RESTROOMS.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST PROVIDE A CLEANING AGENT, AND A SANITIZER TO PROPERLY WASH, RINSE, AND SANITIZE UTENSILS IN 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER TO ACCURATELY MEASURE INTERNAL FOOD TEMPERATURES OF TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD PREP AREA NOT PROTECTED. MUST PROVIDE A BARRIER BETWEEN SALES FLOOR/RESTROOM HALLWAY AND PREP AREA TO PREVENT CONTAMINATION. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED UNCOVERED RECEPTACLES IN RESTROOMS. MUST PROVIDE LIDS/COVERS FOR RECEPTACLES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  5. License

    0 infractions

  6. License

    0 infractions

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