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7- ELEVEN

416-418 N STATE ST, CHICAGO, IL 60654 · Grocery Store

Inspection summary

7- ELEVEN has been inspected 15 times by Chicago Department of Public Health since August 3, 2010. The most recent inspection, on November 20, 2023, found no infractions.

4 of 15 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, Cleaning and sanitizing 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 6 times across 5 separate inspections, most recently on November 20, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 February 19, 2021. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on November 4, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on October 21, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16 times across 9 separate inspections, most recently on November 20, 2023. 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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified foo service manager on site while handling and serving TCS foods ( pizza, chicken....) instructed to obtain. Priority foundation violation 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A condensation line is draining in hand wash sink at rear dish washing area. Instructed to move drain drain away from hand wash sink.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Must provide smooth walls and ceiling above basement's food/ food containers storage.
  3. Canvass

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES OR SUPPLIES ONSITE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMIT AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE THE NECESSARY SUPPLIES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN SANITIZER WATER BETWEEN USES, TO PREVENT CROSS CONTAMINATION, AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR BROKEN DOOR GASKETS ON SMALL PREP COOLER BELOW CONDIMENTS, BEHIND FRONT SERVICE COUNTER, AND ON MULTIPLE DOORS ON THE 8-DOOR REACH IN BEVERAGE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PAINT OR STAIN RAW WOODEN STORAGE RACKS IN BASEMENT STORAGE AREA, INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR SLOW DRAIN IN HANDWASHING SINK IN REAR DISHWASHING AREA, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOORS THROUGHOUT BASEMENT STORAGE AREA, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ITEMS OFF FLOOR IN BASEMENT STORAGE AREA, ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE MISSING FLOOR TILE IN THE REAR DISHWASHING AREA, INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMIT AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW UP INCLUDING THE NECESSARY ITEMS GLOVES MASKS, DISPOSABLE MOPS AND APPROPIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUD.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS THROUGHOUT BASEMENT. MUST REMOVE CLUTTER CLEAN AND ORGANIZE AREAS TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF FLOOR IN REAR STORAGE AREA ON THE 1ST FLOOR AND BASEMENT STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT BASEMENT STORAGE ROOMS NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN ALL FLOOR AREAS AND MUST MAINTAIN.
  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ORGANIZE REAR STORAGE ROOM, ELEVATE BEVERAGE CASES OFF FLOOR. FOR EASY CLEANING
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.11(A) PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE BY HAVING PRIORITY AND PRIORITY FOUNDATION VIOLATIONS.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(f) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO EMPLOYEE CLEAN UP PROCEDURE FOE VOMITING AND DIARREAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11(A) OBSERVED HAND WASHING SINK IN EMPLOYEES WASHROOM NOT MAINTAINED, NO COLD WATER,( IE COLD WATER HANDLE NOT ATTACHED). INSTRUCTED THAT HAND SINK MUST BE MAINTAINED AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION ISSUED 7-38-030(C).
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11(B) OBSERVED NO ADEQUATE HOT WATER AT SINKS THROUHOUT ESTABLISHMENT . HOT WATER TEMPERATURE 96.4F. INSTRUCTED TO PROVIDE HOT WATER OF 110F. PRIORITY VIOLATION 7-38-030(C)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE BACKFLOW DEVICE ON ICE MACHINE OR COFFEE MACHINES. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.14(B)(1)(2) OBSERVED CARPETING IN BASEMENT STORAGE AREA NOT CLEAN/MAINTAINED. INSTRUCTED TO CLEAN AND SECURELY ATTACH TO THE FLOOR OR REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12(A) FLOORS THROUHOUT BASEMENT STORAGE ROOMS NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN ALL FLORR AREAS.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED LARGE AMOUNTS OF BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED.SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE DUCT TAPE AROUND DRAIN PIPE OF EXPOSED HANDSINK NEXT TO THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS FROM WALL VENTS NEAR COFFEE SERVICE STATION AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS ON PROPER SHELVINGS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING.
    • 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.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THORN RUBBER GASKET AT THE DOOR OF WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED MILK CRATES USED FOR ELEVATION AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO SHELVING FOR PROPER ELEVATION OF FOOD ITEMS 6" OF THE FLOOR AND 6" AWAY FROM THE WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN NOZZLES OF ALL SODA DISPENSERS AT THE FRONT DISPLAY AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE BASEMENT FOOD STORAGE AND INSIDE WALK IN COOLER AND MAINTAIN.....MUST ALSO REPAIR AND MAINTAIN UNFINISHED AREAS ESPECIALLY ALONG WALL BASE WITH GROUND BUILD UP, CRACKS AND CREVICES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUST ACCUMULATION ON WALLS AND CEILING AT THE DISPLAY AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE REAR DRY STORAGE AND AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
  11. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN INSIDE DISPENSER OF CHILI AND CHEESE HOT HOLD UNITS WITH OLD FOOD DEBRIS AND DIRT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKS AND UNFINISHED FLOORS AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN SMOOTH EASY CLEAN TO FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CUSTOMERS GOING BEHIND COUNTER (FOOD PREP AREA) TO USE MICRO WAVE FOR FOOD PURCHASED FROM PREMISE. INSTRUCTED TO PROVIDE A BARRIER BETWEEN THE FOOD PREP AREA AND CUSTOMER AREA.
  12. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE SOFT DRINKS 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM THE WALL IN REAR FOOD STORAGE AREA AND BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT PREP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVED CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.
  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • (7-42-090) PREVIOUS MINOR VIOLATION FROM 8/3/10 NOT CORRECTED AT THIS TIME: #41-STORAGE ROOMS CLUTTERED, MUST RE-ORGANIZE & ELEVATE ALL ITEMS OFF THE FLOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVINGS ARE NEEDED IN THE BASEMENT & REAR STORAGE ROOMS, TO ELEVATE STOCK/SUPPLIES THAT ARE NEEDED & PREVENT PEST HARBORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THRU-OUT THE BASEMENT STORAGE AREAS, ALONG THE STAIRS, UNDER & BEHIND SHELVES OF THE WALK-IN COOLER, UNDER & AROUND 3-COMP SINK, & UNDER HEAVY EQUIPMENT IN THE PREP AREA - NEED DETAILED CLEANING DUE TO DEBRIS, CLUTTER, DIRT OR SPILLS.
  15. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKE BURRITOS/TAQUITOS) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. TICKET #H000062265 14.
    • 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. STORAGE ROOM CLUTTERED. MUST REORGANIZE ALL ITEMS/ELEVATE ALL ITEMS OFF FLOOR.

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