Skip to content
Loading map…

7-Eleven

4631 N WESTERN AVE, CHICAGO, IL 60625 · Grocery Store

Inspection summary

7-Eleven has been inspected 13 times by Chicago Department of Public Health since May 2, 2011. The most recent inspection, on January 5, 2021, found no infractions.

1 of 13 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 Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 separate inspections, most recently on August 27, 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 3 times across 3 separate inspections, most recently on August 20, 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 2 times on August 20, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 20, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 15 times across 11 separate inspections, most recently on August 27, 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.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT REAR HAND WASHING SINK BY 3 COMPARTMENT SINK IS BLOCKED BY DRINKS STORED IN FRONT.MUST MAINTAIN HAND WASHING SINK PROPERLY SUPPLIES AND ACCESSIBLE AT ALL TIME . PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE BRACELETS AND RINGS ON HANS WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN WALK IN COOLER
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT MOPS HAVE BEEN STORED ON FLOORS IN REAR DISH WASHING AREA AND FRONT PREP AREA.MUST PLACE MOPS IN POSITION THAT CAN ALLOWS THEM AIR DRY WITH OUT SOILING WALLS AND FLOORS
  3. Canvass Re-Inspection

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN PREP AND DISH WASHING AREAS,WALK IN COOLER
  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TCS FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT HAND WASHING SINK IN REAR DISH WASHING AREA TO BE BLOCKED WITH ITEMS AND VACUUM STORED INSIDE SINK. MAST MAINTAIN HAND WASHING SINK ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED AT THIS TIME.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE BRACELETS AND RINGS ON HANS WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED THREE COMPARTMENT SINK IN DISHWASHING AREA IN DISREPAIR NOT DRAINING PROPERLY (SLOW DRAINING), WATER RELEASED FROM ONE COMPARTMENT (BASIN) BACKUP INSIDE ANOTHER COMPARTMENT (BASIN) WHEN RELEASED INSIDE SINK. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND MUST REPAIR SINK AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN PREP AND DISH WASHING AREAS,WALK IN COOLER
  5. Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)-NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11-NO PROCEDURE FOR CLEANING AFTER EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(E-G))-ALL READY TO EAT FOOD TIME/TEMPERATURE CONTROL FOR SAFETY INSIDE THE PREP COOLER AND REACH IN COOLER MUST BE LABELED AND DATED THAT IS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11(A)-NO VISIBLE THERMOMETER IN SOME COOLERS. MUST PROVIDE AND MUST BE VISIBLE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11-ICE REAM FREEZER WITH HEAVY ICE ACCUMULATED. MUST DEFROST AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C)-INSIDE CABINET WITH GARBAGE CAN IN THE COFFEE STATION, WITH DEBRIS AND COFFEE GROUND. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-FLOOR UNDERNEATH THE FRONT CABINET BY THE CASHIER MACHINE AND INSIDE THE WALK IN COOLER. WITH DEBRIS AND DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO FOOD HANDLER CERTIFICATE FOR THE 3 FOOD HANDLER EMPLOYEES. MUST PROVIDE.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL A RAW WOODEN SHELVING ABOVE THE DISHWASHING 3 COMPARTMENT SINK AREA,USING A NON-TOXIC FINSH AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,KNOZZLES AND DRIP TRAYS AT FOUNTAIN DRINK STATIONS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE ALL STOCK ITEMS IN REAR STORAGE ROOMS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND UNNECESSARY ARTICLES MUST BE REMOVED DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  7. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed and exposed wood shelf above the three compartment sink. Instructed facility to seal and maintain smooth and easily cleanable.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors throughout: under and around all fixtures and equipment, along walls in rear storage, and near mop sink and three compartment sink. Instructed facility to detail clean all and maintain.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR REAR STORAGE AREA NOT CLEAN, MUST CLEAN FLOORS THRU-OUT, UNDER, BEHIND EQUIPMENT AT CORNER AND ALONG WALLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR STORAGE ROOM IN CORNER NOT ORGANIZED. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  9. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF REAR STANDING FREEZER NOT CLEAN. NSTRUCTED TO REMOVE ICE BUILD-UP AT BOTTOM. INTERIOR OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER DISPLAY SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN FREQUENTLY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR STORAGE ROOM IN CORNER NOT ORGANIZED. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  10. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES NOT MAINTAINING PROPER TEMPERATURE. OBSERVED CONDIMENT COOLER INTERNAL TEMPERATURE AT 59.8 F WHILE STORING VARIOUS DICED PRODUCE AND CONDIMENTS. INSTRUCTED THAT ALL COOLERS MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A). "HELD FOR INSPECTION" TAG PLACED ON COOLER.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT DISPLAY OR VISIBLE TO CUSTOMERS. PREVIOUS INSPECTION SUMMARY REPORT DATED NOVEMBER 29, 2013 NOT POSTED IN PLAIN VIEW OF ESTABLISHMENT CUSTOMERS. INSTRUCTED THAT INSPECTION REPORT SUMMARY MUST BE CONSPICUOUS AT ALL TIMES. SERIOUS CITATION ISSUED 7-42-010(B)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF REAR STANDING FREEZER NOT CLEAN. NSTRUCTED TO REMOVE ICE BUILD-UP AT BOTTOM. INTERIOR OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER DISPLAY SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN FREQUENTLY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR STORAGE ROOM IN CORNER NOT ORGANIZED. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  11. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (HOT DOGS, CHICKEN TACOS, BUFFALO CHICKEN ETC). MANAGER ON DUTY STATES THAT HE HAS LETTER THAT HE TOOK CLASSES FOR THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE, BUT COULD NOT SHOW PROOF AT TIME OF INSPECTION. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. BY END OF INSPECTION STILL NO CERTIFIED FOOD MANAGER. CITATION ISSUED FOR VIOLATION #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH SHELVING RACKS AT THE FRONT DISPLAY AREA AND ALONG WALL BASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL ALL HOLES AND OPENINGS ON CEILING AT THE REAR DRY STORAGE ROOM WITH SYRUP DISPENSERS TO PREVENT HIDING PLACES FOR PEST.
  12. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFICATE OF SANITATION. MANAGER HAS STATE OF ILLINOIS CERTIFICATE ONLY. ONE CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL, BUT THE SAID PERSON IS NOT ON SITE. INSTRUCTED TO GET A CITY OF CHICAGO CERTIFICATE OF SANITATION. CITATION ISSUED SERIOUS,7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE WORN OUT PLASTIC BASEBOARD IN THE DISHWASHING AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN CEILING VENT COVER INSIDE THE WASHROOM,WITH HEAVY DUST BUILD UP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE BOTH REACH IN FREEZER AND MUST BE VISIBLE.
  13. 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. MUST CLEAN-SANITIZE; CABINTETS AND DISPLAY SHELVES THRU-OUT PREMISES, MOP SINK AND 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. MUST CLEAN FLOORS THRU-OUT, UNDER, BEHIND EQUIPMENT AT CORNER AND ALONG WALLS.
    • 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 REPAIR 3PART SINK FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER THRU-OUT REAR DISHWASHING ROOM AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

Nearby inspected facilities

Own this business? Add a badge to your website