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7-ELEVEN

6440 W DIVERSEY AVE, CHICAGO, IL 60707 · Grocery Store

Inspection summary

7-ELEVEN has been inspected 8 times by Chicago Department of Public Health since November 30, 2011. The most recent inspection, on March 31, 2020, found no infractions.

2 of 8 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 and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on November 9, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 October 19, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 12 times across 5 separate inspections, most recently on April 26, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 times across 4 separate inspections, most recently on April 26, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on November 30, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of pop dispensing unit not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink, rear storage area under shelving not clean, need detailed cleaning(corners). Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ONE DOOR PREP COOLER FRONT PREP AREA AND DISPLAY COOLER READING AT IMPROPER TEMP 52-65'F, IN POOR REPAIR, INSTRUCTED TO MAINTAIN COOLER 40'F AND BELOW, COOLER TAGGED, INSTRUCTED TO RESTRICT USE UNTIL MAINTAINED AT 40;F AND BELOW, CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED FOODS INSIDE FRONT PREP COOLER BEHIND COUNTER AND DISPLAY COOLER AT IMPROPER TEMP, FOODS SUCH AS BUFFALO CHICKEN ROLLER, YOGURT, FRUITS BOWLS, DELI MEATS, ITALIAN SAUSAGE, AND TACO CHEESE TAQUITO, ALL READING BETWEEN 48'F-60'F, ALL PRODUCT DUMPED AND DENATURED AT A COST OF ABOUT, OF ABOUT $250.00, AND ABOUT 25 POUNDS, CRITICAL VIOLATION: 7-38-005(A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 10/19/2015, REPORT #1742221, VIOLATION LISTED BELOW: 33 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL EXPOSED HAND SINK ON PREMISES, 3 COMPARTMENT SINK IN REAR AND INTERIOR SURFACES OF MOP SINK IN REAR AREA, STORAGE AND PREP COUNTER THROUGHOUT. 34 INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT REAR DISH WASHING AREA, REAR STORAGE AREA AND FLOORS INSIDE WASHROOM. 38 INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA. 40 INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS INCLUDING INSIDE WALK-IN COOLER. 41 INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ARTICLES IN REAR OUTSIDE CORRAL TO PREVENT PEST HARBORAGE. SERIOUS VIOLATION: 7-42-090
  5. Canvass

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP AND HAND DRYING DEVICE OR PAPER TOWELS AVAILABLE AT ALL EXPOSED HAND SINK. (EXPOSED HAND SINK IN FRONT PREP AREA, EXPOSED HAND SINK IN COFFEE STATION, EXPOSED HAND SINK IN REAR DISH WASHING AREA AND HAND WASHING SINK INSIDE WASHROOM). INSTRUCTED TO PROVIDE. HAND SOAP AND APPROVED HAND DRYING DEVICE (PAPER TOWELS OR AUTOMATIC HAND DRYERS MUST BE PROVIDED AT EACH HAND SINK FOR EMPLOYEE USE IN PREP AREA AND IN EMPLOYEE TOILET ROOM. (CORRECTED DURING INSPECTION-EMPLOYEE PROVIDED SOAP AND PAPER TOWELS). CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL EXPOSED HAND SINK ON PREMISES, 3 COMPARTMENT SINK IN REAR AND INTERIOR SURFACES OF MOP SINK IN REAR AREA, STORAGE AND PREP COUNTER THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT REAR DISH WASHING AREA, REAR STORAGE AREA AND FLOORS INSIDE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS INCLUDING INSIDE WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ARTICLES IN REAR OUTSIDE CORRAL TO PREVENT PEST HARBORAGE.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink, rear storage shelving not clean, needs detailed cleaning(corners), floors in furnace room not clean, needs detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had gaps/openings by exposed hand sink in rear dish washing area shall be repaired/sealed.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AISLE SHELVING AT FRONT SELLING AREA,REAR STORAGE AREA AND IN WALK-IN COOLER NEED CLEANING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED STORAGE OF ITEMS INSIDE RESTROOM. INSTRUCTED MANAGEMENT THAT THE RESTROOM IS NOT USED FOR STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED MANAGEMENT TO REMOVE CLUTTER AT REAR STORAGE AREA AND HEATING AND AIR CONDITIONING ROOM.
  8. Canvass

    6 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. FOUND NO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG HOTDOG, NACHO CHEESE AND CHILI, TAQUITOS, CHICKEN ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. FOUND NO INSPECTION SUMMARY REPORT POSTED ON PREMISES. INSTRUCTED MANAGEMENT, INSPECTION SUMMARY REPORT MUST BE POSTED, DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010(B)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK IN REAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (UNUSED METAL SHELVING, RACKS ETC.) STORED IN REAR (CORRAL) OUTSIDE AREA TO PREVENT RODENT AND INSECT HARBORAGE.

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