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SEVEN FOOD

637 E 79TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

SEVEN FOOD has been inspected 7 times by Chicago Department of Public Health since June 8, 2011. The most recent inspection, on August 16, 2013, found no infractions.

2 of 7 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 Pests.

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.

  • 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 8 times across 4 separate inspections, most recently on August 9, 2012. 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 2 times across 2 separate inspections, most recently on July 24, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 18 times across 5 separate inspections, most recently on August 9, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times across 3 separate inspections, most recently on August 9, 2012. 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 July 24, 2012. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HAM, ROAST BEEF, HOT DOGS, AND CUT TOMATOES FOUND AT 48.2F IN REFRIGERATED PREP TABLE BEHIND FRONT SERVICE COUNTER-INSTRUCTED TO REMOVE ALL PRODUCTS AT IMPROPER TEMPERATURES FROM UNIT WHICH WAS VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • HAM, ROAST BEEF, HOT DOGS, AND CUT TOMATOES FOUND AT 45.2F IN REFRIGERATED PREP TABLE BEHIND FRONT SERVICE COUNTER. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES WHICH WAS VOLUNTARILY DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-USE UTENSILS MUST BE PROPERLY STORED IN A CLEAN CONTAINER INVERTED(HANDLES UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR PAINT EXTERIOR OF DEEP FREEZER AND MEAT CASES IN BUTCHER'S AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: DISPLAY SHELVES WHERE NEEDED, MEAT WRAPPER, AND INTERIOR OF REFRIGERATED PREP TABLE BEHIND FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNER, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES. CLEAN ALL UNCLEAN LIGHT SHIELDS. SEAL UP ALL CRACKS AND OPENINGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETER FOR TAKING PRODUCT TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN AND ORGANIZE REAR STORAGE AREA.
  3. Complaint

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED DISPLAY CASES IN BUTCHER'S AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 47.1F. REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 61.3F. BOTH UNITS REQUIRE SERVICING BY REFRIGERATION REPAIRMAN AND MUST BE CAPABLE OF MAINTAINING AIR TEMPS OF 40 DEGREES OR BELOW /- 2 DEGREES. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES. HELD FOR INSPECTION TAGS PLACED ON UNITS. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CHICKEN-52.1F, CHICKEN-50.2F, PORK CHOPS-49.8F, HAM-45.6F, LIVER SAUSAGE 45.6F, FISH-46.6F, CUT TOMATOES-51.1F, ROAST BEEF-46.1F, -ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD UNDER REFRIGERATION AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 20 MICE DROPPINGS OBSERVED ON WALL COVE(BASEBOARD) IN SOUTHEAST CORNER AND ON FLOOR IN SAME AREA ON SALES FLOOR. ALSO OBSERVED 10-15 SCATTERED ALONG WALL BASES OF FLOOR IN REAR BY MEAT SAW AND BY HOT WATER TANK. NOTED 1 FLY IN FOOD PREP AREA-MUST EITHER KEEP REAR DOOR CLOSED OR PROVIDE A SCREEN DOOR FOR SAME TO KEEP INSECTS AND RODENTS FROM GAINING ENTRY. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, REQUEST SERVICE FROM PEST CONTROL AND SEAL UP ANY OPENINGS FOUND. CITATION ISSUED-SERIOUS 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UNABLE TO VERIFY CERTIFIED MANAGER, NO ID ON PERSON-CITATION ISSUED-SERIOUS 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-USE UTENSILS MUST BE PROPERLY STORED IN A CLEAN CONTAINER INVERTED(HANDLES UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND/OR PAINT EXTERIOR OF DEEP FREEZER AND MEAT CASES IN BUTCHER'S AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: DISPLAY SHELVES WHERE NEEDED, MEAT WRAPPER, AND INTERIOR OF REFRIGERATED PREP TABLE BEHIND FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNER, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES. CLEAN ALL UNCLEAN LIGHT SHIELDS. SEAL UP ALL CRACKS AND OPENINGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETER FOR TAKING PRODUCT TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN AND ORGANIZE REAR STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • KNIVES MUST BE PROPERLY STORED IN A KNIFE RACK, NOT AGAINST THE WALL.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • LARGE MAIN DELI COOLER AT IMPROPER TEMPERATURE OF 68 DEGREES F. MUST REPAIR COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SMOOTH OUT AND REPAINT TEXTURED WALLS IN THE MOST AFFECTED AREAS. (VIOLATION WAS PARTIALLY CORRECTED)
  6. License Re-Inspection

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK NEAR COFFEE PREP AREA OR RELOCATE COFFEE BEHIND FRONT REGISTER NEAR EXISTING HAND SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TEXTURED WALLS AND CEILINGS IN REAR STORAGE AREAS,OFFICE AND THROUGHOUT MUST BE MADE SMOOTH AND EASILY CLEANABLE. REPAIR WATER DAMAGED WALLS BEHIND WASHBOWL IN WASHROOM AND REPAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE COFFEE,CAPPUCINO AND FROZEN DESSERT MAKERS OR PROVIDE VISIBLE PROOF OF INSTALLATION.
  7. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE HOT HOLDING EQUIPMENT ON SITE TO VERIFY THAT IT WORKS PROPERLY. MUST HAVE ALL EQUIPMENT ON SITE BEING USED FOR BUSINESS OPERATION.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK NEAR COFFEE PREP AREA OR RELOCATE COFFEE BEHIND FRONT REGISTER NEAR EXISTING HAND SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RODENTS AND INSECTS ON SITE. FOUND APPROXIMATELY 10 MICE DROPPINGS BEHIND FRONT COUNTER,UNDER SHELVING RACK ALONG BACK WALL,ON BUILT IN SHELF ALONG FRONT WINDOWS UNDER SNACK RACK AND IN REAR STORAGE AREA. ALSO NOTED TWO LIVE FLIES BEHIND MEAT COUNTER. MUST REMOVE INSECTS,SANITIZE AFECTED AREA AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND REPAINT WOOD SHELVES IN REAR STORAGE AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE ALL CARPET FROM SALES FLOOR NEAR FOOD RELATED AISLES. MUST INSTALL TILE FLOORS AND MAKE SMOOTH AND EASILY CLEANABLE. MUST SEAL OPENINGS ALONG WALL BASES BEHIND FRONT REGISTER,IN REAR BETWEEN THE REACH IN COOLER AND REAR SHELVES ON WEST WALL AND IN REAR STRORAGE AREA. MUST INSTALL COVING IN REAR STORAGE AREAS WHERE MISSING. MUST REPAIR WORN SECTIONS OF THE FLOOR IN REAR STORAGE AREAS AND BEHIND MEAT COUNTER. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE. REPAIR BROKEN FLOOR TILE IN OFFICE/STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TEXTURED WALLS IN REAR STORAGE AREAS,OFFICE AND THROUGHOUT MUST BE MADE SMOOTH AND EASILY CLEANABLE. MUST FINISH(EXPOSED SHEET ROCK) WALLS IN WASHROOM WHERE NEEDED AND REPAIR WATER DAMAGED WALLS AND REPAINT. MUST REPAIR AND REPAINT DAMAGED CEILING IN REAR OFFICE/STORAGE CLOSET. ALSO FINISH WALLS IN REAR STORAGE AREAS AND BEHIND FURNACE AND SEAL ALL HOLES AND OPENINGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR VENTILATION IN THE WASHROOM AND ENSURE THE VENT EXHAUSTS OUTSIDE OR OPEN THE BATHROOM WINDOW TO THE AIR. MUST INSTALL A BACK FLOW DEVICE AT THE COFFEE,CAPPUCINO AND FROZEN DESSERT MAKERS OR PROVIDE VISIBLE PROOF OF INSTALLATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROVIDE ADDITIONAL STORAGE SHELVES AND STORE ALL ITEMS ON SALES FLOOR AND IN STORAGE AREAS 6 INCHES OFF THE FLOOR. MUST CLEAR REAR WALKWAY LEADING TO OUTSIDE GARBAGE AREA AND REMOVE ALL CLUTTER. REMOVE UNUSED ITEMS,BOXES AND OTHER DEBRIS FROM OFFICE/STORAGE ROOM.

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