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EXPRESS CORNER

1111 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

EXPRESS CORNER has been inspected 2 times by Chicago Department of Public Health since December 8, 2010. The most recent inspection, on February 1, 2011, found no infractions.

1 of 2 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.

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 once on December 8, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 December 8, 2010. 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 4 times on December 8, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 December 8, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on December 8, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

2 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED TO SANITIZE MULTI USE UTENSILS. OBSERVED EMPLOYEE WASHING PLATES,CUPS AND UTENSILS AT EXPOSED HAND.INSTRUCTED TO USE 3 COMPARTMENT SINKS IN BASEMENT AREA. CRITICAL VIOLATION:7-38-030 HOOOO70718-16
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND TOILET BOWL NOT OPERABLE IN BASEMENT AREA.TOILET BOWL IS FULL WITH HUMAN WASTE AND TOILET PAPER,FOUL ODOR THROUGHOUT THE PREMISES. EMPLOYEE (LADY) STATED THAT THEY ARE USING DOWN THE STEET WASHROOM(ANOTHER BUSINESS)INSTRUCTED TO REPAIR THE PROBLEM.ONLY ONE WASHROOM ON PREMISES.CRITICAL VIOLATION:7-38-030 HOOOO70718-16
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA,AND WASHBOWL IN BASEMENT AREA WITHOUT SOAP AND PAPER TOWELS OR NOR HAND DRYING DEVICE.INSTRUCTED TO PROVIDE FOR PROPER HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO70719
    • 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 CERTIFIED FOOD HANDLER ON PREMISES,WHILE POTENTIALLY HAZARDOUS FOOD WERE HANDLED,TWO CITY SANITATIONS CERTIFICATE POSTED,HOWEVER "IQBAL PATEL" WHICH IS EXPIRED ON 7-27-10; BOTH CERTIFIED FOOD HANDLER NOT ON PREMISES.SERIUOS VIOLATION:7-38-012(a)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 4-21-09, REPORT #158367 (31.INSTRUCTED MGNT. TO HAVE PROPERLY STORE ALL SIMPLE-SERVICE UTENSILS TO PROTECT FROM CROSS CONTAMINATION. #30 SOME FOOD ITEMS NOT LABELED, NEED NAMES AND DATES ANY ALL FOODS ITEMS IN STORAGE. #32 INSTRUCTED MGNT. TO INSTALL A PAPER TASTE HOLDER FOR PREP AREA EXPOSED HAND BOWL AND PROPER TOILET PAPER HOLDER IN RESTORATION IN BASEMENT. #33 SOME SHELVES IN COOLER, DRY STORAGE, INTERERIOR AND EXTERIOR OF EQUIPMENT NEED CLEANING. #34 FLOORS UNDER, AROUND STOCK NEED CLEANING. #35 INSTRUCTED MGNT. TO REPLACE ALL STAIN CEILING TILE THROUGHOUT BUSINESS. #36 INSTRUCTED MGNT. TO HAVE LIGHT SHIELD ON LIGHT IN RESTROOM, NEED LIGHT IN PREP AREA IN BASEMENT AROUND 3 COMP. #41 INSTRUCTED MGNT. TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE RUST FROM GREASE TRAPS,CLEAN AND PAINT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WASHROOM DOOR MUST BE SELF CLOSED IN STAFF WASHROOM,IN BASEMENT AREA.
    • 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 DETAIL CLEAN ALL INTERIOR OF SINKS(1COMPARTMENT,EXPOSED HAND SINK WASH BOWL AND 3 COMPARTMENT SINK)GRIMES AND BLACK SLIME IN IT.DETAIL CLEAN PIPE BEHIND COOKING EQUIPMENT.
    • 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. CEMENT FLOOR IN BASEMENT AREA,IN DISHAREA AND IN FRONT OF COOLERS BROKEN(HOLES ON THE BOTTOM OF STAIRCASE), INTRUCTED TO REPAIR FLOOR,SURFACE MUST BE SMOOTH AND CLEANABLE,ALSO NON-ABSORBENT MATERIAL.ALSO REPLACE FLOOR TILES ON THE TOP OF STAIRCASE IN PREP AREA.
    • 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. WORKING STOPPERS IS NEEDED IN THE 3 COMPARTMENT SINK.FAUCET IS LEAKING MUST REPAIR(SAME SINK).MUST CLEAN FLOOR DRAIN IN FRONT OF 3 COMPARTMENT SINK,WASTE WATER FILLED TO TOP,ALMOST ON FLOOR. MOP SINK WATER PIPE ARE DISCONNECTED, INSTRUCTED TO PROPERLY RE-INSTALL MOP SINK ACCORDING TO PLUMBING CODE.

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