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EXPRESS FOOD & DELI

7701 S RACINE AVE, CHICAGO, IL 60620 · Grocery Store

Inspection summary

EXPRESS FOOD & DELI has been inspected 6 times by Chicago Department of Public Health since December 12, 2014. The most recent inspection, on May 19, 2016, found no infractions.

1 of 6 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: Pests, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 December 8, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 March 16, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 13 times across 5 separate inspections, most recently on March 16, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 4 times across 3 separate inspections, most recently on March 16, 2016. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED THE EXPOSED HAND WASHING SINK OBSTRUCTED BY THE LID OF A CROCK POT, NO PAPER TOWELS OR SANITARY DRYING DEVICE AT THE EXPOSED HAND WASHING SINK AND THE HOT WATER SHUT OFF MANUALLY UNDERNEATH THE EXPOSED HAND WASHING SINK. INSTRUCTED TO REMOVE THE LID FROM INSIDE OF THE EXPOSED HAND WASHING SINK AND TO MAINTAIN ACCESSIBILITY. PROVIDE AND MAINTAIN RUNNING HOT WATER. ALSO INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS OR A SANITARY DRYING DEVICE AT THE EXPOSED HAND WASHING SINK. CRITICAL VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE 3 COMPARTMENT SINK OPEN SITE FLOOR DRAIN WITH BUILD UP. INSTRUCTED TO CLEAN THE FLOOR DRAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENT OF THE RESTROOM WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE LIGHT SHIELD INSIDE OF THE RESTROOM HANGING FROM THE CEILING. RE-ATTACH THE LIGHT SHIELD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK MISSING DRAIN STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN DRAIN STOPPERS TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS.
  3. Complaint Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR SHELVING OF THE REACH IN FREEZER TO REMOVE SPILLS.
  4. Short Form Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS IN A HOT HOLDING UNIT NOT BEING MAINTAIN AT IMPROPER INTERNAL TEMPERATURE OF 140F OR ABOVE. FOUND 5LBS GROUND BEEF AT 124.4F AND 2LBS CHEESE SAUCE AT 125.4F. EMPLOYEE DISCARD AND DENATURED FOOD ITEMS. CITATION ISSUED #7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE DUMPSTER OVER LOADED PREVENTING PROPER LID CLOSURE AND GARBAGE ON THE GROUND AROUND THE DUMPSTER. INSTRUCTED EMPLOYEE TO KEEP OUTSIDE DUMPSTER LID CLOSE AND THE AREA CLEAN TO PREVENT RODENT HARBORAGE. CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED SUCH AS GROUND BEEF AND CHEESE SAUCE FOR NACHOS AND ITALIAN BEEF. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR SHELVING OF THE REACH IN FREEZER TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS THROUGH OUT PREMISES TO REMOVE SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED LIGHT SHIELDS DIRTY. MUST CLEAN TO REMOVE DEBRIS.
  5. Complaint

    9 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE METAL GARBAGE DUMPSTER OVERFLOWING PREVENTING LID CLOSUREB AND GARBAGE DEBRIS ON GROUND AROUND DUMPSTER,INSTRUCTED TO MAINTAIN AREA, SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTRENTIALL HAZARDOUS FOODS ARE PREPARED AND SSERVED SUCH AS,ITALIAN BEEF,GROUND BEEF,CHEESE SAUCE,AND SANDWICHES,SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL SHELVING UNITS THROUGHOUT PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT PREMISES, ESPECIALLY UNDERNEATH THE CHIP RACKS, ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL,CEILING AREAS AT FRONT ENTRANCE,FRONT COUNTER NOT MAINTAINED,CLEAN/MAINTAIN.MUST REPAIR PEELING PAINT DAMAGE AREAS.ALSO VENTILATION VENT DUSTY,NOT CLEAN.MUST CLEAN/MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLES IN WALL INSIDE THE WASHROOM,INSTRUCTED TO SEAL OPENINGS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE DRAIN STOPPERS AT THE 3 COMPARTRMENT SINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND LARGE VENTILATION HOOD,(CLUTTER) AT CUSTOMER ENTRANCE.MUST REMOVE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE STOCK"6" INCHES OFF FLOOR IN THE REAR OF PREMISES
  6. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL,CEILING AREAS AT FRONT ENTRANCE,FRONT COUNTER NOT MAINTAINED,CLEAN/MAINTAIN.MUST REPAIR PEELING PAINT DAMAGE AREAS.ALSO VENTILATION VENT DUSTY,NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND LARGE VENTILATION HOOD,(CLUTTER) AT CUSTOMER ENTRANCE.MUST REMOVE.

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