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EXPRESS GRILL INC

1730 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

EXPRESS GRILL INC has been inspected 14 times by Chicago Department of Public Health since July 30, 2010. The most recent inspection, on September 13, 2021, found no infractions.

6 of 14 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, Food source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. 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 November 21, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on July 31, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on July 31, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 14, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 9 times across 4 separate inspections, most recently on November 21, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

14 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE THE PROPER EQUIPMENT, AND DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO DIPPERWELL FOR THE FRONT HAND DIPPED ITALIAN ICE, INSTRUCTED TO PROVIDE DIPPER WELL WITH CITY COLD RUNING WATER AND A PROPER DRAIN AT FRONT ITALIAN ICE FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL BEHIND THE THREE COMPARTMENT SINK NOT CLEAN, THERE IS A BLACK SUBSTANCE ON WALL, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Suspected Food Poisoning Re-inspection

    0 infractions

  7. Suspected Food Poisoning

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 30 SMALL FLIES LOCATED ABOVE AND AROUND 3 COMPARTMENT SINK LOCATED ACROSS FROM THE WALK IN COOLER. RECOMMENDED CONTACTING PEST CONTROL. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENTS WITH ACCUMULATED DUST LOCATED ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MINOR FOOD AND DIRT DEBRIS ON THE FLOORS LOCATED IN THE REAR ALONG THE WALLS. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED GREASE CONTAINER WITH EXCESSIVE GREASE DEBRIS ON CONTAINER AND AROUND THE GROUND OF THE CONTAINER. ALSO GREASE ON WALL NEXT TO CONTAINER. INSTRUCTED TO REMOVE ALL GREASE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED 4 PEPPER CONTAINERS WITHOUT A LABEL LOCATED IN THE REAR. OBSERVED CONTAINERS WITH HAMBURGERS WITHOUT LABELS IN THE WALK IN COOLER. INSTRUCTED TO LABEL ALL BULK FOODS THAT ARE OUTSIDE OF THE ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE EXTERIOR OF THE PEPPER CONTAINERS LOCATED IN THE REAR IN NEED OF CLEANING TO REMOVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. EMPLOYEE BREAK TABLE AT REAR OF PREMISES IS STAINED, DIRTY AND STICKY. MUST CLEAN AND MAINTAIN TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CARDBOARD BEING USED ON THE FLOOR. INSTRUCTED TO REMOVE CARDBOARD TO PREVENT PEST HARBORAGE AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO PROBE THERMOMETER ON PREMISES. INSTRUCTED TO PROVIDE A PROBE THERMOMETER TO CHECK HOT AND COLD FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNCLEAN EQUIPMENT, 2 FRYERS, STORED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN OR REMOVE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER TRAINING REQUIREMENTS NOT MET. INSTRUCTED TO ENROLL ALL FOOD HANDLERS IN COURSE AND HAVE CERTIFICATES AVAILABLE.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS INSIDE THE WALK-IN-COOLER NOT CLEANED. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING SINK STOPPER AT THE 3 COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN ADEQUATE SINK STOPPERS AT THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER INSIDE THE WALK-IN-COOLER.MUST PROVIDE AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED DEEP FRYER EQUIPMENTS MUST BE REMOVED FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN REAR STORAGE AREA FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED TO CLEAN INSIDE LIGHT SHIELDS.
  12. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • TWO PAPER PACKAGES OF COOKED SAUSAGES ARE COOLING OFF FOR COLD STORAGE, LABEL AND DATE SAID ITEMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE BASEBOARD BEHIND THE GRILL HAS A GAP WITH SOME GREASE ON IT, CLEAN THE BASEBOARD AND FILL IN THE GAP.
  13. Canvass

    4 infractions

    • 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.MUST PROVIDE SINK STOPPER AT 3- COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FRYERS,GRILL TABLE,DRAWERS,VENT IN TOILET ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALL BEHIND PREP TABLE & 3- COMP SINK.MUST SEAL OPENINGS AROUND PIPES LEADING INTO CEILING.MUST REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE ON DRY FOOD STORAGE DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULB AT HOOD.
  14. License

    0 infractions

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