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FOOD XPRESS

3851 S MICHIGAN AVE, CHICAGO, IL 60653 · Restaurant

Inspection summary

FOOD XPRESS has been inspected 8 times by Chicago Department of Public Health since April 23, 2010. The most recent inspection, on April 19, 2016, found no infractions.

1 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 source, labelling and allergens 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.

  • 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 once on August 27, 2014. 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 once on March 2, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 21 times across 7 separate inspections, most recently on June 25, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 7 times across 7 separate inspections, most recently on June 25, 2015. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN BEHIND DEEP FRYERS, GREASE AND OIL BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY ICE BUILD-UP NOTED ON BOXES INSIDE WALK-IN FREEZER, INSTRUCTED TO REMOVE.
  3. Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND NO LABELS ON COOKED FOOD ITEMS IN WALK-IN COOLER; INSTRUCTED TO LABEL ITEMS WITH NAME AND DATE IT WAS PREPARED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR SURFACE OF GRILL TO REMOVE GREASE OBSERVED. CLEAN SHELVES INSIDE OF WALK-IN COOLER TO REMOVE FOOD BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND SOME MISSING FLOOR TILE UNDERNEATH COOKING EQUIPMENT (FRYERS); REPLACE FLOOR TILE. CLEAN FLOOR UNDERNEATH COOKING EQUIPMENT TO REMOVE GREASE NOTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SOME WORN PAINT AT LOWER WALL BY THE FRONT ENTRANCE CORRIDOR; REPAINT WHERE NEEDED. SOME DUST OBSERVED ON CEILING VENTS IN THE PREP AREA; REMOVE DUST NOTED. REPLACE WATER STAINED CEILING TILES IN BOTH WASHROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A LEAK WAS OBSERVED FROM THE PIPE UNDERNEATH THE THREE COMP SINK IN THE MIDDLE SECTION; REPAIR LEAK. CLEAN THE INTERIOR OF THE MOP SINK IN THE UTILITY CLOSET TO REMOVE DIRT INSIDE OF THE SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME UNNECESSARY ITEMS OBSERVED IN REAR STORAGE ROOM; REMOVE TO AVOID CLUTTER, BETTER MONITOR PEST CONTROL AND CLEANING. INSTRUCTED TO STORE WET MOPS AND BROOMS ON THE HANGING RACK PROVIDED ON THE WALL OF THE UTILITY CLOSET.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR WORN RUBBER GASKETS AT HOT HOLDING UNIT WHERE LOOSE; UNIT HOLDING AT PROPER TEMPERATURE AT THIS TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF HOT HOLDING UNIT, EXTERIOR SURFACE OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE EXCESSIVE GREASE, EXTERIOR SURFACES OF GRILL TO REMOVE GREASE, CLEAN UNUSED REFRIGERATION UNITS UNDERNEATH GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND BEHIND AND UNDER COOKING EQUIPMENT, ALL STORAGE SHELVES, VARIOUS KITCHEN EQUIPMENT, ICE MACHINE ETC. REPLACE MISSING FLOOR TILES AT FRONT ENTRANCE DOOR WHERE MISSING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILE IN BOTH WASHROOMS. CLEAN ALL CEILING VENTS THROUGHOUT TO REMOVE DUST. CLEAN INTERIORS OF ALL LIGHT SHIELDS THROUGHOUT TO REMOVE DUST. SOME PEELING PAINT AT WALL IN REAR BY SYRUP BOXES; REMOVE AND REPAINT. CLEAN VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ITEMS FROM REAR STORAGE ROOM TO AVOID CLUTTER.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FRYERS AND FRY BASKET HOLDERS IN NEED OF CLEANING TO REDUCE LARGE AMOUNTS OF GREASE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN REAR STORAGE AREA IN NEED OF CLEANING. MUST CLEAN UNDER SHELVES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ARTICLES IN REAR STORAGE AREA IN NEED OF ORGANIZING. MUST CORRECT AND MAINTAIN.
  6. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR. MUST ALSO REPLACE ALL BROKEN AND WORN AIR CURTAIN FLAPS AT WALK IN COOLER AND WALK IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN WALK IN FREEZER AND IN ALL STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILES IN WOMENS WASHROOM AND IN FRONT CUSTOMER WAITING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE MILK CRATES BEING USED TO STORE ITEMS AND PROVIDE ADEQUATE SHELVING. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE CLUTTER FROM INTERIOR OF STORAGE CLOSET/OFFICE.
  7. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • SMALL REACH IN COOLER AT 57 DEGREES. INSTRUCTED MANAGER TO HAVE COOLER REPAIRED SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. (NO CITATION ISSUED)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR. MUST ALSO REPLACE ALL BROKEN AND WORN AIR CURTAIN FLAPS AT WALK IN COOLER AND WALK IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN WALK IN FREEZER AND IN ALL STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILES IN WOMENS WASHROOM AND IN FRONT CUSTOMER WAITING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL HOT AND COLD RUNNING WATER ABOVE SOFT SERVE ICE CREAM MACHINE OR REMOVE. MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE MILK CRATES BEING USED TO STORE ITEMS AND PROVIDE ADEQUATE SHELVING. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE CLUTTER FROM INTERIOR OF STORAGE CLOSET/OFFICE.
  8. Complaint

    3 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.REPAINT ALL SHELVES THROUGH WITH A NON-TOXIC PAINT. SHELVES HAVE CHIPPED PAINT AND RUSTY SHELVES.
    • 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. DETAIL CLEAN FLOORS THROUGHOUT.
    • 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. SEAL ALL OPENINGS ON WALLS AROUND ELECTRICAL OUTLETS AND SEAL ALL CRACKS AND HOLES ON WALLS. PAINT WHERE NEEDED.

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