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HOT DOG EXPRESS

4300 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

HOT DOG EXPRESS has been inspected 11 times by Chicago Department of Public Health since June 17, 2014. The most recent inspection, on May 1, 2020, found no infractions.

3 of 11 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, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on May 5, 2016. 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 on April 17, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 19, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 19, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 15 times across 6 separate inspections, most recently on November 16, 2017. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP SUPPLIES PROVIDED ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE ALL ITEMS LISTED ON THE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE WIRE STORAGE SHELVES WITH ENCRUSTED GREASE AND FOOD DEBRIS, MICROWAVE, INTERIOR OF THE 2 DOOR FREEZER, AND 3 DOOR PREP COOLER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DOOR DEVICE PROVIDED FOR THE WASHROOM DOOR. MUST INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FOOD DEBRIS FROM THE CEILING TILES AND CEILING OF THE REAR FOOD PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST OBTAIN THIS TRAINING.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 170113 DATED 4/4/17.#33- CLEAN IN DETAIL, REMOVE DUST BUILT UP ON THE FAN GUARD OF THE 3 DOOR REACH IN COOLER. CLEAN IN DETAIL, REMOVE GREASE ACCUMULATED ON THE EXTERIOR SIDES OF THE DEEP FRYER AND GRILL AND MAINTAIN. CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN. #32-RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK AND AROUND THE EXPOSED HAND SINK IN THE FRONT PREP AREA (CAULK WORN OUT) AND MAINTAIN. #35-SEAL GAP/HOLE AROUND PIPE THRU-OUT THE ESTABLISHMENT AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN OR REPAINT THE WALLS BESIDE THE EXIT DOOR AND MAINTAIN. WALLS BEHIND THE DEEP FRYER WITH HEAVY GREASE BUILD-UP. MUST CLEAN, REMOVE GREASE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLE AND CHOPPING BOARDS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK AND AROUND THE EXPOSED HAND SINK IN THE FRONT PREP AREA (CAULK WORN OUT) AND MAINTAIN. REMOVE /REPLACE GROCERY BAG BEING USED TO STORE FOODS WITH FOOD GRADE STORAGE BAG.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL, REMOVE DUST BUILT UP ON THE FAN GUARD OF THE 3 DOOR REACH IN COOLER. CLEAN IN DETAIL, REMOVE GREASE ACCUMULATED ON THE EXTERIOR SIDES OF THE DEEP FRYER AND GRILL AND MAINTAIN. CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER AND BEHIND ALONG THE WALL BASE OF THE GRILL,DEEP FRYER AND COOLER IN THE FRONT PREP/COOK LINE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL GAP/HOLE AROUND PIPE THRU-OUT THE ESTABLISHMENT AND MAINTAIN.
  6. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found marinating raw chicken without label. Instructed my label and date prepped foods that will be held over 24 hours. Must maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must install a backflow prevention device on the utility sink faucet. Must maintain.
  7. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREPARED, READY TO EAT GYRO SAUCE MUST BE BE LABELED AND DATED.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. REAR TALL REACH-IN COOLER FOUND AT 47.2F WITH FOODS SUCH AS COOKED SAUSAGE ALSO FOUND AT 47.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 5LBS COOKED SAUSAGE AT 47.2F, 10 LBS CHEESE SAUCE AT 44.4F, COOKED GREEN PEPPERS AT 45.9F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $100.00. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE PROPER ICE SCOOPS WITH HANDLES AND STORE PROPERLY IN A CLEAN CONTAINER. NOT INSIDE THE ICE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING ON TOP OF ICE MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND TABLE TOP CAN OPENER DIRTY WITH FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXTREMELY SLOW DRAIN AT THE REAR EXPOSED HAND SINK. MUST REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET.NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  10. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP ABOVE FRONT PREP AREA.-------NOTED GAP/OPENING IN FRONT COUNTER BY ICE CREAM FREEZER. INSTRUCTED TO SEAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL DIPPER WELL FOR ICE CREAM FREEZER.
  11. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND 3 DOOR REACH-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE METAL SHELVES WITH GREASE BUILD-UP IN REAR PREP/STORAGE AREA, INTERIOR SURFACE OF ICE MACHINE AND MICROWAVE OVENS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.

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