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ITALIAN EXPRESS

2307 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

ITALIAN EXPRESS has been inspected 6 times by Chicago Department of Public Health since February 17, 2010. The most recent inspection, on October 24, 2013, 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: Food temperature control and Food source, labelling and allergens.

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 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 April 9, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 August 18, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 14 times across 4 separate inspections, most recently on June 5, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 4 times across 3 separate inspections, most recently on August 18, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 9, 2013. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND SLICED GYRO MEAT STORED INSIDE A PLASTIC CONTAINER BY THE SPIT UNIT AT TEMP OF 71.2F AND 78.4F.ALSO GYRO MEAT ON THE SPIT WAS AT TEMP OF 100.4F, SPIT UNIT WAS TURNED OFF. NO TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED. POUNDS 10, VALUE $110. INFORMATION GIVEN HOW TO KEEP FOOD WITH PROPER TEMPERATURE. CRITICAL VIOLATION:7-38-005(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND BOTH WASHROOMS USED ONLY BY STAFF IN BASEMENT AREA NOT MAINTAINED. OBSERVED INTERIOR AND EXTERIOR OF TOILET BOWL IN MEN'S WASHROOM DIRTY WITH FECES AND GRIMES, TOILET BOWL IN WOMEN'S WASHROOM EXTERIOR DIRTY WITH GRIMES ALSO FECES WERE SMEARED ON WALL BY THE MIRROR AT SAME SAID WASHROOM.INSTRUCTED TO CLEAN AND MAINTAIN WASHROOMS. CRITICAL VIOLATION: 7-38-030
  3. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE ICE CREAM FREEZER AND MAINTAIN(WITH HEAVY ICE BUILD UP).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE CHOPPING BOARD, THE DOUGH AND CHEESE MACHINE, THE TOP AND BOTTOM SHELVE OF THE PREP TABLE, THE LID OF THE ICE CREAM FREEZER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CRACKED/BROKEN CEILING TILES IN THE PREP AREA. MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN THE ICE CREAM FREEZER. MUST PROVIDE AND MUST BE VISIBLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE PALLET OR SHELVINGS TO ELEVATE ALL ITEMS,ARTICLES IN THE REAR SOUTH CORNER IN THE BASEMENT,TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR.
  4. Short Form Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • REMAINS TO BE CORRECTED BY 9/14/11.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMAINS TO BE CORRECTED BY 9/14/11.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMAINS TO BE CORRECTED BY 9/14/11.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMAINS TO BE CORRECTED BY 9/14/11.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMAINS TO BE CORRECTED BY 9/14/11.
  5. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL ON ALL BULK CONTAINERS UNDER THE PREP TABLE AND ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER ,REACH IN COOLER AND PREP COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE 2 MORE DRAIN STOPPERS FOR THE 3 COMPT SINK.(MISSING 2 DRAIN STOPPER).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR INSIDE THE CLOSET IN BOTH WASHROOMS IN THE BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL OR REPLACE THE SCREEN ON THE EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE FAUCET NECK CONNECTOR OF THE 3 COMPT SINK FAUCET. MUST REPAIR AND MAINTAIN.
  6. Canvass

    6 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.//detail clean icemachine the cooler shelves, and detail clean lower prep table
    • 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.///all floors in kitchen basement, detail cleaning in all corners
    • 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.///Walls and celing kitchen prep area,and peeling paint in basement walls where food is keeped for storage.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.///lightshield in the kitchen and basement need detail clean
    • 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.///exhasut vent in walk in cooler, kitchen prep area and the bathroom in basement area needs detail cleaning
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.remove all excess clutter off the floor 6inch up 6 inch away from wall.

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